Better than Chicken Soup

Try this easy recipe when you feel a cold or flu coming on. Avoiding the sodium and chemicals in canned soups are important. 

 2 potatoes

1 large carrot

2 cups chicken broth

 Cut the outside ends (1/2 inch each side ) of the 2 potatoes.

Slice the carrot. Add the potato ends and carrots to 2 cups of broth. Boil for 30 minutes. Strain the vegetables out and enjoy the broth. 

 

     

Easy Roasted Chicken with Sauteed Kale

Roasted Chicken

 

1 3-4 pound whole organic natural chicken

seasonings to taste

 Place frozen chicken breast side down in large crockpot.. Sprinkle with favorite seasonings. (salt, pepper, cayenne, garlic, onion, natural seasoning mixes) cook on High for 8 hours.

 Slice breast meat and serve while hot.

Use leftovers to make additional meal.

Use carcass to make chicken stock for soups, casseroles and stir frys.

 Sautéed Kale with garlic

 

1 bunch Lacinto Kale

3 cloves garlic

oil and vinegar vinaigrette

 

Wash and remove stems from Kale. Cut kale into 3 to 4 in pieces. Preheat large skillet with olive oil. Lightly sautee garlic and kale. Add vinaigrette just before serving. Toss lightly. Serve as a bed under meat or as a side dish.

 

 

 

Standard Process entrees, soups and snacks

The following recipes follow the Standard Process Cleanse protocol. These are amazing real food recipes and not only intended for cleansing. Use them everyday for a healthy lifestyle and quick and easy, delicious meals!

 

 

Herb Salmon

  • 4 salmon fillets, about 6 oz. each
  • 4 tablespoons fresh lemon juice (divided)
  • Celtic Sea Salt and ground pepper
  • 1/2 cup Dijon mustard
  • 1 teaspoon olive oil
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh basil

Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon’s skin. In a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

Fresh Spring Rolls

  • 2 leaves romaine lettuce, stems removed and cut in half lengthwise
    or (post-purification only) 4 raw spring roll wraps
  • 12 whole basil leaves
  • 12 whole spearmint leaves
  • 40 bean sprouts
  • 1/2 avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)
  • 1/2 lb. sunflower greens

Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, and 1/4 of the reserved avocado (or coconut) on the lettuce (or wraps). Roll up the ingredients, and place a toothpick through the middle of each roll to hold it together.

Primavera Vegetables

  • 2 medium zucchini, sliced
  • 2 stalks celery, diagonally sliced
  • 1 red pepper, seeded and cut into strips
  • 1 yellow pepper, seeded and cut into strips
  • 1/2 green pepper, seeded and cut into thin strips
  • 1½ cup broccoli florets, fresh or frozen
  • 2 tablespoons olive oil
  • 3-4 garlic cloves, sliced
  • 3/4 cup fresh or 3 tablespoons dried basil leaves
  • 1 cup flat-leaf Italian parsley, slightly chopped
  • 1 (15 oz.) can fire-roasted or regular crushed or diced tomatoes
  • Celtic Sea Salt and pepper to taste
  • Parmesan cheese (post-purification only if recommended by your health care professional, sprinkle sparingly)

Prepare all the vegetables. Heat pan or wok over high heat. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli while constantly stirring just until vegetables soften, approximately 6-7 minutes. Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes. Cover and reduce heat to medium high for 2-3 minutes.

Remove from heat and sprinkle with parmesan cheese (post-purification only). Serve as a side dish or use to top fish, chicken, or cooked and shredded spaghetti squash.

Post-Purification Garlic Shrimp

  • 12 garlic cloves, cracked away from skins
  • 2 tablespoons extra-virgin olive oil (spread around pan)
  • 2 tablespoons butter, cut into small pieces
  • 3/4 teaspoon crushed red pepper flakes
  • 1½ pounds jumbo shrimp, peeled and deveined
  • 1 teaspoon Celtic Sea Salt
  • Black pepper

In food processor, finely chop the garlic. Add oil and butter then garlic and crushed pepper to a heated skillet over medium heat. Season shrimp with sea salt and toss to coat. Add shrimp to the pan and cook, stirring frequently. Shrimp should turn pink and curl when cooked through. Add pepper to taste and serve immediately.

