Nutrition

All posts tagged Nutrition

Gut-Healing Vegetable Broth and Soup

Published March 2, 2022 by tindertender

My sister friend gifted me 2 quarts of this fantastic broth. It is rich, and packed full of flavor.

I added this broth to my split pea soup this afternoon, and I can safely say, my vegetarian split pea soup has never tasted so good!!

I will be making a very large batch of this broth soon and pressure canning it for the pantry.

This wonderful creation can be used in soups, or if skipping a meal, makes a nice, nutritious, evening elixir.

Now all I need is some corn bread!!

Homemade Vegetarian Chili

Published January 15, 2022 by tindertender
bean chili close-up

This chili is dairy free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  4. Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

I actually tripled the recipe, sautéed the vegis and then added them and all other ingredients into my oversized slow cooker, cooking all night. The next morning, I proceeded to pressure can the chili, gaining 15 pints for my pantry.

Pressure Cook at 11 lbs pressure for 75 minutes pints and 90 minutes quarts.

Full Recipe and instruction here: https://cookieandkate.com/vegetarian-chili-recipe/

Homemade Vegetable Soup

Published November 7, 2021 by tindertender

**I actually doubled the recipe and cooked it slow for 6 hours before pressure canning it. Here is the recipe as it stands for stovetop cooking.

2 Tbsp olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1-1/4 cups chopped celery (about 3)
4 cloves garlic
4 (14.5 oz) cans Low-sodium chicken or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped parsley
2 bay leaves
1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
Salt and pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 30 seconds longer.
  3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
  4. Bring to a boil, then add green beans.
  5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes.
  6. Add corn and peas and cook 5 minutes longer.
  7. Serve warm

For more flavor add in more dried herbs (or even triple the amount of dried thyme). Other good herbs to add include basil, oregano, rosemary, marjoram, or italian seasoning.

Vegetable soup all prepared, now for it to cook all day.
7 quarts of delicious vegetable soup. Plus I have 2 pints in the freezer.

Saturday AM Communions: EarthlyMother10 Steps to Dietary Health

Published April 18, 2020 by tindertender

Written by: https://twitter.com/EsseneLife

1. Consume only non-GMO living foods in moderation: vegetables, fruits, whole grains, eggs, milk, honey (i.e. within your Body, eating life is life, eating death is death)

2. Do not ingest when stressed or anxious

3. Eat only once or twice daily

4. Breathe deeply while eating

5. Eat slowly

6. Chew until food is liquid before swallowing; fully taste and savor each bite

7. While eating, meditate on the process of metabolism within your body

8. Be thankful to the EarthlyMother for providing your sustenance, realizing that your Body is formed of Earth

9. Drink the daily recommended amount of water for your body size

10. Know that your Mental and Spiritual health depends on that of the Body

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