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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!
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INGREDIENTS:
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
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PREPARATION:
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.
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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
Ingredients

  • 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

Garnishes:

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


Instructions
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

INGREDIENTS
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

DIRECTIONS
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! 💫
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🍃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

Cheesy Panade with Swiss Chard, Beans & Sausage

Cheesy Panade with Swiss Chard, Beans & Sausage

Panade is basically a French bread stew, studded with beans, greens, and sausage. It’s also a little bit brothy, like French onion soup.

Slow Cooker Recipe: Cheesy Panade with Swiss Chard, Beans & Sausage
from kitchn

  • 1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 8 ounces uncooked pork sausage, casings removed
  • 1 medium yellow onion, diced
  • 1 medium bunch Swiss chard (about 12 ounces)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 4 cups (32 ounces) low-sodium chicken broth
  • Coarsely chopped fresh parsley leaves (optional)

Proc

  1. Dry out or toast the bread cubes.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and onion and cook, breaking up the sausage into small pieces with a wooden spoon, until the sausage is cooked through and the onions are tender.
  3. Chop the chard stems into 1/2-inch pieces, thinly slice the chard leaves, and keep the stems and leaves separate.
  4. Add the chard stems to the pan and cook until the stems are softened.
  5. Add the chard leaves, garlic, and thyme, and cook until the leaves are wilted and tender, about 4 minutes more.
  6. Remove the pan from the heat. Taste and season with salt and pepper as needed.
  7. Place 1/3 of the bread cubes in an even layer in a 6-quart or larger slow cooker.
  8. Scatter 1/3 of the chard mixture (about 1 cup) and 1 cup of the beans over the bread.
  9. Scatter 2/3 cup of the cheese over the entire layer.
  10. Repeat with layering in this order in the same amounts: bread, chard mixture, cheese, remaining bread, and remaining chard mixture.
  11. Refrigerate the remaining 2/3 cup of cheese. Pour the broth evenly over the top of the panade.
  12. Cover and cook on the HIGH setting for 4 to 6 hours, or on the LOW setting for 8 hours.
  13. Sprinkle the reserved 2/3 cup cheese over the top of the panade in the last 15 minutes of cooking.
  14. Serve in bowls, garnished with parsley if desired.

Image credit: Joe Lingeman