6 cups Vegetable Broth
1 small head broccoli – 10 broccoli florets
8-10 small thin carrots
2 garlic cloves
Preheat the oven to 375 degrees F. Wash and peel the carrots and garlic cloves. Place the vegetables into a baking dish, toss with the olive oil, and sprinkle with salt. Bake for 35 – 45 minutes, until carrots are tender and nicely browned, stirring occasionally.
Meanwhile, the broccoli cut into florets, and steam them or place into boiling water and boil until broccoli are tender even mushy.
Place the roasted vegetables and cooked broccoli into the blender. Add the vegetable broth and mix well. Place back into a pot and bring to a boil, simmer, uncovered for 10 – 15 minutes over low- medium heat. Taste, adjust seasonings.
10 cups water
3 medium size potatoes ( 4 cups diced potatoes)
2 carrots (diced)
4-5 broccoli crowns
4-5 cauliflower crowns
2-3 leaves of cabbage
2 stalks celery (diced)
1 cup frozen green peas
1 cup cut string beans (optional, add together with peas)
3 all spices
6-8 fresh parsley sprigs
6-8 whole black pepper
2 bay leaves
1 teaspoon bear’s garlic or 1 garlic clove
1/2 cup heavy cream
Wash all the vegetables, peel and dice into a medium-size the carrots, celery, cabbage leaves and potatoes.
In a large pot combine together water, potatoes, carrots, celery, cabbage. Add a whole black pepper, all spices, garlic, parsley, and bay leaves. Bring to a boil and cook until potatoes and other vegetables are almost tender about 25-30 minutes, stir occasionally. Skim off the foam while cooking. Remove the parsley from the pot. Add the green peas, cauliflower, and broccoli and cook more about 10 minutes, until all vegetables are soft. At the end, add heavy cream, cook about another 5 minutes. Add salt to taste and more seasoning if needed. Served hot with a piece of bread or a roll.
1 small napa cabbage (6-8 cups chopped)
2 cups grape tomatoes
2 kirby cucumbers
2 tablespoons finely chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried basil
salt, fresh ground black pepper
2 tablespoons rapeseed oil
Wash the vegetables, then chop the napa cabbage, dill and dice the cucumber. In a bowl, mix the oil, fresh squeezed lemon juice, thyme, oregano, basil, fresh dill. Add the chopped napa cabbage, diced cucumber and tomatoes, then toss. Add salt and fresh ground pepper. Toss again and serve.
1 small head broccoli (1 pound)
1 small head cauliflower (1 pound)
6 brussels sprout
1 bunch thin carrots (1 pound)
1 small head garlic
2-3 tablespoons olive oil
Preheat the oven to 375 degrees F. Wash and peel vegetables. The broccoli and cauliflower cut into florets, a garlic broke into cloves. Place the vegetables into a baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 30 minutes. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
1/2 cup chopped parsley
1 handful kale
2 small apples
2 1/4 cup boiled water (cold)
1/2 fresh squeezed lemon juice
In a blender mix all ingredients: water with parsley, kale, banana, apple and squeezed lemon juice.
This is a great healthy snack for you and your children.
1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
unsweetened shredded coconut
unsweetened cocoa powder
Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.
Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.
3 Whole Rainbow Boned Trout
4 large carrots
3 medium parsley root
5 oz. celery root
6-7 oz. 100% natural tomato paste
3 bay leaves
3 all species
8 whole black pepper
3 tablespoons rapeseed oil
salt, pepper, sugar
Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.
Wash, peel and shred all the vegetables. Heat the 3 tablespoons rapeseed oil in a large skillet (wok or pot) over medium heat. Add all the vegetables, after 5 minutes add 4 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 20 minutes. Combine 1/4 cup of water with tomato paste and add to the vegetables and simmer another 10 minutes.Season with salt, fresh ground pepper and sugar (if needed). Place the first layer of fish in a deep dish and cover them with our vegetables, then place the second layers of fish and cover again with rest of the vegetables. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. I prefer to serve our fish with vegetables as cold but we can serve as hot too. Also, you can use any fish which you wish.