Borscht - Beet Soup

Purple Power! Packed with beta-carotenes and minerals this Borscht is a sure pleaser.

"Borscht - Beet Soup"


Ingredients:

5 or 6 med. Beets and tops
5 carrots chopped
1 sweet potato chopped (or white)
Safflower Oil
1 Vidalia or purple onion chopped
1 T. ginger
6 cups vegetable stock
3/4 tsp. sea salt and ground pepper to taste

Directions:

1. In stockpot saute onion till soft, add stock and all chopped ingredients and simmer till vegetables are done. You can add plain water if needed but ingredients need to be just covered.
2. Puree in small batches in blender and return to pot. You can reserve some beet and carrot pieces if you like to add back to pureed soup.
3. Reheat till just hot and season more if needed. Ladle into bowl serve with corn muffins.

F2 Tornado Balls

The name inspired by Alton, NH's F2 Tornado that ripped it's way up my parents street in 2009. My mom had created all kinds of energy bite size bars and balls, and finally hit it out of the park with these bite size balls! Bring them hiking or to the gym. A great little energy snack for your on-the-go excursions!DELICIOUS!!

"F2 Tornado Balls"

Ingredients:

2 Scoops Vanilla Whey Protein Powder
1 1/2 cups Oats
1/2  cup Wheat Germ (toasted germ cereal section of store) refrigerate after opening
1 cup Planters Nut-rition heart healthy mix sea salted Nuts

1/2 cup Honey
4 tbs Molasses
1 cup Peanut Butter (softened/creamy)
1 cup Yogi Granola Crisps (crush them into crumbs) found in Hannaford Natural Section (or use other sweetened granola)

1/2 cup Coconut Flakes
1/2 cup plain raw Almonds

1. Combine top ingredients in a bowl thoroughly mixing.
2. Grind Coconut and Almonds in a food processor until fine granular.
3. Create Golf Ball size balls from mixture in bowl and roll them into Coconut/Almond Mixture until coated.

4. Refrigerate and ENJOY!

Swamp Soup

Talk about veggie overload! Who would have thought that vegetables could taste good!? They do in this wonderful soup I created. It all started with a Martha Stewart Cauliflower and Spinach soup. I then got creative adding my own ingredients. Fun part about this soup is you can change it up how ever you want. Pass on the Spinach and add Watercress instead! Skip the Garbanzo Beans and use peas or kidney beans. Want some meat in there? Add chicken, sausage or bacon. You get the picture! Have fun with it. And the swampy green color will certainly attract attention!

"Swamp Soup"
Ingredients:

2 tbs unsalted Butter
1 tbs EVO
1 small Onion
1 head Cauliflower
1 bunch Asparagus
1 head Broccoli
3 cups baby Spinach
1 bag Garbanzo Beans (chick peas)
1/4 cup ground flax seeds
4 cups low sodium Chicken Stock
2-3 cups Water
2 tsp Salt
1/4 tsp each of Ground Pepper, Sage, Thyme and Rosemary

Directions:

1. Melt Butter and EVO in a large kettle over medium heat. Add chopped Onion; cook, stirring occasionally until soft and translucent (about 5 min.)
2. Add Chicken Stock.
3. Chop all veggies into small pieces and add to Stock, stirring as you go. Add water keeping liquid line even with the top of the veggies (about 3 cups).
4. Add Garbanzo Beans, Flax Seed and Spices.
5. Stir and cover, simmering for 15-20 minutes, stirring occasionally.
6. During this time you can cook the Minute Rice according to directions.
7. Once soup is cooked (veggies are soft) remove from heat and allow to cool. Then working in batches, puree soup in a blender until smooth. Poor soup into a bowl then back into the kettle when all is blended. Stir in cooked rice and reheat if necessary. Add more spices to taste. ENJOY!