From the category archives:

soup

Pastured soft boiled eggs on gluten free toast. Bright yolks.

At a recent workshop I was asked,”So, what do you eat for breakfast?”

I paused. 

Why? Because sometimes my breakfast choices are things like soup. Not the sort of thing you want to just blurt out in public. And becasue we all need to discover what is the best breakfast for us.

We’ve all heard it’s the most important meal of the day – but then what do we think our choices are? Yogurt ? (Watch this it’s hilarious — I actually worked on one of those commercials back in the day – talk about karma. ) Or Toast, eggs, oatmeal, cold cereal, just coffee, a lara bar, or simply nothing. 

Why is breakfast so important?

I’ll give you a few simple reasons in bullet point:

  • Breakfast literally breaks the fast. While we are sleeping, our body is detoxifying and fasting. When we wake, our blood sugar is low.  Morning is an important time to eat something and balance your blood sugar out.
  • Our breakfast sets the tone for our day. Our choices effect our energy, mood and focus.
  • Metabolism. Eating a breakfast that works for you energetically will support your metabolism.

So, what’s the best thing for breakfast?

That depends. Every Body is Different.  Here’s how you can test it out:
Download The Breakfast Experiment. I give this exact form out to my clients– it will help you figure out what really works for you. It’s deceptively simple and the results are life-changing.
Give it a go and let me know what you find out.  If you feel you need more support, you can always schedule a breakthrough session.
So, what’s for my breakfast today? Homemade Broccoli soup. Well, it’s what works for me (today).

Fresh, organic broccoli soup, it's what's for breakfast.

 

 

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Fresh, organic broccoli soup.

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

Ingredients

  • 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.)
Directions
  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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On the east coast we’ve had a little winter Revisit. However, Spring is just around the corner! Try this super easy Broccoli soup to get your green on and warm up at the same time. As we go into Spring, we can follow mother nature and eat lots of greens. Greens have low caloric density and tons of nutrients and fiber.

Here’s a recipe form my 4 week cleanse. This is a soup you can indulge in and still shed your winter weight.

Almost Spring-time Easy Broccoli Soup

All measurements are estimates, play around and use your instincts.

You’ll need:

baking dish

high speed blender or food processor

toaster oven or oven

Ingredients:

  • 2 broccoli heads and most of the stem – washed and roughly chopped
  • 4-6 cloves of garlic – whole
  • 3 TBS olive oil
  • 1 cup of vegetable stock (or water)
  • salt to taste
  • 1/2 tsp onion powder
  • Eden Shake to taste and for garnish

Directions:

  1. Wash and roughly chop broccoli. Trim the woody part of the stem, use the rest
  2. Add broccoli florets, stems, and peeled garlic to a baking dish with water still on them
  3. Coat with olive oil
  4. Add some salt
  5. Roast in toaster oven (or oven if you prefer) on 250º for about 30 minutes– we do this on low because of the olive oil. Olive oil can become damaged in high heat and create free radicals in our bodies, so when heating be gentle and use low heat
  6. Remove from oven and transfer to blender or food processor
  7. Add in vegetable stock or water, salt to taste, and onion powder
  8. Blend until smooth.
  9. Garnish with Eden shake or parsley — or just eat as is. As much as you like.

Enjoy!

 

 

 

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One of my favorite things to enjoy in the warm weather is chilled soups. Gazpacho is a cold soup made with a variety of delicious vegetables whose taste is much greater than the sum of it’s parts.

It’s great way to fill up — you can eat as much of it as you like because of the low calorie density of vegetables, get in a good dose of great nutrition, and  cool your body from the heat of the summer.

Everyone makes it differently, like a good gumbo, guacamole or tiramisu. I love my mother’s variation for it’s chunky style. Many people like their gazpacho smooth (just blend it), I’ve even had watermelon gazpacho before which is divine. (I’ll perfect a recipe in the coming moths and share it.)

My girlfriends and I often refer to it as “gazpach,” as in, “Who doesn’t love a good gazpach?” Feel free to use the inside lingo.

My Mama’s Gazpacho

This will serve 2 (I usually double the recipe every time I make it – so I can have it for the week)

Ingredients:

2 cups of tomato chopped medium
1 cup bell peppers chopped medium
1 cup celery chopped medium
1 cup cucumber (about 1 cucumber) medium
1/4 cup onion medium
2 cloves of garlic chopped fine
Parsley (handful or to taste) chopped medium – fine
Chives (handful or to taste) chopped medium – fine
2-3 TBS of Apple Cider Vinegar
3-6 TBS Extra Virgin Olive Oil
Wheat-free Tamari (that’s my choice but you can use low sodium soy sauce if you prefer)
1 large Bottle of organic tomato juice

Directions:

Chop everything up, and pour in the tomato juice for a chunky gazpacho.
For a finer texture, blend half and then add back into the other half.
Want it even finer? Blend it all.

Chill for as long as possible (2 hrs minimum) If you don’t have a lot of time you can put it in the freezer to cool it down – but watch that it doesn’t freeze.

Garnish (in this order) with: 1 Avocado Diced on top, drizzle of extra virgin Olive oil, parsley leaves (not chopped), pinch of Celtic sea salt, pepper

Optional: Serve with croutons

Have you had a Gazpach? What is your favorite recipe?

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