Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
1 yellow bell pepper, seeded and diced
1 clove garlic, minced
2 tomatoes, peeled and seeded, then diced
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
4 cups chicken stock, vegetable stock or broth
1 1/4 pounds red snapper or sea bass fillets cut into 3/4-inch cubes
1 cup thinly sliced white mushrooms
2 tablespoons tahini
1 tablespoon finely chopped preserved lemon or grated lemon zest
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon finely chopped fresh cilantro (fresh coriander)
1/2 teaspoon salt

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper and saute until soft but not browned, about 8 minutes. Add the garlic and tomatoes and saute until the tomatoes are tender, about 3 minutes. Stir in the cumin and paprika and simmer for 1 minute.

Carefully pour in the stock, raise the heat to high and bring the mixture to a boil. Add the fish and mushrooms. When the mixture returns to a boil, reduce the heat to low. Simmer until the fish is opaque throughout, about 3 minutes.

Stir in the tahini, preserved lemon, parsley, cilantro and salt. Ladle into warmed individual bowls and serve immediately.  Can also serve with rice or bulgur. 

from http://www.mayoclinic.com/health/healthy-recipes/

1 cup dried adzuki beans, rinsed and drained

2 bunches green onions, white and green parts chopped separately, divided

½ cup dried shitake mushrooms, crumbled

¾ lb. small red potatoes, quartered (2 cups)

1 ½-2 Tbs. miso paste

1. Soak adzuki beans in 4 cups cold water for 5 hours, or overnight.  Drain and reserve soaking liquid.
2. Coat large saucepan or Dutch oven with cooking spray and heat over medium-low heat.  Add white parts of green onions, sprinkle with salt, and cover.  Cook 5 to 7 minutes or until onions are soft.  Add shiitake mushrooms and adzuki beans.  Add enough water to soaking liquid to make 4 cups, and stir into bean mixture.  Cover, and bring to a boil. 
3. Reduce heat to medium low and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.  Fold in potatoes, cover and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
4. Ladle 1 cup broth from bean mixture into measuring cup.  Stir in miso paste with fork until dissolved.  Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through.  Sprinkle with chopped green parts of green onions before serving. 

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

from Bon Appetite

Method:

1. Heat the oil in a soup pot over a medium-high heat. Sauté the onion until translucent for about 4 minutes, stirring occasionally. Add the garlic and fry for 30 seconds.
2. Add the carrot and celery and sauté for 5 minutes. Add the zucchini and ginger and sauté for about 3 minutes. Add the salt and stir.
3. Add the stock and water to the pot and stir well. Reduce heat, cover and simmer for 10 minutes.
4. Next, add the rice to the pot and stir. Cover again and cook for another 10 minutes.
5. Add the chopped coriander and stir well. Add the kale, stir and then simmer for 2 minutes.
6. Serve in soup bowls with lemon wedges for squeezing.

8 ounces cooked beets (or one 15-ounce can, drained)
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
Salt and freshly ground black pepper

1. Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.

2. Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

1 celery stalk, chopped

2 carrots, chopped

½ onion, diced

1 clove garlic, minced

Place chicken breast halves, 2 cups of water, pearled barley, quinoa (you need to rinse the quinoa very well before adding it to the crock pot), chopped tomatoes with juice, and vegetables in the crock pot.   Set on HIGH for 2 hrs (check during this time to make sure that the liquid doesn’t run out).  After 2 hrs stir and change the setting to low for 3 hrs and add salt and 1 c water. Serve and enjoy.

Cook Time: 9 hours, 4 to 6 servings

Ingredients:

·         1 leek, rinsed and chopped

·         4 garlic cloves, minced

·         6 plum tomatoes, quartered

·         1 green bell pepper, chopped

·         3 stalks celery, chopped

·         1 onion, chopped

·         1 tsp. fennel seed

·         1 cups low- sodium broth

·         1 lb. halibut steak

·         2 cups uncooked medium shrimp

·         1 tsp. dried basil leaves

·         1 tsp. salt

·         1/4 tsp. pepper

Preparation:

In 4 quart crockpot, combine leek, garlic, and carrots and mix to combine. Top with tomatoes, bell pepper, fennel, and clam juice. Cover crockpot and cook on low for 8-9 hours.

