Kapusta Doot

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Ok! You must wonder about the name on this one! (LOL) Well...we come from a bit of a Ukrainian background and my hubby calls sauerkraut kapusta, when my girls were little one of them always called soup - DOOT! So this is how this Bowl of Deliciousness got its name.... this one is actually one of my granny's recipes and everytime I make it, it brings me back to the farm.  I hope you love it just as much as we do! Soup on!

  • 8 Cups Chopped Red Potatoes (skins on if organic)
  • 2 Cups of Sauerkraut
  • 6-10 Strips of Cooked nitrate free Bacon
  • Himalayan Salt to taste
  • Pepper to taste
  • Dollop of Organic Sour Cream (per serving)
  • Scallions sliced (to garnish)

My favourite part of this recipe is how easy it is to make! Once you chop your potatoes (roughly) fill up a large pot covering the potatoes with water.  Bring potatoes to a boil, then cook on medium for about 40-45 minutes.

 In the mean time cook your bacon to desired crispness.  Set aside to cool.

Once the potatoes are tender mash in the pot with the water.  Cook on low temp while doing so. Then add the Sauerkraut. Stir together.  Chop or crumble the bacon and add to the pot as well.  Add salt and pepper to desired taste.  Cook on low for another 10-15 minutes.  

When the soup is ready to serve, add a dollop of organic sour cream and add some freshly sliced green onion (scallions). Enjoy!

Makes 10-12 servings :)

 

 

 

 

Summer Harvest Borscht

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Granny's garden is in full bloom!  I love to get a head start on canning the summers harvest so I don't get caught having to cook non stop for weeks!!!  This borscht has a yummy citrus twist, but the flavours are amazing together:) I hope you enjoy!

  • 6 cups of roughly chopped beets
  • 3 cups of roughly chopped potatoes
  • 2 medium onions
  • 3 garlic cloves
  • 3 limes
  • 1/2 cup  of chopped fresh parsley 
  • Himalayan salt (to taste)

In a large pot add the beets, potatoes, onion and garlic.  Cover the veggies with water or a broth of your choice.  Bring to a boil, then reduce heat and simmer for about 30-35 mins.  Let cool slightly.

Using your blender add batches of the soup and pulse.  I do some smooth and then some chunky to create a nice texture.  Pour back into the pot after you have blended each batch until your happy with the consistency.  

Next add the juice of 3 limes, chopped parsley and Himalayan salt.  Stir together and warm to desired temperature.  

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Makes about 10 - 12 cups of soup :)

***Juicy Tip - I like to make this soup in larger batches and set some aside for a quick  lunches or dinners.  

 

Black Bean Veggie Soup

Even in the summer time I still enjoy making soup, it's nice and light to eat and is always great having quick left overs to reheat.  This one has a bit of a kick, but the kids gave it a 10/10 so this is a go-to of mine, especially when the onions and bell peppers are fresh and in season.  

  • 6 (140z) cans of organic black beans
  • 1 large onion diced
  • 2 red bell peppers
  • 2 green bell peppers
  • 4 - 6 garlic cloves sliced
  • 4 cups of chicken broth
  • 1 tbsp of cumin
  • 2 tsp of chilli powder
  • 1/4 tsp of red chilli flakes
  • himalayan salt (to taste)
  • 1 cup of organic sour cream (optional
  • parsley to garnish (optional)

In a large sauce pan add the onion, bell peppers and garlic.  Simmer on low for 2-3 minutes, add in cumin, chilli powder, chilli flakes and salt.  Stir gently for another 1-2 minutes.  

Next add one can of beans.  Strain the other 2 cans of black beans and add to the pot as well.  Bring to a boil and then add the chicken broth.  Simmer for 10 minutes and then remove from heat and allow to cool for 10 minutes.  

Next add about half of the soup to your blender in batches and pulse a few times before adding back into the sauce pan.  Heat and serve with a dollop of sour cream and some fresh parsley.

 I like to make my soups in larger batches so I am able to store the remainder in mason jars for a later date.

Makes 10- 12 servings:)

***Juicy Tip - Sometimes I shake things up and add some organic nitrate free bacon to this soup. My son is a bacon fan so he prefers it this way.  If you want to give this a try, just dice up about 3-4 bacon strips and cook along with the veggies at the start:) Enjoy and Live Juicy!

Simply Juicy Bone Broth

I know it can sometimes seem like you need loads of time to make bone broth, but it doesn't have to be that complicatied - TRUST ME!  Anytime I make a chicken for dinner, I simply pull out my crock pot, toss in all ingredients and heat on low for 12 - 24 hours.  Once its in the pot, you don't need to do anything else.

  • Bones from whole Chicken (cooked)
  • 1 Onion chopped
  • 2 Celery Stalks 
  • 2 -3 Garlic Cloves
  • handful of Parsley
  • Himalayan Salt and Cracked peppercorns ( approx 2 Tsp of each)

Simply add the chicken bones to the crock pot. Chop the onion and celery (doesn't need to be fancy as we discard afterwards) Add the garlic, parsley, salt and pepper.  Fill the crock with filtered water, turn on low and simmer for 12-24 hours.  Strain and store in mason jars for up to 5 days in refrigerator.  You can also freeze the broth for up to 3 months.

Drink a cup of bone broth or use in your next soup recipe!

The amount of broth will vary depending on the size of your pot.  If you don't have a crock pot, you can simmer on the stove in a stock pot as well.  If you aren't able to leave simmering for that long, bring to a boil and simmer for 2 hours, then place in fridge overnight before you strain to let the flavours meld together a bit longer.

***Juicy Tip - Bone broth is rich in minerals that support our immune systems.  It can also help reduce inflammation in our body temples and aid in better digestion.  Live Juicy!

