Organic Granny

  Soda bread is the perfect accompaniment with any rustic casseroles or soups, particularly if they are Irish and on St. Paddy's day.  This recipe is especially yummy because it is made with spelt flour , an ancient grain flour that is kind of suited to cakes and muffins, in my opinion. Once in our local health store I was searching madly for spelt flour, and ran into another woman who was as well. We joined in a mutual rave. If you aren't baking with it yet, you will like it a lot when you do. Here are the ingredients for the soda bread 3 cups  spelt flour   (or 1 3/4 cup plain white flour, 1 1/4 cup of whole wheat flour) 1/2 cup  rolled oats 1 teaspoon  salt 1 teaspoon  baking soda  (NOT baking powder) 1 tablespoon  fennel seeds or currents  (optional) 1 1/4 cup  non-dairy milk  (I used almond milk--oat, rice, soy are all good neutral-tasting choices) 1 tablespoon  apple cider vinegar or lemon juice Discover vegan colca...

You don't mind the winter when you can come into this hearty, delicious soup. It's full of root vegetables which are warming and strengthening, and it's full of flavour (rosemary, garlic, onion). Your kitchen will also smell divine! Ingredients: 500g/12oz/2 cups of Lentils, soaked and rinsed 9 or 10 cups of Water 1 medium white Onion, chopped 4 or more cloves of Garlic, peeled and finely chopped large sprig of fresh Rosemary, finely chopped or two teaspoons of dried herb 4 medium Potatoes diced quite small Celtic Sea Salt to taste 3 cubes of Best Golden Bouillion or a commercial similar bouillion or homemade broth. Method for Making Soup: 1. Place the soaked lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.  2. Reduce to a simmer and add the onion, garlic, rosemary, potatoes and bouillion or broth.   3. You may also add 2 T. beet powder (beet dehydrated and powdered) if you have such a thing.  4.Simmer fo...

INGREDIENTS: 1 garlic bulb (or crown-- the whole garlic mother) 1 tsp. olive oil 1 medium 3 pound butternut squash, peeled and cubed 1 medium large potato, peeled and cubed 1 large onion, chopped 2 tablespoons Coconut Oil 3 + cups filtered water 2 cups vegetable broth OR 2 cups water and 3 Golden Bouillion cubes 1 tsp. smoked paprika 1/2 tsp. chipotle pepper 1/2 tsp. sea salt crumbled vegan cheese as a garnish METHOD for Making this Soup:  1. Preheat the oven to 450 degrees F./230 degrees Celsius.  I chose to use a small convection oven on my countertop.  Peel off the papery skin of the garlic bulb but do not peel or separate the cloves.  Cut the top off the bulb and brush it with oil.  Wrap well in foil with shiny side inwards and put in the oven for 30-35 minutes until softened.  Cool. 2. Melt the coconut oil and put the squash, potato, and onion cubes into a large pot, such as a Dutch oven (if using the oven-top method).  I used my Instant Pot....

From what I've heard, authentic classic Thai dishes attempt to represent all possible ranges of palate experience with taste and texture: salty, sour, sweet, crunchy, creamy, spicy, cooling! While this is a HUGE challenge for any cook, I think that you will find the following Vegan take-off of a Thai Coconut Veggie Soup achieves this pretty well-- toss in some peanuts before serving to add 'crunchy'.   Most of the ingredients you will have in your kitchen already, but there are a couple of surprises that you might want to go out and purchase for your continued foray into the exotic!  But ALL Vegan! Thai Coco-Veggie Soup INGREDIENTS: * 1 medium, organic onion, diced * 2 red bell peppers, diced * 3 cloves organic garlic, minced * 1 organic carrot, sliced * 1 can chickpeas or sweet green peas (organic, please) * 2 tbsp Virgin Coconut Oil  * 1/2 tsp cumin * 1/2 tsp coriander * 1/4 tsp cayenne * 2 1/2 cups diced tomatoes * 1 cup coconut milk * 1 cup organic peanut butter...

  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...

