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Sunrise Curried Tomato Tofu Stew (Serves 6) Bright and colorful. A deliciously warming stew…this is made from pre-frozen tofu that you should freeze several days ahead of time. 1 Tbs expeller pressed canola or sesame oil ½ … Continue reading
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Important Guidelines on the Success of the Bone Broth Fast Homemade bone broth cooked for a few days will give you an amazing amount of minerals, vitamins and amino acids (protein). Homemade broth is alkalizing to the body which helps … Continue reading
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Red Meat Bone Broth As promised here is my favorite recipe for a flavorful red meat bone broth that is satisfying and extremely nutritious…Enjoy! 2 lbs. (or more) bones from a healthy source* (beef bones, lamb shank, pork ham bone) … Continue reading
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Reset your metabolism with my super flavorful, nutrient dense, super absorbable bone broth recipes! Here I am posting a recipe for poultry broth, stay tuned for my red meat bone broth recipe. Your family, and your waistline will love it!! … Continue reading
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Three Sisters Stew (Serves 4-6) Native Americans referred to Squash, Beans and Corn as the three sisters which were a major part of their diet. This is a hearty, warming stew and one of my favorites. 2 Tbs extra … Continue reading
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Marvelous Minestrone (Serves 4) The title says it all! A big hit with family, friends, clients, and students. 2 Tbs extra virgin olive oil 1 cup onion, chopped (1 medium) 2-3 cloves fresh garlic, chopped 1 … Continue reading
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Creamed Winter Squash Soup (serves 6) This has always been my youngest son’s favorite soup. I gave him “soup bottles” when he was a baby. 1 Tbs expeller pressed light oil 1 cup onion, (1small) chopped 4 … Continue reading
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Hearty Vegetable Barley Soup (serves 4) Barley lovers… here is your soup! 3 dried shitake mushrooms or 1 cup sliced fresh mushrooms 1 cup boiling water 1 medium leek, cleaned and chopped fine 2 Tbs extra virgin … Continue reading
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Parisian White Bean Soup (serves 4-6) 1 Tbs extra virgin olive oil ½ cup onion, chopped 2 cloves garlic, minced ½ cup leek bottoms, chopped ½ cup carrots, sliced 4½ cups water, divided ½ tsp sea salt 1 cup precooked … Continue reading
Thanksgiving Soup (serves 4-6) I created this recipe to use up the leftover wild rice stuffing (see Stuffed Acorn Squash recipe in Amber Waves of Grain chapter). A greate fall or winter soup. 1 Tbs extra virgin olive oil l½ … Continue reading
