Super Healing Carrot Ginger Soup to Kick That Bug

In my 20’s I had chronic sinusitis and bronchitis many times per year. I took lots of antibiotics and other pharmaceuticals. Now, in my 30’s, I am healthy, living free of pharmaceuticals and happier than ever. Starting the WAPF way of eating has healed my immune system. Its been almost 2 years since I have suffered from an illness or bug. Then this one hit. It was pretty tough. I had an infection in my sinuses and throat…something most Americans treat with antibiotics. I am no longer willing to compromise my gut with a round, so I started a regimen of soup, wild oregano oil and fermented foods. It only took a few days to be back in the swing of things. This soup was extremely helpful. The anti-viral properties of the oregano and ginger and the anti-infammatory properties of the bone broth and onions pushed me over the edge to the healthy side once again. I hope it helps you too!

Carrot Ginger Soup

2 cups condensed Chicken Stock or Bone Broth plus 4 cups filtered water
1 lb Sweet Orange Carrots (organic or chemical free), shredded
1 large Yellow Onion, diced
1 small head Garlic, smashed and chopped
1/4 cup Ginger Juice
2 teaspoons dried wild or organic Oregano
1 teaspoon freshly cracked Black Pepper
1 1/2 teaspoons Himalayan Pink Sea Salt
1 Tablespoon fresh Parsley, chopped

Scoop fat off the top of the chicken stock and place in large soup pot with onions and garlic. If you don’t have enough fat, use pasture butter or olive oil. Sauté until onions are translucent. Add carrots and sauté for 2 minutes. Pour in stock and water and bring to a boil. Reduce to medium heat. Add ginger juice, pepper, salt and oregano. Simmer Until carrots are very soft, about 15-20 minutes. Use an immersion blender (or transfer to blender) to purée until smooth. Bring back to a simmer for 5 minutes. Turn off heat and add parsley. Serve with fermented carrots or sauerkraut.

Bone broth is here!

Now available at the Northwest Farmers Market and the Armory Market. Delicious, nutritious and healing Chicken stock made with Windmist Farm’s pasture raised chickens and RI grown chemical free veggies.

Healthy Pasta with Tomato Sauce

This summer was packed with working farmers markets, going to festivals and having fun. Now that things are starting to slow down a bit, I have more time for blogging.

Living the Real Food lifestyle makes busy times difficult for food preparation. I didn’t have the time, this summer, to spend a couple hours in the kitchen every evening. When I was a teenager my family of six ate pasta with tomato sauce multiple times a week. This saved us lots of time, filled us up and was cheap. And boy do I love pasta…especially with cheese. But, not that fake Parmesan with all those anti-caking agents, fat free milk powder, MSG and other “stuff”. And not pasta from bleached wheat that’s been enriched with synthetic vitamins and minerals that are difficult for the body to digest. Don’t get me started on GMO tomatoes in BPA cans or jarred sauces with refined oils, chemically dried herbs and spices and usually refined sugars.

It is possible to enjoy an Italian meal without the harmful toxins. Use organic pasta made from 100% organic semolina with no added vitamins. Whole foods makes a great one. Usually I stay away from grains that have not been soaked, sprouted or fermented…but I do allow myself to cheat once in a while, for convenience sake. If you have any wheat intolerances or allergies, please try a rice pasta with no added ingredients (toxins). Always use fresh, chemical free tomatoes or organic tomatoes in a glass jar and BPA free lid. Get a hunk of a raw milk Parmesan wheel and freshly grate it over your pasta. The ingredient that makes my “gravy” more nutritious is the added homemade bone broth or stock cooked into the tomatoes for good fats, B vitamins, calcium and more.

