Organic Granny

  This recipe for a fragrant mushroom-celery soup was a recipe I used when I had had oral (dental) surgery in the previous week and was adjusting to the upper dentures and nurturing my still-tender wounds from the several extractions I had undergone.   The recipe is pretty no-frills bland because I was taking recovery medications as well as a beta blocker and anticoagulant as per a previous diagnosis of atrial fibrillation and wanted not to have to deal with possible food and drug interactions.  Although the docs and a pharmacist had all cleared the possibility of any worrisome drug or food interactions, I felt conflicted.   The four meds alone (one of which had apparently been given Trump when he entered the hospital with a positive response to COVID19 testing --dexamethazone) filled me with awe and caution.  A few nights of mild acid reflux-- something I have not experienced-- seemed likely related to the combo of drugs and food.   I had no...

  This recipe for Simple Leek-Sweet Potato Soup is easy to pull together (the only thing you might not have on hand is the leeks or sweet potatoes) and easy to digest-- particularly comforting if you have been over-indulging in rich food over the holiday.  Enjoy! INGREDIENTS: 1/2 C. Water 1 large Onion, finely chopped 3 cloves Garlic, crushed 3 large Leeks, sliced into rounds 2 heaped tsp ground Cumin 1 thumb-size piece of organic Ginger, grated 1 litre Vegetable Stock OR             Water + 3 Golden Bouillion cubes 4 Sweet Potatoes, peeled and chopped 2 C/400 ml. of Coconut or Nut Mylk  Salt, and freshly ground Pepper METHOD for Making the Soup 1. Bring water to boil in a large saucepan. Add the onions and cook for 2-3 minutes, stirring now and then. 2. Add the garlic and leek and cook gently for 3-4 minutes, stirring often. Mix in the cumin and cook for another 2-3 minutes. 3. Add the grated ginger, then the stock or water. Bring to t...

Okay, so the above picture of the Easy Creamy Celery Soup looks as if some ink has leaked along the one side of the bowl... well, it's an artistic shadow, and I like it.    This smooth and creamy soup is a wonderful tasty addition to any winter-y day.  Easy to make if you have a blender.  If I use the Instant Pot, I do everything on Sauteé- never even put the lid on the thing.  Done in a jiffy. But, otherwise, just cook it in a soup pot like you normally do. However, I am getting ahead of myself! Proceed to Ingredients... ...............  INGREDIENTS: 1/2 C. Water 1/2 Yellow Onion, sliced 1/2 Bunch of Celery (or more, if you wish), chopped (Reserve the Leaves) 1 small peeled Potato, diced 1 small Bay Leaf 2 C. Vegetable Broth (I put 2 cubes of my homemade Golden Boullion in 1 3/4C. Hot Water) 1 C. Water 1/2 C. Full-Fat Coconut Milk (or other non-dairy milk-- the coconut milk does work best) 1/2 C. Fresh Parsley (Optional) Salt to Taste Garnish with Celery L...

  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 ...