  This potato-cabbage soup is a lovely vegetarian dish for St. Pat's day-- or, as the Irish chef states: "on a Sunday afternoon with a sandwich and a Guiness!" Watch the video HERE for details about amounts and how-to, but here is a shopping list:  *cooking oil *onion *garlic *small cabbage *Yukon Gold potatoes *vegetable broth or 3 bouillion cubes + water or just water *fresh thyme or fresh dillweed *Salt and pepper Make it a good one!  ~Cynthia

Our son gave us some kuri squash seeds-- the gift that keeps on giving--  and eventually, voila! a rich, creamy delightful kuri squash curry soup.   What is Kuri Squash?   Kuri is a smallish (5-10 pounds) hard-shelled, teardrop-shaped, bright red-orange 'winter' squash that takes about 100 days to mature after flowering. It originated in Japan. I find the flesh to be a sort of cross between a pumpkin and a yam, quite dense and starchy. It creams up beautifully in the Vitamix to a smooth, silken soup that doesn't require anything to 'thicken' it (so, yes, any soup you add it to can be creamy, gluten-free!) A radiantly beautiful Kuri Squash from our garden   Kuri Squash Curry Soup Recipe A Church friend was famous for his delicious curry pumpkin or carrot soups. I have attempted to replicate the flavour he achieves, but I suspect he might used some oil (which I have not) and perhaps even butter, maybe even chicken broth. This recipe is low-fat vegan , so, sorry, no bu...

Today's soup recipe is a delectable vegan chowder (or veggie stew) adapted from the book by Mike Anderson, " The RAVE Diet & Lifestyle " a simple enough transitional diet from the less-than-healthy Standard American Diet (SAD) to recipes for delicious foods that actually heal dis-ease.  Mike is also the author of Healing Cancer From the Inside Out (book and film) and the award-winning film Eating. <--watch free on Youtube. We heartily approve of his recipes and will be adapting them here from time to time for your eating health and pleasure! Ingredients to serve 6: 2 C. diced stewed organic tomatoes 2 C. organic vegetable broth 2 C. chopped kale 1 C. cooked brown rice or organic quinoa 2 C. cooked low-sodium organic chickpeas 1 C. chopped organic onion 1C. chopped organic red pepper 1 1/2 C. filtered water 1/2 C. chopped organic leeks 1/3 C. sliced raw organic almonds 1 T. paprika 2 tsp. vegetable broth for sautéing 2 bay leaves Instructions 1.Warm the broth over m...

When I wrote this recipe I was staying with my son in the beautiful Eastern Townships of Quebec. It was fall, the leaves were scarlet, the temperatures were pleasant (although it did rain and blow at night).  My son and his buddies are mushroom savvy.  I cannot overemphasize the importance of not picking and cooking/eating unknown mushrooms. The term "wild mushrooms" for this recipe refers mostly to the cooking style and ingredients used to prepare the store-bought mushrooms so that they resemble the taste and fragrance of wild mushrooms. This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.)   Ingredients: *1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc. See the bottom warning about using unknown mushrooms.)  * 6 Tablespoons (T.) Butter or Virgin Coconut Oil  * 2 C. Carrots, chopped to 1"  * 2 C. Celery, chopped to 1"  * 2 C. Onion, chopped in...

  This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed).  This soup is vegan and gluten-free. INGREDIENTS: 2 medium onions, chopped 4 cloves garlic, chopped 1/2 teaspoon dry dillweed filtered water to  cover (about 1 inch above vegetables) 3 C. Frozen Peas A sprig of leaves from Fresh Thyme, or about 1/4 teaspoon of dry Thyme 1 teaspoon - 1 tablespoon Miso (to taste) Salt and Pepper to taste 1/2 C. nut, soy or oat milk This soup is highly digestible because it doesn't contain any visible fats or oils.  We are adherents of Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good! * Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so.  Add in the peas an...

 This smoky, fullsome lentil soup really tastes gourmet (or is that gourmand?) when Coconut Milk is added at serving time.   I separate out the soup to be eaten for this meal, and any left-over soup I pour into glass mason jars and put in the fridge for another meal. Just stir in water when the soup is too thick, and thin to the consistency you like. The seasonings will stay vibrant throughout. Ingredients: 450 g or 2 cup dried Brown Lentils 2 tablespoons Coconut Oil 1 to 2 Onions, chopped 6 cloves Garlic, chopped or minced 4 Celery Ribs, chopped 4 Carrots, sliced in coins 6 cups vegetable broth (or bouillon) 1/2 cup Quinoa 2 teaspoons Paprika 1/2 teaspoon Cumin Celtic Sea Salt and Pepper, to taste 1 T. Bragg's GF Soy Flavoring OR GF Tamari(optional) dash Liquid Smoke 14 oz. can Coconut Milk Instructions: 1. Pick through Lentils, rinse, and cover with water to soak overnight (or 6 hours) 2. Throw out soak water and add fresh water to cover lentils in a large stock pot. Co...

