Hearty Cold Kickin’ Chicken Soup

This is my favorite recipe for winter time cold and flu season.  It developed over time bit by bit as I learned more and more about herbs and how to incorporate healing herbs into superbly tasting healthy meals.  It tastes great, fills you up, and clears your head.  I serve this to the whole family any time one of us appears to be coming down with the sniffles, it’s great for head and sinus colds.  It can be prepared on the stove top or in the slow cooker whatever is preferred.

photo

Ingredients

1 large onion, chopped
3 stalks celery, chopped (with leaves)
2 tbls butter ghee* (from grass fed cows)
2 carrots, sliced thin
1 liter of bone broth (can substitute organic chick broth)
4 chicken legs
1 can organic diced tomatoes and green chilies (RoTel style, or fresh if you prefer)
2 cups shitake mushrooms, chopped
1 leek, sliced thin
1.5  tsp dried thyme
1 tsp dried oregano
2 bay leaves
2 tsp turmeric (curcumin) root powder
2 tsp reishi (mushroom) powder
1 tsp echinacea powder
1 tsp astragalus powder
1 bunch parsley, chopped
1/2 bunch green onions, sliced thin
1- 1.5  cup orzo (can also substitute cut vermicelli, barley, or even brown rice for a gluten free version)
salt and pepper to taste (the green chili will add heat so be careful with the pepper)
4-5 cloves garlic (use garlic press or finely mince and dd in the end let warm through, but don’t cook/boil)
(distilled water to fill an 8-10 qt soup pot)

 

Instructions

Lightly saute the onions and celery in ghee until soft and translucent

Add next 13 ingredients and enough filtered water to almost fill the pot.  Simmer until chicken is done.

Remove chicken from the bone (discard skin and bones), cut into pieces and add back into the pot.

Add chopped parsley and green onions at this time as well.

After a few minutes add in the orzo and simmer until it is almost done.

Add the fresh garlic shortly before serving, adjust salt to taste.

 

 

 

 

 

How To Make Fermented Salsa | Wellness Mama

A 3 litre jar of salsa, ready to start ferment...

A 3 litre jar of salsa, ready to start fermenting. Recipe at the Wikibooks Cookbook. (Photo credit: Wikipedia)

I am finally catching the lactofermented bug.  Oh My!!  But it really does taste good, and for those overseas you just can’t beat the free shipping on quality probiotics.

If done properly, fermented salsa will last months in the fridge or in cold storage and get more probiotics with age.

Lacto Fermented Salsa Recipe

Ingredients and Supplies:

2.5-3 lbs of tomatoes of choice

1-2 onions

4 (or more) cloves of minced garlic

Fresh Parsley (avoid cilantro while chelating)

1 lemon, juiced

1 lime, juiced

2 TBSP sea salt or celtic salt

Spices to taste ( I use oregano, pepper, cumin, chili and cayenne)

Peppers (sweet or spicy.. I use cayenne and habanero but sweet peppers work great too if you don’t like spicy!)

1/2 cup whey (make your own!)

How to Make Fermented Salsa

Chop tomatoes, peppers, onion and cilantro and mince garlic. If you have a food processor, your could definitely use it to speed up this step!

Toss all ingredients into large bowl

Add the juice of the lemon and lime

Add salt and spices to taste

Add whey and stir well to incorporate.

Pour into quart of half gallon size mason jars and cap tightly.

Leave on the counter for approximately 2 days.

Transfer to fridge or cold storage (oh, I wish I had a cellar or basement!)

Will last up to 8 months (that’s the longest I’ve tested!) if kept cold and flavor will intensify slightly over time. I find it actually tastes best after a couple weeks in the fridge to let flavors mingle a little more.

A Fast and Easy Tip

If you don’t have the time or ingredients to make your own salsa, you can get the benefits of fermented salsa by fermenting store bought salsa as well. If possible, use the fresh made salsas in the refrigerated section, but you can ferment canned versions also.

I tried this after reading this tip from Cheeseslave, and it works great. I had a lot of salsa that I had canned last year, and I’ve fermented it all before using it now to up the probiotic balance. I also fermented my homemade ketchup, barbecue sauce, pasta sauce, etc and they all tasted great!

via How To Make Fermented Salsa | Wellness Mama.