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Healthy recipes

CURRIED ZUCCHINI BROCCOLI SOUP

This soup is fast and easy to prepare – as always, my preference. It has become one of our favorites during the winter time. Even the grand children (1 ½ – 4 ½ years old) enjoy it immensely.

The soup is lightly curried to allow the delicate flavor of the zucchini to come through. You can adjust the flavor by adding more, or less curry powder.

Curried Zucchini Broccoli SoupINGREDENTS

  • 2 tsp. butter or coconut oil
  • 1 large onion, chopped
  • 5 cups fresh broccoli
  • 2 pounds fresh zucchini, sliced
  • 2 cups vegetable or chicken broth
  • 1 tsp. curry powder
  • ½ cup sour cream
  • Salt and pepper to taste

DIRECTIONS

  1. Melt coconut oil/butter in a large saucepan over medium heat
  2. Add onion and cook until it begins to soften
  3. Add remaining ingredients except for sour cream (vegetable/chicken broth, zucchini, broccoli, curry powder; if using unsalted vegetable or chicken stock add large pinch of salt)
  4. Bring to boil
  5. Reduce heat and simmer until vegetables are tender (about 25 minutes)
  6. Allow soup to cool slightly; then transfer to blender or food processor
  7. Puree soup until smooth but still has some green flecks
  8. Return soup to saucepan and stir in sour cream.
  9. Reheat gently over low heat
  10. Adjust seasoning to taste
  11. ENJOY

MAKE YOUR FOODS YOUR MEDICINES!

Gluten Free Scone Recipe

I suggest you start by cutting out wheat and increasing your vegetable and fruit intake. If you have a blender or juicer replace one of your regular meals with a liquid meal. You will be surprised about the difference this little change makes for your well-being. It is a matter of getting used to the changes and realizing how many options there really are.

RECIPE

Put into the food processor:

3 ½ cups of almond meal or flour
5 tablespoons of arrowroot flour
½ cup honey
4 tablespoons of coconut milk
2 eggs
2 tablespoons wine vinegar
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
6 tablespoons coconut oil
One-half cup or more of currants or dried pomegranate, blueberries or cherries and some crushed pecans, cashews or walnuts.
Mix well.
Spoon drop 7 or 8 equal amounts of dough onto a coconut oil well-greased flat Pyrex dish. Round with your fingers into equal biscuit sized pieces and flatten with fingers, so that final scone is about ¾ to an inch thick.
Bake at 350 degrees 20 minutes until nicely browned.

If you can resist, let them cool before you taste them!!!
You may want to eat them with nut butter such as almond butter or hazelnut butter. If you eat dairy you can add a slice of “real” cheese (available at health food stores).

ENJOY!