Soups and Stews – Moderation

Avona’s Favorite Breakfast Vegetable Soup

November 2, 2019November 9, 2019
by Avona L'Carttier

This soup varies depending upon what is fresh and available. Everything is always organically grown. Any item can be increased, decreased, omitted or substituted depending upon your taste and what’s available.

Base:

Heat water in a medium size stainless steel or glass pan until it starts to boil. Add celery root or celery or both, sliced leek, bulb fennel, mushrooms and if you like burdock or salsify root this is the time to add it. Let simmer for 15 or 20 minutes on medium low heat.

Add:

The onion, potatoes and any other root vegetables, continue to simmer for 3 to 5 minutes.

Add:

The carrot, cabbage, cauliflower, kale unless it is super tender then wait until next step. Simmer for another 5 minutes or until carrots are tender.

Add:

The broccoli (unless it is tough then add it with the cauliflower) and fresh spinach, chard or other fresh tender greens. Turn off the heat and leave the pot on the burner until the broccoli is cooked. Serve seasoned with olive oil, cider vinegar, dash of cayenne pepper and tamari if not cleansing. Garnish with parsley.

Serves 2-3 depending upon how many vegetables were added.

Soups and Stews - Moderation

AVM – Alkalizing Vegetable Mineral Broth

May 10, 2019November 7, 2019
by Patricia Thigpen

Place ingredients in 3 quarts of pure clean or distilled water. Simmer for 20 minutes. Strain the liquid and discard the veggies. Drink and enjoy.

Don’t be afraid to experiment! Adding a teaspoon of raw organic apple cider vinegar and a dash (or more) of cayenne pepper livens up the flavor. Fresh or dried organically grown herbs such as parsley, oregano, thyme, savory or any salt-free, msg-free and other additive free herbal seasoning blend can be added for extra flavor. Truly, any organically grown vegetable of your liking can be added to the broth.

Soups and Stews - Moderation

Yellow Bell and Basil Soup

November 21, 2017November 7, 2019
by Patricia Thigpen

Cook the onion in water in a large pan for 5 minutes. Do not brown.

Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5 – 10 minutes.

Add the AVM Broth and simmer 15 – 20 minutes, until the vegetables are very tender.

Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.

Add the lemon juice, a tablespoonful at a time and seaweed to taste.

Chill and garnish with fresh basil.

Serve cold.

Soups and Stews - Moderation

The Best Beet Soup

November 21, 2017November 7, 2019
by Patricia Thigpen

Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.

Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.

Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.

Serve or chill until ice cold. Delicious either way.

Soups and Stews - Moderation

Savory Vegetable Stew

November 21, 2017November 7, 2019
by Patricia Thigpen

In a large skillet, sauté the onion, garlic and celery or celery root in water for 5 to 10 minutes until celery root is soft and onions translucent.

Add potatoes, spices and lemon juice. Cover and cook for 8 to 10 minutes, stirring occasionally. Add more water if needed to prevent sticking and cook a bit longer if necessary to make sure potatoes are starting to get soft.

Add remaining ingredients. Cover and let stew over medium heat for about 30 minutes, stirring occasionally.