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STINK! opens with a foul smell and a pair of kids pajamas. And a single father trying to find out what that smell could possibly be. But instead of getting a straight answer, director Jon Whelan stumbles on an even bigger issue in America, which is that some products on our store shelves are not safe — by design.

 

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Asparagus and Turnips Soup

Asparagus and Turnip soup is delicious and nourishing. It can be enjoyed by those who have food sensitivities to the garnishes in this recipe (by just leaving them out). The turnips give the soup a creamy consistency and color that substitutes for the feeling of asparagus cream. For those who can have the garnishes, this recipe has added the garnishes on a separate section; that way, those who can have them, can add them at the end.

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Ready in35
  • Yield10 servings
  • Serving Size1 cup
  • Course
    • Soup
    • Any time of the day
  • Suitable for Diet
    • Gluten Free
    • Low Calorie
    • Low Oxalate
    • Low Salycilate
    • Egg Free

Ingredients

For soup

  • 1 ½ pound of asparagus (about three bunches or 1 kilo plus 100 grams)
  • 2 liters of home-made chicken stock
  • 2 large turnips
  • 3 cloves of garlic roughly sliced
  • 1 onion roughly chopped
  • 2 Tablespoons of ghee or butter
  • 2 teaspoons of salt 

For the garnish

  • Blanched asparagus tips (from asparagus “For Soup”)
  • Sour cream (optional)
  • Grated cheddar cheese (optional)

Method

Chopping all veggies

1

Start by rinsing the asparagus and the turnips.

2

Trim the bottom fibrous/tough part off the asparagus and discard.

3

Trim the asparagus tips and place them aside (we will use the tips to garnish the soup).

4

Chop the onion and slice the garlic.

At the stove

5

Add the ghee to a large cooking pot.

6

Turn the heat to high until the pot heats, and the butter starts melting.

7

When the butter starts melting, reduce the heat to medium-low and add the onion and the garlic.

8

Sauté the onion and the garlic until it is translucent. 

9

Add the asparagus and sauté.

10

Add the turnips and sauté.

11

Add the chicken stock and simmer the soup in low heat until the asparagus and the turnips are soft.

At the blender

12

Blend the soup with a hand blender for a chunky consistency or blend in batches in a blender for a smooth texture.

*Note: If the asparagus and turnips are too fibrous, use a high-speed blender and strain the soup through a sieve.

***Add a teaspoon of sour cream, a pinch of pepper, and grated cheddar cheese for those who can have these foods.

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Mexican Shrimp Cocktail

At times I crave a shrimp cocktail. It reminds me of holidays, sea and sand. This Mexican Shrimp Cocktail recipe is the healthiest shrimp cocktail you ever came across. We have adjusted all the ingredients to leave only the most nutritious and most nourishing of the savors.

  • Prep Time20 min
  • Cook Time5 min
  • Total Time25 min
  • Cuisine
    • Mexican
  • Suitable for Diet
    • Gluten Free
    • Low Calorie
    • Low Fat
    • Gluten-Free
    • Low Carb
    • Paleo
    • Gaps
    • SCD
    • Dairy Free

Ingredients

Pantry Ingredients

  • 2 cups of ketchup from Primal Kitchen Ketchup Organic and Unsweetened
  • 2 cups of clam juice from Bar Harbor Pure All-Natural Clam Juice
  • 2 Tablespoons of Organic Mustard
  • 1 pack of rice crackers from Organic Eduard & Son-Baked Brown Rice Snaps (Gluten-Free)
  • Cayenne pepper
  • Celtic Sea Salt to taste (I add 1/2 teaspoon) 

Perishables

  • 2 pounds of sustainable wild-caught shrimp
  • 1 extra-large onion (red of white) finely diced
  • 4 stalks of organic celery finely diced
  • 3 or 4 large fresh tomato diced small
  • 4 scallions sliced
  • 2 cucumbers peeled, de-seeded and, diced small
  • the juice of 2 limes
  • one bunch of fresh cilantro finely chopped
  • 3 cloves of freshly pressed garlic
  • 2 avocados some cubed and some sliced to decorate

Method

Cooking the shrimp

1
  1. Start by adding the 2 pounds of shrimp to a large pot and add filtered water until it covers all the shrimp by two inches of water.
  2. Place the pot on the stove on high heat and add a teaspoon of salt.
  3. When the water starts to boil, reduce the heat to medium until the shrimp cook to 137 F or 59 C
  4. When the shrimp gets to 137 F, cook it for another 2 minutes
  5. Strain the shrimp through a colander and let it cool on the countertop while you prepare the rest.

