Creamy Mushroom Soup...No More Campbells Needed!

From Kristi's Kitchen

Ingredients:

2 tbsp. unsalted organic butter

2 c. bella mushrooms, chopped

1/2 small onion, finely diced

2 c. organic unseasoned chicken stock (if seasoned, just reduce your sea salt and garlic powder to taste)

14 oz. coconut milk

1/4 + 1/8 tsp. thyme

1/8 + 1/2 tsp. Garlic powder

1 1/4 + 1/8 tsp. Sea salt

1/8 tsp. nutmeg

1/8 tsp. cayenne pepper

1 tsp. Xanthan gum

6 turns of the pepper mill

1/4 -1/2 c. chopped Kale (hardy addition)

Directions:

-Saute onions and mushrooms in butter

-Add in all ingredients except xanthan gum

-Bring to a boil and slowly sprinkle in xanthan gum

-Return to boil until soup thicken slightly

Serve warm as a first course or along side a salad or quiche as a meal

This recipe is 2 hardy servings or enough for that "cream of "recipe - no can needed… if you desire to be completely casin and dairy free you may sauté the veggies in the chicken broth instead of butter or exchange the butter for ghee...

This is perfect for the holiday's green bean casserole tradition - be looking for that recipe shortly!

Happy Eating!

Carnita

From Kristi's Kitchen

Ingredients:

2lbs grass fed stew meat

1/2 medium onion, diced

1/2 medium bell pepper, diced

3 pablano peppers, julienned

1 large yellow squash, sliced

2 c. frozen green beans

28 oz. organic fire roasted tomatoes

2 1/2 tbsp. chile powder

2 tsp. cumin

1 1/2 tsp. garlic powder

2 1/2 tsp. sea salt (a little more to taste)

Directions:

-Combine all ingredients in a crockpot

-Place on LOW setting and cook all day long

-Serve with sweet potato stuffed pablano peppers for Maximized Living ADVANCED/healing plan and add sprouted grain tortillas for the CORE plan

Ginger Carrot Soup

From Kristi's Kitchen

Ingredients:

4 c. freshly juiced Carrot juice

1 c. Homemade organic chicken stock (seasoned to taste with sea salt and garlic powder

4 tsp. freshly juiced ginger juice (a knob about 2 1/2" x 1 3/4")

1 garlic clove, juiced

1/2 tsp. sea salt

Garnish with green onion and chili pepper flakes

Directions:

-Combine all ingredients and serve luke warm or cold as a gazpacho

This is so simple, fresh and delicious! Leave out the stock and you have a fabulous juice...

Italian Beef & Veggie Soup

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

I recipe meatballs (see below)
2 tbsp. olive oil
1 qt. organic beef stock
6 oz. tomato paste
2 ½ c. frozen Italian green beans
3 small organic carrots, sliced
1 small rib organic celery, sliced
1 c. fresh kale, packed
1 ½ tsp. sea salt
¼ + 1/8 tsp. garlic powder
1/8 tsp. cayenne
1/8 tsp. celery seed
½ tsp. dried basil
1/8 tsp. onion powder

Directions:

-Make up meatballs, brown in olive oil and set aside
-Add veggies and seasonings to the pot and coat in remaining oil
-Incorporate the tomato paste and stir in the beef stock
-Return the meatballs to the pot
- Simmer for 20-25 minutes –until veggies are tender
This is perfect as a make ahead meal…serve with Homemade Naan Bread or a green salad

Meatballs

Ingredients:
½ lb. Beyond Organic Green fed beef
¼ c. coconut flour
2 organic eggs
1 tsp. sea salt
1/8 tsp. pepper
¼ tsp. onion powder
¼ tsp. garlic powder
¾ tsp. parsley flakes
Directions:
-Combine all ingredients in a mixing bowl until well incorporated
-Form into 1” balls and cook

Creamy Parmesan Tomato Basil Gazpacho

From Kristi’s Kitchen

 As Featured on the Beyond Organic Facebook page

www.facebook/livebeyondorganic

Ingredients:

