Cream of Zucchini Soup

Cream of Zucchini Soup

  • Difficulty: easy
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Ingredients

  • 3 chopped up Zucchini
  • 1 sweet Vidalia onion, chopped
  • 2 T butter
  • 1 Cup Flour
  • 1 C Chicken broth
  • 1 C half & half
  • Salt & Pepper to taste

Directions

Over medium heat, melt butter and sauté onions for about 3 minutes in a large dutch oven pot. Sprinkle the flour in and whisk into butter, little by little and let cook for a minute. Add broth and braise (scrape the brown bits) the bottom of the pan. Add the zucchini and water, cook for about 10 minutes. Ladle the zucchini mixture int a food processor or blender and pulsify soup. Add the puree soup back to the pot and add the cream. Salt & pepper to taste, then simmer for about 5 more minutes. Garnish with toasted crostini.

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Cream of Tomato Soup

Cream of Tomato Soup

  • Difficulty: easy
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Ingredients

  • 5 sliced off the vine tomatoes
  • 1 shallot
  • 2 1 T of minced garlic
  • 2 T of Butter
  • 1 C Flour
  • 1 C white wine
  • 1 C of Chicken broth
  • 1 C of half & half
  • 2 T of Sugar
  • salt & pepper to taste
  • handful of fresh basil

For toasted Cajun garbanzo beans

  • 1 drained can of garbanzo beans
  • a sprinkle of Cajun seasoning salt
  • 1 T of extra virgin olive oil

Directions

Melt butter in a dutch oven pot over medium heat. Any pot will do really, I just personally prefer to make my soups in my trusty dutch oven pot. Saute shallots until translucent, then add minced garlic and continued to cook for another minute. Next sprinkle in about 1/3 of the flour & whisk until it absorbs into the butter and let cook for about 30 seconds and then whisk in the rest of the flour and let cook for about 30 more seconds. Then add white wine and braise (scrape the brown bits) the bottom of the pan. Add the tomatoes and turn heat down to low and let simmer for about 5 minutes. Add the basil and let simmer for another 5 min. Then turn stove top off & ladle the soup mixture into either a blender or food processor and pulsify until smooth. Return the soup mixture to the pan and turn the stovetop back onto low heat and add the cream. Salt and pepper the soup to preferred taste. Garnish with Cajun garbanzo beans.

Directions for toasted garbanzo beans

Drain a can of garbanzo beans and let sit in a bowl lined with a linen bowl or paper towel to absorb extra moisture. Heat up the olive oil in a pan and pour in the beans and let toast for about 5 minutes. Sprinkle with the Cajun seasoning and flip, toast for another 5 minutes. Remove from heat and enjoy!

 

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Simple Peach Pudding

Simple Peach Pudding

  • Difficulty: easy
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Ingredients

  • 5 ripe peaches, pitted & sliced
  • 1 C flour
  • 2 t baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 organic brown sugar
  • 1 C of organic cane sugar
  • 1/2 C of good whisky
  • 1 T of butter
  • 1 C of water
  • 1 Dash of heavy cream
  • 1 t of nutmeg

Directions

Combine in bowl Peaches, flour, baking powder, salt, cinnamon, 1/2 of the cane sugar, and water together. Pour into lightly greased pan. Preheat the oven for 400 degrees. In a saucepan combine whisky, water, cream, brown sugar, other 1/2 of cane sugar, butter and nutmeg. Boil the mixture on medium low for about 15 minutes and then pour over the peach cake mixture. Pop into the oven and cook for about 30 minutes until golden bubbly.

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Honey Lavender Ice Cream

Honey Lavender Ice Cream

Ingredients

  • 2 C of whole milk
  • 1 C of half & half cream
  • 1/4 C of fresh lavender
  • 1/2 C of organic honey
  • 5 large egg yolks

Directions

In a saucepan mix together the milk, honey, and the lavender on medium heat until you get a gentle boil going. After about 3 minutes, remove from heat and set aside to steep for about 5 minutes. Mean while mix up the yolks and sugar for about 5 min as well. Then do the best you can to strain the lavender from the milk mixture ( don’t worry too much if a tiny about are left in the milk). Then return the milk mixture to a gentle boil and slowly add the egg mixture into the simmering milk while vigorously whisking the two together. Continue cooking (for about 10 min) until the mixture thickens. Remove from the heat and then add in the cream to the mixture. Pour into desired dish & freeze for overnight. 

