Today I am inspired by the incredible ingredient that is kid and adult friendly, BROCCOLI.  I am featuring a delicious, mouthwatering BROCCOLI SOUP.  The kids will love it because it is smooth and creamy without dairy.  For the past several days I have been talking about Superfoods that boost the immune system.  Broccoli certainly is part of that list.  The recipe calls for Onions and Garlic which are on the list.  I have not paid homage yet to Broccoli and Almonds.  I make my own Almond Milk every few days by soaking one cup of non-roasted Almonds overnight.  Then in my Vita Mix blender I add 3 cups of purified water and the one cup of now plumped up Almonds.  After the mixture is smooth I strain it in cheesecloth which separates the solids from the milk itself.  You can use a kitchen towel to do the same thing.  This milk will last 3-4 days, since it is pure and has no thickeners like carrageenen and nothing to make it last.  You'll never taste the same in a packaged Almond Milk at your grocery.  Almonds contain lots of healthy fats, fiber, protein, magnesium and Vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.  Now for Broccoli, one of the most important superfoods.  This superfood is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption. Broccoli is a great source of calcium to help control blood pressure and build strong bones.  Broccoli is the main ingredient in today's recipe.  At the end you will add 1/2 cup of Almond Milk to make the soup even creamier.  Enjoy!!

            CREAMY BROCCOLI SOUP

3 Tablespoons Extra Virgin Olive Oil
2 small Carrots, sliced thin
2 ribs Celery, sliced thin
1 - small Sweet Onion, chopped
3 cloves Garlic, minced
2 bunches Broccoli, florets separated and stems sliced
1 teaspoon fresh chopped Thyme
1 Bay Leaf
2 Tablespoons Braggs Liquid Aminos or salt
Ground Pepper
1/4 cup Dry White Wine
4 cups Vegetable Broth
1/2 cup Almond Milk

1)  In a soup pot heat the Extra Virgin Olive Oil and then add the Onions, Celery, Carrots, Fresh Thyme and Bay Leaf.  Stir until all ingredients are covered with oil.  Lower the heat from medium high to low and let simmer for 10 minutes.  
2)  Add the Garlic and stir in for 30 seconds.  Then put the broccoli florets and stems in the pot along with the White Wine, Braggs, Vegetable Broth and Ground Pepper.  Bring to a boil then lower to simmer for 30 minutes.  
3)  After 30 minutes the veggies should be soft.  In batches add to your blender and blend until smooth.  Pour each batch into a bowl and when finished return the soup to the pot.  Add the Almond Milk and stir until completely combined.  Serve hot and enjoy!!!

Let's put some of those superfood ingredients together to form a wonderful healing dish that will help to boost your immune system.  How about KALE AND WHITE BEAN SOUP.  At this time, it is so vital to know what is going into your foods.  Creating a dish from scratch is important.  Let's start by listing the superfoods that are going into this incredibly delicious soup.  We have Onions, Garlic, White Beans, Kale and Mushrooms.  That's a lot of superfoods in one meal.  First we have Onions whichcontain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels — all of which may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.  Next we have Garlic which has natural antibacterial and anti-inflammatory properties, helping you ward off illness and recover quicker. We then are using White Beans which are high in fiber and antioxidants. Beans aren't just good for the waistline, they may aid in disease prevention, too.  Kale is next.  It is the new lettuce for many and can be cooked or eaten raw. Eating one cup of chopped kale gets you over 200% of your daily value of vitamin A, 134% of your daily value for vitamin C, and almost 700% of your daily value for vitamin K! In addition, kale contains important minerals like manganese, potassium and copper.  As most ingredients, it is best to eat kale raw to gain the maximum benefits, however, in the culinary world we like to diversify the use of ingredients and it is best to follow this recipe and cook it rather than leaving it out of the soup entirely.  Lastly, mushrooms are a superfood, and one of the most health-promoting foods on the planet. An estimated 50% of edible mushrooms are considered functional foods, meaning that they have a potentially positive effect on health beyond basic nutrition.  Mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues. There you have it.  In this recipe we are creating a nutritionally dense meal.  Enjoy making it and enjoy eating it.  Save some for the next few days by freezing the rest.

