Wednesday, February 14, 2018

Greek Avgolemono (Egg Lemon) Soup

I combined a recipe I found online from Food and Wine Magazine with tips from a friend. I've been intimidated to make this soup, but it was simple and it is so delicious! This recipe is easy to make in large amounts as well, just do the blender portion in batches.

  • 4 cups chicken broth
  • 3 eggs
  • 4 T lemon juice
  • 2 cup cooked and warm white rice
  • 1 pound cooked chicken, shredded (use more or less chicken depending on the "heartiness" desired. chicken meat could be from a rotisserie, chicken breast or whatever you have)
  • 1/4 cup fresh dill, chopped
  • salt and pepper to taste
  • Warm chicken broth to a simmer
  • Combine in a blender: 1 cup broth, 3 eggs, 4 T lemon juice and 1/2 cup cooked rice. Puree till smooth
  • Add puree to simmering broth along with remaining rice and chicken
  • Top with fresh dill
  • Season with salt and pepper to taste

Monday, February 12, 2018

Fermented Moroccan Lemons

  • about 2 pounds of lemons, sliced
  • 1/4 cup course celtic sea salt or course sea salt (if you use regular salt, it may end up way to salty)
  • fresh lemon juice to cover (about 1/4-1/2 cup)
  • Slice lemons (discard the ends or use for another purpose)
  • Layer the lemons in a mason jar (quart or half gallon size) add salt between each layer of lemons. Once the the lemons are layered, squeeze them down to create juice with a mallet, pounder or wooden spoon.
  • There should be a lot of juice from the lemons, but you may need about 1/4-1/2 cup extra lemon juice to cover the lemons completely. (You can use bottled lemon juice, but make sure it is 100% lemon juice with nothing added!)
  • I usually put a small 4 oz mason jar on top of my ferments to weight them down and keep everything covered in the salt brine. 
  • Cover with a mason jar lid, screw it on and let it sit in room temperature for 2-4 weeks. Check it periodically. The lemons are ready when they taste tangy instead of salty. 
Moroccan lemons are delicious with many dishes. Serving suggestions: Over Paella, Use to make a fresh relish with herbs and veggies, Over Curries or Moroccan dishes, With Chicken or Fish, Even delicious as a pizza topping

Friday, January 19, 2018

Skillet Mushrooms, Kale & Sausage

Simple way to use up leftovers or random veggies!


  • Butter, Ghee or coconut oil
  • 1 onion, sliced
  • 6-12 oz mushrooms, sliced
  • about 6 oz kale, cleaned and chopped (more or less)
  • 1 tsp favorite spice blend (I used Frontier Vegetable Blend plus a little paprika)
  • Italian Sausage sliced or bulk sausage out of the casing (I used Organic Chicken Sausage from Costco!
  • Any leftover roasted veggies, potatoes, ect
  • Melt fat in a skillet 
  • Saute onions and mushrooms as long as you like... they get more delicious with time
  • Add spices, cook for 2 minutes
  • Add kale and stir together. Meanwhile, brown sausage in a separate skillet (or fry an egg to go on top)
  • Stir in any leftover veggies that you need to use up and continue to cook till everything is warm.
  • Add sausage (or top with a fried egg)

Thursday, January 18, 2018

Roasted Sesame Seaweed Salt

  • nori paper or seaweed snacks to cover a baking sheet
  • 1/2 cup whole (not hulled) sesame seeds
  • zest of one lemon or lime
  • about 2 handfuls of cleaned, dried, de-stemed kale
  • 1/4 tsp spirulina 
  • 1/4 tsp course sea salt (add more salt if you want to use it more as a seasoned salt)
  • Preheat oven to 300 degrees.
  • Spread nori paper or roasted seaweed snacks to cover a baking sheet. Sprinkle sesame seeds and zest over seaweed.
  • Spread two handfuls of clean, dry and de-stemed kale on a second baking sheet.
  • Roast for both sheets for about 20 minutes till crispy (check occasionally and stir) you don't want it to burn. 
  • Let cool and crisp for about 5-10 minutes.
  • Add roasted ingredients to a food processor or blender. I used a Vitamix. Also add spirulina and course sea salt. Pulse or blend to desired consistency. 
Use to season veggies, meat or sprinkle over your salad! 

Wednesday, January 17, 2018

Roasted Vegetable Nachos

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

  1. Preheat oven to 400 degrees.
  2. Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)
  3. Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)
  4. Sprinkle with cheese if desired.
  5. Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.
  6. Top with guacamole and pico de Gallo or salsa.

Tuesday, January 16, 2018

Potato Leek Soup

1 T coconut oil
1 onion, chopped
3 medium leeks, chopped
3 stalks celery or one celery root, chopped
2 cloves garlic, crushed or minced (or more if you love garlic)
1 cup mixed fresh herbs (ie: rosemary, thyme, basil, chives..ect), or 1 T dried Italian Seasoning 
3-4 medium potatoes, peeled and cubed (or use any combination of sweet potatoes, rutabaga, parsnips, turnips, carrots and regular potatoes)
4 cups bone broth, vegetable stock or water
1 can coconut milk
salt and pepper to taste

1.  Warm oil in the bottom of a large pot. Add onion, leeks, and celery. Saute over low hear till onions are translucent. (5-10 minutes) Stir in garlic and other spices/herbs and cook for 2 minutes. 
2.  Add potatoes and/or root vegetables and cook about 10 minutes over medium heat till potatoes start to soften. (You could boil or bake the potatoes ahead of time to speed this up)
3.  Add broth and coconut milk. Bring to an almost boil and then simmer about 10 minutes till potatoes/ veggies are super soft. (Add more more less liquid depending on desired consistency).
4.  Blend in blender or use immersion blender till smooth

Thursday, January 11, 2018

Egg Drop Soup

Super Simple!

Pour 4 cups of chicken stock or bone broth into a pan. Add dash of fish sauce and salt to taste.
Bring to a boil.

While broth is coming to a boil. Whisk together 3 or 4 eggs.

Remove broth from heat once it is boiling. Pour whisked egg in a thin steady stream into the hot broth and stir as you pour. Eggs will cook when they hit the broth.

Garnish with cilantro, scallions or hot sauce if desired. My kids love it plain.