Latest Health News in Crofton - Nutritional Healing Center

Roasted Cauliflower and Sweet Potato Soup

4/1/2019

Ingredients

1 head of cauliflower, chopped into florets
2 medium-sized sweet potatoes, peeled and cubed
5 garlic cloves, peeled
1 tsp. paprika (omit for AIP)
4 cups vegetable or chicken stock
1/2 cup coconut or almond milk (coconut for AIP)
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet.
Drizzle with olive oil, and season to taste with salt and pepper.
Roast in the oven for 35 to 40 minutes or until the vegetables are soft.
Transfer the vegetables from the baking sheet to a saucepan.
Pour the vegetable stock into the saucepan, and add the paprika.
Bring to a simmer and purée the soup using an immersion blender.
Pour in the coconut or almond milk, and give everything a good stir.
Continue simmering until warm, and season to taste before serving.

Wild Mushroom Soup

4/1/2019

Ingredients

1 ½ lb. mixed wild mushrooms, sliced;
2 large shallots, diced;
1 tbsp. fresh thyme;
7 cups chicken stock;
1 cup. coconut milk;
3 tbsp. ghee;
¼ cup parsley, chopped;
2 tbsp. tapioca starch; (optional)
Sea salt and freshly ground pepper;

Preparation

Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.

Recipe from Paleo Leap

Chunky Meat and Vegetable Soup

4/1/2019

Ingredients

2 1/2 lbs. ground beef;
1 large onion, diced;
2 celery stalks, diced;
3 garlic cloves, minced;
14.5 ounce can of diced tomatoes, or three large tomatoes, diced;
3 cups beef broth;
3 bell peppers, seeded and diced;
4 whole carrots, peeled and sliced;
2 sweet potatoes, cut into chunks;
3 tbsp. tomato paste;
½ tsp. ground oregano;
1 tsp. chili powder;
Sea salt and freshly ground black pepper;

Preparation

Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.

Recipe from Paleo Leap

Coconut Lime Chicken Soup

4/1/2019

Ingredients

2 lbs. cooked chicken, cut into pieces;
15 oz. coconut milk; (1 can + a few tablespoons)
3 cups chicken broth;
¼ cup lime juice;
3 medium carrots, shredded;
1 cup broccoli, shredded;
1 cup rutabaga, shredded;
2 tsp. Thai seasoning; (instructions below)
1 lime cut into wedges;
Sea salt and freshly ground black pepper;

Ingredients for the Thai seasoning

1/2 tsp. curry powder;
1/4 tsp. cinnamon;
1/4 tsp. ginger;
1/4 tsp. chili powder;
1/4 tsp. paprika;
1/4 tsp. salt;

Preparation

Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
Serve warm, with lime wedges.

Recipe from Paleo Leap

Chicken and Avocado Soup

3/21/2019

Ingredients:

2 tsp olive oil
1-1/2 cups scallions, chopped fine
2 cloves garlic, minced
1 medium tomato, diced
5 cups reduced sodium chicken broth
2 cups shredded chicken breast (12 oz)
8 ounces (from 2 small) ripe hass avocados, diced
1/3 cup chopped cilantro
4 lime wedges
kosher salt and fresh pepper, to taste
1/8 teaspoon cumin
pinch chipotle chile powder (optional)

DIRECTIONS:

Heat a large pot over medium heat.
Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Recipe and Photo from: Skinnytaste

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Fri: 9-12
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Sun: Closed

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Phone: 410-721-3338
Email: info@nutritionalhealingcenterllc.com
Address: 2135 Defense Highway Crofton, Maryland 21114

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