Super Nutritious Soup

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This is a great soup for any time but especially if you are feeling under the weather or want to give your immune system a big boost. I love the miso flavor with mushrooms and the greens add a nice heartiness to this flavorful soup. Super Nutritious Soup 4 quarts organic vegetable broth 2 organic baby bok choy, trimmed and sliced 1 bunch organic kale, deveined and chopped 6 oz. organic mushrooms, sliced (I like to use shitake and portabella together in this soup to add different textures and flavors) 6 oz. organic silken tofu, cubedSuper Nutritious Soup ½ Cup fresh or frozen (thawed) edamame, shelled 1 large onion, chopped 4 cloves garlic, minced 1 tsp Korean pepper or red pepper flakes ½ tsp black pepper 1 T mellow white miso Bring broth to a boil in a large pot; add all ingredients (except miso) and bring back up to boiling. Cover and reduce heat to simmer, and cook for about 15 minutes or until vegetables are tender. Remove from heat and combine a ½ cup of the hot broth with the miso until well blended; add to soup, stir and serve.  

Healthy Chicken Noodle Soup

As you probably have already guessed from some of my other recipes, I am mostly vegan. This is not due to any political stance – it is purely for health reasons to help lower my ridiculously high cholesterol levels. But I do occasionally eat meat and there is nothing that tastes better on a cold winter’s night when I’m under the weather than chicken noodle soup. I like to add lots of spices to mine. You may want to add more vegetable broth the next day as the noodles will continue to absorb the liquid or you might not.

 Healthy chicken noodle soup

Chicken Noodle Soup

1/2 pound organic, uncooked chicken breast, cubed1 Cup chopped onion1 Cup chopped organic celery1 Cup thinly sliced organic carrots4 minced garlic cloves

5-6 quarts organic vegetable broth

1 T fresh parsley

1 tsp dried basil

8 oz. organic, gluten free wide egg noodles1 tsp dried oregano1 tsp poultry seasoning1 tsp dried thyme2 bay leaves

Mediterranean sea salt and pepper to taste


In a large pot over medium high heat cook onion, celery, carrots and garlic until just tender, about 5 minutes. Add remaining ingredients and bring to a boil; reduce heat and simmer 20 minutes.



Quickie Crunchie Roasted Chickpeas

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2 cans organic chickpeas (garbanzo beans), rinsed and patted dry Quickie Crunchie Roasted Chickpeaswith a paper towel (or you can use dried organic chickpeas for the not so quickie method. Just soak beans overnight; drain and pat dry.) 2 T organic coconut oil 1 tsp paprika 1/8 tsp cayenne pepper 1/2 tsp cumin 1 tsp garlic powder 1 tsp Mediterranean sea salt Preheat oven to 400. Place all ingredients in a bowl and toss until chickpeas are well coated; spread evenly on a cookie sheet; bake about 30 minutes stirring halfway through until chickpeas are crispy. This is a great recipe to play with the flavors if you want to mix it up. You could add or switch out any number of ingredients depending on your mood: chili powder, parmesan cheese, chipotle with lime, sesame oil with organic soy sauce and sesame seeds, or honey and cinnamon for a sweeter flavor – the possibilities are endless!