Cream of Celery Soup

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram
Cream of Celery Soup

Cream of Celery Soup

Copyright 2015 by Jacqueline Peppard, all rights reserved

This is a super easy and quick soup to make. It requires a food processor, or you could also use a blender, as I did for years before food processors became common place.

Made with LOTS of celery, chicken broth, onions, and with a bit of cream or coconut milk. Chicken was also added to make it a filling main course meal.

Tip: Using scallions instead of yellow onion adds an appetizing green color. If not using scallions, add some carrots and/or parsley to perk up the color. Pictured is a variation of the soup with carrots and nutmeg but no onion. It was cooked for a friend with an onion allergy, and while I love my onions in most everything, it tasted fabulous without them.

Like what you see? The full recipe is only available in my New Era Healthy Eating Cookbook or for my subscribers. Sign up and then request the full recipe at postmaster@newerahealthyeating.com. Once your free membership is confirmed, the recipe will be on its way.  By signing up you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more!

Don’t miss out again! Join my other health conscious subscribers and receive exclusive recipes, private Q&A’s, giveaways, blog post notices, and more! Sign up here. Thanks!

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram

Lemongrass Chicken Soup

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram
Lemongrass chicken coconut soup

Lemongrass Chicken Coconut Soup

Copyright 2014 by Jacqueline Peppard, all rights reserved

This dish is also known as tom kha gai. My version uses red sweet pepper instead
of the Thai red chili. However, people could always spice up their individual portion
with red chili oil served on the side.

Tools:

Ingredients:

2 TBS olive or coconut oil, divided
1 TBS toasted sesame oil, divided
2 to 4 garlic cloves, minced
8-inch stalk fresh lemongrass,
tough outer layers removed,
finely sliced
1-inch piece galangal ginger
or regular ginger, minced
(about ½ TBS)
6 scallions, sliced thin,
divided into 2 equal portions
6 cups chicken stock
6 to 10 fresh kaffir lime leaves or
1 TBS lime zest
1 can coconut milk (2 cups)
¼ cup fresh lime juice
(if not using kaffir lime leaves)
½ TSP saffron or turmeric
2 chicken breasts, sliced or 2 cups shredded roasted chicken
1 red pepper, sliced ¼ inch thick
1 bunch fresh cilantro, trimmed
and chopped, for garnish

Like what you see? The full recipe is now only available in my New Era Healthy Eating Cookbook. Here is the link to check out the cookbookHad you been an early subscriber, you would have received this recipe long ago when I was first developing it.  Sign up and then you never miss out on exclusive recipes delivered directly to your email box, or private Q&A’s, giveaways, blog post notices, and more! There is no cost to join.

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram

Gluten Free Quick Ramen Soup

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram

015 - CopyThe snack sections or meals on the go of most “health books” contain nut, legume, and cheese concoctions which can produce allergenic reactions in susceptible individuals (especially those whose immune systems have been compromised). Nuts and cheese are not a good daily source of nutrition. Nuts and legumes contain omega’s in the form of ALA’s, the precursors for omega 3 and 6 fats. Contrary to what we have been led to believe, most of us cannot convert ALA’s into available omegas our bodies can use.

Join my other health conscious subscribers and receive exclusive recipes, private Q&A’s, giveaways, blog post notices, and more! Sign up here. Thanks! Continue reading

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram

Beef Bone Broth or Soup

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram

Copyright 2014 by Jacqueline Peppard, all rights reserved

Sign up and receive, exclusive recipes, private Q&A’s, giveaways, blog post notices, and more!

Being the label reading nerd I am, I inspected the “organic” beef broth products in the grocery. They contained a nightmare of ingredients I didn’t want to eat such as hydrolyzed soybean protein, dextrose, caramel color, and sugar. With a sigh, I set the broth back on the self, walked away empty handed, and began my quest to create my own beef broths.

Making your own beef broth is an economical way to obtain quality omega 3- fatty acids and b-complex vitamins you can get only from animal sources, as well as many minerals and trace elements, all of which are vital to rebuild and maintain functions of the brain, nervous system, organs, circulatory system, digestive system, bone, muscle, gums, and connective tissues – everything in your body!

This broth can be sipped from a cup when you don’t quite feel all that hungry or well, but want something warm and satisfying. It is great before bed, as all the calcium and tryptophan naturally occurring in the broth, helps you sleep. Continue reading

Facebooktwitterpinteresttumblrmail
Facebooktwitterpinterestrssinstagram