Preparing the Vegetables

2

Chop and prepare all the vegetables, onion, celery, tomato, scallions, cucumbers, tomato, cilantro and, add them to a large bowl where you will prepare the cocktail.

The dressing

3

Add the ketchup, clam juice, mustard, lime juice, garlic, and salt to a bowl and whisk all ingredients well.

Mixing all ingredients

4
  1. Add the dressing to the chopped vegetables and mix them with a spoon.
  2. Add the avocado 
  3. Serve in individual cocktail glasses or other 
  4. Decorate with a slice of lime and a slice of avocado.
  5. Add a pinch of cayenne for those who would like to have some. 
  6. Serve with rice snaps (rice crackers)

This recipe is fresh and light. It is a perfect dish for summer parties and family gatherings.

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Chicken Meatballs

Chicken meatballs are one of my kids favorite foods. They like to eat them at any time of the day. When they are eaten in broth and served with buckwheat, they can make a nourishing and nervous system calming meal.

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min
  • Suitable for Diet
    • Gluten Free
    • Low Fat
    • Low Salicylate

Ingredients

For the soup

  • 1 yellow onion finely chopped
  • 6 cloves of garlic minced
  • fresh parsley
  • 1 egg1 litter of filtered water
  • 4 carrots
  • 2 stalks of celery diced
  • 2 cups of cooked roasted buckwheat

For the buckwheat

  • 1 cup of roasted Russian buckwheat

Method

For the meatball soup

1

Add the chicken meat to a glass bowl.

2

Add the onion, the garlic, the parsley, and the egg.

3

Mix the meat and form meat balls with your hands.

4

Place the meat balls in a casserole and add the water (or homemade chicken stock).

5

Turn on the stove on high.

6

When the water starts to boil, reduce the temperature and cover the pot with a lid. 

7

Add the carrots and the celery and cook until the carrots are al dente and the meatballs have arrived to 175 F (test with a kitchen thermometer).

For the buckwheat

8

Add one cup of roasted buckwheat to a pot.

9

Add 2 cups of filtered water and turn the stove on high.

10

When the water starts boiling reduce the heat and let the water evaporate and the buckwheat to cook.

11

When the water has completely evaporated and the buckwheat is cooked, take it off the stove ring and cover the pot with a lid.

12

Serve the soup over a spoon or two of steamed buckwheat. 

This is a simple and delicious recipe for loving your tummy.

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Chicken Fajitas

Chicken fajitas are usually made with chicken breast, like the recipe here.

But they can also be made the day you make chicken stock.
If you buy a whole chicken, you can butcher the chicken and use the breast, thighs, and leg meat for fajitas. Then the bones and the meat that is left on the bones can be used to make the chicken broth. You can make soup and the main dish (fajitas in this case)  with one whole chicken. Buying a whole chicken is less expensive. Then the bones left after straining the broth can be blended in the Vitamix and given as a bone meal to your dog.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Cuisine
    • Mexican
  • Course
    • Breakfast
    • Main Course
  • Suitable for Diet
    • Gluten Free
    • Low Calorie
    • Low Fat
    • Low Salicylate
    • Low Oxalate
    • Dairy Free

Ingredients

  • 2 tablespoons of organic cold-pressed extra virgin olive oil
  • 1 large onion sliced
  • 3 cloves of garlic pressed or finely sliced
  • 5 chicken breasts halves cut in thin strips 
  • salt to taste
  • 1 organic orange bell pepper sliced
  • 1 organic red bell pepper sliced
  • 1 green bell pepper sliced
  • A bunch of carefully washed and chopped cilantro
  • The juice of 2 limes
  • Pepper to taste can be added at the end for those not on low salicylate diets.

Method

Preparing the spices

1

In a large skillet, heat the olive oil in medium heat

2

Add the onion and the garlic and sauté until translucent.

3

Add the sliced chicken and add salt and pepper

4

When the chicken is half cooked add the bell peppers (orange, red, and green).

5

Cook the chicken thoroughly until it gets to 175 F and cook for 5 minutes.

6

Take it out of the flame and cover the pan with a lid.

Your fajitas are ready! Serve them hot,

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