The earthy goodness of this green bowl of heaven will soothe your weary soul.
Let me just start by saying I LOVE roasted roots and veggies of all sorts. The earthiness of roasted broccoli makes my inner goddess swoon. In the Springtime, this glorious green crop joins in the flames of our grill for a bit of tasty magic. In fall the earthy fumes of florets meet fire, oven style, fills our house with a scent that acts as an aphrodisiac for the palate.
Oh, and the sweet, creamy elegance of roasted garlic is just plain dangerous! Once roasted, you can spread that garlicky goodness on bread, pizza, pasta, or make dressings and sauces that will make your taste buds soar! Basically, if you have a jar of these little golden nuggets laying around then you will find excuses to use them—and this soup is a really good one!
Nourishing Note
Broccoli is a spring and fall crop here in the Pacific North East and it kinda rocks the health house! For instance, did you know that USDA estimates that 100 grams of raw broccoli has 89.2 mg of Vitamin C and 100 grams of cooked broccoli has 64.9 mg? This means that raw broccoli has approximately 30% more vitamin C than the cooked version.
Now before you throw away your pots and pans, consider the fact that the daily requirement varies depending on your gender, age, and lifestyle stage. One cup of this soul-soothing soup just might be the vitamin C jump start you need on a cool fall day.
From: https://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/
RELATED RECIPES
When perimenopause crept into my world and my business shifted online, my once-reliable sleep started doing its own thing. So, I dove into what I call “micro-dosing nutrients”
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A friend recently requested a Quinoa recipe and I instantly thought of this super-duper yummy Quinoa Breakfast. In fact, this is my favorite summer breakfast meal. It is simple, and I always feel ready to take on the world after eating it. I hope that you do too!
A Few Quinoa Facts
Quinoa (pronounced KEEN-wah) is actually a species of Chenopodium grown as a crop primarily for its edible seeds. Yum! It is a pseudocereal rather than a true cereal as it is not a grass and its leaves are also eaten as a leaf vegetable.
The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Yay!
This dreamy recipe will tantalize your tastebuds and nourish your dream-state.
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I love soups. In fact, every Sunday (Soup Sunday), I make soup for the week — especially during the cooler months. Having soup on hand makes for easier meal prep throughout the week. Plus, most soups freeze well. So I can stock the freezer for days when I don’t have the time or bandwidth for preparing a meal from scratch.
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I hope that you enjoy this recipe as much as I do.
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This year our Crab Apple trees are fruiting to the point of limbs nearly touching the ground.
Now, if you are in upstate New York and have an apple tree in your yard, then you know that all apples are about to start abandoning their post. You may have already experienced these tiny tarts dive-bombing your car and your head. You might even be enjoying the sweet stench of those that are composting themselves right there on your lawn.
When a branch finally made contact with my thick head the other day, I realized that I needed to do something about it. Really?! Why on earth was I letting these wonderfully organic and insanely accessible food bits go to rot? And why-oh-why wasn't I enjoying the reaching up, squatting down, and all the wonderful movements associated with gathering my harvest. So I grabbed two of my largest bowls (one for each tree) and started collecting my bounty.
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Here's a little background on this probiotic delight. I think you'll find that it be your new go-to gut-loving drink. They're super easy to make, and once you have the hang it, you can experiment with a flavor of the season.
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I love the simplicity of this recipe. A shortlist of ingredients makes prep a breeze. Plus, these pancakes keep well for 2-3 days and reheat quickly in a toaster oven. So I always double or triple the recipe so that my efforts can continue to nourish me over the course of a few days.
You’ll get the best results with this recipe if you use ripe bananas: go for the ones that already have brown spots. You'll also find that making smaller pancakes will give you the best results. The larger ones tend to break apart when they’re flipped. Pile up a big stack of pancakes on your plate, top it all off with some coconut yogurt, berries, and drizzle maple syrup (or honey, if you like), and enjoy!
