Friday, November 21, 2014

Flu Fighting Soup




You don't have to have the flu to enjoy a bowl of this delicious soup. However, cold and flu season are upon us, and we can help boost our immunity with the antioxidants in soups like this. 

This is a pleasing warming soup that is rich in immune boosting nutrients! I started with a cabbage base because it can be very extremely flavorful and healthy, especially in a soup. This simple vegetarian/vegan cabbage soup is mild and comforting on a cold night.

It's a perfect recipe for cold and flu season because it contains lots of  immune building antioxidant vegetables. Most people don't realize how essential it is to add onions and garlic to the diet in the winter ( and all year round)

Except from the carrots and parsley, most of the vegetables were white: white cabbage, white onion, white garlic,  and celery. making it a very light clear and appealing soup. I like to add a little turmeric powder  when its done cooking for some extra antioxidants and to give the soup a little lemony looking color.

My husband bought a small head of white cabbage the other day. We usually make some sort of coleslaw or salad with it, but the weather had turned cold so quickly, we decided to make a soup. It came out great! flu season or not, this soup is delicious!

This time of the year, I can't get enough soup. I find that they are easy to make, warming, satisfying and filling. There is such a wide variety of vegetables that you can incorporate into your soups which helps boost immunity and nutrition. Scroll to the bottom of this post for some of my other easy and healthy soup recipes. Of course all of my recipes meet gluten free, vegetarian/vegan and real food standards.

Author: Judee Algazi
Prep Time: 15 minutes
Cook Time: 45 minutes

Serving Size: Makes 4 cups or 2 bowls

Ingredients: 
3 cups of chopped cabbage
1 medium onion, chopped
3 ribs of celery , chopped
3 medium carrots , chopped
3 cloves of garlic, chopped
Optional: 1 potato, chopped ( I leave it out because I don't want the carbs)
4 cups of good tasting vegetable broth ( or chicken broth is you are not vegetarian)
2 cups water
1 tablespoon of herbal salt free seasoning ( I use 21 Salute from Trader Joe's)
Optional : 1/4 teaspoon on turmeric to add color and antioxidants at the end
2 tablespoons of olive or coconut oil ( I used olive)

Directions: 
In a 4 qt pot or larger, slowly on a medium low heat, saute onions, celery, carrots, garlic, and potato ( if using) in the oil for about 5 minutes to soften the vegetables. Add vegetable broth, water, and chopped cabbage and seasoning. Cook for about 1/2 hour until the cabbage is soft. Add the turmeric ( if desired) when the soup is done.

My Notes: 
Disclaimer: The information in my blog posts is for educational purposes only. Always check with your doctor if you have the cold or flu. 

Got More Cabbage? Make this fabulous Asian Peanut Coleslaw 



Click below for more of my easy and healthy Soup Recipes;


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    Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Monday, November 17, 2014

4 Fabulous Ethnic Tomato Soup Recipes


bowl of thai coconut tomato soup

We love tomato soup,  and I make 4 different absolutely delicious ethnic recipes.
Each of the four recipes in this post is easy to make and all are very comforting especially in  cold damp weather.

Because it's cold and rainy today, I am going to make an Indian Spiced Tomato Lentil soup for dinner tonight to help warm up our bodies and souls.

This recipe is rich in protein, immune building antioxidants for cold and flu season, and absolutely satisfying,  and delicious. It's a great starter for any meal or it can be a meal in itself with a nice salad. I love the Indian spices!

tomato lentil soup with Indian spices


Sometimes I just like an old fashioned tomato soup , the kind you ate with a grilled cheese sandwich or Ritz crackers when you were a kid~It's comforting and mild. I don't eat grain anymore, but the soup is still a perfect part of a healthy lunch or a part of light dinner.


                                       Old Fashioned Tomato 

old fashioned tomato soup

This next recipe has more of a Thai taste. It's blended with coconut milk and has contains fresh garlic and ginger! There is something about coconut milk and spices that are fabulous!


