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  • Cleansing Vegetable Soup with a Hint of Harissa

    With strictly fresh vegetables and water, this wholesome soup can be prepared year-round and provides all the carbohydrates you need in a meal. To amp up the protein, swirl in a spoonful of whole-milk yogurt per serving.
    More about this recipe »»

    (Serves 6-8)

    10 cups water

    1 tsp. sea salt, or to taste
2 bay leaves

    2 cloves garlic, halved
1 medium beet, cut into ¼-inch strips

    1 small celery root, cut into ½-inch strips

    2 medium carrots, cut into ¾ inch pieces
2 stalks celery, cut into ¾ inch pieces
1 medium turnip, cut into ¾ inch pieces
1 medium onion, cut into ¾ inch pieces
1 medium Mexican (light green) zucchini, cut into ¾ inch pieces

    1 cup of cabbage, cut into ¾ inch pieces

    ½ tsp. harissa powder

    1 cup chopped Italian parsley
¼ tsp. coarsely ground black pepper
2 tsp. olive oil

    Place water, sea salt, bay leaves, garlic and beets in a soup pot and bring to a boil.
    Reduce heat and simmer for 15 minutes or until beet is half-cooked. 

    Add celery root, carrots, celery and turnip and simmer for about another 10 minutes. 

    Add onion and zucchini and cook for another 10 minutes. 

    Add the rest of the ingredients and simmer until vegetables are soft. 

    Adjust seasonings and enjoy.

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  • Ethiopian Red Lentil Stew with Berbere


    1/3 cup vegetable oil
    1 medium size onion, chopped
    1 tbsp fresh ginger, finely chopped
    4 large garlic cloves, minced
    2 tbsp Ethiopian berbere spice blend
    5 Roma tomatoes, chopped
    1 1/2 cups Red lentils, dry
    2 1/2 cups water
    1 tsp sea salt

    Cooks note: The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish. Continue reading

  • Indian Spice Soup


    3 Tbsp vegetable oil
    1 cup chopped onion
    4 Tbsp Indian dal seasoning
    1 cup dal (legumes)
    1 cup chopped carrot (about ½ carrot)
    1 cup yellow zucchini (about ½ zucchini)
    1 tsp sea salt
    6 cups water
    1 Roma tomato, chopped
    1/4 cup cilantro, chopped

    In a large pot heat up the oil on medium-heat then add the onion. Fry until golden brown. Add Indian Dal Seasoning, salt and stir for 10 seconds. Now add the dal, carrots and zucchini then stir for 1 minute. Add the water then cover and bring to a boil. Lower the heat and cook for 45 minutes. Add the tomato and cilantro.

    Serve with flatbread of pita bread.

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  • Thai Coconut Soup

    2 bowls

    3 cups Coconut milk
    1 cup Chicken stock
    1 Boneless chicken breast, cooked and sliced lengthwise
    1 Can of straw mushrooms, drained and halved
    2 1/2 tsp Galangal powder
    1 Stalk lemongrass, thinly sliced
    2 - 3 Tbsp Fish sauce
    4 Kaffir lime leaves
    2 - 3 Tbsp Lime juice
    1 handful of chopped coriander

    In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.

    Serve while warm!

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  • White Bean & Spinach Soup


    1 cup Dry lima beans
    1/2 tsp Sea salt
    1 Whole bay leaf
    5 cups Water
    1 Tbsp Olive oil
    1 Medium onion, finely chopped
    2 Garlic cloves, sliced
    1/2 tsp Ground cumin
    3/4 tsp Smoked paprika
    1/2 tsp Coriander powder
    3/4 tsp Salt
    1 cup Carrots, chopped
    1 cup Zucchini, chopped
    1 cup Roma tomatoes, chopped
    1 Bunch fresh spinach (about 6 cups)
    1/4 tsp freshly ground pepper
    Cayenne chile to taste (optional)

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  • Thai Coconut Vegetarian Soup

    4 - 6


    4 cups water
    2 tsp vegetable oil
    1 Thai chile pod
    1 carrot, chopped
    2 inch fresh lemongrass stalks, chopped (large pieces)
    1 can coconut milk (13.5 fl oz..)
    One quarter broccoli bunch
    1/2 red bell pepper, chopped
    2 button mushrooms, quartered
    1 green onion, chopped
    1/4 of cilantro bunch, finely chopped
    2 whole fresh or dry kaffir lime leaves
    1 lime squeezed for juice
    3 tsp Thai Seasoning
    1/2 tsp California chile powder
    1/2 box of tofu cut into cubes
    1/4 tsp white pepper powder
    5 tsp fish saucing
    2 oz Rice noodles (optional)

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  • Yellow Split Pea Soup


    1 cup dry yellow split pea
    1/4 cup vegetable oil
    1 medium size onion, finely chopped
    2 tsp whole cumin seed
    1 garlic clove, minced
    1/4 tsp fresh ginger, minced
    1 small bay leaf
    1/2 cup carrot, chopped
    1/2 cup chopped celery
    1 1/2 tsp salt
    1 Tbsp yellow curry
    1 tsp tamarind paste + 1 cup water
    5 cups water
    1 Tbsp fresh lime juice
    1/4 tsp ground black pepper
    1/2 tsp California chile powder
    Cilantro for garnish

    First, mix the tamarind paste with 1 cup of water. Stir well and set aside.

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  • Vegetarian Couscous Stew


    3 Tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, finely chopped
    2 tsp fresh ginger, crushed
    1 Roma tomato
    2 celery sticks, finely chopped
    1 1/4 tsp couscous spice
    1/2 tsp ground ginger
    1/2 tsp paprika
    1/2 tsp ground black pepper
    1 tsp salt
    3 carrots, peeled and cut into 2-inch chunks
    2 1/2 cups Brussels sprouts (about 13 pieces)
    1/2 lb. banana squash cut it into wedges
    1 small sweet potato, cut in quarters
    1 small potato, cut into quarters
    2 yellow zucchini
    1 small turnip, cut into quarters
    1 can garbanzo beans
    1 small bouquet parsley, approx. 1 cup finely chopped
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  • Classic Chicken Noodle Soup


    2 lbs. chicken legs, quartered
    1 Tbsp olive oil
    2 carrot sticks, chopped
    1 celery stick, chopped
    1 small potato, diced
    2 tsp granulated onion
    1 1/2 tsp granulated garlic
    1/2 tsp turmeric
    1/2 tsp roasted coriander powder
    1 tsp salt
    1/2 tsp ground black pepper
    6 cups water
    3 cups egg noodles
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  • Persian Red Bean Soup



    2 cups red beans
    6 cups water
    3 lemon omani, whole
    1/3 cup olive oil
    1 medium size onion, finely chopped
    2 garlic cloves, finely chopped
    1 tbsp. paprika
    1/2 tsp turmeric
    1 celery stick, finely chopped
    5 green scallions, finely chopped
    1 bunch fresh parsley, finely chopped
    a quarter bunch fresh mint, finely chopped
    a quarter bunch dill weed, finely chopped
    1 bunch cilantro leaves, finely chopped
    2 Roma tomatoes, chopped
    1 tsp black pepper
    1 1/2 tsp salt

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