Healthy Recipes:Post-Holiday Recovery Soup!

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Post-Holiday Recovery Soup

(6 – 8 servings)


• 2 cups water

• 1 32-ounce box of organic, low-sodium chicken or vegetable broth

• 2 – 3 boneless, skinless chicken breasts, rinsed and patted dry*

• 1 pound organic baby carrots (or peel and chop carrots into one-inch pieces)

• 1 white onion, chopped into one- to two-inch slices

• 8 ounces raw baby spinach, rinsed and torn into bite-sized pieces

• 1 jalapeño pepper, chopped fine

• 2 cloves garlic, crushed and chopped fine

• ½ tsp each: dill, rosemary, oregano

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp sea salt

• 1 tsp ground black pepper

• 2 avocados, cut into bite-sized chunks

* If you have leftover turkey, you can shred or cut it into bite-size pieces and add it to the soup during the last 15-20 minutes of cooking time.

Directions: In a large soup pot, pour in water and chicken broth. Toss in all of the vegetables EXCEPT the avocado (carrots, onions, spinach, and jalapeño. You can also add other veggies you have on hand, such as mushrooms or zucchini). Stir once and cook on medium heat for 10 minutes. Add chicken breasts (whole); if liquid does not cover chicken add more water or broth to just cover breasts. Bring to a boil and boil for 5-10 minutes. Reduce heat to low, cover with tight-fitting lid, and simmer for two hours. Check after one hour to ensure broth is still covering chicken breasts. At two hours, stir and check for tenderness of chicken – it should fall apart easily when pulled with a fork. Add garlic and remaining spices; stir well and simmer 10 -15 minutes more. When done, use fork to tear chicken into bite-sized pieces. (Be careful as the chicken in the broth will be hot.) To serve, scoop a serving-size of vegetables and chicken into a bowl; use a ladle to pour broth over vegetables and chicken. Add 2 -3 chunks of avocado to each bowl and serve. This is a hearty, healthy, post-holiday meal for lunch or dinner!



Cranberry-Almond Truffles (makes 40 truffles)

• 1 cup raw almond OR sesame butter
• ¼ cup unsweetened cocoa (cacao) powder
• 1 Tbsp water
• 2 Tbsp organic raw honey
• 1 cup dried cranberries, unsweetened
• ¼ tsp each: ground nutmeg, ground cloves, ground cinnamon
• Sliced raw almonds for topping

In a large glass bowl, use a long, heavy spoon or spatula to mix almond (OR sesame) butter with cacao powder, water and honey. Add in cranberries and mix to distribute evenly. Sprinkle ground nutmeg, cloves and cinnamon on top and mix hard. (I have to smash the mixture together at this point!) Roll the mixture to the center of the bowl, scraping down the sides, until it forms a ball or half-sphere in the center of the bowl. Now pull off small pieces of the mixture and roll them in your hand or on a clean countertop into one-inch truffles. Continue until you have used all of the mixture (makes about 3 ½ dozen). Line a wide, rectangular storage container with wax paper and place one layer of truffles on paper. Place one or two raw almond slices on top of each truffle, pressing gently. Top the first layer of truffles with a sheet of wax paper and place another layer of truffles on top, continuing until all truffles are in storage container(s). Seal the storage containers tightly and place in the refrigerator overnight before serving. May be stored up to three weeks.


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