Organic Granny

  Warm up with this creamy Canadian Yellow Pea Soup, a family favorite for chilly days. Yellow Pea Soup or Split-Pea Soup--This is a soup recipe that my mother, bless her, used to cook up in the winter. Today would be her 97th birthday...  We cook with Extra Virgin Coconut Oil in our family but you can use your fat of choice. INGREDIENTS: * 2 1/4 C. Yellow Split Peas * 1 tsp. Baking Soda * 2 T. Extra Virgin Coconut Oil * 2 Leaks, washed well and sliced up * 2 Carrots, scraped and sliced up * 1 Turnip, sliced * 1 clove Garlic, mashed * 1 C. Water * 2 T. thick tomato Puree * 2 Bay Leaves * 3 Cloves, minced * 1/4 tsp. Nutmeg * 1/4 tsp. Marjoram * 1/4 tsp. Tarragon * Celtic Sea Salt, to taste * Pinch White Pepper, fresh ground preferable HOW TO PREPARE THE PEAS: *Place the peas in a large bowl and sprinkle with Baking Soda (the Baking Soda will make the peas very creamy). *Soak the peas overnight or from 8-10 hours-- no longer or flavour will be lost *Rinse well under cold water *...

  Here is an heirloom recipe passed to me by my lovely new Facebook friend, Nancy Pugh, who got it from her friend Helen Heenan, New Zealand, who got it from her grandmother. That is the beauty of "networking" at its most organic! I have made a couple of minor adjustments (you guessed it: I used the Vitamix)  INGREDIENTS: 2 medim large sweet potatoes, diced into ~ 1 cm cubes  1 - 2 tsp. curry powder of choice  75 g coconut oil ( 2 T.) 2 cloves, minced garlic  Nondairy Milk or Vegetable Stock METHOD: Cook all ingredients together, low heat to melt coconut oil.  Add water to cover & cook together until sweet potatoes are cooked through. Transfer into the Vitamix cannister and whir until homogeneous (don't drain before doing that).   Add non-dairy milk or vegetable stock just before serving, to desired thickness. May freeze. Taste improves with age.  ------------------------------------------------------- **The use of the word "whirled" is m...

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...

  This soup combination exists and tastes and smells absolutely divine. It is a brothy soup with lots of probiotic potential so is particularly comforting for those who are not well, or if you are recovering from an illness . But also yummy for the rest of the people dining with you! INGREDIENTS 1 red onion, chopped 4 small garlic cloves, chopped fine 6 cups water splash of apple cider vinegar pinch of salt 1 cup red lentils, picked over and washed 2 medium carrots, cut small 1 small tomato, chopped (or 4-6 tiny tomatoes, halved) 1 cup + of sauerkraut (I use organic sauerkraut in a glass jar-- worth the extra cost) DIRECTIONS Heat the soup pot on the burner for a few minutes on high, and add the onions and garlic, reducing heat a couple of notches and stirring the onions/garlic vigorously until the scent fills the air.  Add in lentils, carrot and tomato and cover with water.  Cook on medium-low heat until carrots are soup-soft and lentils are mushy. Add a splash of apple ...

  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.  **...

  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 ...