Awakening Internal

Personal growth through the eyes of love


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Pumpkin Soup

 

Tis Punkin’ Season!!!

It’s amazing how my body craves foods that are in season. This is something that started about 3-4 years ago for me. Craving foods that are in season; this is how our bodies are designed to operate and if our digestion is working correctly and addictions aren’t driving our cravings, then our bodies will crave what our bodies need AND seasonal. Today I threw together a new creation that I wanted to share with you.

Pumpkin Soup
(It’s important to use organic ingredients every opportunity you can)

Put a spoonful of ghee, butter, earth balance (whatever you use for butter) in your pan to melt.
Puree a few carrots, quarter of a sweet onion, half of a clove of garlic and coconut milk. Add pureed mixture to melted butter and stir in one can of pumpkin. Add a pack of stevia, honey or maple syrup (whatever you prefer),a little vanilla, cinnamon, salt and pepper to taste. Add additional coconut milk if needed to reach desired consistency. Bring to a slow boil, slowly stirring the whole time and cut heat down to low for five minutes.

It’s ready to eat! I did grind a little salt and pepper on top once in my bowl and its delicious!

Let me know if you try it and I’d love to hear what you think about it!  Start to finish took me about 10-15 minutes total, super quick and super easy!

 

Pumpkin Soup


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Homemade Veggie Soup

Homemade Veggie Soup

Ingredients:

2 Free Range Chicken Legs

2 tablespoons Organic, cold pressed Extra Virgin Olive Oil

2 Cartons of Organic Vegetable Soup Broth

2 Cloves of garlic (1-keep whole, just peeled and 1-minced)

Organic Kale (washed and torn from the stem, tear into bite size pieces)

Organic Onion (sliced and diced)

Organic Carrots (julienne)

Organic Parsnips (peel with carrot peeler and julienne)

Organic Cauliflower

Organic Celery (julienne)

5 Organic Red Potatoes (halve and slice)

Directions:

Boil chicken legs with a clove of garlic, salt and pepper
In a separate pot, sauté onions and fresh, minced garlic in two tablespoons of olive oil with salt and pepper, until tender.
Add two cartons of organic vegetable broth.
Meantime, julianne carrots and parsnips, halve and slice 5 red potatoes. Chop cauliflower and celery.
When chicken is falling off of the bone, discard the skin and bones and combine the chicken, veggie broth and the broth from the boiled chicken. Add all veggies and simmer until the potatoes are tender, last five minutes add kale.

This would be great to make on Sunday to have for the week. It’s so good that you won’t even want to grab a bite to eat while you’re out and about because you will know you have this waiting for you, ENJOY!!
Homemade Veggie Soup


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Garlic Soup

garlic soup

REALfarmacy is a great website, with all natural remedies, using food to heal.  This is a great recipe to fight colds, flu and viruses.  Added bonus….you will definitely keep the VAMPIRES away!!

http://www.realfarmacy.com/garlic-soup-recipe/


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Black Bean and Kale Soup

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I’m busy working and my stomach interrupts my thoughts, reminding me that it’s time for lunch.  I’m low on groceries and have no idea what I’m going to eat.  Going through my choices, I pull out some of my favorite foods and decide to create a new concoction and SHAZAM, I have a new soup recipe that is to die for!  Move over Rachel Ray and your 30 minute meals, because I am becoming the master of 15 minute meals…I guess laziness pays off (winks).

BLACK BEAN AND KALE SOUP

INGREDIENTS:

1 CAN OF ORGANIC BLACK BEANS (TRADER JOE’S)

1 CARTON OF LATIN STYLE BLACK BEAN SOUP (TRADER JOE’S)

3 HANDFULS OF ORGANIC KALE, RIPPED FROM THE STEM

1/2 CUP OF ORGANIC YELLOW ONION CHOPPED

3 ORGANIC MUSHROOMS SLICED

1/3 CUP OF ORGANIC SWEET MINI PEPPERS SLICED

1 TEASPOON ORGANIC CUMIN

1/4 TEASPOON ORGANIC GARLIC SALT

1/2 TEASPOON OF HIMALAYAN SALT

CRACKED BLACK PEPPER TO TASTE

DIRECTIONS:

COMBINE IN A MEDIUM SIZE POT, BEANS (I DRAINED MINE FOR A THICKER SOUP), ONION, PEPPERS, MUSHROOMS, CUMIN. SALT AND GARLIC SALT. SIMMER ON MEDIUM HEAT AND STIR (WATCH IT CLOSELY, ESPECIALLY IF YOU DRAINED YOUR BEANS TO MAKE SURE IT DOESN’T SCORCH) FOR APPROXIMATELY 5 MINUTES OR UNTIL ONIONS, PEPPERS AND MUSHROOMS START TO SOFTEN.  ADD CARTON OF LATIN STYLE BLACK BEAN SOUP AND COOK UNTIL IT IS HOT, ADD KALE AND SIMMER UNTIL THE KALE IS WILTED (APPROXIMATELY 5 MINUTES).

WHAM BAM, THANK YOU MA’AM, YOU ARE READY TO EAT!  JUST SERVE IN A BOWL WITH A LITTLE CRACKED BLACK PEPPER FOR TASTE AND ENJOY!

YUM FOR YOUR TUM,

Michelle Dancy, CHHC, AADP

Awakening Holistic Healthcare
http://awakening-internal.com