Category Archives: Recipes

Recipe: Hot and Sour Veggie Soup

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Ingredients:  *all organic if possible (serves 4)

*rough chop = bite size pieces that are all about the same size

-4 organic, free range eggs

-3 cups of organic mushroom broth

-3 cups of homemade or store-bought chicken broth (low sodium)

-2 one-inch nobs of fresh ginger cut in half

-1 piece of Astragalus dried root (Chinese herbal medicine that can be found in China town or Chinese herbal medicine shops, used to boost immunity)

-1/2 yellow or white onion, chopped rough

-4 garlic cloves, skins off and crushed, but still whole

-4 carrots, rough chopped

-2 kohlrabi bulbs, outer skin removed, rough chopped

-1 cup cauliflower florets, rough chopped

-2 cups of finely sliced kale (any kind you prefer)

-6 tbsp of rice vinegar

-4 tbsp of tamari (gf option) or low sodium soy sauce

-3 tsp of cayenne pepper or 2 finely chopped bird chilies (spice according to preference)

-2 cups of left-over brown rice, freshly cooked brown rice or rice vermicelli noodles (whatever you prefer)

Add all veggies, except kale, plus broths, ginger, garlic, and onion into large pot with a tight fitting lid.  Let this come to a boil.  Reduce heat and let simmer for 10 mins.  Add the vinegar, soy sauce or tamari and cayenne pepper or chilies, let cook for another 5 to 10 mins (or until veggies are tender) on a low simmer.

In a separate small pot on another burner add the 4 eggs and whip slightly to break yolks.  Add some of the soup liquid to the egg pot (about 2 cups), and let simmer, stirring occasionally to let the egg cook, but keep a chunky consistency (make sure to scrape the bottom of the pot as the eggs will settle on the bottom and might stick).

When the eggs are cooked, add them to the rest of the soup in the large pot.  Turn the heat off. Add the kale.  Cover the pot with the lid and let it sit on the heat for another 2 mins, or until kale has wilted.  Stir the soup and serve over rice or vermicelli in separate bowls.  Your done!

This is an easy and immune boosting soup for those chilly wet days, even in the summer!  Hope you enjoy this recipe, and be aware and eat with care 🙂

Recipe: Simple Thai-inspired Lemon Chicken soup! YUM!

Truly one of my favorites and close-to a Thai classic.  Super simple, and extremely comforting on a chilly winter night.  Hope you enjoy this bold, savory, sour soup!


Ingredients:  *all organic if possible, serves 4

-2 chicken breasts, sliced thinly (or sub for 1 and 1/2 cup of cubed firm tofu)

-2 cups chicken broth (or sub for vegetable broth)

-1 cup coconut milk (sub for lite coconut milk)

-1/2 red pepper, roughly chopped (or whichever color you prefer)

-1/2 large zucchini, cut bite size (similar size pieces to pepper)

-6 large mushrooms, stem removed, cut into 4 pieces

-handful of cherry or grape tomatoes, cut in half

-2 heads of Bok Choy, knobby stem-end cut off, rinsed well, and cut into 1/2 inch slices

-3 tbsp of lemon juice, fresh squeezed preferred

-1 and 1/2 tsp of brown sugar, coconut sugar or regular sugar

-2 inch chunk of fresh ginger, cut into thick slices

-2 stocks of lemongrass, outer tough stalk removed, cut into 2 inch stalks, and smashed with the butt of the knife to release volatile oils

-2 bird chilies or thai chilies, sliced thin, leaving seeds in (this is medium spicy to hot) *optional

-2 tbsp fish sauce (or sub for Bragg soy alternative, but this does change the taste to slightly briny so only use 1 tbsp)

-8-10 Kefir lime leaves

-1 cup brown or white rice (use whichever you prefer)

-large pot with lid

Cook rice as per instructions on package and set aside.

In a large pot, add the chicken stock, coconut milk, lemon grass, lime leaves, chilies, ginger, fish sauce, and sugar.  Bring to a boil,  then simmer on low for 10 minutes. Add the sliced chicken. Make sure the soup is on SIMMER only, just bubbling, or the chicken will over-cook and become chewy.  After about 4-5 minutes, add the zucchini, peppers, and mushrooms.  SIMMER with the lid on for about 5 more minutes, or until veg is just tender.  Add the Bok Choy and tomatoes, stir for 1 minute.  Remove from heat and add lemon juice.  Stir and serve over a about 1/3 cup of cooked rice per person and enjoy!  Feel free to add cilantro for a fresh finish!

*you will have the ginger, lime leaves, and lemon grass within the soup, and recommend not eat these.  Simple take out with a spoon before serving, or during eating, as this is traditional to keep them in.