         KALE AND WHITE BEAN SOUP

1 medium size Sweet Onion, chopped
2 Tablespoons Extra Virgin Olive Oil
3 Garlic Cloves, minced
2 Carrots, sliced 1/4 inch
3 Celery stalks, sliced 1/4 inch
1 teaspoon fresh chopped Thyme
1 Bay Leaf
4 ounces sliced Bella Mushrooms (or White Mushrooms)
3 - 15 oz. cans White Beans (Cannellini or Great Northern)
1 - bunch Kale, no stems or ribs, tender leaves only
4 cups Vegetable Broth
2 Tablespoons Braggs Liquid Aminos (or salt)
1/2 teaspoon Black Pepper
1/4 cup Dry White Wine

1)  In a soup pot heated on medium high heat with the Extra Virgin Olive Oil, add Onions, Celery and Carrots, fresh Thyme and Bay Leaf.  Stir until completely coated with oil.  Turn the heat to low and cover allowing the juices of the vegetables to mix with the oil, called sweating.  
2)  After the onions become translucent, add the garlic and raise the heat back to medium high, cooking the garlic for 1 minutes and not allowing it to brown.  Add the Beans, Mushrooms, Vegetable Broth, Braggs Liquid Aminos (or salt to taste), Pepper and White Wine.  Bring to a boil.
3)  Lower the heat to simmer and cook for 30 minutes until the vegetables are soft.  Stir in the Kale and cook for an additional 15 minutes.  Serve hot with an Italian Baguette.  

Hi Everyone!!!  It's 2020.  YAY!!! What time is it?????  It's time to turn over a new leaf and start a wonderful nutritious meal plan.  If you are continuing your journey and don't have to turn over any leaves then kudos personified to you.  A pat on the back also for those of you who want to make changes that benefit your health.  Today I'm featuring GREEK STYLE SUSHI completely vegetarian (vegan if you substitute the feta cheese) and KETO and PALEO friendly, Kosher, low salt and delishhhhhh.  All you need for this is a potato peeler and you've got something that has all of the elements to satisfy you.  I support anyone who is lowering their sugar and carb intake.  Sugar is the worst drug on the planet.  Why?? It causes illnesses, overeating, weight gain, depression, low self esteem to name a few.  It is so prevalent in our culture.  So many foods have hidden sugars in them which is why it is important to read the labels carefully to see how many grams of sugar are in the foods that you buy.  The beauty of making your own foods is that you are the master and controller of what goes into everything you eat.  Please feel free to write any comments and I will answer your questions.  Be healthy.  With a healthy body, you achieve a healthy mind and spirit.  You feel good and your self esteem skyrockets.  Blessings!!

                 GREEK STYLE SUSHI
1 large English Cucumber
1/3 cup Hummus
1/4 cup Crumbled Feta (or Feta Style Vegan alternative) 
1/4 cup chopped Kalamata Olives
1/4 cup chopped Cherry Tomatoes
Small sprigs fresh Dill
Lemon wedges (optional)

 

1. Using a vegetable peeler, slice cucumber into thin flat strips. Lay slices down on paper towels to drain excess moisture.
2. On a cutting board or clean work surface, lay two slices on top of each other. Spread a thin layer of hummus on top of each slice, then sprinkle feta, kalamata olives, and cherry tomatoes on top.
3. Tightly roll each cucumber slice. Stick a small sprig of dill into each sushi piece. Squeeze fresh lemon juice on top, if using.

You definitely can't beat this appetizer.  Your guests will love you for it.  Grain Free, Sugar Free, Low Calorie.  What else do you need?   Enjoy!!!

I'm ending this year with an incredible snack you can serve at your New Years Eve or Day celebration. It is AVOCADO CHIPS.  I fell in love with these because they are definitely KETO friendly and I watch my sugar and carb intake.  They are easy and loaded with healthy fats from the avocado and great with salsa and/or hummus.  You can eliminate the parmesan cheese if you don't do dairy.  It's not totally necessary.  I am having people over on the 11th of January for a singing bowl, reiki, meditation, card reading celebration in my backyard also hosted by 2 talented friends who are going to direct the event.  I'm going to make some awesome foods to feed people.  It's time folks to really get serious, if you're not already, about good nutrition and being consistent about it.  Bless all of you and have a Happy and Healthy New Year.  Keep your animals safe.

                 AVOCADO CHIPS

1 large ripe Avocado, mashed
3/4 cup Parmesan Cheese (for Vegans the alternative or leave it out if desired)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes (optional)
1 teaspoon Lemon Juice
1/2 teaspoon Garlic Powder
Salt and Pepper to taste

​

1. Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash Avocado with a fork until smooth. Stir in Parmesan, Lemon Juice, Garlic Powder, Red Pepper Flakes (optional) and Italian seasoning. Season with Salt and Pepper.
   
2. Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.  These are unbelievable.  Try it and I bet you'll make them often.