Hearty Lentil Chilli

This is an old school comfort food but in attempt to reducing the consumption of meat and focusing more on plant based foods, I have found lentils are a superb replacement and the texture is so similar.  I actually prefer it this way, and the kids give it a thumbs up!

  • 1 Onion Diced
  • 4 Celery Stalks Sliced
  • 2 (14oz) Cans of Lentils (or use dried lentils and soak in water first)
  • 2 (14oz) Cans of Pinto or Black Beans (or used dried and soak in water first)
  • 2 cups Organic Frozen Corn Kernals
  • 6 - 8 Diced tomatoes (if your in a hurry you can always use organic canned tomatoes 2 (24oz)
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tsp Red Chili Flakes
  • 1 Tsp Cayenne Pepper
  • 1 Tbsp Dried Basil (or 1-2 drops of Basil Essential Oil)
  • Himalayan Salt (to taste)
  • Ground Peppercorns (to taste)

In a large saucepan add a drizzle of Extra Virgin Olive Oil or a Tsp of Coconut Oil.  Add the diced onions and saute for 3 minutes.  Then add the celery and saute another 3 minutes.  Drain the Lentils and add to the pan along with the Himalayan salt, Pepper, Cumin, Chili flakes, Cayenne and Basil.  *Depending on your preference you can easily adjust to suit your taste buds:)

Add the Pinto or Black beans (or some of each), diced Tomatoes.  Cook on medium heat for 10 minutes then add the Corn Kernals.  Cook another 15 minutes and then it is ready to serve!  

Serves 6 - 8 :)

I prefer to make this meal in larger quantities because it makes for great left overs, you can also can in mason jars or freeze in a baking dish for another night!

***Juicy Tip - Lentils are a good source fiber.  They also help lower cholesterol and prevent blood sugar levels from rising after a meal.  Along with that they also provide excellent amounts minerals, B-vitamins,  protein and virtually no fat.  These little legumes are packed full of nutrition to fuel your body temple!  Live Juicy!

*** Fresh is always best but sometimes us busy moms are in a hurry so it is more convienient to purchase canned goods for a recipe like this.  Eden Organic is a brand that I have found that is part of the Non-Gmo project and is Bisphenol - A (BPA) free.

 

Granny Gerry's Original Beet Soup

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My grandparents have always had a garden, on the farm and still today after moving to town.  Every year they grow lots of beets and although I have different ways I enjoy this root vegetable this simple ORIGINAL recipe is still a favourite!  I have slightly altered it with the type of sugar and vinegar but it is still true and original to my grandmothers recipe!  Enjoy!

  • 8 - 10 Beets & Leaves Chopped
  • 4 cups filtered water
  • 1/8 cup Apple Cider Vinegar
  • 2 Tbsp Coconut Palm Sugar (coconut palm sugar is low on the glycemic index, so I prefer to use it because it won't spike your blood sugar)

Combine all ingredients into a sauce pan or slow cooker.  Cover with water and add the Apple Cider and Palm Sugar.  Bring to a boil and simmer until beets are tender.  Serve immediately or can in mason jars.  Now back in the day they added a drizzle of farm fresh cream to make a Borscht.  Once in a while I like to enjoy that delight, it reminds me of being a kid visiting my grandparents farm!  Enjoy!

*** Juicy Tip - Beets are high in vitamin C which helps to strengthen your immune system.  They also contain fiber, and essential minerals like potassium, and manganese.  A single serving of beets can boost your energy and help to lower your blood pressure.  Eating beets long-term helps prevent cancer, and reduce arthritic pain.  Live Juicy!

Hearty Turkey Vegetable Soup

This soup is great to make following a holiday if you have made a turkey!  Use up the left overs and even Jar some to save for a rainy day.  

  • 8 Cups of Bone Broth or a Chicken Broth
  • 2 Carrots Diced
  • 2 Celery Stocks Sliced
  • 1 Medium Onion Diced
  • 1 Cup Corn Kernels
  • 1 (14 ounce) Can of Lentils
  • 2 Large Chopped Tomatoes
  • 2 Cups Shredded Turkey (or what you have)
  • 1 Cup Brown or Wild Rice
  • Himalayan Salt to taste
  • Ground Pepper to taste
  • 1 Tbsp Dried Parsley

Just place all ingredients into a large sauce pan, bring to a boil then simmer for 30 - 40 minutes. Keep in mind you can be flexible with your ingredients.  It is a great way to use up your left over turkey and fill your self up with veggies!  Live Juicy!

 

Detox Soup

After a holiday weekend, or if I'm feeling like I could use a bit of a cleanse this is one of my go to's.  It is really simple to make and tastes delicious!   

  • 4 Large Zucchini
  • 8 Celery Stalks
  • 4 Large Tomatos
  • 1 cup Green Beans
  • 1 Large Onion
  • Handful of Parsley
  • Handful of Cilantro
  • 2 Garlic Cloves
  • Himalayan Salt (to taste)
  • (optional but I love to add) 1 Tsp of each Tumeric, Cumin, & Cayenne

Simply chop all the veggies into your stock pot and add about 8 Cups of filtered water, add your spices and bring to a boil and simmer for about 30 mins.  Let cool slightly and then pop batches into your blender and pulse a few times!  I love blending this soup it makes the chopping quick and the texture is divine!

Serves 4 - 6

***Juicy Tip - This soup is loaded with antioxidants, enzymes, Vitamins A, C, K as well as potassium and folate.  Parsley and cilantro are excellent for removing heavy metals from the body.  If you are feeling sluggish it will get things moving and the best part is it tastes delicious!  Enjoy!