Asparagus Soup

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1 tbsp of coconut oil

3 green onions, sliced – fresh from the garden!

3 small red potatoes, cubed– organic preferred

¾ of a bunch of asparagus, cleaned, broken into pieces

1 quart of organic chicken broth

½ cup of water

 

Melt coconut oil in soup pot over medium heat

Saute onions in pot

Add red potatoes, chicken broth, and water, bring to boil

Add asparagus when potatoes almost tender.

Blend with hand blender, food processor or blender. I kept the tips out of the blender step (that’s why you see chunks in the soup pot!)

Enjoy!

asparagus 2aspargus 3asparagus 1

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Fall Butternut Squash Soup

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butternut soup 1

When the weather turns colder, I turn to more soups. I especially like making one on the weekend to take for my lunches at work that week. Here is one I whipped up recently:

  • 1 tbsp of coconut oil
  • 1 onion, sliced
  • 1 butternut squash, peeled, seeded and cubed
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 apple, cored and sliced
  • chicken stock (reserved from my crockpot stock after roasting a chicken

butternut soup 2

  1. Melt coconut oil in big pot over medium heat.
  2. Add onion and stir frequently till soft, then add other vegetables as they get cut.
  3. Add the chicken stock to cover all the veggies and fruit.
  4. Bring to a boil and simmer until all veggies are soft.
  5. Remove from heat and blend with a hand blender or in batches in a food processor.

Enjoy!

 

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Simple Quinoa Salad

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We had a great open house this past June and our recipes were a hit! Each of our practitioners brought a dish and we gave out the recipes to those in attendance. Here is Katherine Parent (our nutritionist’s) recipe. Her source is www.tablespoon.com

Ingredients:

  • 1 1/2 cups Quinoa
  • 3 cups water
  • 1 large handful fresh cilantro
  • 2 tbsp of olive oil
  • 1 avocado
  • 1 drizzle of honey or agave nectar (optional)
  • 1 1/2 cups grape tomatoes
  • 1 lemon or lime
  1. First, rinse quinoa thoroughly in a small strainer. Bring 3 cups of water to a boil. Put quinoa in water and reduce heat to simmer. Cover and cook until all water is absorbed (10-15 min).
  2. While quinoa is cooking, halve your tomatoes and cut up your avocado and cilantro.
  3. Once the quinoa is cooked, drizzle with olive oilk and agave/honey and sprinkle with salt and pepper
  4. Stir up the quinoa to release some heat and bring to room temperature.
  5. Sir in avocado, tomato and cilantro, squeeze your citrus over this, toss and enjoy!!

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