Eat Clean - Sausage Lentil Soup

 

There is a German restaurant that my family would frequent for special occasions back in Portland, Oregon when I was growing up. It's the "Rheinlander" - an eclectic wonderland of wooden shoes, traveling accordion players, "It's A Small World" style decor and amazing food. Always a fascinating adventure. At a young age, I was introduced to German fare and embraced out of the norm tastes for a young girl, such as sauerkraut, sauerbraten and schnitzel.

Cheese fondue with pumpernickel cubes and lentil soup were among the traditional favorites of our family. My mother prided herself on the cheese fondue and lentil soup recipe she obtained from the head chef, Horst Mager. That cheese fondue recipe soon became traditional fare in our Christmas Eve spread - and still is even to this day.

Surprisingly, my husband who was raised in Long Island, had a liking for lentils. His mother served them sporadically as part of her menu. I was pleased to make the German version of lentil soup for him after we were married. According to John, it was so different from how his mother made them and he loved them both. 

Here is my own (more health conscious) version of lentil soup, inspired by fond memories of the Rheinlander and Johns love of lentils. Thanks, moms!

--------------------------

2 lb. turkey sausage

1 onion, chopped

1 cup dried brown lentils, rinsed

2 large potatoes, peeled and chopped

4-5 carrots, peeled and chopped

3 stalks celery, washed and sliced

Beef stock, chicken stock or water

3 tsp. nutmeg

S&P

Spinach

STEP ONE:  Brown sausage in skillet over medium heat. Use a high heat oil if needed, such as grapeseed or coconut.  

STEP TWO:  Once starting to brown, add onion

Cook for an additional 5 minutes until sausage is cooked through

STEP THREE:  Add rinsed lentils and the rest of the ingredients

Cover 1 + half of with liquid (2-3 boxes of stock) - you can't get this part wrong

Cover and simmer for 25 minutes or until lentils and veggies are cooked to tender. 

STEP FOUR:  Throw in a handful of fresh spinach, which will wilt, but keep it's brilliant green.

Re-season with S&P if needed.

--------------------------

Thank you, Rheinlander!

Now you know how to make Sausage Lentil Soup for your friends and family.

Now Go Cook!

Eat Clean - Clam Chowder (Gluten free)

Our whole family loves it and I can rock the traditional clam chowder! Never is there leftovers, no matter how large of a pot I fill. However, since we have been eliminating wheat (white flour) from our eating style, I've avoided this family favorite.

Fortunately, my daughter, Josie, decided it was time for me to make clam chowder and she wasn't taking "no" for an answer. I, too, became determined, knowing there must be an alternative way to avoid the flour and preserve the texture and flavor.

Here it is!


In pot #1:
2-3 large potatoes, peeled and chopped
1 box organic stock, chicken or vegetable
Bring to a boil and continue to simmer for about 10 minutes - or until the potatoes are cooked through.

In pot #2 (larger):
Saute for 3 minutes
1 onion, chopped
4 celery stalks, chopped
in 2 Tbls. Grapeseed oil & 2 Tbls. butter

Scoot everything to one side of the pot and add:
4 slices of organic uncured bacon or turkey bacon, sliced
Cook over med heat until bacon is crispy

From Pot #1, remove 1/2 of the cooked potatoes and add to Pot #2, leaving the stock in Pot #1.

In Pot #1, use an immersion blender to puree the stock and potatoes together. Then add into Pot #2.
Re-season and add 1 cup of whole milk and 2 cans minced clams with juice.

Ready to serve.

Josie approves!

  

email a photo of your loved ones loving this soup

theJteam1993@gmail.com 

Eat Clean - Zucchini Cashew Soup

I visited a vegan cafe in Palm Harbor, Florida - Consciousness Blossom - and experienced something very unique. This soup, which did not sound delicious, nor looked appetizing turned out to be a hit in my family and popular with many at work.

They didn't share their recipe nor did I expect them to.  So I came up with my own.