Enjoy my healthier version of:

Pasta with Tomato Sauce Serves 4

1 organic yellow onion
1/2 head organic garlic
1 tablespoon pasture butter
12-16 oz crushed tomatoes (fresh or from glass jar)
Fresh herbs (oregano, parsley, thyme) or herbs dried naturally
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 1/2 cups homemade chicken stock
2 quarts filtered water
1 lb. organic pasta (no additives)
Freshly grated raw milk Parmesan (to taste)

Dice onions and chop garlic finely. Let sit for 10 minutes for the toxins in leech out. In medium sauce pan, sauté onions and garlic in pasture butter until translucent. Add tomatoes, herbs, pepper and sea salt. Bring to a boil and add chicken stock. Turn to low heat, cover and simmer for 30-40 minutes.
In large pot, bring filtered water to a boil and add pasta, stirring occasionally. Once pasta is cooked al dente, drain and toss with tomato sauce. Serve with freshly grated Parmesan and a slice of sourdough bread with lots of pasture butter.

Hearty Broccoli Cheese Soup

This is one of my favorite soups! It is full of goodness with raw dairy and homemade chicken stock. It freezes pretty good too.

Broccoli Cheese Soup

1 quart homemade chicken stock
2 large bunches of broccoli
2 tablespoons pasture butter
1 medium yellow onion
4 cloves garlic, mashed
2 carrots, shredded
4-8 ounces raw cheddar (depending on how cheesy you want it to be)
Sea salt and black pepper

Cut the stalks off the broccoli and set aside the florets for later use. Bring chicken stock to a soft boil. Chop stalks into small pieces and add to stock. Simmer until broccoli stalks are cooked. Remove from heat and let cool. Process in a blender or with handheld blender until smooth.
Chop onion and garlic finely and let sit for ten minutes. Sauté in butter until translucent. Add shredded carrots and broccoli heads and sauté for about 3 minutes. Add to the stock mixture and bring to a boil. Turn down to a simmer and cook for about 15 minutes, or until broccoli is tender. Remove from heat.
Finely grate cheese and slowly whisk into soup mixture. Add salt and pepper to season.
I also add about 1 tablespoon of good quality (no fillers) sour cream or creme fraise into the bowl when served.

Not cooking the dairy allows the cultures to remain alive and do their work in your belly.


Happy to be a recovered vegetarian

It was 1992, I was twelve years old and had seen a 60 Minutes episode about how veal is made. I was disgusted and saddened by the torture used to “raise” veal. I decided I would never eat meat again.
It’s 2012 and three weeks ago I ate my first piece of grass fed beef tenderloin. Last week I prepared ground grass fed beef liver meatballs. Today I am going to make bone stock from grass fed humanily raised veal bones.
The change began when I started reading Nourishing Traditions by Sally Fallon. After which, I started researching proper nutrition. Learning about The Weston A Price Foundation and other natural and real foods helped me see the importance of eating meat. I read over and over about animal fats and proteins, B vitamins…especially B12…being important for proper brain function, sleep and absorption of essential vitamins and minerals.
I am feeling like a new person. My mind is clear and my insomnia is gone. I never expected to be able to sleep 8 or 9 hours a night. I feel stronger physically and mentally and have a ton of energy. I have also stopped taking all of my medications. Goodbye anti-depressants, migraine medication, anti-anxieties and more!
Life is good when you can treat your illnesses with food. Even more so when it’s meatballs 🙂

Beef Liver Meatballs

1 pound grass fed beef (ground)
1/4 pound grass fed beef liver (ground)
2-3 sprigs fresh organic oregano
1-2 sprigs fresh organic parsley
2-3 cloves fresh organic garlic
1/2 organic yellow onion
1/2 cup sourdough bread crumbs
Sea salt and pepper to taste
Organic olive oil

Chop garlic and onions and let stand for 8-10 minutes to release oils. Chop herbs finely mix with onions and garlic. In a bowl mix all ingredients together and let stand for 5-7 minutes. Form balls, about the size of a golf ball and place on a lined sheet pan.
in a large frying pan, add a small amount of olive oil to just cover the pan and lighty brown all sides of the balls and move to a clean sheet pan.
I like to finish my meatballs in a tomato sauce on the stove top. You can also finish them in a covered casserole dish in the oven at 375 degrees for about 25-30 minutes.

The most important part of cooking is to stay away from denatured foods and additives for fresh and alive real foods.