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The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley

📷 No Whey Lady
Ingredients // Pantry items:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste

Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire

A True Beauty Soup from Naomi Whittel

A True Beauty Soup from Naomi Whittel

You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
sea salt
black pepper
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.

Easy-Peasy Vietnamese Pho Recipe

Easy-Peasy Vietnamese Pho Recipe

By Jen Reviews

There’s two things you should know about Pho. Firstly, it’s actually pronounced as “fuh” instead of the commonly mispronounced “faux”. Secondly, a good bowl of authentic Vietnamese Pho typically takes hours upon hours to make. Here’s an easy-peasy way to make one 🙂

Servings 3

  • 1 litre beef bone broth
  • Flat rice noodles for 3 pax
  • One large white onion
  • 2 small old gingers
  • One stick of cinnamon
  • 3-4 star anise
  • 1 tbsp of cloves
  • 250 g of thinly sliced beef brisket / flank
  • 3 tbsp of fish sauce
  • 2 tbsp of yellow rock sugar


  • Thai basil
  • Spearmint
  • Raw bean sprouts
  • Lime wedges

Halve the white onion and gingers. Place them on an ungreased tray in the topmost rack of the oven to broil at 220 degrees celsius for 15-20 minutes or until you see the outer layer beginning to turn charred and black.

Soak noodles in water for 20-30 minutes until soft and bendable. Boil for 10 minutes till it reaches your desired consistency.

Pour stock into a stockpot. Bring to a boil then simmer it for 40 minutes. Remove any scum that floats to the top.

Prepare thinly sliced beef slices

Add fish sauce

Place garnish and enjoy.

Bone Broth Gazpacho

Bone Broth Gazpacho

Yield: 3½ cups
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes

2 cups spinach
1 cup chicken bone broth
¼ cup olive oil
¼ cup almonds
2 tablespoons minced basil
2 tablespoons minced mint
1 medium Kirby cucumber, roughly chopped
¼ medium yellow onion, roughly chopped
¼ medium fennel bulb, roughly chopped
Kosher salt, to taste
Lemon wedges, for serving

In a blender, combine all the gazpacho ingredients, except for the lemon, and purée until smooth. Refrigerate until chilled, 1 hour, then divide between bowls and serve with lemon wedges.

Recipe adapted from Marco Canora, Brodo Broth Co., New York, NY
Photo: Rachel Vanni/Tasting Table

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Plant Based Quinoa Caprese with Sunflower Seed Pesto

Quinoa cooked in bone broth, then topped with ripe juicy tomatoes, fresh basil and dairy-free almond cheese.
Drizzled some Sunflower Seed Pesto with a heavy hand for added creaminess and flavor! 💫
🍃To make the pesto: combine 1/2 cup raw shelled sunflower seeds, a large bunch of basil, 2 garlic cloves, juice of a lemon, salt, pepper and avocado oil in a high speed blender. Continue adding oil until desired consistency is achieved!

📷All The Verdure