Every time this soup gets served, people are demanding the recipe – it’s fantastically delicious and easy to make, once you have all the ingredients. What makes this soup taste so delicious is the lime, cilantro, and avocado; as an added bonus, it has “hidden” vegetables for your kids. MAKE EXTRA – you’ll want it for leftovers, for sure! - Dr. Paul
3 Tablespoons olive oil or organic butter
1 yellow onion, chopped
2 gloves garlic, minced
4 carrots, chopped
3 celery stalks, chopped
1 large broccoli crown, chopped
1 bunch of spinach, washed and chopped large
4 fresh tomatoes diced or 1 large can diced tomatoes
1 teaspoon sea salt
1 teaspoon fresh ground pepper
6 cups chicken broth
3 cups water
1 bunch cilantro
6 whole chicken legs, cooked and pulled from bone
Chili Pepper Sauce (whatever your favorite is – such as Tobasco or whatever; we like the one from Trader Joe’s)
- In large stock pot, heat olive oil over medium – add onion and garlic and cook 1 minute.
- Add carrots, celery, broccoli, tomatoes, salt and pepper, and cook about 5 minutes.
- Add chicken broth, water, cilantro, spinach, and chicken – bring to boil, reduce heat, and simmer 20-30 minutes or longer.
- Raw cheddar cheese
- Chili Pepper Sauce
6 ounces ground turkey (or feel free to use leftover turkey)
1 1/2 cups bean sprouts
1/2 cup scallions, sliced
5 cups spinach leaves
1 1/3 teaspoons olive oil
3 teaspoons garlic, minced
1/2 teaspoon fresh ginger, grated
3 cups chicken stock
1 Tablespoon hot chili pepper, finely diced
- Combine turkey, sprouts, scallions, oil, garlic, ginger, stock, and chili pepper in a medium saucepan
- Bring to a boil, reduce heat, and simmer for 15 minutes
- Add spinach
- Simmer for 1 minute
4 chicken thighs – can be whole or boneless skinless – seasoned liberally with sea salt and cracked pepper
1 onion, chopped
4 cloves of garlic, chopped
2 stalks of celery, chopped
1 red bell pepper (optional), chopped
2-3 Tablespoons olive oil
10 cups filtered, purified water (or half water, half chicken stock)
1 parsnip, chopped
2 carrots, sliced
2-3 potatoes, quartered
1 cup broccoli, chopped
1 cup zucchini, shredded
2 cups spinach, loosely chopped
Sea salt and fresh cracked pepper to taste
Bragg’s Liquid Aminos, to taste
- In large stock pot, sauté onion, celery, red bell pepper, and garlic in olive oil over low to medium heat for two minutes.
- Add seasoned chicken thighs and cook each side 3-4 minutes until slightly browned; remove chicken thighs.
- In a large stock pot, add water, seasoning, celery and root vegetables (carrots, parsnip, potatoes); bring to gentle boil, then reduce to low simmer for 1-2 hours.
- If chicken has bones, pull all meat and skin from bones, chop coarsely
- Add chicken
- Add broccoli, cook on low an additional 20-30 minutes.
- Add shredded zucchini and chopped spinach
- Serve into bowls with Bragg’s Liquid Aminos or tamari (gluten-free) soy sauce).
1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin
- Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl.
- Toss to blend flavors.
- Season melon salsa to taste with salt and pepper.
- Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat).
- Sprinkle chicken breasts with salt and pepper.
- Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
- Slice chicken breasts and arrange on plates.
- Top with melon salsa and cilantro leaves and serve. (EP)
2 lbs. ground turkey
1 onion, chopped
4 cloves garlic, diced
1/8 cup olive oil
1 28 oz. can chopped tomatoes
2 medium carrots, chopped
2 medium zucchini , chopped
3 celery stalks, chopped
1 head broccoli including stem, chopped
8 oz. spinach
4 qts. organic chicken broth (Costco)
Fresh cracked pepper
1 teaspoon Italian seasoning
- Use a large stock pot (at least 12 quart).
- Saute onion and garlic together in the olive oil over medium heat for 3-4 minutes.
