This creamy, luxurious bisque is full of vital nutrients like selenium, vitamin B12 and phosphorous. I’m telling you now, but the first time your spoon touches your lips you’ll think “Phospor what??? Who cares, I’m going to need a bigger bowl!!”
There IS a way to get your family to eat liver and like it! Just last night I whipped up a batch to photograph for today’s post and – even though he knows there ALWAYS is – Daddypotamus asked if there was liver in the chili. Yep, really.
A creamy shrimp chowder without cream? Yes, it’s possible!
A protein-packed, mineral rich meal in 15 minutes flat? Yes, please! The usual recipes call for thickeners like cornstarch or arrowroot that aren’t GAPS-friendly and soy sauce is a no-no, but you won’t miss them!
A simple porridge that tastes like pie. Yummo!
If you love pumpkin pie but don’t want the hassle of making one from scratch, here’s a very easy recipe that is guaranteed to satisfy.
This soup features seasonal items such as zucchini and, ahem, basil. This recipe was inspired by the Boston Chef, only he doesn’t use exact measurements. I made a couple of changes and added some measurements to make things more simple.
A light, refreshing soup rich in silica (builds hair, skin and nails), vitamin C and probiotic rich miso.
Fresh Cilantro leaves & a hint of lime meld with the subtle heat of a Poblano / jalapeno pepper blend in this belly warming rendition of traditional tortilla soup. Don’t be afraid to get creative with the toppings!
I make this Spring Vegetable Stew with the many firsts that spring brings: the first leeks, beans, peas, and artichokes. They stew together in Chicken Foot Broth, which offers up its delicate but still rich flavor as a companion to the vegetables.