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Issue 165: Bone Nourishment

 





Easy Sautéed Greens

Creamy Broccoli & Cheddar Soup
Serves 10 to 12

Ingredients:
1 container of organic 28- to 32-ounce low-sodium chicken broth
1 cup of pure water
2 cups of organic heavy cream
2 pounds of broccoli, trimmed and chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
2 cups of organic shredded mild Cheddar cheese

Directions:
In a large soup pot, bring broth and water to a boil. Add broccoli and cover and cook until tender, about 10 minutes. Stir in cream, salt and pepper and cook for about one minute more. Transfer half the mixture and half the cheese to a blender and purée. Transfer to bowls. Repeat with the remaining broccoli mixture and cheese. Serve warm.



 

   

 

 

 

 



Salmon with Roasted Asparagus


Salmon with Roasted Asparagus
Serves 4

Ingredients:
4 wild salmon fillets
1 pound of asparagus, cut in one-inch pieces
2 Tablespoons organic extra-virgin olive oil

Sauce Ingredients:
1 Tablespoon olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons red onion, minced
1 Tablespoon chopped capers
½ teaspoon lemon peel, grated
1 Tablespoon fresh thyme, chopped

Directions:
Preheat oven to 450 degrees. In a baking dish, place the asparagus in an even layer—drizzling with olive oil to coat. Sprinkle with salt and pepper to taste. Place salmon fillets on the asparagus layer; sprinkle with salt and pepper. Bake for about 20 minutes or until salmon is opaque in color. While the salmon and asparagus are baking, mix all the sauce ingredients together in a small bowl. After the salmon and asparagus are done baking, transfer them over to a serving plate; drizzle with sauce. Serve.

 


 


Chickpea & Walnut Hummus



Chickpea & Walnut Hummus
Serves 4 to 6

Ingredients:
2 cups of cooked chickpeas, drained
1/3 cup of walnuts
1 clove of garlic, peeled
2 Tablespoons of flaxseeds, ground
1/3 cup of pure water
4 Tablespoons of lemon juice
¼ teaspoon of ground cumin
½ teaspoon of paprika
dash of chili powder

Directions:
Using a food processor, blend together the chickpeas, walnuts, garlic, flaxseeds, water and lemon juice. Blend until the mixture is smooth, adding more water, if necessary. Add the cumin, paprika and chili powder and blend for about another 30 to 60 seconds. Serve with flaxseed crackers, veggies or as a filling for a wrap.

Recipes courtesy of Extraordinary Health Team

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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