Chicken Cacciatore

  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, pressed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 3 teaspoons fresh rosemary, 5 sprigs stripped and leaves chopped
  • 4 large portobello mushroom caps
  • 1½ pounds (4) boneless, skinless chicken breasts
  • Coarse black pepper
  • Celtic Sea Salt
  • 2 thinly sliced and seeded Italian light green peppers (cubanelle)
  • 1 medium red onion, thinly sliced
  • 28-oz. can fire-roasted diced or crushed tomatoes (lightly drained)
  • Handful flat-leaf (Italian) parsley, chopped

Heat a grill pan or outdoor grill to high heat. You can also use a heavy-bottomed pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire sauce, crushed red pepper flakes, and rosemary, then whisk in about 1/2 cup  olive oil. Run the mushrooms through the marinade and transfer to a plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season 1 side of the chicken with salt and pepper. Season the caps of the mushrooms with pepper only until done grilling, then add salt. Place both mushrooms and chicken with the seasoned side down. Place a heavy skillet on the mushroom caps to cook them, approximately 3-4 minutes per side until dark, tender, and well marked.

While chicken and mushrooms cook, add 1 tablespoon olive oil to a hot skillet. Add garlic, peppers, and onions to skillet, and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.

Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.

Soups

Creamy Red Pepper Soup

  • 1 red pepper
  • 1 cup warm water
  • 1/2 large avocado
  • 5 baby carrots
  • 1/4 cup hemp seeds
  • 1 teaspoon onion, chopped
  • 1/2 teaspoon garlic, chopped
  • 1 teaspoon raw honey
  • 1/2 teaspoon jalapeno pepper
  • 1/2 teaspoon Celtic Sea Salt

Stir all ingredients while heating for about 5-10 minutes until thick, smooth, and slightly warm.

Vegetable Soup

  • 1 cucumber
  • Water of 1 young coconut 
  • 1/2 bell pepper
  • 1/2 avocado
  • 2 celery ribs
  • 3 green onions
  • 2 large chard leaves (or 4 small)
  • 1 tomato (for garnish)
  • Juice from 1 lime
  • Small combination of herbs (such as cilantro, mint, and rosemary)
  • Small portion of dulse seaweed (optional)

In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, 1 green onion, lime juice, cayenne pepper, and seaweed. Blend on high. Next add the bell pepper, the rest of the cucumber, the 2 remaining green onions, and the herbs. Pulse until herbs are chopped up. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper.

Lentil Soup

  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounces) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • Celtic Sea Salt and ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with sea salt, pepper, and more vinegar if desired.

Dips and Snacks

Asparagus Fries

  • Asparagus, however much you like
  • 1 tablespoon olive oil per pound of asparagus
  • Celtic Sea Salt

Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a single layer on the lined pan and sprinkle with olive oil first, then sea salt. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks).

Salsa Fresca

  • 2 cups ripe tomatoes, chopped
  • 1 cup Vidalia onions, chopped
  • 1 cup green bell pepper, chopped
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, finely diced
  • 1 teaspoon Celtic Sea Salt
  • Chopped fresh cilantro for garnish

Combine the tomatoes, onion, pepper, lime juice, jalapeno, and sea salt in a big bowl and stir to combine. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Bring up to room temperature before eating. Spoon off any excess liquid. Gently mix in the cilantro and sea salt to taste.

Heirloom Cherry Tomato Salsa

  • 6 cups heirloom cherry tomatoes, sliced into halves
  • 1½ cups finely diced celery (save the celery hearts for garnish)
  • 1 small bunch parsley (about 2 cups) leaves only, roughly chopped, plus additional sprigs for garnish
  • 3 jalapenos, seeded and finely minced
  • 4 to 5 scallions (the white part and 1 inch of green, sliced very thin)
  • 1 tablespoons red-wine vinegar
  • 1 tablespoons extra-virgin olive oil
  • 1 teaspoon Celtic Sea Salt

Place all the ingredients in a bowl and toss until evenly mixed.

Kale Chips

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon Celtic Sea Salt
  • 1 teaspoon cayenne pepper

Preheat oven to 350°. Line a noninsulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

The Standard Process Purification Program was designed so you are able to taste food in its natural state. If you choose to incorporate seasonings, use only fresh, organic herbs and spices.

 

Standard Process salads & dressings

THE FOLLOWING RECIPES FOLLOW THE STANDARD PROCESS CLEANSE PROTOCOL. THESE ARE AMAZING REAL FOOD RECIPES AND NOT ONLY INTENDED FOR CLEANSING. USE THEM EVERYDAY FOR A HEALTHY LIFESTYLE AND QUICK AND EASY, DELICIOUS MEALS!

 

Beet and Orange Salad With Citrus Vinaigrette

1 tablespoon fresh lemon juice

2 teaspoons balsamic vinegar

1/2 teaspoon Celtic Sea Salt®

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

4 medium beets, stems trimmed to 1 inch

1 large navel orange

8 large Boston lettuce leaves

1-2 tablespoons diced red onion

1/4 cup fresh orange juice

Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.

