healthy recipes from the garden by ilaria

in #steemit7 years ago (edited)

Butternut Squash Soup

  • 1 c carrots, peeled and sliced
  • 1 c chopped onion![]
  • 1 clove garlic, minced
  • 2 T olive oil
  • 1 T minced ginger
  • 2 t curry powder
  • 1/4 t cinnamon
  • 1/8 t nutmeg
  • 2 medium butternut squash, peeled, seeded and cut into chunks
  • 3 c organic apple juice
    In large saucepan, over medium-high heat, cook carrots, onion and
    garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
    and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
    a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
    tender. In blender or food processor, puree soup, in batches, until
    smooth. Return to saucepan; heat through. Serve hot or chilled.
    Makes 8 (1 cup) servings.

Fresh Tomato Soup

  • 1 large tomato
  • 1 medium cucumber
  • 1/2 red bell pepper
  • 1 t Italian seasoning
  • 1 t dill
  • 1 t Bragg Liquid Aminos
  • 1 t minced chives
  • 1 t minced parsley
    Place tomato in blender or Vita-Mix and blend at low speed until
    creamy. Add remaining ingredients and mix well. Serve at room
    temperature or cover and chill. Makes 1 to 2 servings.

Slow and Savory Veggie Soup

  • 3 diced carrots
  • 3 diced potatoes
  • 2 stalks celery, chopped
  • 1 diced onion
  • 2 c chopped cabbage
  • 2 c green beans
  • 4 c diced tomatoes
  • 1/2 c barley
  • 2 T dried parsley
  • 1 t dried basil
  • 2 T Bragg Liquid Aminos
    Place all ingredients in crock-pot. Add enough water or Homemade
    Vegetable Broth to cover vegetables. Turn temperature to low and
    cook until tender, 6-8 hours

Homemade Vegetable Broth

Vegetable-Broth-Recipe-3-1200.jpg

  • 8 to 10 cups distilled water
  • 2 onions
  • 2 to 3 garlic cloves
  • 3 carrots
  • 3 to 4 celery stalks
  • 2 potatoes with skin
  • 1/2 c parsley
  • 1 t thyme
  • 1 t basil
  • 1 T Bragg Liquid Aminos
    Cut all vegetables into 1 inch pieces. Place in large soup pot and add
    seasonings. Sauté in small amount of water until slightly tender.
    Cover with distilled water and bring to a boil. Reduce heat and
    simmer for one hour. Cool and strain broth, discarding vegetables.
    Broth may be frozen or kept in the refrigerator for one week.

Raw Carrot Soup

carrot-soup-x-close-607x404.jpg

  • 2 cups hot Homemade Vegetable Broth
  • 1/2 c chopped almonds
  • 1 c fresh parsley
  • 2 to 3 T Bragg Liquid Aminos
  • 1 c shredded carrot
  • 1/4 c finely chopped green onions
    In Vita-Mix or blender, place first four ingredients. Mix well, then blend
    in carrots to desired consistency. Pour into bowls and garnish with
    green onions.

Barley Garden Soup

  • 3/4 c barley
  • 1/2 c carrots, grated
  • 1 c yellow squash, grated
  • 1/2 c celery, chopped
  • 1/2 c scallions, chopped
  • 1/2 c parsley, minced
  • 2 c carrot juice
  • 1 c distilled water
    Soak barley overnight in distilled water. The next day, rinse in hot
    water and drain well. Combine all ingredients and heat slightly. Serve
    immediately.

Quick Potato Soup

  • 2 to 3 potatoes, peeled and diced
  • 1 onion, diced
  • Homemade Vegetable Broth
  • Soy or rice milk
  • Bragg Liquid Aminos
  • Parsley, minced
    Place potatoes and onion in a saucepan with just enough broth to
    cover them. Cook until tender. Add desired amount of soy milk to
    make a creamy consistency. Season with Bragg's. Pour into serving
    bowls and garnish with minced parsley.

Lentil Soup

lifesaving-lentil-soup-84519-1.jpg

  • 1 1/2 T olive oil
  • 1 large onion, chopped
  • 1 carrot, peeled and diced
  • 1 red pepper, diced
  • 1 t cumin
  • 1 c lentils
  • 4 c Homemade Vegetable Brot
  • 1 1/2 c diced tomatoes
  • 1 c fresh corn (cut off the cob)
  • 1 T Bragg Liquid Aminos
    Sauté the onion, carrot, and red pepper in the olive oil until the onion
    is tender. Stir in the cumin, blending for one minute. Add remaining
    ingredients, cover and bring to a boil. Lower heat to simmer and cook
    for about 30 minutes.

Fast Fruit Compote

dried-fruit-compote-with-ginger-syrup-646.jpg

  • 2 bananas, sliced
  • 6 dates, pitted and sliced
  • 3 T unsweetened, grated coconut
  • 3 T chopped almonds
    Place bananas and dates into serving dish. Sprinkle with coconut and
    almonds. Serve immediately

Fruit Porcupine

PORCUPINE-LARGE.jpg

  • 1 cantaloupe
  • 1 honeydew
  • Red grapes, seedless
  • Green grapes, seedless
  • Skewers
    Cut cantaloupe in half and place upside down on large serving tray.
    Cut remaining cantaloupe and honeydew into 1inch cubes. Thread
    fruit onto skewers, alternating colors, leaving room to insert into the
    cantaloupe half. Insert filled skewers into cantaloupe starting at the
    top and working down. This makes a beautiful centerpiece for a
    dinner party.
    thank you for your time , please upvote and follow if you like