Secret Health Spices!

Well, not so secret.

I've been doing a lot of reading about the benificial properties of various spices.
Specifically ones that are supposed to help with Arthritis, Joint Pain and even Cancer Prevention.

The four I've read most about are Cayenne, Ginger, Turmeric and Black Pepper. Black Pepper activates the curcumin in Turmuric.

Basically, I've made a concoction of all four.

Equal amounts in a spice shaker.

Then I sprinkle it on my eggs, into my juice or smoothies, soups and more.
Whenever I want a bit of a kick (instead of added salt) I just give 2-3 good shakes into the beverage or dish. Heck, it's even good in a Bloody Mary!

The shaker is small enough that I can take them anywhere to flavour my food or beverages.
I try to have at least one or two items per day with a shake of 'kick'!

Try it!

*Note: I realise that I've used some cheap store spices, but only to use up what I have. Once gone, I will be purchasing organic spices, or making my own when possible, using a grinder and dehydrator, or whatever works best.

Avgolemono (Greek Egg Lemon) Soup

The first time I had this was at the Greenery, and soooo delish!
I had to figure out a recipe and make it, and found it's great to solve the leftover egg yolk dilemma when I make the  light oatmeal muffins.

Avgolemono (Greek Egg Lemon) Soup - Serves 6

8 c chicken stock
1 1/2 - 2 c short grained rice, orzo or quinoa
1/2-3/4 c lemon juice or 2/3 c (4-5 fresh squeezed lemons)
6 egg yolks (or 3 whole)
1 T lemon zest
1/4 c unsalted butter
1 - 1 1/2 c cubed/shredded chicken
salt and pepper to taste
You can also throw in some chopped artichoke hearts. (opt)
Dill or parsley for garnish (opt)

If you want it more rice/chickeny use the upper measurements if more brothy, use less.

Bring chicken stock to a boil.
Add rice and reduce to simmer following cooking time on package.
Zest one lemon.
Roll lemons on counter to loosen juices up, slice and juice into a measuring cup.
Add juice, egg yolks and salt into a mixing bowl and whisk to combine.

When rice is done, remove from heat.
*Slowly add stock to egg/lemon mixture stirring constantly, so you don't curdle/cook the eggs (or you'll end up with scrambled eggs).

When all is combined, add back in pot and add butter and chicken and lemon zest, until chicken is warmed and butter is melted. It will thicken slightly. (don't boil or you'll end up with egg drop soup)
Season with salt and pepper.
Garnish with dill or parsley (opt)

Serve with a spinach salad and crusty bread or warm pita, and extra lemon on the side if desired.
Opa!

Thai Butternut Squash Soup

Thai Butternut Squash Soup

1 med-large onion, chopped (it doesn't have to be fine as it will cook down and later be pureed).
2 tsp minced fresh ginger (I use a good double-wide thumb-sized piece, peel, then machine chopped)
1 1/2 Tbsp Thai Red Curry Paste (use more or less depending on how hot/spicy you like.
This amount is pretty mild, but definitely gives it some warm curry flavour.
2 lb butternut squash, cut into small cubes (you can also use/add some yams/sweet potato)
3 cups vegetable stock
1 13.5-oz can Lite Coconut Milk
Red Onion - thinly sliced (for garnish)
Red and/or Green Chili Peppers - thinly sliced (for garnish)
Fresh Cilantro Leaves (for garnish)

Heat 1 TBSP of olive oil in a large pot over medium heat.
(I use a skillet to semi-brown the onion).
Add onion and stir 1 minute, then add ginger and curry paste.

 

Stir a minute more before adding squash and stock.

Use roasted squash and scrape the meat from the skin with a spoon or fork. This also breaks down the squash helping to lessen overall cooking time and eliminating peeling and cutting up raw squash.










Bring to a boil, then simmer on low 20-30 minutes, till squash is cooked throughout and can be cut with a fork.  I used pre-cooked squash so it only takes 15 min.

Cool slightly, then purée till smooth 

(either use an immersion blender, or in batches in a food processor, or a blender).

After processing/blending, return the soup to the stove and add the coconut milk and stir thoroughly.

Garnish, if desired, with red onion, red chili and fresh cilantro.

Soooooo Delicious!