To assemble: Line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with a quarter of the onions.

For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt, and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

 

Post-Purification Green Bean Salad

2¼ cups green beans, cut in 2-inch pieces

2½ teaspoons fresh lemon juice

1/2 teaspoon fresh mint, minced

2 teaspoons olive oil

1/2  teaspoon dried dill

1 cup of celery, sliced diagonally in 1/4-inch pieces

Celtic Sea Salt

Freshly ground pepper

2 teaspoons fresh parsley, chopped

1 tomato, cut in wedges

Steam green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, salt, and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, and stir in the lemon/mint mixture and parsley. Refrigerate. Before serving, garnish with tomato wedges.

Salad Accents

Fruit Toppers

Top your salad with pureed fresh or frozen raspberries, freshly squeezed lemon, or other fruit to add zing to your greens.

Garlic Flax Oil Dressing

2 cloves organic garlic

1/8 teaspoon Celtic Sea Salt

Juice from half of a freshly squeezed lemon

1/3 cup flax oil

Mash garlic cloves with salt. Squeeze lemon juice into the mixture. Taste. If needed, add more salt, garlic, or juice. Mix in flax oil.

 

Apple-Cider Vinaigrette

3 tablespoons organic apple-cider vinegar

1/2 cup extra-virgin olive oil

1 teaspoon oregano

1/4 teaspoon Celtic Sea Salt

1/8 teaspoon freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit at room temperature for a few minutes before using.

Vinaigrette Dressing

2/3 cup olive or flax oil

1/4 cup balsamic vinegar or lemon juice

1/4 cup water

1 tablespoon Dijon mustard

1 clove garlic, minced

Herbs to taste

Mix together and add herbs to taste.

Standard Process Shake recipes

THE FOLLOWING RECIPES FOLLOW THE STANDARD PROCESS CLEANSE PROTOCOL. THESE ARE AMAZING REAL FOOD RECIPES AND NOT ONLY INTENDED FOR CLEANSING. USE THEM EVERYDAY FOR A HEALTHY LIFESTYLE AND QUICK AND EASY, DELICIOUS MEALS!

 

Shakes

 SP Complete Dairy Free can be substituted for SP Complete in any of these recipes. Complete instructions follow last recipe.

Original Recipe

8 oz. water (increase for desired consistency)

1 tablespoon high-quality oil (e.g., flax oil)

1-1½ cups of your favorite fresh or frozen fruit or vegetables* (optional)

2 rounded tablespoons (scoops) SP Complete

 

Strawberry Twist

1 cup strawberries

1 cup freshly juiced carrots*

1 tablespoon flax oil

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Triple Delight

1/2 cup fresh pineapple chunks

1/2 banana

1/2 cup frozen peaches

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Carrot Shake

1 cup freshly juiced carrots

1 teaspoon roasted-sesame oil

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Raw Soup

1 pear (cored and peeled)

1 apple (cored and peeled)

2 tablespoons of your favorite oil

1 cucumber (peeled)

1 head of parsley chopped

1 lemon (juiced)

2 rounded tablespoons SP Complete

2 cups cold water

 

Dr. Agocs Special

1 banana or 3/4 cup strawberries (or both)

40-50 grams freshly ground flaxseeds (1½ tablespoons pre-ground)

2 rounded tablespoons SP Complete

1 cup water

 

The No-Milk Shake

Makes 2 servings

1/2 or 1 sliced ripe banana

1 cup frozen peaches (or other frozen fruit)

2 tablespoons high-lignan flax oil

2 tablespoons cod liver oil

4 rounded tablespoons SP Complete

2 cups cold water

 

Citrus Berry Splash

1/2 cup blackberries

1/2 cup strawberries

1/2 banana (optional)

1/4 cup blueberries

Juice of 2 freshly squeezed oranges

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Banana Berry Blast

1/2 cup blueberries

1/2 cup strawberries

1/2 banana

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Flecks o’ Flax

1 small or 1/2 large banana

Handful of sweet grapes

1/2 ripe pear or apple (cored and peeled)

1 cup water

2 heaping tablespoons organic milled flaxseed (not oil)

2 rounded tablespoons SP Complete

 

Triple Berry Banana Bliss

1/2 cup sliced ripe banana

1 cup organic mixed berries (such as blueberries, raspberries, and huckleberries)

1/2 tablespoon flaxseed oil

2 rounded tablespoons SP Complete

Ice cubes or cold water

 

Dr. Malmed’s Frozen Fruit Blend

Makes 2 servings

1/2 sliced banana

1 whole ripe nectarine, cut up

2-3 frozen strawberries

Several slices of frozen peaches

Small handful of frozen blueberries

4 rounded tablespoons SP Complete

1 tablespoon flaxseed oil

Directions for All Shakes

Thoroughly blend all ingredients together, adding ice cubes or cold water until the shake reaches desired consistency. You may make a large enough batch to last you through the day, but make sure to keep it refrigerated and remix as needed before pouring.