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Spatchcock Dutch Oven Chicken Roast

Spatchcock Dutch Oven Chicken Roast

  • Difficulty: medium
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Ingredients

  • 1 whole Organic Chicken (spatchcocked)
  • Buttermilk & 1 T of minced garlic
  • 5 T of Butter (I use Kerrygold)
  • 1 T of Herb de Provence
  • Salt & Pepper
  • 1 C of Chicken broth
  • 1 bag of mini potatoes
  • 1 C of chopped carrots
  • 1 Lemon + Zest

Directions

You take a whole organic chicken and soak it overnight in the buttermilk and the garlic.

Spatchcock the chicken (removing the backbone and then flatten the bird out) Season the bird with herb de Provence , salt and pepper.

In your dutch oven melt the butter over medium heat and fry the chick, breast side down for about 5 min and then you flip and do the same for another 5 min (be careful not to be too aggressive and tear off the crispy golden brown skin.

Remove chicken and let set on a plate.

add potatoes and carrots and cook for about 3 more min. Then add 1 c of chicken broth and deglaze the pan. add chicken back in and tuck the veggies around chicken. I sprinkle more herb de Provence, cover, and cook in 375 degree oven for 1 hour. Baste with butter and lemon juice with the lemon zest in it. Enjoy!

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Simple Lasagna Recipe

Crockpot Lasagna

  • Difficulty: easy
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Ingredients

  • 1lb of organic ground beef
  • 1 T of minced garlic (optional)
  • 1 C of sliced Bella mushrooms
  • 2 1/2 C of your favorite tomato sauce
  • Fresh Parsley & Basil
  • No boil lasagna noodles
  • 3 C of cottage cheese (or ricotta)
  • 16 oz bag of shredded mozzarella
  • Fresh shaved parmesan & asiago cheese

Directions

Over medium heat, brown the ground beef for about 5 min. Then add the mushrooms and garlic, for for an additional 3 minutes, and add tomato sauce. In your croc pot add a layer of your uncooked lasagna noodles . I break the larger noodles up if need be for a full layer of lasagna noodle. Add a layer of the meat mixture, a layer of cottage cheese, and then a layer of shredded mozzarella. Next I add a sprinkle of fresh parsley and basil. Then I start over again with a layer of lasagna noodle. You continue your layering until you reach the top of the crock pot. On the top layer we add more mozzarella and fresh parsley & basil. Pop the lid on and cook for about an 1 1/2. Then turn off the crockpot & let the lasagna cool and set for another 1 1/2. Plate that baby up & garnish with fresh parsley, basil & parm/Asiago cheese.

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Chakra Play dough

I had a fun project with my littles this past weekend. We made chakra play dough and added essential oils to each one that best facilitates the individual chakras. So for the root chakra (our red play dough)-the chakra associates with grounding, balance, feeling safe and secure we added an essential oil blend with ginger in it. For our Sacral chakra (orange play dough)- the chakra that harness our emotional and creative energy we used some lemongrass oil. The solar plexus (yellow play dough)-the chakra of personal will and power we added some rosemary oil. For the heart chakra (green play dough)-the chakra of compassion and love we used rose oil. The throat chakra (light blue play dough)-the chakra of expression and communication we used peppermint oil. For the third eye chakra (dark blue play dough)-the chakra of perception, intuition, and inspiration we added frankincense oil. Lastly for the crown chakra (purple play dough)-the chakra of wisdom and transcendence we used lavender oil. This was such a fun way to introduce my littles to what chakras even are, as well as introduce them to a range of amazing essential oils, but with a relatable twist with their favorite… play dough! I will note however that it is advised that children under 12 should never be exposed to eucalyptus oil and even peppermint oil should be avoided for children under 6. I add very little however and have never had issues with my children and the peppermint oil play dough. Every child is different though, so perhaps stay away from those oils all together and defiantly ALWAYS make sure to wash your littles hand after play dough playtime.  Other than that one side note, this project is a fun activity to do together with your children to bond and to introduce them to both essential oils and chakras.

Namaste!

Chakra Play dough

  • Difficulty: easy
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Ingredients

  • 1cup of flour
  • 1 cup of water
  • 2 t of cream of tartar
  • 1/3 cup of salt
  • 1 T of coconut (or olive) oil
  • Food coloring
  • Essential oils of choice

Directions

Combine flour, water, cream of tartar, salt, oil in a pot over medium heat. This combination will have the consistency of pancake batter. Keep mixing while it heats up, then after about 5 min or so the mixture will turn into a ball of play dough consistency. Remove the dough ball from the pan onto some wax paper. After the dough ball cools your going to separate the dough into 7 different dough balls and add color to each ball for the colors that represent the different chakras red, orange, yellow, green, light blue, dark blue, purple. Then add the essential oils to each ball that goes with the oil that represents each chakra. store in a dry air tight container.

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