by ffadmin | Jan 5, 2016 | Broths & Soups
Serves 4
- 2 quarts purified water
- 1 large onion cut into 1-inch pieces
- 3 celery stalks cut into 1-inch pieces
- 1 carrot cut into 1-inch pieces
- 1 bunch of scallions chopped
- 8 garlic cloves minced
- 8 sprigs fresh parsley
- 8 ounces mushrooms cut into 1/2-inch slices
- 2 bay leaves
Place all ingredients in a large stockpot and bring to a boil.
Reduce heat and simmer uncovered for about 1 hour.
Strain and discard vegetables and bay leaves.
Refrigerate and use within 3 days, or freeze.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2016 | Dressings, Spices, & Seasonings, Food & Recipes
Makes about 2 cups
- 1-2 fresh small jalapeños, minced (optional)
- 1/8 cup fresh cilantro finely minced
- 1/4 cup green pepper finely minced
- 2 garlic cloves finely minced
- 1 14.5- ounce can no-salt-added Muir Glen Diced Tomatoes drained
- Juice of 1/2 lime
- 6 scallions white parts only, finely diced
- 2 tablespoons apple cider vinegar
In a medium bowl, mix all ingredients until well blended.
Refrigerate a few hours or overnight.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2016 | Dressings, Spices, & Seasonings
Makes about ½ cup
- 1/2 cup scallions chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon dried mustard
- 2 tablespoons flaxseed oil
Combine scallions, lime juice, cilantro, and mustard in a medium bowl.
Whisk in flaxseed oil.
Use immediately or refrigerate in a small jar for up to 4 days.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2016 | Salads, Sides, & Snacks
Serves 2-4
- 4 eggs
- Zest of 1 lime
- Juice of 1/2 lime
- 2 scallions thinly sliced
- 1 6- ounce can crab meat well rinsed and drained
- 1 tablespoon fresh chives chopped
- 1 Roma tomato finely diced
Preheat oven to 425º F.
Whisk all ingredients together.
Fill two 12-hole, nonstick, mini muffin tins 3/4 full with mixture.
Bake for 15 minutes or until lightly golden.
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 4, 2016 | Broths & Soups, Food & Recipes
Makes 4 servings
- 32 ounces no-salt-added chicken broth
- 1 bunch celery chopped
- 2 carrots chopped
- 1 medium onion chopped
- 2 cups green beans sliced
- 2 cans bamboo shoots drained
- 2 bay leaves
- Cayenne to taste
- Juice of 1 lemon
- 2 cups chopped cooked chicken breast
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
Bring to a boil; simmer about 15 minutes until vegetables are tender.
Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
Before serving, remove bay leaves.
Make your own no-salt-added Chicken Broth using our recipe!
Soup may be stored, covered in the refrigerator for 3 days. May also be frozen.
Submitted By: Julie, Forum Member 5-24-06
Julie’s Notes: My version of chicken noodle soup for all of you with colds and flu’s. The bamboo shoots look so much like egg noodles, they can even fool the kids!I tested this recipe with a 12 year old and no complaints!
*Notes:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker, and cook on high for 4 hours or low for 6 hours.
Remember to include ingredients when calculating daily intake allowances.