Happy Holidays to everyone!!  I am so grateful I have touched so many people within the last 99 days.  This is a milestone for me and I will continue with my messages of health and happiness.  Today I am featuring TOMATO CABBAGE SOUP.  I am Jewish and celebrate Chanukah.  This soup was brought over with my Grandmother (Bubbie) from Lithuania/Russia.  I remember having it with Brisket, Latkes and for dessert a Baked Apple for Chanukah.  Those memories are a treasure.  I am so privileged to share this delicious soup that warms the Kishkas (the insides).  I wish everyone, no matter how they pray, a blessed holiday.  It is no coincidence that Chanukah, Christmas and Kwansa are usually celebrated around the same time so we can all be together in celebration, in joy and in LOVE.  May you feel the light of the holiday illuminate the darkness around you.  

            TOMATO CABBAGE SOUP

1 large head of Cabbage, shredded
1 - 32 ounce can Fire Roasted Crushed Tomatoes
6 cups Vegetable Broth
1 large Sweet Onion, chopped
3 large Carrots, sliced 1/4 inch
3 ribs Celery, sliced 1/2 inch
4 cloves Garlic, minced
1 Bay Leaf
1 Tablespoon fresh Dill Weed
1/4 cup Braggs Liquid Aminos 
1/4 cup Red Wine, Cabernet
Salt and Pepper to taste
3 Tablespoons Extra Virgin Olive Oil

1)  In a large soup pot pour in the Extra Virgin Olive Oil.  When the oil is hot, add the Carrots, Celery, Sweet Onion and Bay Leaf and stir over medium high heat to coat all the vegetables with the oil.  Turn the heat down to low and let cook for 10 minutes so the vegetables will sweat out their juices and mix with the oil.  Very flavorful.
2)  Add the Garlic and stir the mixture.  Cook for 1 minute.  Add the Fire Roasted Crushed Tomatoes, Fresh Dill, Red Wine and Braggs Liquid Aminos.  Bring to a boil and stir in the shredded Cabbage.  Stir until the Cabbage is immersed into the liquid.  
3)  Cook for 45 minutes until the Cabbage is tender but still has a crunch.  Serve with Latkes, Sour Cream and Applesauce.  L'Chayim!! 

TIP OF THE DAY # 96
​Today I am continuing my love of fish by posting MISO CHILEAN SEA BASS. This recipe is so flavorful with a miso paste mixed with sake, mirin (Japanese white wine), Lakanto Granulated Monk Fruit, and ginger as a coating on top of the Sea Bass.  Including Ginger in anything fights against inflammation in the body.  I see people drinking shots of it.  It is so powerful.  Chilean Sea Bass is a firm but delicate fish that can contain tiny pin bones.  A word of caution.  Make sure you tell your fishmonger to remove ALL bones from the fish.  Anyone in recovery from alcohol please note that when you raise the temperature of the sake and mirin during baking and finishing the fish off with the broiler, it eliminates the alcoholic content.  So it is safe to eat and not a trigger.  I love serving this fish with a side of sauteed mung bean sprouts and some steamed baby bok choy.  Enjoy!!

            MISO CHILEAN SEA BASS

4 - 6 ounce pieces of Chilean Sea Bass, pin bones removed
1/4 cup White Miso
1/8 cup Sake
1/8 cup Mirin
1 1/2 Tablespoons Lakanto Granulated Monk Fruit Sweetener
1/2 teaspoon grated Ginger
Lemon Juice

1)  Preheat the over to 350 degrees.  Place the Chilean Sea Bass on a cutting board and brush with Lemon Juice.  Even though you are buying the fish super fresh, this adds another level of freshness.  Dry  the fish with a paper towel.
2)  In a small bowl, combine the Mellow White Miso Paste, Sake, Mirin, Sweetener and grated Ginger in a bowl.  Using a pastry brush, generously apply the paste 1/8 inch thick to the top of the fish. 
3)  Place in the preheated oven for 20 minutes and finish off for 1 minute in the broiler.  The Miso layer should begin to look brown especially on the edges. Remove and garnish with chopped Cilantro.  Serve hot.  What incredible flavor.  Enjoy!! 

I remember making SPICY FISH STEW years ago for my Brother and all he could say was it was the best he has ever tasted.  I use firm and thick chunks of fish like cod, mahi mahi and halibut and it gives it an incredible taste  and a unique fragrance.  Using tomatoes helps to make its consistency like a soup and on cool evenings it is just perfect for dinner with a crusty bread.  My rendition uses cayenne pepper because I like a kick to it but it is optional.  I only use wild caught fish because farm raised fish are fed controlled diets to fatten them up quickly.  Fish is so high in protein, vitamins and minerals and omega3 fatty acids.  When I want something that is delicious, light and filling, this is one of my favorite options.  Enjoy!!