  This delicious bean-sauerkraut soup preserves the probiotics by adding in, and blending, sauerkraut at the end of the cooking process. I am very cognizant of the delicacy of the enzymes in the sauerkraut, and am reluctant to cook the heck out of it as a result. I am so happy for the Vita-Mix that allows me to add the sauerkraut at the end and to "cook" without undue heat (through the friction of its motor-driven rotor at 240 mph). Other high speed  Ingredients: 1-2 tablespoons Olive Oil (or 2 cubes Golden Bouillion ) 1 large Onion, chopped 3 ribs of Celery, chopped 4 large Carrots, chopped 2 cups cooked Beans (your choice) 2 cups Tomato Spaghetti Sauce or Stewed Tomatoes 8 cups Vegetable Broth or Water 2 cups Sauerkraut 1-2 teaspoons Fresh Thyme herb, or to taste METHOD:  **In a large soup pot, heat the Oil and saute the Onion and Celery until golden (alternatively, use bouillion and 1/2 cup warm water for oil-free cooking) **Add the Carrots, Beans, Tomato Sauce, and Ve...

  Enjoy this simple, creamy Zucchini-Basil Soup made with fresh or frozen zucchini and fresh basil—perfect for a light, flavorful meal! Here is a delicious recipe for fresh or frozen zucchini and fresh basil! INGREDIENTS: *1 tablespoon oil *1 yellow onion, medium  chopped *2 cloves garlic, crushed and/or minced *6 medium zucchini, chopped *3 cups water *2 teaspoons chicken-style seasoning or similar seasoning of your choice *2 teaspoons Monk Fruit or sweetener of your choice *1 tablespoon lemon juice *1/3 cup fresh basil, chopped METHOD: 1. Heat the oil in soup pot and add in onions and garlic, stirring over medium heat for 2 minutes, or until onion is soft. 2. Stir in all other ingredients except for chopped basil. 3. Bring to boil 4. Reduce heat 5. Simmer uncovered for about 20 minutes or until zucchini is tender 6. Stir in basil 7. Blend in batches until smooth.   8. Return to pot and reheat. 7. Serve with dollop of vegan sour cream.

Hola! This particular anti-cancer soup is cooked in a large batch (approximately 5 quarts) so that I don't have to cook for every meal over the coming gardening week*.  So much to do, so little time! (*originally published this article in the summer) Dr. Joel Fuhrmann  (author of "Eat To Live" and other hygienic health books) suggests that if we eat a bare minimum of visible fats and consume something from each of the following food groups daily-- GREENS, BEANS, ONIONS, MUSHROOMS, BERRIES, and SEEDS (the acronym: GBOMBS), then we will have gone a long way towards preventing various cancers because of the anti-cancer properties of these plant-based foods.  The following tasty soup recipe contains the GBOMBS formula in: Greens: Celery, Collard Leaves, Chard Beans : Lentils Onions : Onion, Garlic, Leeks Mushrooms : A dehydrated mixture of various cultivated and wild mushrooms Berries and Seeds : Lentils(?) Brown Basmati Rice (?) Quinoa Ingredients: (I use Organically-grown--...

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.   There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor. INGREDIENTS * olive oil for saute-ing * 1 large onion, chopped * 1/2 red bell pepper, chopped * 3 cloves garlic, minced * 1 small zucchini, chopped * 1 teaspoon dry oregano * 1 teaspoon dry basil * 1/4 teaspoon dry thyme * 5 cups hot water * 1 cup corn kernels * 2 medium potatoes  peeled and chopped * 1/2 cup pitted black olives, sliced or whole * 1-2 cups dry pasta noodles (I used gluten-free quinoa penne) * 2+ cups cooked white beans (I used Great Northern) * 1/2 teaspoon sea salt and pepper to taste *1/2 jar organic tomato pasta sauce (1-2...