by Susan Brady | Nov 7, 2021
Kale Salad Recipe
Salad Ingredients:
- 2 Bunches Organic Kale
- 1 Medium Red Pepper
- 1 Small Valdalia Onion
- 1 cup Cherry Tomatoes
Dressing Ingredients:
- 1/2 cup Pine Nuts
- 2 cloves Garlic
- 1 tsp Sea Salt
- ½ cup Fresh Basil
- 2 Tbsp Fresh Oregano
- 2 Tbsp Fresh Thyme
- 1/2 cup Fresh Lemon juice
- 1/2 cup Olive oil
Wash kale and dry well remove the center stalk from the leaves.
Shred the kale or place in a food processor to chop the leaves. Remove the kale to a large mixing bowl.
Chop remaining salad ingredients and mix with kale.
Blend together all the dressing ingredients. If too thick, add a small amount of water to thin it out.
Pour 1/3 of the dressing over the salad, toss to coat. Gradually add the remaining dressing to taste.
by Susan Brady | Nov 7, 2021
Homemade Chicken Broth
(You could also use turkey, duck, or lamb, following the same basic directions.)
- 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breastbones, and wings
- Gizzards from one chicken optional
- 4 quarts cold filtered water
- 2 tablespoons vinegar
- ¾ inch peel of 1 large white potato discard the center
- 1 large onion coarsely chopped
- 2 carrots peeled and coarsely chopped
- 3 celery stalks coarsely chopped
- 1 bunch parsley
Fill up a large stockpot (or large crockpot) with pure, filtered water.
Add vinegar and all vegetables except parsley to the water.
Place the whole chicken or chicken carcass into the pot.
Bring to a boil, and remove any scum that rises to the top.
Reduce the heat to the lowest setting and let simmer.
If cooking a whole chicken, after the meat begins to separate from the bone, remove the chicken from the pot and separate the meat from the bones. Place the carcass back into the pot and continue simmering the bones for another 12-24 hours.
If cooking bones only, simply let them simmer for about 24 hours.
Add the fresh parsley about 10 minutes before finishing the stock, as this will add healthy mineral ions to your broth.
Remove remaining bones from the broth with a slotted spoon and strain the rest through a strainer to remove any bone fragments.
Simmering bones over low heat for an entire day will create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight. The broth can also be frozen for future use. Keep in mind that the “skin” that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth.
Simmering bones over low heat for an entire day will create one of the most nutritious and healing foods there is. You can use this broth for soups, stews, or drink it straight. The broth can also be frozen for future use. Keep in mind that the “skin” that forms on the top is the best part. It contains valuable nutrients, such as sulfur, along with healthful fats, so just stir it back into the broth.
Please note the addition of vinegar. The vinegar helps leech all those valuable minerals from the bones into the stockpot water, which is ultimately what you’ll be eating. The goal is to extract as many minerals as possible out of the bones into the broth water. Bragg’s raw apple cider vinegar is a good choice as it’s unfiltered and unpasteurized. by Susan Brady | Nov 7, 2021
Green Breakfast Shake
Blend together:
- 12 oz filtered water
- 2 cups Spinach
- 1 Apple or 1 cup Berries
- Juice of 1 lemon
- 1 Tbsp Flax or Fish oil I use Barlean’s Omega Swirl
Additional healthy additions: Whey Protein Powder (Provides critical amino acids and proteins for overall optimal health)
Concentrated Beetroot Juice powder (Beetroot juice is one of the richest dietary sources of antioxidants and has naturally occurring nitrates which improve blood flow throughout the body)
Wheat Grass Juice (Has a very high content of chlorophyll making it highly energizing and gives it an alkalizing effect). by Susan Brady | Nov 7, 2021
Quinoa Salad
Salad ingredients:
- 1 cup quinoa rinsed
- 1 1/2 cups water
- 1 cup cherry tomatoes sliced in half
- 1 cup chopped cucumber
- 1/4 cup diced red onion
- 1/2 chopped avocado
- 1/4 cup feta crumbled
- 1 15 ounce can chickpeas, drained and rinsed
Dressing ingredients:
- Juice of one lemon
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon oregano
- 1 clove garlic minced
- salt and pepper to taste
Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
Prepare the remaining ingredients.
Mix the quinoa, tomatoes, cucumber, red onion, avocado, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.
by Susan Brady | Nov 7, 2021
Bejeweled Avocado Salad-Stuffed Peppers
Avocado-Stuffed-Pepper
- Ingredients:
- ½ cup red or white onion chopped medium-fine
- 2 ripe avocados diced into half-inch cubes
- 2 large fresh organic tomatoes chopped, juices strained
- 1 cup cilantro leaves chopped, plus additional leaves to garnish
- 2 cloves fresh garlic minced
- ½ – 1 inch finely chopped jalapeno pepper to taste
- 1/4 cup lemon juice freshly squeezed
- ½ tsp sea salt plus generous grind of fresh pepper, to taste
- 1 tsp ground cumin to taste
- 2 cups organic mixed salad greens
- 2 large organic red peppers halved down center, seeds removed (trim bottom to sit level if needed)
Toss onion, avocado, tomatoes and cilantro together in glass or stainless steel bowl.
Whisk garlic, jalapeno, lemon juice and seasonings together. Pour over avocado salad and gently mix. Adjust seasoning to taste.
Fold avocado base in with a handful of mixed salad greens and stuff into bell peppers.
Garnish with cilantro leaves.
Thanks to Jason Bosley-Smith, a graduate nutrition student from Maryland University of Integrative Health for sharing this delicious recipe!