- Add chopped vegetables, except spinach, and cook for 6 minutes.
- Add turkey meat and cook for 6 minutes.
- Add chicken broth, bring to gentle simmer.
- Add seasonings and cook for 15-20 minutes on low.
- Add spinach and cook for 2 minutes.
- Serve as is or over brown rice.
This recipe takes about 30 minutes to hand chop, but stored in large Tupperware, it will keep fresh 4-5 days in the refrigerator. If you have a food processor or a mandolin, we suggest you use it to save on time. When you’re done, you’ll have a salad ready for the entire week that you can add many delicious things to: marinated artichoke hearts, Greek olives, sliced pears (with toasted walnuts – yummy!), avocados, leftover meat, or anything you can think of (okay, not Reese’s Pieces).
1/2 bunch spinach
1/2 bunch each of two parsley (regular and flat/Italian)
1/2 bunch dandelion greens
4-5 chard leafs
1/2 head/bunch Bok choy
1/2 head of Napa cabbage
6 celery stalks
1/2 bunch kale
2-3 zucchini, grated
2-3 carrot, grated
1-2 fresh lemon or lime
- Chop all vegetables (except zucchini and carrot which will be grated) to a medium size.
- As you place into large mixing bowl, periodically squeeze fresh lemon or lime juice onto salad for freshness.
- Serve with simple vinaigrette dressing.
- Serving tip: Tear up some green leaf or red leaf or romaine lettuce as a bed to put the chopped salad on top of – it adds some sweetness to the ‘heavy’ vegetable base of the chopped salad.
1 Hass avocado, peeled and pitted
¼ cup chopped dill
¼ cup fresh lemon juice
4 cups purified water
4 large cucumbers
4 celery stalks
- Put all ingredients in the blender and blend until creamy smooth.
- Pour into bowls and serve.
3 medium sized avocados
1 ½ pound small or medium sized shrimp, cooked, shelled, deveined and chilled
1/2 cucumber, diced
1/2 red bell pepper, diced
2-3 tablespoons organic (or homemade paleo!) mayonnaise
Sea salt and fresh cracked black pepper to taste
2 tablespoons fresh dill (chopped)
2 tablespoons lemon juice
- Gently mix all ingredients (except avocado) and 1 tablespoon of lemon juice in medium mixing bowl
- Cut avocados in half; remove seed and skin.
- Stuff with shrimp
- Squeeze/drizzle remaining lemon juice over stuffed avocado/shrimp mixture
4 large ripe tomatoes
2 medium organic cucumbers
1 small red onion or Vidala onion, peeled and chopped
2 tbsp fresh cilanto, finely chopped
2 cloves of garlic
2 tbsp fresh oregano
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
salt and pepper to taste
2/3 cup Greek olives
- Chop, cut and combine the first 6 ingredients.
- Mix next four ingredients and toss with salad.
- Add black olives and refrigera
1 medium eggplant
2 medium yellow zucchini
2 fresh roma tomatoes
4 boneless, skinless chicken breasts or 6 boneless, skinless thighs
1/2 cup homemade pesto
Fresh basil leaves
Juice of 1-2 lemons
- Preheat oven to 350° F
- Line a baking sheet with parchment paper or aluminum foil.
- Cut eggplant into thick slices.
- Slice zucchini into lengths
- Slice tomtatoes thickly
- Pat chicken breasts or thighs dry and season with lemon juice and then fresh cracked black pepper
- Place four pieces of eggplant on the baking sheet
- Now add slices of tomato and zucchini
- Add fresh basil leaves
- Top with chicken breast
- Place in oven and bake for 20 minutes or until chicken is done
- Remove from oven and place on serving platter or plate
- Garnish with homemade Walnut Pesto
Basil Walnut Pesto
10-12 basil leaves
2-4 cloves or garlic
1/2 cup walnuts
Juice of 1-2 lemons based on your preference
Olive oil to desired consistency – start with 1/ 4 cup
- Add all ingredients to food processor and pulse to create a granular paste
- Add more olive oil if necessary to reach desired consistency