Organic Granny

  Cozy up with this hearty Lazy Perogy Soup! Perfect for chilly days, it’s a comforting, healthy lunch with simple ingredients you can easily swap It is cold outside again-- really unseasonal for our gorgeous hunk of Vancouver Island-- so here is my feel-good-on-a-cold-day soup recipe. Please feel free to substitute other things you have in the kitchen for what you might not have that is in today's recipe:  **Heat 8 cups water to boiling and cook 4-8 perogies.  Set them aside. ** Saute 2 medium onions , chopped and 1/2 small green cabbage , shredded in a large soup pot with   1 T. Coconut or Olive oil or bouillon or vegetable broth. ** When the onions are fragrant and translucent, add:   **2 C. Organic Tomato Pasta Sauce  **3 C. Filtered Water  ** 1 C. Natural Sauerkraut (not the kind made with vinegar and cooked to death)   ** 1 Can Organic Navy Beans  **Add the cooked perogies to individual soup bowls with the soup.  ***if so desired,  spoon  cashew sour cream  or tofu sour crea

  Beyond Yummy Smoky Butternut Squash-Apple Soup garnished with Crushed Toasted Squash Seed & Chipotle Ingredients Butternut Squash, fairly large (about 6 cups of flesh, if you can judge that) 1 T. Coconut Oil (or Ghee, if not vegan, or water or broth if excluding oils) 3 large Onions, chopped in Food Processor (or finely chopped by hand) 1 T. Hungarian Smoked Paprika OR 1 tsp. Chipotle Chili powder 4-5 Gala Apples, seeded, cored and chunked (about 3½ cups) 3/4 C. Water with 1/4 C. Apple Cider Vinegar and 1 T. Maple Syrup ( known as ACV Mix) 1 C. Vegetable broth (or use 2 Golden Bouillion cubes   in 1 C. Water) ½ tsp. Celtic Sea Salt ½ tsp. freshly ground Black Pepper INSTRUCTIONS FOR MAKING THE SOUP (Start preparations about 2 1/2+ hours in advance of meal) Butternut Squash waiting to be baked Preheat oven to 350F/180C 1. Cut Butternut Squash in two, lengthwise, and remove seeds (can be roasted for a few minutes with the squash, then remove from oven)  2. Lay squash cut-side down

                                                         At one time I was a HUGE FAN of organic coconut milk in soups. Today's soup is a re-run of your vegan or plant-based, classic Cream of broccoli combination substituting coconut milk for dairy. You could also use rice milk (to keep it vegan) if you desire.  This soup was previously published in 2008 in my Whirled Soup blog and continued to be one of the Most Popular Recipes on that site! This is a simple and gratifying soup to make. Enjoy! INGREDIENTS *2 lbs. of fresh organic Broccoli *1 medium organic Onion, chopped *1 Bay Leaf *14 oz. organic Coconut Milk *Celtic Sea Salt to taste *Ground Nutmeg to taste INSTRUCTIONS Cover Broccoli, Onion and Bay Leaf with Filtered Water in a large pot and bring to a boil. Turn down to simmer until broccoli is tender. Important: Discard Bay Leaf. Carefully pour hot soup into the cannister of a Vita-Mix or other blender or food processor. Add Coconut Milk, Salt, and Ground Nutmeg. Secure the

This hearty recipe is an adaptation from one of the "Total Brain Chemical Boosting Recipes" in Eric R. Braverman, MD's book, " Younger (Thinner) You Diet: How Understanding Your Brain Chemistry Can Help You Lose Weight, Reverse Aging, and Fight Disease ".   The veggies, herbs and spices in this particular recipe contribute to a balanced mix of important brain chemicals: Dopamine,Acetylcholine, GABA and Serotonin. Braverman explains how a deficit in any of these brain chemicals can affect your health in several ways, and a good balance can help you to be slim, youthful, sharp, and serene, among other desirable features. At this time of the year you can find most of the fresh veggies and herbs either in your garden or at a Farmer's Market!  Method for Making Soup  Put into a high-speed Blender and whirl up: *2 cans organic Pinto Beans (reserve half liquid) In a large wok or pan, for 5 minutes on Medium-High heat, saute the following in 2 tablespoons of  Virgi

  Enjoy the vibrant flavors of this Lemon Zest Soup, a refreshing blend of Fall vegetables and buttermilk (or vegan-friendly alternative). This cold soup is delicious and makes use of the abundant vegetables found at a Farmer's Market (or in your own backyard), The original recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are vegan, you can substitute a nut milk, soy milk, or rice milk instead, squeezing some lime or lemon into it for about 15 minutes before making the rest of the recipe..   Ingredients: 4 C. Buttermilk (or substitute) 2 C. vine-ripened tomatoes (could be 2 large tomatoes) 2 C. fresh, young (milky but not green)corn kernels 1 C. fennel root (or English cucumber if there is no fennel available) 18 fresh basil leaves 1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred) Celtic Sea Salt to taste 1/4 tsp. black pepper Method:  Add all ingredients to the Vita-Mix® canister in th

  This hearty Carrot-Cauliflower Curry Soup is vibrant with the fragrance and taste and warmth of your own harvested veggies but also with the more exotic flavours of the tropics (curry, coconut, lime).  Roasting the veggies brings out the lovely depth of their wholesomeness.   Roasting the nuts (hazelnuts are my choice, but the recipe that inspired me called for roasted cashews and toasted coconut as condiments) in your own oven, means that you are avoiding the deep-fat-fried "dry-roasted" nuts that are often the ones you end up with when you buy them already-roasted.  If you have never roasted your own nuts, you are in for a treat! Ingredients 6 Carrots 1/2 head Cauliflower 1 cup chopped Zucchini 2 cloves Garlic 1 teaspoon Salt 1 teaspoon ground Black Pepper 3 cups Water (or vegetable broth) 1/2 jar of Vegan Pasta Sauce 1 tablespoon Curry Powder 1 cup Coconut Milk 1 small Lime, juiced For topping: roasted Hazelnuts Method for Making the Soup: 1. Start by roasting hazelnuts

                                     Plantar Fasciitis-- the pain can affect you from head to toe... Although plantar fasciitis is a painful, sometimes debilitating, foot condition, there are effective exercises, natural treatments, and suggestions for healing without expensive orthotics or operations What is Plantar Fasciitis? Plantar fasciitis is a common foot ailment that affects many individuals, causing pain and discomfort in the heel and the bottom of the foot. This condition occurs when the plantar fascia, a thick band of tissue that connects the heel to the toes, becomes inflamed. The plantar fascia supports the arch of the foot and absorbs shock during activities like walking, running, and jumping. Here, we will explore who is prone to experiencing it, and provide a comprehensive list of non-surgical exercises and treatments that don't rely on expensive orthotics or operations. Standard Treatment Options Rest and Ice: Resting the affected foot and applying ice can help re