Sautée 1 onion, minced, in grapeseed  or coconut oil

Add:

Garlic

Red pepper flake

Thyme

1 cup crushed raw cashews

4 cups grated zucchini

2 boxes of stock (vegetable to keep vegetarian)

Slowly bring to a boil

Simmer 20 minutes

Add:

1 cup milk (almond or coconut)
combined with 1 Tbls arrowroot

S&P

Optional:

Stir in 1 cup shredded Parmesan cheese

I warned you it's not that pretty!

Eat Clean - Red Lentil Apple Soup

The best compliment is when someone copies you! Well, hats off to Nature's Food Patch in Clearwater, Florida. I made my own version of their soup and I gotta say ... WOW.

1 diced onion

1 peeled and chopped Granny Smith Apple

Sautee in 2 Tablespoons Coconut Oil

Add salt, pepper a bay leaf and 1 Cup Red Lentils

3 quarts water

Cover and simmer on Low-Medium for 20-30 minutes

Until all is smooshy (yes, that's a word)

Taste and reseason

While you're preparing this, your kitchen will fill with the fragrance from the coconut oil, onions and apples. It's heavenly. Perhaps Yankee Candle should consider this one.

THIS TRAVELS: Use a glass mason jar with lid. Fits perfectly in your lunch box.

You can also heat the glass in a microwave at work.
Do you have stainless steel thermos?
Your hot soup should stay heated for up to 6 hours!!

I sat outside on the back patio with the warm sun
smiling on me and a not very cool breeze relaxing me.

It was like a bowl of Autumn begging for the Florida weather to follow.

What makes you feel like Autum is upon us?

Eat Clean - Butternut Squash Soup

I've read many other recipes for this soup. Some call for tons of ingredients which exaperates me. The simpler the better for me. However - I have made this several different ways. See the list of options that I've tried below.  

Super simple - Delighfully delicious - Happily healthy

1 medium butternut squash - peeled, seeded and chopped

4 carrots, peeled and chopped

1 box Vegetable stock, low sodium

Fresh Thyme

Salt, pepper

Bring to a slow boil for about 1 minutes.

Puree with submerge hand mixer. See mine below! LOVE IT <3

If it's too thick, add a little water.

Reseason.

Mix until smooth. 

Serve with a dolop of homemade pesto! 

OPTIONS

Fresh Grated Ginger (instead of thyme)

Leeks or Onions

Add some Pumpkin - makes it richer texture

Coconut oil or Coconut milk

I don't care for adding dairy or sweet potatoes to this dish.

Serve this along side the FLAT OUT BETTER sandwich.

BRAUN MULTIQUICK HAND BLENDER

YES - you put it right in the pot of soup and puree.

No dumping into a blender and transfering back to the pot.

Mine is an older version, but has most of the attachments below.

If you just want to use this for soup, peek at the Mulitquick 3 version.

You won't regret the purchase!

LINK: Braun Hand Blender

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

Like this recipe? Buy me a smoothie.

Eat Clean - Summer Soup

Don't dump your gorgeous grub into some scratched up plastic bowl (yuk). Grab something lovely, something inspiring, something worthy of your culinary efforts. Like this Crate and Barrel 5.75 bowl for instance. 

Don't leave mugs out. Your favorite java jug would appreciate a caffeine break once in a while too. 

YES -- it's hot out and YES -- soup still hits the spot!
Loaded with protein and flavor, this summer soup pot will bring smiles for miles.

Saute for 5 minutes:
1 onion, chopped
4 carrots, chopped
2 celery, chopped
2 garlic cloves, minced
2 sprigs fresh thyme
Salt & pepper to taste

Add: 
2 zucchini, chopped
2 yellow squash, chopped

Cover with water or vegetable broth.

Puree 2 fresh tomatoes and add to the pot. Bring to a boil, then simmer on low for about 10 minutes. 

Add:
1 cup barley - simmer for 7 minutes

Add:
1 can cannellini beans (white kidney beans), drained, but not rinsed
3 c. spinach, chopped

Re-season if necessary and serve.
Serve with a side of fresh melon and berries to complete this light summer night feast.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -