Category: Recipes

Recipes

Chick Pea Soup

Nancy Azzaro

Ingredients

2 Cans of Chick Peas- drained and rinsed

Can of organic tomato sauce (15 oz)

Diced onion

2 cloves of garlic

3 Organic carrots-peeled and cut into small pieces

1 or two stalks of organic celery cut up into small pieces

1 container of organic low-sodium chicken or vegetable broth

1 TSP of Tumeric

1/8 TSP of black pepper

Two or three basil leaves or 1 TSP of dried basil

Steps

Cover bottom of large pot with olive oil, Saute onion, celery, and carrots until mostly cooked, then add garlic for a few minutes (don’t brown)

Add tomato sauce and lightly simmer for 10 minutes-add spices

Then add chick peas, container of broth, 4 cups of filtered water and bring to slow boil for about 5 minutes

Then lower heat and simmer for 45 minutes with cover ajar

Remove one cup of soup, cool and then blend and add back to soup (if you’d like)

Optional-If you have other spices on hand such as oregano and rosemary they can be added too (about 1/2 TSP)

Optional-Add 3/4 cup of cooked small pasta or brown rice when soup is almost cooked

White beans can be substituted for chick peas

Leftovers can be frozen in glass or stainless steel containers

Recipes

Homemade Lentil Soup-Nutritious and Delicious!

Nancy Azzaro

Cover the bottom of a large soup pot with olive oil. Saute a diced onion and two stalks of diced celery until soft….add 1/2 teaspoon of pepper. Towards the end, add two cloves of garlic and lightly brown (don’t burn). Then add a cut-up tomato and cook for a few minutes. Then add a small can of organic tomato sauce, stir and let simmer for 5 minutes. Add basil if you have and some chopped parsley. Add a half bag of dried lentils (about 8 oz.) and approximately 10 cups of water. Add a container of organic, low sodium vegetable or chicken broth and a teaspoon of organic turmeric. Add 4-5 carrots and one sweet potato peeled and cut-up. Bring to a gentle boil and then lower the heat and simmer for about an hour and a half, with a cover ajar. Optional: Add small, cooked pasta before serving. Serve with grated cheese. (You can enjoy some soup and then freeze the rest, in Pyrex or freezer safe glass.)

Recipes

Keeping Kids Healthy

Nancy Azzaro

One of the ways I suggest in my book to keep kids and teens healthy is to cook nutritious soups for them. If you make a large pot of soup, some of it can be frozen (only in glass containers or stainless steel) for later use or for when you are too busy to cook. I would like to share a recipe for homemade chicken soup, the way I make it. Chicken soup has been referred to as “Jewish penicillin.” (Maimonides, a 12th century Jewish rabbi and philosopher, prescribed chicken soup for respiratory illness.) Interestingly, when my friend went to the doctor recently for a bad cold, besides recommending medications, the doctor told her to have chicken soup or broth, frequently while sick.

Homemade Chicken Soup (Large Pot)

Saute one large chopped onion in olive oil (cover bottom of pot)

Add 2 or 3 large pieces of celery

After that has cooked for a few minutes…

Add 2 pieces of garlic, lightly cook (don’t burn)

Then add a 15 oz of organic chopped tomato sauce and fresh basil (basil is optional)

Add a 1/2 teaspoon of organic black pepper

Cook for 10 minutes ..stirring often

Then add 5 or 6 pieces of chicken breasts (you can use a whole chicken but make sure to remove all bones after cooking)

Add a 32 oz container of organic, low-sodium chicken broth

Add peeled and chopped carrots, parsley, a turnip cut in half, a cut-up sweet potato

Add 1/2 teaspoon of organic tumeric powder

Add 10 cups of water

Bring to a low boil then simmer for at least an hour and a half with the cover ajar.

Cook small pasta (your choice) seperately and then add chicken soup to bowls with desired amount of pasta. Can be served with grated cheese. Enjoy!