From the days of my childhood, ramen has always been one of my favorite styles of soup. Especially in winter, I really crave a warming soup - but as an adult I no longer yearn for the ramen out of a package that I did as a kid. Through some tinkering I've come up with some really delicious recipes that are homemade, packed with veggies and also simple to make. The main prep work is in the broth - which I usually make in batches and either store in mason jars or portion and freeze.
A few notes about sourcing ingredients
This is a panang curry ramen that is also vegetarian. The broth is a dashi based broth, and so easy to prepare. It is made from dried shiitake mushrooms and kombu - a sea vegetable.
Shiitake mushrooms are a staple in asian kitchens and foundation in asian cooking. What's great about them is that they impart a deep savory flavor, umami, to dishes. Asian markets are sure to carry them. Eden foods is a national brand t...
One of my favorite soups to make and to enjoy is a lemony Greek chicken soup called Avgolemeno. It is so rich and nourishing and warming and surprisingly also very simple to make. My kids and my husband love it!
6 cups chicken stock (homemade is really the best)
3-4 tablespoons lemon juice
1-1/2 cups cooked rice
1-1/2 cups cooked shredded chicken meat
Place chicken broth in a soup pot and bring to a simmer.
While the soup is simmering crack eggs and whisk to scramble in a small bowl. Add lemon juice and whisk to incorporate.
Very slowly drizzle eggs into the simmering soup while whisking to prevent the eggs from clumping. You want to make a lemony broth rather than an egg drop soup consistency.
Add the cooked rice and cooked chicken and stir to incorporate. You want to just warm the soup. Do not bring it to a boil or the eggs will separate and get scrambly in the soup.
Even my friends who claim not to like Kale love this kale salad. It’s massaged with salt and lemon and olive oil which basically tenderizes and cooks the kale leaves.
•3 cups chopped kale (I use lacinato)
•1/4 onions chopped
•4 strawberries sliced and quartered
•pinch of Celtic sea salt
•juice of one lemon
•1/2 cucumber chopped
For the Preparation
I really think chopping salad ingredients into small pieces makes a difference in the enjoyment of any salad - so start by chopping all your ingredients and remove the center vein of the kale.
Place kale in a bowl and sprinkle salt and lemon. Massage the kale, mixing and squeezing the leaves for 5 minutes or so. You will see the color of the leaves brighten and also the salt draws the water out. The leaves will get really tender. Add remaining ingredients and toss. You can serve immediately or prepare a couple of hours before your meal.
What you might not know about me is that I am a huge hockey fan and right now I am so stoked that the Washington Capitols are in the finals! Rock the Red!! We made this really easy paleo blueberry cobbler to eat during Tuesday nights game. It's so delicious and it whips up in a cinch!
Let me know what you think...
For the filling
4 cups of organic blueberries
1 tablespoon arrowroot flour
Zest of one organic lemon
For the Crust
1 cup coconut manna
3 tablespoons arrowroot flour
3 tablespoons sugar
1 teaspoon coconut flour
and finally.... for the whipped cream
1 can coconut creme, refrigerated
Preheat oven to 350F.
Add all ingredients for the filling into a bowl and toss to coat all ingredients evenly on the blueberries. The arrowroot flour thickens the cobbler just a little bit once the blueberries cook and melt together with the rest of the ingredients.
Add the crust ingredients to a bowl and using a fork mix them togeth...