                              Thai Tomato Coconut Soup 


There is nothing like an Italian style lentil soup topped off with some freshly ground cracked pepper and freshly grated Parmesan cheese . The soup is vegan.


                           Italian Tangy Tomato Lentil 


tomato lentil soup
                           Italian Tangy Tomato Lentil 
So there you have it. I've shared four different ethnic recipes for tomato soup! I hope you find one that you enjoy! All my recipes meet vegetarian, gluten free, and real food standards! All of the soups I shared today are Vegan. 

My Notes: Back in August when I was literally over run with cherry tomatoes from my garden and from my CSA, I did something that I never did before. I cooked the cherry tomatoes with some red peppers , fresh basil and red onion and froze small batches of the cooked tomato mixture in mason jars. Who knew you could cook and freeze cherry tomatoes? Also, a friend told me I could have just washed and cleaned the tomatoes and froze them without cooking them to use in future soups- I now am using the cooked tomato as a base for my tomato soups! Of course you could use canned tomatoes and the soup recipes will still come out really good.



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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi
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Thursday, November 13, 2014

Stuffed Portobello Quiche - Gluten Free




Roasted Portobello mushroom caps are exceptional when stuffed with this quiche-like spinach filling. These flavorful beauties will make an impressive presentation for any holiday meal, but especially for Thanksgiving or Christmas! You can serve them as a tasty side dish or as a vegetarian entree. Of course they are also gluten/grain/nut free.


I bought two large mushroom caps, wiped the outside very clean with a damp cloth,  removed the inner stem ( saved it for soup) , scraped the inside a little and placed them into a greased pyrex pan to bake for 15 minutes. I was amazed to see the juices that flowed out of the mushrooms, they were so rich and flavorful. I poured out about 1/2 cup of juice into a container and saved it for soup.


Next I stuffed the caps with the simple quiche filling I prepared using ricotta, frozen spinach,  eggs and shredded cheese. Baked them until the quiche was set, and boy was I very pleased with the results.

Filling of spinach, ricotta, eggs, shredded cheese and spices 
I originally got the Idea from a blog called I follow called,  All Day I Dream About Food.
Carolyn used an artichoke spinach dip from Whole Foods Market to make her quiches ! Her Portobello quiches looked so impressive and delicious that I knew I wanted to make them. Believe it or not, I traveled a 1/2 hour to Whole Foods and they were out of the dip. That was when I knew I would have to improvise and create my own version! I still want to try it with the dip, but I liked my version too.

If you ever have a guest who is vegetarian- ( not vegan) , they would love this!


So there you have it- another easy, but elegant recipe that meets gluten free and vegetarian standards! They can be made a day in advance and simply heated up to serve.

Author: Judee Algazi
Prep: 10 minutes
Cook Time: 15 minutes for roasting the mushroom caps
Cook Time : 20 minutes for quiche filling
Total cook time: 35 minutes
Total Time: 45 minutes




Ingredients: 
2 large portobello mushroom caps
1 cup of ricotta cheese ( I used full fat)
2 eggs, beaten
1 cup shredded cheese of your choice ( swiss? Italian blend? Mexican blend? )
1 cup of frozen spinach ( I didn't even squeeze the moisture out)
Pepper and herbal seasoning to taste

Instructions:
Clean the mushrooms caps with a damp paper towel. Remove the stem ( save for soup).
Scrape the inside of the cap slightly to make more room for the filling. Place the caps face up on a cookie sheet with a rim. Bake at 350 degrees for 15 minutes. ( pour off any juices to save for a a soup if desired)

While the caps are baking, assemble ricotta cheese, 2 beaten eggs, shredded cheese, frozen spinach and seasoning. Mix well with a fork. Fill the caps with the mixture. Return to 350 oven and bake until the  quiche is set and firm, about  20-25 minutes.




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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.



Author: Judee Algazi

 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

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