Golden beet soup

This recipe is a classic result of a USE WHAT YOU HAVE scenario. I was craving Cheese Potato soup (from the Silver Palate Cookbook) and thought I had all the basics. Alas I did not. So I improvised and came up with this truly delicious soup.

Golden beets are a bit more mild tasting than red beets. So if you are a bit weary of beet flavor, you may want to try these golden gems. Beets are loaded with all sorts of minerals, antioxidants and fiber. The vibrant colors of both golden & red beets come from betalains which is a phytonutrient. The betalain in the beets serve up anti-oxident, anti-inflammatory and detoxifying benefits to those who eat them.

RECIPE

1 medium onion, diced

3 medium golden beets, peeled & diced

2 cups yukons potatoes, diced

2 t salt and fresh ground pepper (I plopped 5 whole pepper corns right into the mix)

4 cups broth

1 cup feta

1/4 cup fresh dill, chopped (or more!)

In a soup pot on medium heat warm ~1 T of your choice butter/oil/ghee, add onions, saute 3-4 minutes , stirring occasionally. Add beets, potatoes, salt & pepper stir to coat and let simmer for another 5 minutes or so, stirring occasionally so nothing sticks to the bottom of the pot. Next, add broth, bring to a boil, turn down to low, cover and simmer for 20 minutes.

Remove from heat and let cool 10 or so minutes. Pop it in to a blender and blend until smooth. Pour soup back into soup pot on med-low heat and crumble cheese in, stir to melt and top with fresh dill.

+For some extra protein add 1/2 cup of red lentils and an extra 1 1/2 cups of water+

Comfort food

Listening to Unlocking Us on the concept of strong backs and soft fronts.

Sipping on some green tea spiked with Fireside Honey Tonic

Read The stunning The Shape of Collapse

Cooking is therapy for me. I woke up way to early this morning with just about everything on my mind. Reading, writing, a dash of worrying lead me to the garden, to plant 100 cloves of garlic. Then to the kitchen where I cooked up all sorts of goodies to enjoy over the next couple days. Cook once eat many times is what I opt for. Below is a recipe for roasted chicken, healing green soup, chicken & cabbage enchiladas and a basic broth recipe.

FIRST I roasted a chicken. THIS RECIPE is the only one I’ll use from now on.

Next up was the Healing Green Soup, adapted from Autoimmune Wellness’s recipe. This is a client favorite, I make it all year round. Today I made it with a can of coconut milk, fresh turmeric and doubled the amount of ginger and black pepper.

Finely sliced cabbage to braise for enchi filling

Next up were the enchis. Once the chicken was roasted and cooled I scored some delicious juicy meat from it and sauted it up in the cast iron I roasted it in, along with half of a small cabbage. Once the cabbage was cooked, about 10 minutes. I rolled the filling up in gently warmed almond flour tortillas, smothered them with enchi sauce, and cheddar Daiya and baked on 375 for 25 minutes. My suggestion is to get on a first name based with enchis. They really are the best.

Enchis

Once everything was blended and baked. The rest of the roasted chicken parts went into a big pot with water, tons of garlic , turmeric, a chili and a big pinch of pepper corns and a glug of vinegar. I brought that to a slow boil and it will simmer for hours. The longer you simmer it the more minerals and amino acid builders will infuse into the broth. The addition of vinegar softens the bones up a bit so more goodies come out.

Weekly menu + breakfast jam

Simple, yet extra nourishing breakfast here.

That yerba mate isn't just mate, it has some dried shiitake mushrooms in it (thanks Choice Teas) AND a big spoonful of molasses for a deeper taste and a nice dose of iron. 

That sandwich, toasted GF New Cascadia bread, smeared with sunflower butter, 2 T ground flax and pepper jammy jam. A PBJ suitable for busy a mama!

A few little upgrades make a classic tea & toast breakfast into something delicious & nourishing.

This week's menu

Huevos rancheros frittata (such a winner!)

Pasta with chicken, snap peas and fresh herbs (used Barillas veggie penne, so pretty & tasty)

Lemony leeks with garbanzo beans & kale

Enchiladas with wild rice

Peach cucumber salad

Roasted red pepper soup

Smoothies

Kid approved green smoothie

Long weekends call for slow mornings. No doubt I am excited about the school year starting back up next week, but this morning I slept in until 8:30, got up made smoothies, then breakfast burritos/bowls and am finally sitting down to some work at 10:30.

Going with the flow feels so good on a Monday morning.

The structure and routine of school will be good for both my daughter and I to get back into. This summer, without as much structure, and lots of travel we tended to eat meals at different times, based on our sometimes loose, sometimes well planned days. As many of us have noticed, kids do like some structure, they like to know what to expect. It makes them feel safe while they are learning about EVERYTHING.

The expanding minds of our children need an array of whole foods to keep them grounded, growing and good. I get so frustrated when it seems like ALL my daughter wants is fruit and carbs, she does not want things mixed together and ketchup, she wants it on anything savory.

I have to remember that this is just a phase. We model good eating around her, and ask her to try stuff before she knocks it. Remembering back to the first 3 years of how well she ate, I gain a sense of relief.

Smoothies are a great vehicle to get some extra nutrition into ourselves and kids. I love smoothies because they are quick, easy and I can make them a proper meal with the addition of some protein, fat and fruit. I've been making smoothies for years and my family told me today that this is one of the best ever. So well worth sharing.

SMOOTHIE

1 ripe mango

1 ripe banana

3 T Collagen (Hydrolysate)

1 t cardamom

1 1/2 cup of cashew milk

1 date

3 T chia seeds

5 leaves of kale

Pop everything into a blender and blend on high until smooth(ie). Add more liquid for desired consistency.