5 small tomatoes (I used Kumato)

2 small cloves garlic

8-10 large basil leaves

2 dates

¼ c. organic parmesan cheese

1 ¼ tsp. sea salt

1/8 tsp. onion powder

1/6 tsp. cayenne

1 c. Beyond Organic plain flavored AMASAI (kefir)

Directions:

-Process basil, date, garlic and parmesan in a food processor until finely ground

-Add tomatoes and seasonings and process again

-Stir in AMASAI until completely incorporated and serve chilled

Sweet Potato “Andouille” Soup

From Kristi’s Kitchen

Ingredients:

1 recipe “Andouille Sausage” (see below)

1 medium onion, processed

2 organic celery stalks, processed

1 large green onion, processed

4 c. mashed sweet potato

¼ tsp. cinnamon

½ tsp. garlic powder

2 quarts seasoned, organic chicken stock + 2 more cups for finishing the soup

¼ -1/2 tsp. sea salt (to taste)

Directions:

-Mix up and brown sausage and veggies

-Add remaining ingredients –minus 2 extra cups of stock and salt- to the pot and simmer for 10 minutes

-Process soup in batches in blender until smooth –return to pot

-Add extra chicken stock –simmer for 5 more minutes

- Taste and adjust salt to taste

Serve with a fresh green salad as a meal OR as a “Cup Of” for a starter

“Andouille Sausage” Recipe

From Kristi’s Kitchen

Ingredients:

1 lb. ground turkey

2 large green onions, finely diced

2 tbsp. grapeseed oil

¼ c. creole spice mix (my favorite blend is John Besh's Creole Seasoning Spice Blend:

http://www.epicurious.com/recipes/food/views/Basic-Creole-Spices-356852)

½ tsp. sea salt

½ tsp. garlic powder

Directions:

-Mix together until well incorporated

-Form into links or patties, freeze or use fresh…enclose in organic casing OR use in this recipe

Really Raw Pizza Sauce and Gazpacho Too!

From Kristi's Kitchen

Ingredients:

3 ripe roma tomatoes
2 handfuls of sweet yellow cherry tomatoes (about 20)
2 dates
2 small cloves of garlic
1 tsp. dried basil (could use 1 tbsp. fresh if you have it)
1/2 tsp. dried oregano (1 1/2 tsp. fresh)
1 1/4 tsp. sea salt
1/8 tsp. onion powder
1/16 tsp. cayenne pepper

Directions:

-Combine all ingredients into food processor and process until smooth

Garnish with a Homemade Mozzarella slice and a sprinkling of fresh basil if serving as gazpacho

or spoon onto brown rice tortillas, top with homemade mozzarella
and toast up in quesadilla form...

We did this for lunch today and it was so yummy - the kids ate it up!

Two delicious options in one and easy to put together at that...

Definitely "Good Eats" - I think Alton would approve ;0)!

Happy Eating!

Ginger Chicken Noodle Soup

From Kristi's Kitchen

Ingredients:

2 quarts organic seasoned chicken stock (I season with sea salt & garlic powder to taste)
1/2 c. grated carrot
1 c. grated zucchini
3/4 tsp. fresh minced garlic
1 tsp. finely grated fresh ginger
3 green onions, chopped -with more for garnish
1/2 c. straw mushrooms
3/4 c. cooked shredded organic chicken
1 sleeve of japanese somen noodles, broken in thirds
1 organic egg, beaten
1/2 -3/4 tsp. ground ginger (start smallest amount and move up to taste)
1 tbsp. rice vinegar
1 tsp. coconut aminos or liquid aminos (optional - to taste)

Directions:

-Heat chicken stock to almost boiling
-Incorporate the next 7 ingredients -return to a boil
-Stir in noodles and boil for 3 minutes
-Pour beaten egg into pot while stirring
- Add ground ginger, vinegar and aminos to taste

Serve piping hot with a Sesame Cucumber Salad on the side

“New” Brunswick Stew

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page
www.facebook.com/livebeyondorganic

Ingredients:

1lb. Beyond Organic green-fed beef

½ large onion, diced

2 ribs of celery, diced

2 tbsp. organic butter OR grapeseed oil

¼ tsp. sea salt, garlic powder, pepper, onion powder and paprika

1 ¼ c. Homemade BBQ Sauce (recipe follows)

4c.organic seasoned chicken stock (I season mine with sea salt and garlic powder to taste)

3 bay leaves

14 oz. diced tomatoes and juice

12 oz. frozen peas

16 oz. frozen baby limas

16 oz. frozen cauliflower florets

1 tsp. zanthan gum

1 lb. pulled organic chicken

Directions:

-Make BBQ Sauce

-Brown ground beef, celery and onion in butter OR oil

-Season with ¼ tsp. of sea salt, garlic powder, pepper, onion powder and paprika

-Add BBQ Sauce – Stop here and you have an amazing BBQ Beef!

-Pour in 4 c. seasoned chicken stock and tomatoes

-Add in frozen veggies and bring to a boil

-Sprinkle 1 tsp zanthan gum to tighten up sauce

-Simmer covered 10 minutes, stirring occasionally

-Adjust seasonings ( I added 1½ tsp. sea salt, ½ tsp. garlic powder, ½ tsp. paprika and ¼ tsp. cayenne)

-Place pulled chicken in the pot, stir and simmer for 15-20 more minutes, until beans are tender

-Remove bay leaves and serve piping hot

Serve over brown rice, quinoa OR just in a bowl with a nice green salad on the side

BBQ SAUCE:  (Half this recipe is the perfect amount for the stew)

From Kristi’s Kitchen

Ingredients:

½ c. coconut nectar +2tsp.

1 1/2 cups organic OR raw ketchup

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon liquid aminos or raw coconut aminos

4 tsp. spicy brown mustard +2 tsp.

2 teaspoons paprika

4 teaspoons sea salt

1 1/2 teaspoons black pepper

8 dashes hot pepper sauce

Directions:

-Place all ingredients in sauce pot and simmer for 10 minutes

Roasted Butternut Squash & Sausage Soup

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www.facebook.com/livebeyondorganic

Ingredients:

1 large butternut squash, roasted

1 small head of garlic, roasted (about 15 cloves)

2 tbsp. organic butter OR grapeseed oil

1lb. homemade turkey sausage (recipe follows)

½ large onion, diced

2 ribs of organic celery, diced

6 2/3 c. organic chicken stock (be sure it is seasoned with sea salt & garlic powder to taste)

¼ tsp. sea salt

1/8 tsp. cinnamon

Directions:

-Preheat oven to 400 degrees

-Cut squash long-ways in half, lightly oil or butter; season generously with sea salt and black pepper and lay cut side down on a parchment lined baking sheet

-Cut top off of garlic, lightly oil and sprinkle with sea salt –lay cut side down on same baking sheet

-Roast squash for 50 minutes and garlic for 40 minutes in preheated oven

-While squash and garlic are roasting, make up turkey sausage and brown with onion and celery –deglazing the pan with 1/3 c. chicken stock

-In a food processor, process half of roasted squash/garlic with half browned sausage and 2 c. chicken stock –pouring the processed mixture into a large soup pot

-Repeat the process with the rest of sausage and squash/garlic  and 2 more c. chicken stock

-Return the second batch to the same soup pot

-Add remaining chicken stock (2 1/3 c.), stirring until silky smooth

-Add 1/8 tsp. ground cinnamon

-Bring to a simmer and adjust the sea salt to taste (I added an extra ¼ tsp. –but it’s up to you)

Homemade Turkey Sausage

From Kristi’s Kitchen

Ingredients:

1 lb. ground organic turkey

1 tbsp. grapeseed oil

2 tsp. sea salt

2 tsp. ground sage

1 tsp. anise seed

1 tsp. dried thyme

½ tsp. black pepper

¼ tsp. garlic powder

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/8 tsp. ground allspice

Directions:

