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Autumn Harvest Soup

November 4, 2015

 

½ cup lemon oil

1 teaspoon mustard powder

1 teaspoon Sandra’s Spice

½ teaspoon clove

¼ teaspoon Himalayan sea salt (optional)

½ teaspoon black ground pepper

2 carrots chopped in quarters

2 parsnips chopped in quarters

1 sweet potato sliced into ¼ inch

1 teaspoon garlic finely chopped

½ inch fresh ginger finely chopped

1 onion roughly chopped

2 celery sticks finely chopped

1 fennel bulb finely chopped

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

24 oz chicken or vegetable stock

clover sprouts

micro greens

¼ cup walnuts

 

Preheat oven to 450°. Line a baking sheet with aluminum foil and set aside.

 

In a small bowl, combine lemon oil, mustard powder, Sandra’s Spice, clove, Himalayan sea salt, black pepper and mix. Using a pastry brush lightly coat the covered baking sheet.

 

In a self-sealing plastic bag or mixing bowl add carrots, parsnips, sweet potato, half of the marinade and seal bag.  Toss, until ingredients are coated. Place on baking tray in a single layer and pop into the oven for 15 minutes.

 

In a sauté pan over medium heat, lightly coat with marinade using a pastry brush. Add garlic, ginger, onion, celery, fennel and stir until onions are translucent and remove from heat.

 

In a blender add roasted vegetables, contents from sauté pan, vegetable or chicken stock, lemon juice, apple cider vinegar and blend until smooth.

 

In a medium saucepan over medium heat add ingredients from blender and heat slowly until desired temperature is reached. Garnish with clover sprouts, micro greens and chopped walnuts.

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The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

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