Last week, on my radio show, I spoke about eating for the winter. If you recall, winter is the time of the kidneys and the kidneys not only govern urination but are also considered the root and foundation of the body’s energy. This is your overall health that includes your bones, reproduction, and how gracefully you age.
I hope you had a chance to try the tangy lettuce soup that I posted last week. This week I posted my Turkey bone broth recipe. I made it last weekend and it turned out AAAMAAAAZING! I used it as a base to make the Tangy Lettuce soup as well.
Here is a great recipe for a savory Veggie Broth.
- Coarsely chop 2 onions and 1 head of garlic. Toss with olive oil and then roast them at 450 degrees for about 20 minutes.
- Put those and other veggies such as:
- 1 large Leek, trimmed and chopped
- 3 yams, quartered
- 1 bunch celery, chopped
- 2 cups winter squash, any type you like
- 2 bay leaves
- sea salt
- Fill the stock pot almost to the top with water. Bring to a boil, then cover and simmer for 2 hours. Cool completely. Store in small batches in the freezer.
Chocolate is a great vehicle for getting other nutrients into your body. I like this recipe from “Real Food All Year” by Nishanga Bliss because it does just that.
- Soak 1 cup of nuts of your choice overnight. Almonds, walnuts, pecans, etc.
- Add ½ cup raisins, prunes, or dates to the soaking water 1-2 hours before you plan to make the truffles.
- Drain the nuts and fruit and place in a food processor. Grind into a paste and then add:
- ¼ cup coconut oil
- ½ cup cocoa powder
- 1 tablespoon molasses or coconut syrup
- 1 tsp cinnamon
- 1/8 tsp cayenne pepper
- pinch of sea salt
- ½ tsp vanilla or almond extract
- Blend until smooth. Roll into balls and coat with more cocoa powder. Store in the fridge and bring to room temp before serving.