-Combine all ingredients in a bowl until well incorporated

-Heat cast iron skillet over medium heat

-Brown sausage meat with onion and celery until tender

South of the Border Gazpacho

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

 

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

3 c. spring mix

1/2 bunch cilantro

5 yellow mini sweet peppers

5 red or orange mini sweet peppers

1 large handful grape or cherry tomatoes

1/2 large avocado

2 garlic cloves

Juice of 1 lime

2 cups filtered water

1 1/4 tsp. sea salt

Garnish/Add ins:

Radish, thinly julienned

Jalapeno, thinly sliced or diced

Cucumber, diced

Cilantro leaves

Directions:

-Place all ingredients into a blender and blend until smooth

-Refrigerate for at least 30 minutes or until nice and chilled

-Garnish with the garnishes of your preference and enjoy

Makes about 2 quarts 

Down Right Delicious Chili

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

 

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

1 lb. ground Green Finished Beef

1/2 medium onion, diced

28 oz. of pureed tomatoes

14 oz. diced plum tomatoes

14 oz. cooked light kidney beans (optional)

4 oz. diced green chiles OR  Habenaro hot sauce to taste (I like about 5 dashes)

3 tbsp. coconut palm crystals

1 tbsp. chili powder

1 1/4 tsp. cumin powder

1 1/4 tsp. garlic powder

1 tsp. onion powder

3 1/2 tsp. sea salt + 1/4 tsp. to finish (if needed to taste)

A pinch of ground cinnamon (don't skip this - it's the secret ingredient)

Directions:

-Brown the beef and onions with spices in chili pot

-Add tomatoes, chiles and beans

-Stir in coconut palm crystals, cinnamon

-Simmer for 20 minutes

-Adjust seasoning to taste

-Garish with Really Raw Cheddar Cheese, chopped green onion and Plain Amasi (instead of sour cream)

DELICIOUS!

Cream of Broccoli Soup From Kristi's Kitchen

Ingredients:

6 c. well-seasoned organic chicken stock (seasoned with sea salt, garlic powder & onion powder OR Herbamare Seasoning to taste)

1 large OR 2 medium crown of broccoli with stems, broken down

1 c. organic heavy cream

1/4 tsp. celery seed

1/2 c. grated organic cheddar cheese (optional) Beyond Organic Really Raw Cheddar is best!

Directions:

-Separate broccoli florets from stems, reserve half of florets whole

-Process stems and other half of florets in food processor

-Bring seasoned stock to a boil

-Combine processed broccoli & whole florets into boiling chicken stock

-Simmer on medium heat for 15 minutes or until broccoli is tender

-Remove whole cooked broccoli and set aside

-Transfer mixture to the blender and puree...you will need to do this in 2 batches (BE SURE  your blender lid is securely on and cover top with a towel -if not you will have a nice broccoli splattering all over your kitchen...ASK ME HOW I KNOW THIS!?!??! )

-Return puree and whole florets to the pot

-Stir in cream and celery seed

-Add in cheese and stir until completely melted

-Adjust seasoning to taste

Serve hot and Enjoy!

Ginger Coconut Chicken Soup From Kristi's Kitchen

Ingredients:

14 oz. coconut milk
1 c. organic chicken broth
1/4 -1/2 c. cooked, shredded organic chicken
1 tbsp. chopped fresh cilantro
2 tbsp. grated organic carrots
5/8 tsp. (1/2 + 1/8 tsp.) ground ginger
1/2 tsp. garlic powder
1/2 tsp. sea salt

garnish with fresh cilantro leaves

Directions:

-Combine all ingredients in medium sauce pot on medium heat
-Bring to a boil
-Reduce heat to medium low and simmer for 10 minutes and ENJOY!

(makes 2 nice servings)

Today's 10 minute throw together... "What are we going to do for lunch!??!" special... and it turned out so spectacular that it became the feature of the day!


Let me know what you think!