So, our friend Jeremy made this delicious soup for us one night for dinner and it was so tasty that I just had to have the recipe but it turned out all he really did was buy the udon noodles with a pack of seasoning and added pre-cooked rib meat. So, my husband and I set out to unpack the recipe and figure out how to make it from scratch and with an alternative protein to the rib meat, hence to optional shrimp and crab bullion that may be added.
makes 4-5 medium size bowls of delicious soup~
3 cups water
1 squirt of Braggs Amino Acids
3 dashes of Tamari (about 1 tsp)
1 tsp powdered veggie broth
6 garlic cloves, crushed
1/2 seeded jalapeno
2 T chopped red onion
4 mushrooms, sliced
1 stalk of lemon grass
1 crab bullion cube (optional)
Put all ingredients in a large stock pot and bring to a simmer for 5 minutes.
If you’d like to add shrimp: after the 5 minutes of simmering time, add shrimp and cook for 1-2 minutes.
Next: add Udon noodles and cook for 1-2 minutes.
Finally, garnish with chopped parsley and enjoy this delicate and tasteful soup.
Oh darling, These were tasty! While visiting with old friends, one offered to make buckwheat pancakes for breakfast—- We all love any kind of pancakes but these were especially delightful! Thank you, Lisa for sharing your recipe =)
1 to 2 cups of buckwheat flour
1/2 cup almond flour
1/4 cup millet flour
(optional) 1 Tbsp apricot kernels, ground to a powder
1/4 tsp sea salt
some baking powder
3 farm fresh eggs
buttermilk or kefir AND water ( enough liquid for cake batter- like consistency– somewhat thick–
1/2 cup total of coconut oil and butter
mix dry ingredients together first then add wet ingredients and let sit overnight on the kitchen counter covered with a light tea towel. Letting the batter sit over night is very important for this particular pancake recipe*
and fry in a skillet as normal in the morning.
this is crazy simple! and such a money saver!
I drink it daily as an alternative to cow’s milk.
1/2 cup of any kind of raw nut ( hazelnut, almond, walnut, praline, cashew)
1/2 cup pitted dates. ( or a dollop of honey or a pinch of sugar)
1 whole or just a piece of vanilla bean ( or extract if that is all you have on hand)
pinch of sea salt
and 5 cups of water
Put everything in a blender a blend until smooth.
Pour through a fine meshed sieve or strainer and refrigerate.
These milks will keep for roughly 4 to 5 days in the fridge so drink up!
Last night my lovely husband wanted to make a pot d’creme or chocolate pudding..or something, anything sweet and chocolaty. So, he proceeded to pulled out all the eggs and milk and butter and chocolate chips until I said,… “ummm, honey…WAIT! … remember that chocolate mousse that I used to make?” (recipe in the desert section) Well, he did remember and enhanced it quite a bit to come up with this fabulously healthy and delicious chocolate pudding to crave anyone’s late night sweet tooth.
10 medjool dates
1 ripe avocado
1/3 c of homemade hazelnut mylk (recipe in mylk section)
2 large Tbsp of raw unrefined coconut oil
1 handful of raw walnuts
1/3 c of raw cocoa powder
1/2 of a vanilla bean
1/2 tsp spirulina
1 tsp Hemp Oil
Put all ingredients in the Vitamix/blender/food processor and blend until smooth and them chill in a bowl or many smaller ramekins for a few hours. If your tempted you may enjoy a few spoonfuls before it completely cools but it’s much better completely cooled down.
* * * also, here’s a TIP: when cleaning out the blender or food processor, pour another cup of milk ( of your choice) and blend chocolate off sides and blades. Pour into a cup and drink it up while pudding chills. *** * *
1 1/2 cups cooked brown rice (cold)
1 cup milk (any kind)
1 tablespoon butter
1/2 teaspoon ground cinnamon
2 tablespoons honey
1 banana (half mashed, half sliced)
garnishes: dried fruits, nuts, extra honey
In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
Divide between two bowls, and top with your choice of garnishes and the remaining banana.
This recipe is from http://www.dessertfortwo.com I’ve been looking up this simple recipe up for years when I think of it– and now finally archiving it here.
If coconut milk soups are your thing– your in luck to find this recipe. It’s simple. It’s delicious. and the ginger and tumeric provide an excellent spice AND help with inflammation.
1 medium sized leek or 1/2 head of cauliflower
1 – 2 T turmeric root ( as needed )
1 – 2 T ginger root ( as needed )
1 T curry powder
1 T red quinoa ( uncooked )
1 can of light coconut milk
8 oz of veggie broth or water
throw all ingredients together, bring to a simmer.
simmer for 15 minutes. pulse in blender or even better, a hand held blender.
optional: add a scoop spicy salsa or thai paste and garnish with cilantro leaves.
presto! fast and healthy! vegan soup!
Disclaimer: Please take head that spicy roots are not for everyone. Tumeric is a highly popular herb right now that supplement companies are pushing to help with inflammation- but it’s not for everyone. I may suggest a simple Ayuravedic Dosha Quiz to help determine what specific foods are good for your body type.
Posted in dinner, lunch, soup
Tagged coconut milk, ginger, healthy/gluten free, inflammation reducer, inflammation soup, simple soup, tumeric, vegan, vegetarian