Who doesn't like a fantastically delicious soup made in under 30 minutes and completely from scratch? And to make it even better, this soup is loaded with a plethora of health-promoting nutrients. A wonderful benefit of cooking with a pressure cooker is its time-saving function. Yet for me, the time-saving aspect wasn't what originally drew me to wanting one, it was the fact that pressure cooking locks in vital nutrients, and for people sensitive to plant lectins, pressure cooking is the only way to cook veggies without causing symptoms. On this particular day, the time-saving aspect proved a huge benefit. I needed to make a soup filled with nutrients in as short of a time-frame as possible, and the pressure cooker perfectly fit the bill. This recipe has no absolute measurements as I believe soup is completely customizable, especially when needed at the last minute! Below is a basic outline of how I made this utterly delicious soup. Be sure to use all or as many organic ingredients as...
This is by far my most favorite gluten-free bread recipe. I developed this one after attempting many coconut bread recipes which left me with dry, flat bread that crumbled when you cut it. This delicious bread is moist with a cake-like consistency. I wouldn't recommend this for sandwiches due to its delicacy, but it is heavenly spread with a nut or seed butter, organic butter, or a fruit spread.
¼ c. organic butter, melted
¼ c. coconut oil, melted
6 large eggs, cage-free, organic (room temperature)
1 tbsp. raw honey
2 tbsp pureed pumpkin, organic (canned or homemade)
¼ c. coconut milk (full fat or any unsweetened coconut milk)...
2 medium leeks, white parts only, rinsed and sliced thinly
4 cloves garlic, peeled and minced
3 medium carrots, peeled
1 cup mushrooms (shiitake preferred), sliced
2 celery stalks with leaves, sliced
1 tbsp. apple cider vinegar
2-3 bay leaves
Herbs: 1-2 springs of thyme or rosemary (optional)
3-4 L water
Optional Step: Heat coconut oil in a large stock pot, and sauté vegetables over medium high heat until softened, about 5 minutes.
Combine vegetables, apple cider vinegar, water, bay leaves, and herbs (if using) and bring to a boil. Lower heat to simmer and cook stock, uncovered, over a low heat for 40-50 minutes.
After cooking time has elapsed, take stock pot off the heat and use a slotted spoon to remove solids. Pour stock through a fine mesh sieve lined with cheesecloth into a large glass bowl or container, discarding remaining solids. Portion stock into containers of 250 or 500ml volume and allow to cool completely before storing in the...
1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces (white and pale green parts only)
1 medium yellow onion, large dice
6 medium garlic cloves
2 pounds medium white button mushrooms, stems trimmed and quartered
8 Italian parsley sprigs
6 thyme sprigs
1 bay leaf
2 teaspoons whole black peppercorns
3 quarts (12 cups) water
1/4 teaspoon kosher salt
Heat the oil in a large pot over medium-high heat until shimmering. Add the carrot, leek, and onion and cook, stirring occasionally, until the onions and leeks have softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Add the mushrooms, parsley, thyme, bay leaf, and peppercorns and cook, stirring occasionally, until the mushrooms start to release some moisture, about 4 minutes.
Add the water and bring to a boil. Reduce the heat to...