Broccoli & Cheese Soup back to top
Ingredients:

• 4 cups free range and organic chicken broth
• 5 cups broccoli, freshly chopped
• ¾ pound raw cheese cut into cubes
• Sea salt & pepper to taste

Instructions:
Bring broccoli and broth to a boil, simmer for 5 minutes, add cheese cubes. Heat on low until cheese melts, add sea salt and pepper. If soup is too thick, add heavy cream to thin to desired consistency.  Serves 6.

 
Slow Cooker Chicken Mediterranean Stew back to top
Ingredients:

• 1½  pounds boneless chicken breasts, cut into 1 inch pieces
• 2 teaspoons cold-pressed olive oil
• 2 teaspoons garlic salt
• ¼ teaspoon pepper
• 1 tablespoon dried oregano leaves
• 4 cups stewed tomatoes
• 3 cloves garlic, crushed
• 1 cup onions, chopped
• ½ cup artichoke hearts, sliced
• 1 cup kalamata olives, pitted

Instructions:
Heat olive oil in 12 inch skillet over med-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil for 8 minutes until brown on all sides. Place chicken, tomatoes and artichokes in slow cooker. Cover and cook on low for 6 hours. Stir in olives.

 
Carrot Soup back to top
Ingredients:

• 2 pounds carrots, scrubbed and quartered lengthwise
• 4 cups organic chicken stock
• 1 cup finely chopped onion
• 2 small cloves garlic, crushed
• 1 cup organic unsweetened yoghurt
• 1/3 cup chopped almonds
• 3 -4 tablespoons butter
• ½ - 1 teaspoon fresh Thyme, chopped
• ½ - 1 teaspoon fresh Basil, chopped
• Toasted almonds as optional garnish
• Parsley as optional garnish
• Cress as optional garnish

Instructions:
Salt chicken stock to taste.
Parboil carrots in chicken stock about 12-15 minutes.  Cool.
Saute the onion, garlic, chopped almonds in 3-4 tablespoons butter until tender but not browned.
Puree carrots, stock, sautéed mixture, and yoghurt in a blender until smooth.
Add ½ - 1 teaspoon chopped fresh thyme and 1-2 - 1 teaspoon chopped fresh basil.
Heat very slowly in a double boiler or chill and server cold.
Garnish with toasted nuts, parsley and cress.

 
Red Meat Chile back to top
Ingredients:

• 3 pounds coarsely ground beef or lamb
• 4 tablespoons extra virgin cold-pressed olive oil, raw butter or lard
• ¼ cup red wine
• 2 cups beef stock
• 2 onions, finely chopped
• 2 cans tomatoes, briefly chopped in food processor
• 3 cloves garlic, peeled and mashed
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• ¼ - ½ teaspoon red chile flakes
• 4 cups basic black or kidney beans, cooked
• Chopped green onions for garnish, optional
• Sour cream for garnish, optional
• Avocado slices for garnish, optional
• Chopped cilantro for garnish, optional
• Shredded raw cheese for garnish, optional

Instructions:
Brown meat until crumbly in a little olive oil, butter or lard in a heavy pot.  Add remaining ingredients except garnishes and simmer about 1 hour.  Serve with garnishes.
Serves 8-12.

 
Tomato, Mushroom and Ham Soup back to top
Ingredients:

• 1 small onion, chopped
• ¼ cup sliced mushrooms
• 3 ounces diced ham
• ¼ teaspoon extra cold-pressed olive oil
• 1 clove garlic, peeled and minced
• 1/8 teaspoon sweet paprika
• Dash allspice
• 2 cups organic free-range chicken broth
• 1¾ cups chickpeas
• 3 whole large tomatoes, peeled

Instructions:
Mix the onion, mushrooms, ham, oil, garlic, paprika, and allspice in a large pot.  Cook for 1 minute.  Add the chicken broth, chickpeas, and tomatoes.  Cover and simmer for 15 minutes.
Puree the soup in a blender and serve.  Serves 2.

 
Creamy Mushroom Soup back to top
Ingredients:

• 16 ounces mushrooms, sliced
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, peeled and minced
• 2 tablespoons butter
• 1 tablespoon cold-pressed olive oil
• 2 cups free range & organic chicken broth
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup heavy cream

Instructions:
Preheat oven to 300 degrees.
Spread sliced mushrooms onto a shallow oven proof baking dish in a double layer. Add lemon juice, garlic, butter, olive oil, salt and pepper. Bake for 1 hour or until they are completely cooked and the juice is thick and dark. Set aside a few mushrooms for garnish and put the rest in blender add broth and blend smooth. In a heavy saucepan, heat the soup for about 5 minutes; add the cream and cook stirring for about 5 minutes. Do not allow soup to boil.  Serves 6.

 
Cashew Onion Soup back to top
Ingredients:

• 1 quart organic chicken broth
• 1½ cups filtered water
• 2 cups cashews, ground fine
• 2 small onions, chopped
• 3 tablespoons cold-pressed, extra-virgin olive oil
• 2 teaspoons marjoram
• 2 teaspoons thyme
• 1 tablespoon chives, minced (for garnish)

Instructions:
Grind the nuts in a coffee grinder until very fine.
In a large skillet, sauté the onions in oil on medium-high heat until translucent.  Remove from heat and allow to cool slightly.
Transfer the nuts and onions to a blender with remaining ingredients and blend until smooth.
Transfer to a soup pot and simmer on medium heat for 20-30 minutes.  Serve warm, garnished with minced chives.
Substitutions:  You can substitute the cashews with almonds.

Broccoli & Cheese Soup
Slow Cooker Chicken Mediterranean Stew
Carrot Soup
Red Meat Chile
Tomato, Mushroom and Ham Soup
Creamy Mushroom Soup
Cashew & Onion Soup