Butternut Squash and Wild Mushroom Soup

This wonderfully warming fall soup is a step above your average squash soup.  Earthy wild mushrooms add a sophisticated touch to the silky sweetness of butternut squash. A drizzle of truffle oil takes it to a whole new level. If you are looking for an addition to the Thanksgiving table this year, this soup will not disappoint! 

While butter and cream add a bit of richness to this soup, it's vegan version is still amazingly decadent.

1 medium butternut squash, peeled, seeded and diced
1 medium onion, chopped
4 carrots, chopped
1.5 oz dried wild mushrooms- (any type will do)
4 T butter or high heat oil
4 C chicken or vegetable stock
1 T fresh thyme, or 1t dried
1/2 t cinnamon
1 C cream, optional
sea salt and pepper

truffle infused olive oil, optional**
sea salt

*** All ingredients organic, if possible***

Preheat your oven to 425. Place the squash, along with half of the butter or oil, cinnamon, and a pinch of sea salt in a large baking dish.  After 5 minutes, stir to coat the squash with the butter or oil.  Roast uncovered until tender, stirring occasionally, about 45 minutes - 1 hour.  Meanwhile, heat the remaining butter or oil in a large soup pot on medium heat.  Add the onions and carrots and saute until they start to turn golden.  Add a pinch of sea salt, and continue to cook until the vegetables are tender, about 10 minutes.  While the vegetables are cooking, rehydrate the mushrooms by covering them with 2 C boiling water for 15 minutes.  Strain, reserving the liquid.  Roughly chop the mushrooms and add to the vegetables. Once the vegetables are tender, add the stock, along with the liquid from the mushrooms.  Add the squash once it is tender, along with the thyme, and cook for another 20 minutes.  Puree the soup, either in batches in a blender, or with an immersion blender.  (While it's much less work to use an immersion blender, it will get smoother in a blender.)  It may be necessary to add more liquid, such as stock or water, if the soup is too thick.  Season to taste with sea salt and pepper.  Ladle the soup into bowls and drizzle each with a 1/8 t  or so of truffle oil.  (It doesn't take much!)

** Truffle infused olive oil can be found in most quality supermarkets.  It runs about $10-$15 for a small bottle, but is so intense that a little goes a long way.   It's a great item to have in your pantry; try mixing some in with roasted Brussels Sprouts or mashed potatoes!    

Braised Greek Chicken

A wonderful new take on week night chicken... Cut up chicken roasts in less than 1/2 the time as whole, and is paired with a bright, fresh sauce. This one's good enough to convert the chicken hater in your family.

1 chicken, cup up into 8 pieces
2 shallots, sliced
1.5 C diced tomatoes (POMI tomatoes come in a carton and are BPA-free)

1 C chicken stock
10-12 Kalamata olives, pitted and coarsely chopped
2 T capers
1 lemon, thinly sliced
1/4 C feta cheese, crumbled
1 C white wine
1/4 C chopped flat leaf parsley
2 t sea salt
2 t black pepper

 

Preheat oven to 425

Sprinkle chicken on both sides with salt and pepper.

Line a 13" glass or enamel casserole dish with the sliced lemons

In a large saute pan on medium-high heat, sear the chicken pieces in batches until they are golden brown on all sides. Transfer to the casserole dish, add the chicken stock, 1/2 of the wine and 1/2 of the parsley. Cover with aluminum foil and place in the oven. Roast for 25 minutes, remove foil, and roast another 5-10, or until chicken is cooked through.

While chicken is cooking, discard all but 1 T chicken fat left in the saute pan and add shallots. Saute for 2 minutes on medium heat. Add remaining wine, olives, capers, and tomatoes. Simmer 2-3 minutes. Remove from heat, add feta cheese. Stir to combine.

Pour the sauce onto a large serving dish, and top with the chicken, lemons, and a sprinkling of the remaining parsley.

Coconut Peanut Kelp Noodles

I'm in love with Kelp Noodles!  They are a raw food, and have a very mild flavor, which makes them perfect for salads such as this one.  They are a wonderful substitute to wheat or rice noodles especially for those who don't eat grains.  While whole grains are healthy and well tolerated for some, others just can't handle them, especially people with adrenal or thyroid issues (which often go undiagnosed)  Even people who seem to handle them fine probably consume too much grain in their diet, especially of the refined variety.  If you think you may be sensitive to grains, it's easy to find out for sure- cut them out of your diet for a week or two.  If you feel better, less fatigued, and less bloated, you probably would do better on a paleolithic type diet- The pre-farming diet; organic or wild protein sources, vegetables and fruits. 

