Attention all Quinoa-Lovers (or anyone curious about Quinoa):
I found this great article with Recipes in Experience Life Magazine - enjoy!
CLICK for article
Wednesday, December 26, 2012
Monday, December 10, 2012
December Newsletter: Boost Your Immunity!
Click HERE for fantastic information about boosting immunity / staying healthy!
Staying Healthy
Wellness/Prevention: Staying Healthy!
"The preservation of health is easier than the cure for disease."
~ B.J. Palmer
"The preservation of health is easier than the cure for disease."
~ B.J. Palmer
Sunday, December 2, 2012
Totally Made-Up Tortellini Soup (and its GOOD!)
My friend, Amy, recently shared some of her Mom's tortellini soup recipe with me and it was sooo good (I enjoyed a small sample)!
I generally don't eat tortellini but once I had a taste of the shared soup I had to make it for myself.
Being incredibly impatient I just decided to make-up my own recipe today vs. waiting for Amy to get me her recipe (love you, Amy!) and I have to say its really, really yummy.
Even my Mom who is in town visiting had 2nds and my husband loves it, too!
This soup is chock full of really great stuff and is definitely filling / soothing. Enjoy!
Recipe just below photo...
Ingredients (use Organic or Locally Farmed where possible):
2 Carrots (peeled and sliced)
2 Celery Stalks (sliced)
5 Garlic Cloves (I used a garlic Zoom to chop-up really well)
2 Onions (chopped)
2 Cups Frozen Spinach
8 oz. Sliced Mushrooms
14.5 ounces Diced Tomatoes (low sodium -- with or without the liquid - your choice)
4 Cups Broth (veggie or chicken - low sodium -- your choice)
1.5 Tbsp Coconut Oil (this is the consistency of a shortening but cooks down to an oil)
2 Tbsp Butter
1/4 tsp Cayenne
1/2 tsp Cumin
1 tsp Oregano
Salt to Taste
What to do:
1. Melt Coconut Oil and Butter in a large soup pot (medium to medium high heat)
2. Sautee Onion, Carrot, Celery and Garlic -- 5 minutes
3. Add in Mushrooms and sautee all ingredients for 5 more minutes
4. Add seasonings (cayenne, cumin, oregano) -- stir well until seasonings are blended
5. Add tomato (tomato liquid optional) and broth
6. Add frozen spinach
7. Salt to taste
8. Bring all to a boil and then reduce hit to a simmer and cover for 30-45 minutes
**In a separate pot**
1. Boil tortellini of choice (I bought a "boutique brand" at Whole Foods)
2. Follow directions on packaging
3. Drain tortellini and set aside
Once Soup is done simmering spoon out some soup into a bowl and then add Tortellini. Stir together.
Storage:
Store the soup separately from the tortellini and reheat together as you get hungry for more!
I generally don't eat tortellini but once I had a taste of the shared soup I had to make it for myself.
Being incredibly impatient I just decided to make-up my own recipe today vs. waiting for Amy to get me her recipe (love you, Amy!) and I have to say its really, really yummy.
Even my Mom who is in town visiting had 2nds and my husband loves it, too!
This soup is chock full of really great stuff and is definitely filling / soothing. Enjoy!
Recipe just below photo...
Ingredients (use Organic or Locally Farmed where possible):
2 Carrots (peeled and sliced)
2 Celery Stalks (sliced)
5 Garlic Cloves (I used a garlic Zoom to chop-up really well)
2 Onions (chopped)
2 Cups Frozen Spinach
8 oz. Sliced Mushrooms
14.5 ounces Diced Tomatoes (low sodium -- with or without the liquid - your choice)
4 Cups Broth (veggie or chicken - low sodium -- your choice)
1.5 Tbsp Coconut Oil (this is the consistency of a shortening but cooks down to an oil)
2 Tbsp Butter
1/4 tsp Cayenne
1/2 tsp Cumin
1 tsp Oregano
Salt to Taste
What to do:
1. Melt Coconut Oil and Butter in a large soup pot (medium to medium high heat)
2. Sautee Onion, Carrot, Celery and Garlic -- 5 minutes
3. Add in Mushrooms and sautee all ingredients for 5 more minutes
4. Add seasonings (cayenne, cumin, oregano) -- stir well until seasonings are blended
5. Add tomato (tomato liquid optional) and broth
6. Add frozen spinach
7. Salt to taste
8. Bring all to a boil and then reduce hit to a simmer and cover for 30-45 minutes
**In a separate pot**
1. Boil tortellini of choice (I bought a "boutique brand" at Whole Foods)
2. Follow directions on packaging
3. Drain tortellini and set aside
Once Soup is done simmering spoon out some soup into a bowl and then add Tortellini. Stir together.
Storage:
Store the soup separately from the tortellini and reheat together as you get hungry for more!
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