Mama's Healing Chicken Soup

Anytime I begin to feel achy, stuffy or scratchy, I immediately wish I was with my mom. And don't we all! Mostly it's because her soft, familiar touch and warm voice instantly makes me feel whole. But also, it's because her delicious cooking would always bring relief to my body. I've adapted her chicken soup recipe a bit and added some new veggies but the best part about this magical broth is that it's impossible to screw up. Good when you're feeling homesick or whenever. Make sure you add lots of her secret ingredient <3

Ingredients
1 large pot
1/2 kosher chicken, skin removed
1 bunch fresh dill
1 bunch fresh parsley
2 medium yellow onions, peeled and cut in 1/2
4 cloves garlic, peeled
4 large carrots, peeled and cut into large chunks
2 large parsnips, peeled and cut into large chunks
4 large stalks celery
1 tsp sea salt
1 tbsp extra virgin olive oil
Lots of LOVE

Cooking Instructions
Add chicken to pot and fill with water, about halfway
Bring water to boil and add rest of ingredients
If there is room, add more water

Turn heat to medium-low and cook for 1-2 hrs, until veggies are soft and chicken is cooked through
Turn heat down to low and cook additional 30 mins for more flavorful broth
Allow soup to cool and season with salt to taste
Yummy with brown rice, couscous or rice noodles

Serve and heal.

xo
Saranna

Glorious Greens Recipe: Kale, Onion and Mushroom “Fried Quinoa”

Happy New Year! I cooked blissfully and often during my two-week break from office life and took lots of pictures to share with you! I’ve received requests from friends and clients alike to help them whip up simple and healthy recipes, which is the only way I like it.

First up: one of my favorite dishes to make for dinner. Why? Obvi b/c it’s quick and simple and doesn’t take too much effort after a 12-hr workday, but also b/c it’s packed with leafy greens, fiber-rich quinoa and the magical disease-fighting combo of onions and mushroom.

If kale isn’t your jam or you haven’t decided if you like quinoa yet, you can easily swap in baby spinach and brown rice or any other green/grain combo that you prefer. But this is my fave hands down.

Ingredients

1 bunch kale, stems removed OR 1 bag kale, leaves sliced into strips

1 sweet onion, diced

1 tbs minced garlic OR 3-4 garlic cloves, sliced

1 package button mushrooms, sliced

1-2 tbs extra virgin olive oil (it should cover the bottom of the pan when heated)

1 tbs sesame oil or to taste

2-3 tbs soy sauce or to taste

1 pinch sea salt or Himalayan pink salt

1 ½ cups uncooked quinoa

1 tbs ghee or unsalted organic butter

3 cups water

Optional add-ins

Hummus: I like garlic or red pepper varieties

Authentic Greek feta cheese made from sheep/goat milk

1 avocado

Gomasio seasoning

Cooking Instructions

1. Place quinoa in a small colander and rinse under cold water, then add to a medium pot

2. Fill pot with 3 cups water and ghee or butter

3. Bring to boil on high flame and cook uncovered for 5 mins

4. Turn off flame, cover and let steam for 15 mins. Quinoa should be slightly translucent when done. Set aside

5. In a large pan, heat olive oil until hot on medium flame and add onions and garlic

6. Sauté until onions begin to soften, then add mushrooms cook until onions are caramelized and mushrooms are soft (mushrooms not pictured)

7. Add kale and cover sauté; adjust heat to medium-low flame

8. Let steam for 5-8 minutes, mixing often. Kale should be wilted and soft by the end.

9. Turn flame to low and add quinoa, then season with salt, sesame oil and soy sauce. Mix on low heat for an additional 2 minutes, then remove from flame

10. Optional add-ins: I like to mix in slices of avocado and feta and serve with hummus on the side for extra flavor and protein, then sprinkle with gomasio

Chew and enjoy!

xo Saranna