Tips for your shake:

Use frozen fruit and eliminate water/ice for a frosty, thick smoothie.

Mangos or peaches give your shake a nice zing.

Slice extra ripe bananas and freeze for easy use.

Increasing fruit will increase the sweetness but will also increase the calories and may interfere with weight management.

*If vegetables are used, there is no restriction regarding the quantity. When blending vegetables, it is recommended that a high-performance commercial drink blender be used.

Certain individuals may require additional protein during the program. Please consult with your health care professional about adding Whey Pro Complete to any SP Complete shake.

 

 

 

 

Easy Lentil Soup

Lentils are a great grain to work with. They require no soaking and they cook really fast making this recipe super easy and fast. Lentils are a great source of protein and fiber. Add or delete any of the vegetables to be creative and suit your taste. This a great recipe for the Standard Process Cleanse.
 
 
 
 
INGREDIENTS:
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
DIRECTIONS:
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. 

recipe from allrecipes.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Warming Minestrone Soup with Quinoa and Kale

Just in time for the freezing weather. Whip up a batch of this…better yet double the recipe and have lots of leftovers!

Minestrone is a thick vegetable/bean soup, usually with the addition of pasta. It has a long history dating back to pre-Roman days, and it used to be made primarily with leftovers by poor families looking to stretch their food resources. It’s considered a part of la cucina povera, or poor kitchen. It evolved over the years, as any good recipe does, reflecting the economies and eating habits of the people making it, so I thought it fitting that I add quinoa (instead of pasta) and kale to this classic soup.

 Don’t let all the ingredients scare you. All you’re really doing is chopping the veggies into a medium dice (about the size of popped corn) and putting everything in a big pot. It’s fast, easy and ready to eat in about 40 minutes without much fuss from you, and it’s good for more than one meal. Make a really big pot and freeze what you don’t use in quart containers. They last for months and will be a lifesaver when you can’t or don’t want to cook.

 In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer’s markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!

 

Ingredients

1 sweet onion – medium diced

2 celery stalks – medium diced

3 carrots – medium diced

2 tablespoons olive oil – or enough to cover the bottom of the pot

2 cloves garlic – finely chopped

2 cups fresh zucchini – medium diced (about 1 medium or 2 small)

2 cups green beans – cut in 1 inch pieces

1 bell pepper – medium diced

1.75 lbs of fresh tomatoes or 1 x 28 ounces can crushed tomatoes

4 cups of water

1 15-ounce can of cannellini beans

1 15-ounce can of chickpeas

1 cup quinoa

2 cups kale – stems removed

1 teaspoon turmeric (or to taste)

Pinch of red pepper flakes

Salt and pepper to taste

 

Optional:

Garnish with parmesan to taste

Garnish with slivered basil or finely chopped rosemary

 

Directions:

1. Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.

2. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.

3. Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.

4. Add the tomatoes and the water, raise heat to high and bring to a boil.

5. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.

6. Add the quinoa and cover for 15 minutes.

7. Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

 

 

Recipe by Sylvia Bianco

Acorn Squash & Black Bean Quesadillas

Non-stick cooking spray

1 small acorn squash

1 teaspoon of cinnamon

1 tsp of olive oil

1can of reduced sodium black beans, rinsed and drained

Your choice of cheese: shredded, goat cheese, or cream cheese

red pepper flakes, if desired

1 tablespoon of fresh cilantro, chopped

8-inch whole wheat tortillas

salt and pepper to taste

garnish with sour cream and hot sauce

Preheat the oven to 400 degrees F and cut acorn squash lenghwise, remove seeds and sprinkle cinnamon all over the inside of the squash.  Spray baking sheet with cooking spray and place acorn squash down. Bake for about 40 minutes or until squash is soft and mushy.

Wait for squash to cool and spoon out into bowl.  Sprinkle with desired amount of salt and pepper.

Heat olive oil in frying pan on medium heat.

Take two tortillas.  On one tortilla, spread 2-3 tablespoons of squash all over. Add 2-3 tablespoons of black beans on top of squash, sprinkle with red pepper flakes and cilantro then place tortilla in oiled frying pan. On the other tortilla spread desired amount of shredded cheese, cream cheese or goat cheese all over. Place on top of the tortilla in the frying pan. Fry about 2 minutes on each side or until crispy and golden brown, repeat for more quesadillas.

Cut into triangles and serve with sour cream and hot sauce.