Classic and comforting, nothing is better than homemade chicken soup. It can be made in about an hour, even less if you use leftover roasted shredded chicken and precooked pasta. To make this gluten-free, use brown rice pasta. - Serves 3-4 people Ingredients 2 tablespoons oil 3 ribs celery, finely chopped 2−3 carrots, finely chopped 1 medium onion, finely chopped 3 cloves garlic, minced 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme) 1 bay leaf Kosher or sea salt and pepper to taste 2 quarts (64 ounces) low-sodium chicken broth 1 large bone-in chicken breast (or shredded cooked...
Rockin' Raw Slaw Did you know that coleslaw salad includes the way to detoxify the body. This is linked to the ability of cabbage in the salad to help the liver break down toxins and providing diuretic properties. Moreover, it also helps to remove excess water and toxins from the body. Rockin’ Raw Slaw Makes 4 to 6 servings Ingredients: 2 cups shredded red or green cabbage 2 cups shredded Brussels sprouts 1 cup shredded carrots Dressing: 1 teaspoons raw unfiltered apple cider vinegar 2 tablespoons hemp oil or extra-virgin olive oil 2 tablespoons natural smooth peanut butter (or sunflower...
Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too. INGREDIENTS: 1 cup kaniwa or quinoa 1 teaspoon sea salt, plus more for the water...