Hello friends, I have been mia lately and I apologize for not posting for a week! I decided this week to go on a full detox and for the rest of the March, Breakfast and Dinner juices and salads will be my best friend. I read more
Don’t you just love easy meals, like this amazing Soy Sauce Marinated Wild Caught Salmon? We absolutely love this one, and it is so easy. You guys probably have all the ingredients in your pantry or fridge. The best thing is that you can use read more
I love KALE! I make deliciously kale baked chips, add in my smoothies, or make beef and rice rolls; much like cabbage rolls, etc.
Needless to say, vegetarian kale soup is a “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.
Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.
It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.
Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.
The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.
Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.
With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.
I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!
In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.
Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.
Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.
Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.
Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.
Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.
You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.
Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.
Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)
Is there anything better in the Fall time than wrapping your hands around a nice bowl of tomato soup, especially with freshly made crunchy…
This week I was asked to make a wacky grilled recipe using Mazola Corn Oil and I was thinking hard on this one, but everything I tried making was not wacky enough. So I turned to the Mazola website and found a recipe for spicy read more
When it comes to my favorite power beverages, Natural Homemade Beet Juice is right on top above all. Beets are not only beautiful, tasty but also extremely healthy.
Furthermore, I did not write before, and in my last three years of blogging that beets are so delicious. Even when raw and with a mix of great partners. It is a dream team working machine for your body.
Often I feel low in energy, don’t really know what is the reason, but I feel tired and I can’t function like I would on a regular base.
Usually, it is one or two-day thing, but then I turn to juice, and my energy and mood just changes. After my last or previous posts about juicing and detox, I did receive some negative feedback.
However, there have been some pretty good comments as well that made me smile and very happy.
Once you try juicing it is a life-changing experience that you not only will lose weight if you are overweight, but your body will start to heal in matters of days. Your body as we all know to has healing powers, but only if you feed it the right way.
Some people were writing to me, pretty concerned. I am aware that it does cost money to eat healthy, especially locally grown. With that being said, if you just do it at least three times a week, you will notice a change in your skin, hair, weight, mood, and energy.
Vitamins are essential for healthy living, but I avoid pharmaceutic vitamins, even though I do take a few necessary. I rather spend $10 extra and juice it raw to intake the pure organic juice. Maybe some of you might not agree, but I feel that it is ultimately nature’s body healing fundamental.
Now let me say a few things about my power juice:
They are high in nutrition, low in calories. You can add weight loss to the list of the beet’s benefits. There are few foods that can actually work to boost one’s physical performance and beets are one of those power performance vegetables.
The nutrition in beets as well as the pigment betalain (is an antioxidant, anti-inflammatory nutrient) found in beets has been shown to help improve overall brain and even heart health.
In part, this is a result of the fact that beets help get more oxygen to different parts of the body including the brain. Fight Off Cancer and Disease with This Powerful Antioxidant.
Many, including my late uncle who went under heavy and body exhausting chemotherapy, drank this juice.
It is an ultimate juice to heal your body and some would say even soul. Beets are loaded with powerful antioxidants that play a role in fighting off cancer, dementia, and other diseases. The pigment betalain that is found in beets is key in this process.
Injuries Illness, Arthritis, Migraines, Allergies, Diabetes, Obesity, Osteoporosis, Cancer, Heart Disease, etc.
In this beet juice I’ve included well know and healthy ingredients(carrot, ginger, apple, lemon), it is 100% pure, no sugar added and it will help you feel better only if you try it.
Please drink responsibly!
One dose which is about 5-6oz (6oz/ounces=177ml) is enough for a whole day, but to be on the safe side please ask your DR. If you are perfectly fine drinking this combination of ingredients.
If you are not used to drinking pure juices start with 2 FL Oz in the morning with a glass of water (not COLD water, preferably room temperature) and gradually over a period of two weeks lift it up to 5-6 FL Oz, just because it is extremely powerful and your body needs to adjust.
