The Diaeta WaySoups
Nutrient Dense Vegetable Broth
This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume. All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with: 1 head of fennel 5 carrots 1 white onion (skin and all) cut into sixths 1 whole leek, cut […]
Spinach with Tahini Soup
For the sauce: 1/4 cup well-stirred tahini 1/4 cup freshly squeezed lemon juice 1 large clove garlic, finely grated or pounded to a smooth paste 3/4 tsp. fine sea salt 1/2 teaspoon ground cumin 1/2 teaspoon red-pepper flakes For the soup: 7 cups chicken stock, preferably homemade 1 lb. baby spinach (about 12 packed cups) […]
Rhubarb Sorrel Soup
My dear friend Joan Nathan serves this soup every summer. It is a classic and should not be missed. The simplicity of a quick garden soup makes all the difference. It keeps well and of course, is most often served cold! Try it with a dollop of cultured sour cream.
Easy Hot and Sour Soup from Bone Broth
This is fun and simple if you have leftovers and/or stock on hand. You can make the broth ahead and add the vegetables, meat or eggs a day or 3 later.
Greek Lemon Soup
(Serves 4-8) 8 cups homemade chicken stock, divided 2 teaspoons kosher salt 1 teaspoon white pepper 4 organic pastured eggs, room temperature, whites and yolks separated Juice of 3 large lemons ¼ cup finely chopped fresh dill 1 dill sprig per serving, or fresh thyme, mint, or chives. Bring stock to a boil in a […]
How to Cook with Nettles
April is the month to harvest nettle leaves, before they flower. Nettles are intensely nourishing as a vegetable or as a tea. Cooking dispels the sting, as does drying. Fresh nettles may be simmered in a little water for ten to twelve minutes for a spinach-like vegetable rich in protein. Nettles offer a very high […]
Salmon Stew with Leeks, Chard and Dill
(6 servings) 2 Tbsp. olive oil 2 large leeks, ends trimmed and whites chopped into ½-inch rounds 3 cloves garlic, minced 4 cups bone broth 1 cup water 6 medium carrots, chopped into ¾-inch pieces (about 6 cups) 4 ribs celery, chopped […]
Jerusalem Artichoke and Truffle Soup
1 lb. Jerusalem artichokes Juice of 1 lemon 2 shallots, roughly chopped 2 cloves garlic, roughly chopped 1 baking potato, peeled and chopped into chunks 6 cups chicken stock 1 Tbsp. white truffle oil, plus more to taste Peel the Jerusalem artichokes with a vegetable peeler. Save the peels. Cut each Jerusalem artichoke tube into thirds. […]
Beet Borscht
We love beets. Not only are they colorful, tasty and tender, but they’re packed with nutritional benefits—Vitamin C, magnesium, potassium, folate, manganese and more—and are low in calories as well. You can even cook the greens, the way you do Swiss chard—they’re cousins. This is one of the recipes Jan is cooking with her class at Rancho […]
Tomato and Gazpacho Soup
This is a kitchen favorite! I love to dive into pre-fall with this quick and easy Keto-friendly chilled soup. The recipe is one of the old keepers from my catering kitchen and it originated from the extraordinary Chef Chris Schlesinger. Variations What is so great about this soup is its versatility! You can add in […]
