Lemony Chicken and Kale Soup
Ingredients:
-1 whole organic 3-4 lb chicken
-1 tbsp coconut oil or butter
-1 onion, chopped
-6 carrots, diced
-6 stalks of celery, chopped
-4 cloves of garlic, minced
-salt and pepper to taste
-4 bay leaves
-3 tbsp herbs de provence (if you don't have herbs do provence use poultry seasoning)
-1/2 tsp fresh grated nutmeg
-1 head of kale, stemmed and chopped
-zest and juice of 1 lemon
Directions:
Put your whole chicken in a large stock pot and fill to the top with water. If the chicken came with the giblets, chuck those in there too. Just remember to remove them before service. Alternately, you can save them for stock. Add in about a tbsp of sea salt, some pepper and the bay leaves. Pop the lid on and bring to boil. Reduce the heat and let simmer until cooked through, about 30 minutes. When the chicken is cooked, remove from the pot and set aside until cool enough to handle. When the chicken is cool enough, shred it with your hands. In the mean time, prepare all your veg. In a separate saute pan, sweat your onions and garlic in the coconut oil or butter over medium heat until translucent, about 3 minutes. Add in your carrots and celery and saute another 3-4 minutes. Season with salt and pepper. Add your herbs de provence and nutmeg to the pan and cook for an additional 2 minutes to wake up the herbs. Add all of your sauteed veg to the huge pot of water you cooked your chicken in and bring to a boil. Add in your shredded chicken. Season with salt and pepper to taste. At this point you can let it cook for as long as you like. Or, you can add in your kale and lemon zest. If you choose to add in the kale and lemon zest at this time, cook for 15 minutes. Add in the juice of the lemon at the end and serve!
*Note- I only add in about half of the shredded chicken. I think it's more than enough. I like to save the other half for salads or to put in a wrap made with ezekial tortillas. Shredded chicken is so versatile!
Now you have a lovely chicken carcass with which you can make a flavorful and nutritious homemade stock!
*P.S. please use all organic ingredients when possible
I've
had quite of few people ask what type of juicer they should invest in? The
answer to that really depends on how much you want to spend and which type of
juicer you want.
There are two kinds- centrifugal juicers and
masticating juicer...s, or slow juicers. Centrifugal juicers are the most
common juicer that you see in stores because they are the most economic. They
work by spinning round very fast which separates the juice from the pulp.
Depending on which machine you purchase, your pulp will still be somewhat wet,
meaning that not all of the juice was extracted.
The masticating juicers
or slow juicers function by kneading the vegetables. They are a bit pricier, but
also more effective at extracting all of the juice. If you want to juice
wheatgrass you really need a slow juicer. Otherwise it's kind of a waste of
money. The Hurom slow juicer is a very popular model. It gets great reviews. It
will run you a few hundred dollars though. I would love to have one of these,
but it's definitely not in the budget right now. By all means, if you can afford
it, go ahead and get it.
I've had a couple of juicers. My first was a
Jack Lalane. I loved it as far as ease of use, but it was a pain in the butt to
clean and the blade would jam up now and again. Now I have a Breville Juice
Fountain Plus. It was $100 and I love it. It's easy to use and easy to clean.
I've never had any problems with it.
You can really spend anywhere from
$100-$500 on a juicer. It's just up to you. If you're new to juicing, I
recommend starting out with a less expensive model until you get into it. Any
questions?
Grain Free Raspberry Almond Scones
Ingredients:
-2 cups almond flour
-1/2 tsp sea salt
-1/2 cup almond pulp (leftover from homemade almond milk)
-3 eggs
-4 tbsp grade B maple syrup
-1/3 extra virgin coconut oil (melted)
-1 tsp vanilla
-1 cup raspberries
Preheat your oven to 350 degrees F. Combine almond flour and sea salt in a large mixing bowl and stir to combine. In a separate bowl, combine almond pulp, 2 of the eggs, maple syrup, coconut oil, and vanilla. Mix well to combine. Mix the wet with with dry until well incorporated. Fold in your berries. Portion out your batter into 1/2 cup portions and place on baking sheet lined with parchment. Form into whatever shape you like. I prefer a classic triangle shape. Whisk the third egg in a small bowl and brush egg wash over each scone. Bake for 30-35 minutes until a toothpick inserted comes out clean and tops are browned. Let cool and enjoy!
*Please use all organic ingredients when possible.
P.S. If you don't have any almond pulp, you can just add in an additional 1/2 cup of almond meal and check the scones after 20 minutes of baking time as they won't take quite as long to cook.
