Why isn't soup as good as it used to be? Although, that sugar and salt content in canned soup gives it a competitive edge for taste. My mom made the best homemade soup and continues to make soup for the local soup kitchen.
You might ask why, and the answer is....it is SO nutrient dense...good for you body....and TASTES SO GOOD!! She feels it is better to give people good nutrition and make it with LOVE because everyone deserves good health.
The base is bone broth. (If you are Vegan or Vegetarian, then legume broth is an excellent choice). Don't buy the chicken or beef stock you find in the grocery store because a true, rich, mineral and protein loaded stock IS NOT LIQUID at room temperature. When you boil the bones, fat and cartilage down, you get a jelly like substance when it cools.
This is what I ended up with after I simmered then boiled the bones for 3 hours. This is what bone broth should look like when cooled. This makes me wonder what...
Quick and easy little snacks that are full of minerals. Calcium, magnesium and manganese are often deficient in many people, which contribute to future health related problems and disease. Try to use organic and raw snacks to get the maximum health benefits. Whip up a batch and feel good about having a snack.
1 cup hemp hearts
1 cup sesame seeds
1 cup almond flour
1 cup almond milk (unsweetened)
1/2 cup flax meal
24 chopped dates
2 tbsp. cinnamon
1 tbsp. coconut sugar (optional for extra sweetness)
Mix all ingredients in a bowl and refrigerate for 15 minutes. Roll into 20 balls.
The benefits of miso soup are something that you should embrace as this fermented bean paste can help prevent inflammation, lower cholesterol, lower lifestyle factors associated with cancer, help support good bacteria levels and helps aid in weight loss. Besides all these benefits, this soup is really yummy! Put your chef hat on and surprise your friends/family with your new hidden cooking skills.
1 lb 99% lean ground turkey breast
1½ lb mixed mushrooms, sliced (such as portobello, crimini, oyster, beech, shitake)
6 scallions, white and light green parts only, sliced
6 cups water
¼ cup + 2 tbsp miso
1. In a large soup pot, cook turkey breast for 5-8 minutes over medium heat until no pink color remains; crumble with a wooden spoon or spatula.
2. Add mushrooms to pot; cook 5 minutes, stirring occasionally, to soften.
3. Add scallions, water and miso; stir to combine. Bring to a boil, reduce heat to low and cover. Simmer 15 minutes.