Organic Kale Soup

This is a great lunch idea.  Rich in greens and can be frozen for future meals.

Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.

Raw kale still has cholesterol-lowering ability—just not as much. Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Kale is now great for detoxing! New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.

Ingredients: 1 tbsp organic sofrito: All Organic if possible ( Half of an Onion – 1.5 green peppers – 1 red pepper (optional) – Sea Salt and Black Pepper (to taste) – Two Cloves Fresh Garlic – Olive Oil ( add sparingly as you go, to avoid using too much, not too thick & not too watery) Blend in food processor, only one tablespoon was used in this soup recipe. 9 cups of filtered water 1 organic boxed vegetable broth 1 bag organic frozen mixed vegetables 2tbsp organic grapeseed oil 2 organic garlic cloves Mineral salt Organic black pepper 1 tbsp organic dried Italian seasoning 2 tbsp organic dried parsley Organic garlic powder-to taste 1 can organic cannellini beans 1 can organic diced tomatoes 1/2 bundle organic kale-chopped 6-7 organic chopped potatoes Handful of organic cilantro 1/2 cup of organic onions-chopped

Potato Pancakes

Great side dish with white fish or salmon.


  • 2 large russet potatoes, raw (about 1 1/2 pounds)
  • 1/4 cup onion (about 1/2 of a small onion)
  • 1 egg
  • 1 Tablespoon flour (whole wheat or all-purpose)
  • 1/2 teaspoon salt
  • Pepper to taste
  • 3 teaspoons oil, divided, for frying (I use peanut oil)


  1. Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
  2. Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
  3. Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
  4. To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
  5. In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
  6. Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)

Cabbage Rolls / Polish Gołąbki

A great dish from Poland.  Easy to make and a pre-dinner appetizer.


  • 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 large mushrooms, finely diced – 1 1/2 cups (optional)
  • 1 pound ground sirloin
  • 3/4 cup uncooked long grain rice (brown or white)
  • 1/4 cup chopped parsley
  • 1 cup Pomi strained tomatoes or canned tomato puree
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)


  1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
  2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
  4. Preheat oven to 350° F.
  5. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
  6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
  7. Remove from oven and let rest 30 minutes or better still, refrigerate overnight.


Organic Chicken

This is a great summer time dish that the whole family will enjoy.

INGREDIENTS: Cooked with: Refined Coconut Oil Protein: Organic Chicken Breast Carbs/Fiber: Whole Grain Basmati Brown Rice Vegetables: Organic Sweet Peppers, Yellow Onion Seasonings: Garlic Powder, Crushed Pepper, Sea Salt, Fresh Squeezed Lemon