                 SPICY FISH STEW

2 Tablespoons Extra Virgin Olive Oi1
1 medium sized Sweet Onion, finely chopped
1 large Green Bell Pepper, chopped
Salt and Pepper to taste
1 Tablespoon Tomato Paste
1 teaspoon Cayenne Pepper (optional)
1 can Crushed Tomatoes
1/2 pound Wild Caught Cod, cut into 1 inch chunks
1/2 pound Wild Caught Mahi Mahi, cut into 1 inch chunks
1/2 pound Wild Caught Halibut, cut into 1 inch chunks
2 Tablespoons Braggs Liquid Amino
2 Tablespoons Parsley
​
1) In a medium Dutch oven, heat the Extra Virgin Olive Oil over low heat. Add the Sweet Onion and Green Bell Pepper, season with salt and black pepper and cook, stirring, until softened, about 10 minutes.
2)  Stir in the Tomato Paste and cook for 1 minute. Stir in the Cayenne (if using) and cook for 30 seconds.
3)  Stir in the Crushed Tomatoes and 1 cup water, Braggs Liquid Amino, season with salt and black pepper, increase the heat to medium and cook until heated through, about 5 minutes.
4)  Add the Fish chunks and simmer until the fish is flaky and cooked through, about 10 minutes.  Do not over stir the stew.  You don't want to break up the chunks of fish.  It is important to keep them in chunks.  Serve hot with crusty bread.  Enjoy!!

Get out those tortilla chips.  Here's a mouthwatering dip for your parties and holiday table, ​CHEF EDDIE'S GARDEN GUACAMOLE.  I love cheese and top this tasty dish with crumbled goat cheese.  It is chock full of goodness that makes it real chunky.  I can't say enough about avocados.  They are nature's perfect fruit.   Avocados are incredibly nutritious, containing more potassium than bananas.  They are loaded with heart-healthy monounsaturated fatty acids, loaded with fiber and lowers cholesterol and triglyceride levels.  I absolutely love them.  The big thing now is to spread it on toast.  When I make this recipe for parties or snacks I also use Siete Grain Free Tortilla Chips made from the cassava root.  This is perfect for those who cannot have grains or do not eat corn products.  This recipe is a must for your table.  It will be gone in minutes.  Salud!!!

  CHEF EDDIE'S GARDEN GUACAMOLE

3 large ripe avocados, halved, seeded and peeled
1 large Lime, juiced
1/2 teaspoon ground Cumin
1 large Japapeno Pepper, seeded and minced
1/2 cup chopped fresh Cilantro
Salt to taste
1 cup halved Cherry Tomatoes
1/2 cup Organic Corn Kernels
1/2 cup diced Mango
1/2 cup fresh Blueberries
1/2 cup toasted Pepitas
4 ounces crumbled Goat Cheese
Tortilla Chips

Add the Avocado halves to a large bowl and mash them with a fork.  Add the Lime Juice and ground Cumin.  I like to keep the guacamole chunky so I prefer not mashing them too much.  Next fold in the Jalapeno, Cilantro, Salt, Cherry Tomatoes, Corn Kernels, Mango, Blueberries and Pepitas.  Stir until combined.  Serve in a festive bowl and top with crumbled Goat Cheese and Tortilla Chips on the side.  Triple YUM!!!

Last night I had friends and family over my home for a beautiful dinner party in my garden.  My garden is so special that it transports you into another world filled with color, peace and zen.  The entree on the menu was STUFFED FLOUNDER WITH SPINACH, ARTICHOKE HEARTS & ROASTED RED PEPPER.  Serving my guests healthy cuisine is my main priority.  I am concerned with the health of everyone I love.  This is deep heartfelt love to help others heal from illness and stay on the right track.  I think sometimes people get sick because they just don't have the information needed to heal themselves.  I am not downplaying genetics.  Flounder is a low mercury fish caught in the wild and contains a high level of Omega-3 fatty acids and selenium.  Stuffing it with vegetables heightens the vitamins and minerals content.  I baked it in a lemon, garlic-herb butter and white wine sauce.  It was delicate, delightful and delicious.  Try it for a light meal.  

