Hearty Turkey, Vegetable, and Lentil Soup

Lentil Soup with Turkey & Veggies

This soup was created with liver health in mind. Midway through my chemotherapy treatment for Breast Cancer, my liver enzymes were too elevated to continue treatment. We had to postpone treatment for at least one week to make sure that my liver was healthy enough to process the chemotherapy. At that time I was in school to become a Nutrition Consultant and I knew there were things that I could do to “Love my Liver”, so I went home and made some BIG changes to my diet for that week and well, IT WORKED! I went back the next week and my enzyme levels were low enough to continue with chemotherapy. Here is one of the recipes that I made for the “Love my Liver” week.

 

Recipe:

1 1/2 C green lentils (soaked overnight)

1 jar diced tomatoes

24 oz. homemade bone broth (chicken or turkey)

2 T butter

1 onion, diced

3 cloves garlic, diced

4 small summer squash, sliced

3 small bell peppers, diced

6 carrots, sliced

6 stalks of kale, de-stemmed and coarsely chopped

1/2 lb. ground turkey

Herbs:

Bay leaf, basil, rosemary, thyme, oregano

Sea salt & Pepper

Rinse lentils and let soak overnight. Next day: in a large pot, sauté onions and garlic in butter. Add broth, tomatoes, lentils, and veggies. Add ground turkey. Bring to a boil and then reduce to simmer. Continue simmering for 30-45 min.

Enjoy!

The 52 New Foods Challenge – Basil

While working at the Campbell Farmer’s Market, basil was always a top seller for Tomatero. Tomatoes, strawberries, and basil always brought folks to the booth. In fact, one of my coworkers would often wave some basil through the air to release the scent to help lure them in like Yogi Bear. I love basil. I like making traditional caprese salads, basil pesto, and my awesome sister-in-law Amy, makes a watermelon caprese salad (watermelon subs nicely for tomatoes for those avoiding nightshades). Jennifer Tyler Lee suggests trying a nut free pesto – using sunflower seeds or adding fresh peaches and basil to ice cream! YUMMMY! What’s your favorite use for basil?

Food Facts:

  • Sweet basil is the variety that we typically eat, however Holy basil or tulsi is a variety that is coveted for its medicinal purposes and is native to India.
  • Excellent source of vitamins A, K, and C and maganese.
  • It is rich in antioxidants, especially carotenoids.
  • Basil’s essential oils are antifungal and antimicrobial and have been shown to inhibit the growth of bacteria and fungi.
  • It is also an anti-inflammatory and can be used to support conditions where inflammation is a factor.
  • Basil should be stored with stems in a glass of water on the counter. Putting basil in the fridge turns it black.
  • There are more than 60 varieties of basil.
  • It belongs to the mint family.
  • Some of the major medicinal uses include: digestive support, a mild sedative, headache relief, kidney support, poor circulation, and intestinal spasms.

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.

In Season, in July

July is here! I love July because it truly symbolizes summer for me. Although, this July I do have to work for a couple of weeks, generally, for teachers, July is the only month of year where there is actually no school. The other reason I love July is because all the wonderful fruit and vegetable options available in July.

Figs are top of my list of exciting fruits this month! And everyone loves when tomato season is here! I’m looking forward to caprese salads this summer – it brings me back to Italy! Yum! What are you looking forward to this July?

Hugs & Health <3,

Katie

 

In Season, in June

Well, this post is later than I had planned, but better late than never! Summer is in full swing here in Northern California and it has been quite warm. School is out, the days are long, sunny, and beautiful, and the bounty of produce options leaves me like that heart googly eyed emoji.

Now we have herbs like basil in season. And…….. Blueberries!!!!! I literally can’t get enough of them. Next up is corn. I know most people LOVE corn, and I while I do like it, I almost never eat or buy it. If I do, it absolutely must be organic. Once we went paleo, it was one of those things that I just didn’t feel the urge to splurge. I am also very excited that it is now raspberry  and

nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”:  Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals.

Happy June! Enjoy the bounty from the farmer’s market!! Or join a CSA!

Hugs & Health <3,

Katie