From the category archives:


Fresh, organic broccoli soup.

Here’s a simple recipe to warm you up. It’s packed with protein and calcium. 


  • 1 head of Broccoli -chopped
  • 2-3 cloves of Garlic – diced loosely
  • 2 TBS Ghee
  • 1 Onion
  • 1-3 cups of vegetable stock (make it at home ahead of time by sautéing onions, celery, carrots and turnips, add water (3-6 cups) bringing water to a boil, and simmering for an hour. Refrigerate and/or freeze. Use as a base for soups like this)
  • 1 cup beans (choose, black-eyed peas, white navy beans, butter beans, etc.)
  1. In a corning ware dish, add chopped and rinsed broccoli, garlic, 1 – 1/2 TBS ghee, and a tsp or two of filtered water.
  2. Put in oven or toaster oven (my preferred method) on 350˚ until roasted to desired brightness
  3. Meanwhile, sauté or sweat onion in 1/2-1 TBS of ghee until medium soft (smelling great) 
  4. Add in beans and cook through till hot
  5. Heat up stock on stove top
  6. Add all ingredients to high speed blender (broccoli + garlic, Onions and beans, and stock) and blend until smooth and creamy
  7. While blending squeeze in 1/3 of lemon, add salt to taste.
Serve with fresh lemon and a sprinkle of Celtic sea salt. 

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Fresh, filling, delicious and energizing. Seasonal eating is at it’s peak right now. And we have a good harvest season ahead of us. Beans are great for stabilizing blood sugar, supplying protein, energy and fiber. They help reduce cholesterol, support the kidneys, heart, and promote good gut health.

Mid-Summer Bean Salad

1-2 cups organic white navy beans (or beans of your choice) cooked (or canned if you’re pressed for time or if cooking beans is a dark mystery)

1 fresh summer onion – these are no in the markets, they have long green shoots growing out of their tops

1-2 cups fresh green beans (this time of year they are sweet and crisp)

handful of chopped fresh herbs – Use what you love, dill, parsley, cilantro, sage, thyme, basil, mint – whatevs.

Extra virgin olive oil – 1-4 TBS depending on who big your salad is

Generous squeeze of lemon

A few pinches of Celtic sea salt (high mineralized salt)


Cucumber – peeled, seeded, chopped

Goat cheese – crumbled

Apple – peeled, seeded, chopped



1. rinse beans if canned

2. in large mixing bowl add olive oil, lemon and pinch of salt, and chopperd herbs

3. wash chop, prepare all other ingredients

4. add to bowl and toss

5. add more oil , lemon, salt to taste

6. for best results let marinate for 20 min to an hour to let flavors mingle and the lemon and salt to turn the onion

7. enjoy it alone, as a side, with eggs,  or over a bed of mixed greens

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