Sunday, January 13, 2013

Italian Beef and Pepperoni Soup


  • 1 pound organic, grass fed ground beef 
  • 1 package sliced turkey pepperoni (4.5 ounces)
  • 2 links sweet Italian sausage, cut (optional)
  • olive or coconut oil for sautéing 
  • 2 cups sliced fresh mushrooms 
  • 1 onion, chopped fine
  • green bell pepper, seeded and chopped
  • bunch green onions, chopped
  • garlic cloves, minced
  • 2 tablespoons tomato paste
  • 56 ounces tomatoes: can use crushed, diced, stewed, or fresh tomatoes
  • 1 box low-sodium organic free-range chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • sea salt and freshly ground pepper
  • Garnishes: sliced fresh basil, shredded Parmesan cheese, non-dairy cheese alternative (optional)
  1. Directions
  2. 1. Cook ground beef, sausage, and pepperoni in a Dutch oven oil over medium-high heat 8 minutes or until beef crumbles and is no longer pink. 
  3. 2. Sauté mushrooms, onions, bell pepper, green onions, and garlic. 
  4. 3. Stir in beef mixture, tomato paste, tomatoes and seasonings to taste. Bring to a boil; reduce heat, and simmer 30 minutes.
*We call this "pizza soup" :)

Tuesday, January 8, 2013

Chicken Noodle Soup (crockpot)


1 1/2 pounds organic chicken pieces
3 cups water
3 cups chicken broth
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 small onion chopped
2 carrots, chopped
2 stalks celery, chopped
3/4 cup organic mixed veggies
6 ounces noodles


1. Place all ingredients except noodles and mixed vegetables in the Crock Pot.
2. Cover and cook on low for 5 to 6 hours, or on high for about 3 hours.
3. Remove chicken from pot; take meat from bones, dice, and return to broth, and add the noodles and mixed vegetables.
4. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Vegan Pound Cake


1/2 cup vegan butter, softened (used Earth Balance)
1 1/2 cups granulated or raw organic sugar (I used 1 cup sugar to 1/2 c stevia... Make sugar free by simply using stevia only, or other favorite clean sweetener)
6 ounces plain or low fat Silken firm tofu
2 cups unbleached flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

1. Preheat oven to 350 degrees. Lightly grease a 5 x 9" loaf pan or angel food cake/ pound cake circle pan.
2. Cream together butter and sugar with an electric mixer on medium speed until fluffy. 3. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated.
4. Add water and extracts and do the same.
5.End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes.
6. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.