      STUFFED FLOUNDER WITH SPINACH
    ARTICHOKES & ROASTED RED PEPPER

6 Flounder Filets, brushed in lemon juice and then dried with paper towels
Extra Virgin Olive Oil Spray
1 bag frozen, chopped Spinach, thawed and squeezed of its water content and divided into 6 portions
6 pieces of Roasted Red Bell Pepper dried with paper towels and divided into 1 inch by 2 inch pieces
6 canned and drained Artichoke Hearts, sliced in half
Shredded Parmesan Cheese
2 Lemons
1/2 cup White Wine
Salt and Pepper
Granulated Garlic
Grass Fed Butter or Kerigold Garlic Herb Butter
Parsley for garnish

1)  Place the filets on a cutting board and spray each lightly on one side of the fish.  This is the side you place your stuffing.  Sprinkle lightly with Salt, Pepper and Granulated Garlic.  
2)   With widest part of the fish is closest to you, sprinkle Shredded Parmesan Cheese up to the middle of the fish.  Then spread the Spinach over the cheese, the Roasted Red Pepper on top of the Spinach and the Artichoke Hearts on top of that only up to the middle of the filet.  With your fingers spread the Artichoke Hearts, breaking them apart to cover the entire bottom half of the Flounder.  
3)  Roll the fish from the bottom jelly roll style so you end up with the short end overlapping the rolled up Flounder.  Spray the baking dish with the Olive Oil Spray and place the fish so that there is a small amount of room between each filet.  
4)  Pour the White Wine to evenly coat the bottom of the baking dish.  Squeeze a small amount of lemon juice over each filet and place two 1/4 inch pads of butter on each filet.  Place 6 more pads of butter to evenly coat the bottom of the dish.  
5)  Slice 1 lemon thin and place one slice on each Flounder filet.  Bake for 20 minutes at 375 degrees.  Garnish with Fresh Parsley and serve.  So delicious!!

I've been doing KETO for a couple of years now.  Yes I am human and go off of it from time to time but mostly I am into a low carb, low sugar type of eating.  When I eat sugar and grains I crave more and more and my cravings never seem to be satisfied.  My recent bout of last week on the cruise did me in.  I lost my mental clarity and had body aches and digestive issues.  I'm back on track with my juices, eating clean and today I'm featuring KETO/PALEO FRIENDLY PAD THAI.  So many of us foodies love Asian foods because they are made, for the most part,  with fresh ingredients and very healthy.  I usually tweek one or two ingredients to make it even more holistic.  I realize that during the holiday season for many of us (me included) it is difficult to stick with eating a healthy regimen but to just fit in some healthy meals during December is so important.  It doesn't have to be a black or white issue, i.e. either you eat healthy all the time or eat unhealthy all the time and wait until January 1st for a New Years Resolution.  Make this easy recipe tonight.  It takes minutes and you and your family will love it.  Enjoy!!!!

        KETO/PALEO FRIENDLY PAD THAI

1 teaspoon Fish Sauce (or for Kosher 1 teaspoon Anchovy Paste)
Juice of 1/2 Lemon
1 teaspoon Chili Powder (or to taste)
1 teaspoon Lakanto Maple Flavored Syrup
12 large Shrimp, peeled and deveined (Vegan use just the zucchini noodles and you can add sliced mushrooms)
1 - 2 packages Zucchini Spiralized (every store has this)  or using a spiralizer,  3 medium sized Zucchini 
2 Tablespoons Extra Virgin Olive Oil, separated
1/2 up Cilantro Leaves, chopped, or more to taste (I can never get enough Cilantro)
2 Green Onions, washed, ends removed and thinly sliced
1 cup Bean Sprouts
2 Tablespoons Cashews, for garnish

1)  In a large bowl, whisk together the Fish Sauce, juice of 1/2 Lemon, Chili Powder and Maple Flavored Syrup.  Set aside.
2)  Pat the spirals of Zucchini dry with a paper towel.  Heat a large nonstick skillet or wok over high heat and add 1 Tablespoons Extra Virgin Olive Oil.  Add the Zucchini Noodles and saute for about 2 minutes.  Remove the noodles and add it to the large bowl with the marinade.  Stir into the bowl the Cilantro, Green Onions and Been Sprouts (and mushrooms is using).
3)  Pour the remaining one Tablespoon Extra Virgin Olive Oil back into the skillet or wok and add the Shrimp.  Saute the Shrimp for about 2 minutes on each side until cooked through.  Don't overcook.  
4)  Divide the vegetables on a plates and top with the shrimp.  Garnish with chopped Cashews and serve.  YUM!!!!