Half an hour before serving, cut halibut into 1″ pieces and add to slow cooker along with remaining ingredients. Cover crockpot, increase heat to high, and cook 15-20 minutes longer until fish flakes easily when tested with fork. 4-6 servings

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• ¾ teaspoon dried, crushed red pepper
• 2 cups chopped tomatoes
• 3/4 can unsweetened coconut milk
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1 ½ – 2 pounds firm white fish, like halibut or cod.  Salmon can be used as well.  Cube the fish into 2 inch pieces 
• Juice of 1 lime
• 3 tablespoons chopped fresh cilantro
• 1 1/2 cups brown rice

Directions:

Rinse brown rice and then cook rice in 3 cups of water.  In a large pot, heat the oil.  Sauté the onion, garlic, and green and red peppers until soft, about 5 minutes.  Stir in the coconut milk, dried red pepper, and tomatoes.  Lower heat and allow to simmer, about 10 minutes.  Add fish and allow to simmer until fish is cooked through, about 7 minutes.  Add lime juice and cilantro, simmer an additional 2 minutes.  Season with salt and pepper to taste.  Serve in bowls over brown rice.  Garnish with additional cilantro and green onions.

1 pound carrots

4 tablespoons butter

2 tsp curry pwd

1 ½ qts chicken stock

½ tsp freshly grated lemon rind

½ tsp grated ginger

Sea salt and pepper

Saute onions and carrots very gently in butter about 45 min or until tender.   Add curry powder and stir around until well amalgamated.  Add stock, bring to a boil and skim.  Add lemon rind and ginger.  Simmer, covered, about 15 minutes.  Puree soup with blender, season to taste.  Ladle into heated bowls.  

(from Nourishing Traditions  by Sally Fallon)

Serves 2

½ cup rice (or barley)
4 cups water or stock
1 2-inch piece kombu seaweed
1 bay leaf
1 teaspoon minced ginger
½ teaspoon sea salt
¼ teaspoon cumin
1 chicken thigh with bone
2 scallions, chopped

Place all the ingredients in a 3-quart soup pot. Bring to a boil, lower the heat to very slow simmer and cook for at least 3 hours or up to 8 hours. (Or, place in a crock pot and cook on low for about 8 hours.) Add additional water if necessary. Remove chicken bone. Season to taste and garnish with scallions.

Variation: Add any of your favorite vegetables for additional flavor such as mushrooms, onion, carrot, celery.

2 cups chopped yellow onions

6 cups vegetable stock, divided

3 cups cubed potatoes, peeled and cut into 1 inch cubes

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 ears corn, kernels scraped off into a bowl

1 cup thinly sliced shitake mushrooms

fresh parsley

Heat a 6 to 8 quart pot over medium heat.  Add 2 tablespoons of the oil and saute the onions for about 5 minutes, stirring often. 

Add 3 cups of the vegetable stock and the potatoes, salt, and pepper.  Cover and bring to a boil; reduce heat to a simmer, and cook for 10 minutes, or until the potatoes are tender.

Add the corn and remaining stock to the pot and cook for another 5 minutes.

While the corn cooks, heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil.  Saute the mushrooms for 5 minutes, stirring often.  Add to the soup and stir. 

Garnish with parsley and serve hot. 

Soak beans in 2 qts. water overnight. Add salt, cover and cook until tender—approximately 2 hrs. (Alternately, beans can be cooked overnight in a crockpot.) Sauté onions, green pepper, garlic, cumin and oregano in oil until tender. Add to beans and simmer 25 min. Stir in Vege-Sal and add more if needed. Top with cilantro just before serving.

Preparation

Heat the oil in a large soup pot over a medium-high heat. Add the onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

Nutrition Information

Nutritional Analysis Per Serving Calories 220
Total fat 7.5g Saturated fat 1.5g
Monounsaturated fat 4g Polyunsaturated fat 0.5g
Cholesterol 60.5mg Sodium 675mg
Carbohydrates 15g Protein 24g
Fiber 2.5g

1 tablespoon safflower oil
4 skinless, bone-in chicken thighs (about 1 pound)
1 1/2 teaspoons kosher salt, plus more to season chicken
Freshly ground black pepper
1 medium onion, halved and sliced
3 cloves garlic, smashed
1 teaspoon ground allspice
1/2 cup canned chopped tomatoes
4 cups chicken broth, low-sodium canned or homemade
1 bunch kale (about 1/2 pound), stemmed, leaves chopped
2 thick sweet potatoes (about 1 pound), peeled & halved lengthwise and sliced into 3/4-inch half-moons
4 ounces fresh okra, trimmed, halved lengthwise
2 bay leaves
1 Scotch bonnet chile, pierced (omit if you prefer yours mild)
1/2 heaping teaspoon dried thyme
1⁄3 cup light coconut milk
8 ounces medium shrimp, peeled

Preparation
Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.

Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

Nutritional Analysis per serving
Calories 357
Fat 10 grams
Saturated Fat 2 grams
Carbohydrates 40 grams
Fiber 6 grams
Protein 30 grams

2 celery stalks, finely chopped
3 cups kale, finely chopped
3/4 cup barley, sprouted
2 Tbs cilantro, finely chopped
2 tsp oregano
1 tsp miso
4 cups water

Heat the water until starting to bubble but not breaking a full boil. Turn off heat and add all ingredients, except for the miso. Let steep for 10 minutes. After steeping, scoop 1-2 cups of the soup into a blender, add miso and blend.  Stir mixture back into the remaining soup.

1 small fennel bulb (sometimes called anise)
1 teaspoon extra-virgin olive oil
1 medium onion, chopped
1 medium turnip, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1/4 small cabbage, cored and chopped (2 cups)
1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
1 medium boiling potato, peeled and cut into 1/2-inch pieces
2 sprigs fresh thyme
1 bay leaf (not California)
1 1/2 teaspoons salt
9 cups water
1 (10-oz) package frozen baby lima beans
1/2 lb haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
5 oz baby spinach (5 cups)

For pistou
3 large garlic cloves
1/2 teaspoon kosher salt
1 1/2 cups fresh basil leaves
1/4 cup extra-virgin olive oil

Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.  Heat oil in large soup pot.  Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
Make pistou while soup is simmering:
Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
Top servings with a spoonful of pistou, then stir.

1 pkg Brown Rice Noodles – spaghetti noodles
2 Tbsp olive oil
1 bunch green onions, chopped
1 small white onion, chopped
Fresh ginger, approx. 2 inch piece, minced
2 Tbsp wheat free tamari
1 tsp black pepper
6 – 8 cups your choice of seasonal vegetables – broccoli, snow peas, cauliflower, carrots, kale, snap peas, etc – washed and chopped
Bring a large pot of water to boil.  Add brown rice noodles and boil 10 minutes then drain in a colander. Rinse in cold water and toss by hand with two table spoons of olive oil.
In a large soup pot, add safflower oil and sauté the green onions, white onion, and fresh ginger until almost brown.  Add wheat free tamari and black pepper.  Then add ½ gallon of good water and bring to a boil.  Once boiling, add the vegetables.
Boil for two to three minute and serve over the noodles.  This can be served as is for a quick and easy lunch.  For a heartier dinner, try one of these variations: shrimp — add with vegetables and reduce heat when shrimp are pink or buffalo –  thinly slice buffalo  into small pieces and add after vegetables are in for a couple minutes and the allow meat to boil about 1-2 minutes and serve.

 6 large black dried mushrooms (shitake, maitake) soaked overnight

1 tsp sea salt

2 tbsp safflower oil

1/2 onion

1 tsp fresh grated ginger

2 Tbsp wheat-free tamari

pinch of black pepper

1 Tbsp olive oil

Bring 1 gallon of water to a boil in a large soup pot.  Add sea salt and soaked seaweed to the pot and boil for 30 minutes. Drain and rinse the seaweed with cold water.  In a saute pan, add the safflower oil, onion, ginger, tamari, and black pepper.  Brown the onion then turn off heat and add olive oil.  In a large vitamix  (2 quart), add 3 cups of water, seaweed, mushrooms, and sautéed ingredients.  Blend on high until pureed. Warm on stove top.

1 lb leafy green tops of daikon radish

1 lb large daikon radish

1 lb of carrots with their leafy green tops

6 extra large dried shiitake mushrooms (pre-soaked in water overnight)

1/2 lb Burdock root

1 lb of green vegetables, your choice or whatever you have in your garden — zucchini, chard, kale, brocolli, snow peas, snap peas, sugar snaps, etc

In a large soup pot, bring 1 1/2 gallons of water to a boil.  Wash all the vegetables very well but do not peel anything.  Chop everything into one inch pieces and add to the boiling water.   Boil on high heat, a rapid boil for 20 minutes.  Then cover and simmer for one hour.  After one hour, turn off heat and  leave on stove for twenty minute before drinking the broth.  Remove the vegetables and store the broth in a glass container in the refrigerator for up to three days.  Warm on stove top before consuming; never microwave.  Discard the cooked vegetables unless very sick, then put into a vita-mixer and puree for a juice.  This will keep in the refridgerator for up to 3 days; discard after 3 days.

Most of the ingredients for this soup are commonly available at natural foods stores.  They are also available at most Asian markets, such as Hai Mart (H-mart) at Yale and Havanna.