Super Energy Kale Soup

Prep and Cook Time: Prep and cooking time: 40 minutes 

Yield: Serves 4.

 

Ingredients:

 

1 medium onion, chopped

4 cloves garlic, chopped

5 cups chicken or vegetable broth

1 medium carrot, diced into 1/4-inch cubes (about 1 cup)

1 cup diced celery

2 red potatoes, diced into 1/2-inch cubes

3 cups kale, rinsed, stems removed and chopped very fine

2 tsp dried thyme

2 tsp dried sage

salt and pepper to taste

Directions:

1. Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.
2. Heat 1 tablespoon of the broth in a medium soup pot.
3. Saute onion in broth over medium heat for about 5 minutes, stirring frequently.
4. Add garlic and continue to saute for another minute.
5. Add broth, carrots, and celery to the pot and bring to a boil over high heat.
6. Once boiling, reduce heat to a simmer and continue to cook for another 5 minutes. 
7. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.
8. Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

© 2001-2011 The George Mateljan Foundation 

Seaweed Rice

Prep and Cook Time: 35 minutes 

Yield: Serves 4 as a side dish

Ingredients :

2 large cloves garlic, chopped

1/2 medium onion, minced

2 medium pieces wakame, (2 tablespoons soaked and chopped)

2-1/4 cups warm water

2 tablespoons chopped dulse seaweed

1 cup long grain brown rice

salt and white pepper to taste

Directions:

1. Let chopped garlic and minced onion sit for 5-10 minutes to enhance their health-promoting benefits.
2. Rinse wakame, and soak in the warm water. After 5 minutes, squeeze out the water from the wakame and chop it. Save water.
3. While wakame is soaking, chop the dulse.
4. Heat 1 tablespoon of the seaweed soaking water in a medium saucepan. Sauté chopped onion over medium heat for 2 minutes, stirring frequently. Stir in garlic, rice, chopped seaweed, and soaking water.
5. Bring water to a boil on high heat. Reduce heat to low and cover. Cook for about 35 minutes.
6. Season with salt and white pepper to taste.

Copyright © 2011 The George Mateljan Foundation, All Rights Reserved