Cream Of Chicken Soup

Saute in 3 T Butter until mostly soft

4 green onions sliced using the entire onion

2-3 cloves of garlic diced.

Add 4 Tablespoons of flour to make a roux. Cook until light gold.

Add 2 cups milk and 2 cups of chicken broths.

Add ¼ teaspoon salt and ¼ teas black pepper and ¼ teaspoon Lowrey’s season salt.

Add 2 cups diced cooked chicken

Stir occasionally until thickened.


Makes 3-4 cups soup. 

Magic Mineral Broth

Magic Mineral Broth™     This broth is from Rebecca Katz book One bite at a time. I received in my Master's class in Micronutrients. I recommend her book to you.  
This broth alone can keep people going, especially when they don’t particularly want to eat. It’s not just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy. Sipping this nutrient‐rich stock is like giving your body an internal spa treatment. Drink it like a tea, or use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all.

3 unpeeled carrots, cut into thirds 1 unpeeled medium yellow onions, cut into chunks 1 leek, both white and green parts, cut into thirds ½ bunch celery, including the heart, cut into thirds 3 unpeeled cloves garlic, halved 1/2 bunch fresh flat‐leaf parsley 2 medium red potatoes with skins on, quartered 1 Japanese or regular sweet potatoes with skins on, quartered 1 Garnet yam with skin on, quartered 1 8‐inch strip of kombu 1 bay leaf 6 black peppercorns 3 whole allspice or juniper berries 1/2 tablespoon sea salt

Rinse all the vegetables well, including the kombu. In a 6‐8‐quart stockpot, combine all the ingredients accept the salt. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer a minimum of 2‐3 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Add the salt and stir.

Strain the stock using a large coarse‐mesh strainer (remember to use a heat‐resistant container underneath). Bring to room temperature before refrigerating or freezing.
Makes 3 to 4 quarts

Beef Stew with Moroccan Roasted Root Vegetables

This recipe is amazing. It takes some time. Agreed, but it is warm and inviting and will fill your mouth and body with abundant goodness. It is from Rebecca Katz book One Bite at a Time. I got it from my master class in Micronutrients. 
Yields 6 to 8 servings

Meat Ingredients
1¾ pounds boneless beef chuck (or stew meat), trimmed of fat and cut into bite‐size pieces 4 tablespoons olive oil 2 cups chopped yellow onions 3 cloves garlic, chopped ¼ teaspoon cinnamon ¼ teaspoon allspice ¼ teaspoon cumin ¼ teaspoon coriander ¼ teaspoon grated nutmeg 1/8 teaspoon sea salt ½ cup red or white wine for de‐glazing (if you have some open, stock or water if you don’t) 6 to 8 cups of Magic Mineral Broth (This is another recipe from my class. You make it up, store it in small containers in the freezer and pull it our when needed.) If you do not have Magic Mineral Broth made, you may use a good quality organic commercial broth. The receipe for Magic Mineral Broth is also on this website. 1 (14‐ounce can) Muir Glenn diced tomatoes with their juice.

Vegetable Ingredients
1/8 teaspoon cinnamon 1/8 teaspoon allspice 1/8 teaspoon cumin 1/8 teaspoon coriander 1/8 teaspoon grated nutmeg ½ teaspoon sea salt 1/8 teaspoon red chili pepper flakes 2 tablespoons olive oil 1 turnip, cut into bite size pieces 2 Yellow Fin or Yukon Gold potatoes peeled, cut into bite size chunks 1 sweet potato, cut into bite size chunks 2 parsnips, peeled and cut into bite size chunks 1 rutabaga, peeled and cut into bite size chunks.

Meat Procedure
In a large Dutch oven, or heavy duty stew pot, heat olive oil over medium‐high heat. Brown the meat on all sides, turning with a pair of long handled tongs, about eight minutes. Be sure not to “crowd” the meat so that it will brown evenly and you will get nice brown bits on the bottom of the pan.
Add the onion (you may need a little more oil) and a pinch of salt. Cook until soft and yummy looking, scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
Return the meat to the pan. Add cinnamon, allspice, cumin, coriander, nutmeg and another pinch of salt. Stir to coat the beef and onions with the spices.
Deglaze with wine, the liquid should reduce by half, add tomatoes and just enough broth to cover the meat, bring to a boil, decrease heat to very very, very, low, cover and simmer until meat is tender, about 2 hours. Remove the cover for the last 30 minutes. You know when the meat is ready when you stick a fork in and it comes out easily.

Vegetable Procedure
Preheat oven to 425° F
2 sheet pans lined with parchment paper
In a small bowl, combine cinnamon, allspice, cumin, coriander, nutmeg, salt and red chili pepper flakes with olive oil, whisk until blended. In a large bowl add vegetables. Pour olive oil mixture over the vegetables and toss until all ingredients are well coated. Lay the root vegetables in a single layer (don’t over crowd) on the sheet pans, roast 20 minutes. Vegetables will still be a bit firm at this point.
When the meat is very tender, add the roasted vegetables to the stew. Cover and cook about 15 minutes more until everything is tender.

If you prefer, the meat can be braised and kept in the refrigerator for a day. Reheat the meat slowly; add your roasted vegetables to finish the stew.
This dish can be frozen and again slowly re‐heated.

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