Gina's Cabbage and Beef Miso Soup

photo This soup has a deliciously interesting flavor.  It has the comforting richness of beef, the sweetness of cabbage and the mild saltiness of miso.  It contains many of the 5 elements of the Chinese philosophy (energy fields), so it brings a very well balanced meal to the table.  The miso acts as a probiotic, and the shiitake mushrooms and cabbage have cancer preventing properties.  I made homemade beef stock and included the recipe at the bottom, however, you can use any kind you like (organic recommended). Ingredients:
  • 2 tablespoons of butter
  • 1 large or two small onions, chopped
  • 4 garlic cloves, crushed
  • 6 ounces shiitake mushrooms (optional)
  • 8 cups beef stock
  • 1/2 savoy cabbage, cored and chopped or sliced into 1 inch pieces
  • 2 tbs miso paste (I used white)
  • pepper
  • 1/4 cup fresh parsley
Saute onions, garlic and mushrooms in butter until tender, about 3 minutes.  Add beef stock and cabbage.  Bring to a boil and then lower the heat to a low simmer until cabbage is partially wilted, about 15 minutes.  While soup simmers, take two tablespoons of miso and add about 1/4 cup of the broth in a bowl.  Mix the miso and broth together until it forms a loose paste, then stir into the soup, a little at a time until you've reached the desired taste.  Some prefer less miso than others due to the saltiness.  Add the parsley and desired amount of pepper.  Serve warm. Beef Broth Recipe I cooked the beef broth in the pressure cooker because it only takes one hour to get a rich, meat of the bone broth.  This recipe calls for a conventional pot. Ingredients:
  • 2 lbs beef shanks
  • 8 cups of water
  • 1 large onion or two small, quartered with skin
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 large bay leaves
  • 1/4 teaspoon peppercorns
Add water to stockpot, bring to a boil and add all ingredients.  Partially cover and simmer on low for 2 1/2 hours until meat falls of the bone.  Set the cooked beef shanks and meat aside in a bowl while you strain the stock.  Discard the vegetables and bones.  Shred the meat and add it back into your stock. The stock can be stored in the refrigerator for up to 4 days or stored in the freezer for up to 4 months.  


Gina's Pineapple Strawberry Cream Smoothie

I just concocted another great recipe and had to share.  This smoothie is satisfying to the sweet tooth and soothing to the soul.  You'll need a high powered blender for this one.  I used my NutriBullet Pro. Ingredients:
  • 1/3 cup fresh diced pineapple
  • 2 large fresh strawberries or 4 small, tops removed
  • 1/2 tbs raw coconut butter,  I used Artisana
  • 1/3 cup almonds
  • 1 tbs flaxseed oil
Combine all ingredients in the blender, add water to cover and blast. Tip:  You can add ice or freeze your fruit prior to blending for a cooler drink. Enjoy!


Gina's Garlic Bean Soup with Wilted Greens

bean soupSo tonight I was craving bean soup.  I didn't have tomato paste on hand for my usual recipe, so I improvised.  I added a little bit of this and a little bit of that and BAM, I couldn't believe that I actually created this delicious dish without the assistance of a cookbook or the internet.  This soup is heart healthy, yummy and easy to make.  I added the nori sheet for an extra boost of minerals, the kale and parsley for it's nourishing and cooling effects, and the Parmigiano Reggiano cheese for it's rich salty flavor.

  • 1/2 cup Olive Oil
  • 1 onion, diced
  • 2 cups soaked navy beans, rinsed and drained (soak for six hours or overnight with 1 tbs lemon or apple cider vinegar)
  • 3 quarts water
  • 1 sheet Nori seaweed
  • 1 tbs Sea Salt
  • 2 cups kale, chopped
  • 1 cup parsley, chopped
  • 2 garlic cloves, crushed (or diced for a milder flavor)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chili powder
Saute onions in olive oil on medium heat until translucent (about 5 min).  Add drained beans and stir for 10 seconds.  Add water and nori sheet and stir again.  Bring to a boil then lower to a simmer or about 1 1/2 hours until beans are very tender.  In the last 15 minutes of cooking add the rest of the ingredients and simmer for 15 minutes longer to blend the flavor.  Serve with shredded cheese on top.  Enjoy!! Variations:  If you want a richer flavor, you can cook the beans with a pork or beef bone. Make sure the bone has some meat on it.  Also you can sauté the onions in butter instead of oil.  Another variation is to sauté the onions with some bacon.  


Delicious No Flour Pancakes

As you already know, I am a BIG fan of pancakes for breakfast.  Here's another concoction I created that is so worth sharing!  I like to blend my ingredients on medium speed in the blender because the ground nuts are oily and clumpy and this helps to smooth and break up the batter. No Flour Pancakes 
  • ½ cup soaked almonds
  • ½ cup ground steel cut oats
  • ½ cup cashews
  • ¼ cup ground flaxseeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • 1 ¼ cup milk
  • pinch of nutmeg
  • butter or coconut oil for frying
Blend all ingredients, except butter, in a powerful blender until smooth.  Fry with butter on medium low until lightly browned.


A Superfood Chocolate Delight Smoothie

This concoction is inspired by raw food activist, David Wolfe, but I tweaked it a little.  It's yummy ; )  No guilt!
Ingredients 2 cups coconut water 1 cup raspberries and 3 strawberries with stems 1 1/2 tbs cocoa powder 1 tbs of maca powder 1 tsp acai berries 1 tbs coconut oil 1/4 cup cashew nuts 1 tsp chia seeds 1 tsp raw honey
Blend all in vitamix or powerful blender. Add more coconut water if too thick.  Enjoy!


Gina's Gluten-Free Nut Pancakes

I finally made gluten free pancakes that taste out of this world!  I used a nut grinder (Vitamix dry container) to grind the oats and nuts into flour. Ingredients:
  • 1 1/2 cup oat flour
  • 1/2 cup macadamia nut flour
  • 1/2 cup almond flour
  • 1 tbs baking powder (preferably aluminum free)
  • 1/2 tsp fine sea salt
  • Pinch of nutmeg
  • 2 large eggs or egg substitute
  • 1/4 tsp pure vanilla extract
  • 1 1/4 cups milk of any kind (I used organic whole)
  • 4 tbs unsalted butter melted
  • coconut oil for cooking
Heat your griddle or pan on medium.  Add all ingredients except coconut oil in a blender and blend on medium speed until smooth.  Melt a little coconut oil on griddle and add batter 1/4 cup at a time until edges are slighly drying and bubbles are forming on top, about 2-3 minutes.  Flip pancake for 2 or more minutes.  Enjoy with pure maple syrup! Tip: If the batter is too loose, add more oat flour, if too thick add more milk.