Kelp is by far the highest source of magnesium of any other food.  Why is this exciting?  Magnesium deficiency is extremely common.  Low levels of magnesium increase susceptibility to a variety of diseases, such as heart disease, high blood pressure, kidney stones, cancer, insomnia, and PMS.  Many women have reported amazing relief from PMS systems simply by supplementing with magnesium and B6 the week before their period begins.   

You can find Sea Tangle Kelp noodles at some Whole Foods, Rainbow, or Other Avenues, if you happen to be in the outer sunset. 

If outside SF, HERE is a link to Sea Tangle, where you can get a list of retailers or order them online.   

*** all ingredients organic of possible! ***

1 package kelp noodles

2 carrots, grated

1 cucumber, cut into matchsticks

3 scallions, white and light green parts, thinly sliced

1 C coconut milk*

1/2 C peanut butter

1 T tamari

8 or so basil leaves, minced

small handful cilantro, minced

1 clove garlic, minced

1" piece ginger, peeled & grated

chopped peanuts (optional)

a pinch red pepper flakes if you want them to have a kick

Cut the noodles into a few sections so they're not crazy long.  Mix the dressing ingredients in a large bowl, (or throw it all in a blender) Combine dressing, noodles and veggies and stir to combine.  You can top them with additional chopped peanuts and/or scallions, if you'd like. 

* Native Forest coconut milk is in BPA free cans and is organic! 

Fresh Corn and Tomato Salad

This simple late-summer salad is a wonderful accompaniment to grilled meat or fish. All of the ingredients are in season, so it's a great opportunity to support your local farmer's market! Many farmers grow their vegetables organically, but cannot afford the expensive organic certification- Most of them are more than happy to answer questions about their practices. Don't hesitate to ask!

2 ears corn
1 pint cherry tomatoes
1 handful fresh basil, chopped or torn
2 T extra virgin olive oil
1 T vinegar, either champagne or balsamic
pinch sea salt
black pepper

• To make it easier to remove the corn from the cob, cut about an inch off the narrow end so it can stand flat on a cutting board.
• Slice tomatoes in 1/2.
• Combine all ingredients in a bowl and stir to combine.

Strawberry Salad

Strawberries are absolutely amazing this time of year, and this recipe is a great way to incorporate them into dinner time.  In the summer when it's too hot to cook inside, grill up some beef / fish / chicken / veggies and serve this salad - A perfect light mid-summer meal! 

While it is recommended that you buy organic produce whenever possible, I have to insist it with strawberries!  This time of year, Farmer's markets have a bounty of them at great prices.


Serves 4 

(all ingredients organic, if possible)

6 oz baby greens (mesclun, arugula, spinach, etc)

6 medium strawberries, sliced

1 small cucumber, sliced

1 avocado, diced

3 T feta cheese, crumbled (optional)

1 T balsamic vinegar

2 T extra virgin olive oil

Combine all ingredients in a large bowl.  Lightly toss together once you're ready to serve.

New website, new blog, new recipe!

I know it's getting warmer in most parts of the country, but that only means one thing to San Franciscans: it's almost winter.  Whether you live by the Bay and are feeling the encroaching chill roll in from the Pacific, or you're, well, anywhere else, this soup is a great way to either warm up or cool down.  Don't be afraid of the habenero, it mellows out and the end result is a nice heat that is balanced nicely by the brightness of the citrus notes. (still make sure to wash your hands WELL after handling it though!)

*(As always, all ingredients organic, if possible- Aside from not being sprayed with toxins, organic ingredients are much higher in nutrients!)
 

Colombian Black Bean Soup

1 1/2 C black beans, soaked overnight
5 C water
1 habenero, minced
2t cumin
1 med onion, small dice
1 stalk celery, small dice
4 cloves garlic, minced
3 T orange juice
3 T lime juice

1 T extra virgin coconut oil

1/4 C chopped cilantro

1/4 C scallions, diced
pinch of sea salt

Combine beans and water in a large pot.  Bring to a simmer and cook until beans are tender, 1 1/2 - 2 hours

Meanwhile,  in a large saute pan on medium heat, sweat the onion, celery, habenero, and garlic with the sea salt until they are crisp-tender, about 10-15 minutes.

Once the beans are soft, but not quite falling apart, add the vegetables to the beans and continue cooking another 1/2 hour. 

When the beans are completely soft, add the orange and lime juice.  Ladle into bowls and garnish with cilantro and scallions