I recommend this juice, especially for cancer patients, and cancer survivors. Also, just to tell you if you do try this juice your stool will be slightly red/beet color, just in case if you were wondering!
This is 100% natural and you don’t have to worry about when you do see different colors, but I feel the need to inform you about that too.
Please drink responsibly!!!! One dose which is about 5-6oz (6oz/ounces=177ml) is enough for a whole day, but to be on the safe side please ask your DR. If you are perfectly fine drinking this combination of ingredients. If you are not used to drinking pure juices start with 2 FL Oz in the morning with a glass of water (not COLD water, preferably room temperature) and gradually over a period of two weeks lift it up to 5-6 FL Oz, just because it is extremely powerful and your body needs to adjust. I recommend this juice, especially for cancer patients, and cancer survivors. Also, just to tell you if you do try this juice your stool will be slightly red/beet color, just in case if you were wondering! This is 100% natural and you don’t have to worry about when you do see different colors, but I feel the need to inform you about that too.
I do not know how I missed sharing this dish. We love spinach in garlic infused olive oil and mixed with delicious couscous pasta pearls. However, I usually and most commonly use spaghetti. Not only that it’s a delicious, fragrant and beautiful but extremely simple read more
I can’t believe it’s already mid-October! The cold weather is definitely making its presence known, sneaking in every night and greeting us with crisp, fresh air each morning. Honestly, I’m relieved that summer is behind us. While summer has its perks—like pool days, ice cream, read more
Kkori (kkoli) Gomtang 꼬리곰탕 in translation is Korean Oxtail Soup which is tasty, delicious and comforting soup.
This particular soup made it frequently in front of me while I was sick last month.
I made a huge pot of this soup and ate it in two days. Then I made it twice after I recovered.
It was so good that I simply could not stop eating, plus it was really good for my stomach.
At that moment It was just what I needed and to honestly tell you the truth it is way better than any chicken noodle soup.
The best part for me about Korean cuisine besides tastiness is how many dishes are spicy with a special unique aroma and distinguished taste.
It just opens up your appetite and you would ask for more. The color of the dishes is always just incredible too.
Korean table setting or “bansang” Banchan (반찬 panch-an) is a central fixture of a Korean meal.
It refers to the small side dishes where Koreans serve their most traditional delicacies such as red chili pepper paste, soy sauce, kimchi, etc.;
Additionally, if you didn’t know, Soups and Stews are not considered as a part of the bunchan.
Oxtail Soup looks difficult but it’s actually very simple not at all. Even though it takes a long time to cook, it’s totally worth the wait! But you can always use a pressure cooker.
I made Napa(Chinese) Cabbage Kimchi (배추-baechu 김치-kimchi) that you see in the photos.
Koreans have many kinds of Kimchi depending on the season and over 200 types, but one made from Napa or Chinese cabbage is the most common one.
For some of you that don’t know what Kimchi is.
Well, basically it is a fermented vegetable. The difference between regular Sauerkraut and Napa Cabbage Kimchi is in preparation and spices.
It is very flavorful and if you make it at home you can adjust the heat, too although you have nonspicy kimchi which is called “white kimchi/
I like my food with a lot of heat, so mine was very spicy because I used more Red Chili pepper powder or gochugaru, but it is again optional how much is too much for you.
We bought a jar from my local store and it was mild, almost not as spicy so I decided to get everything and give it a try.
Thankfully my first try was a success and I started to make kimchi from that moment on; because not only that it is delicious but it is considered one of the healthiest foods.
Why am I writing about kimchi? Well because Koreans eat kimchi with almost every meal.
Hey, if you get inspired and make this Korean Oxtail Soup, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!
Korean Oxtail Soup is comforting, tasty and simply amazing!
Spinach, Beans and Barley Soup was really good and hearty, not to mention healthy too. If you don’t know what to cook for perhaps colder nights, this is something tha
