Tuscan Kale and Root Vegetable Soup

I found this recipe, originally an Italian stew, at the back of in style magazine. I left off the cheese and bread from the recipe and turned it into a soup. The results were phenomenal. 

Serves 12

1/3 cup extra virgin olive oil
1 medium onion chopped
5 garlic cloves thinly sliced
1 small celery root, peeled and cut into ½ inch cubes, about 2 cups
2 large carrots peeled and cut into ½ inch cubes, about 1 cup
3 medium parsnips peeled and cut into ½ inch cubes, about 2 cups
½ tsp crushed red pepper *increase amount depending on desired spiciness
2 cans of 28oz crushed tomatoes
½ bunch flat leaf parsley
2 rosemary sprigs
2 sage sprigs
5 thyme sprigs
1 15 oz can of large lima beans (aka butter beans), rinsed and drained
salt and pepper to taste



Heat olive oil in large stock pot over low heat. Add onion and cook, stirring, until soft and translucent, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in root vegetables, red pepper flakes, and tomatoes. Gather parsley, rosemary, sage and thyme into a bunch and tie with kitchen twine. Add to the pot. Add enough water to cover the vegetables (about 8 cups). Bring to a simmer over moderately high heat. Cover and reduce the heat to low, simmer for 1.5/2 hours. Add kale, and cook until it is wilted. Approximately 10 minutes before serving, add the beans so that they are heated through. Serve immediately and enjoy. 

Print Friendly and PDF

Roasted Garlic Zucchini Hummus

Here’s a recipe for hummus without the chickpeas. It is both vegan and gluten free. It’s made with macadamia nuts and tahini. Try it, you’ll love it!

Makes about 4 cups.

2 cups shredded zucchini
1 ½ cups macadamia nuts
1 head roasted garlic (see note at end of recipe)
1 cup tahini (sesame seed paste)
6 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons fresh parsley
1 teaspoon salt

Place the zucchini in a flour sack towel or cheesecloth and wring it out over the sink to remove as much liquid as possible.

In a food processor fitted with a steel blade, process the macadamia nuts until coarsely ground. (Do not over-process or you will create macadamia nut butter, which, while delicious, is not what we’re going for here.) Add the zucchini and process to combine. Add the remaining ingredients one at a time, processing to combine after each addition until everything has been added and the hummus is creamy.

Serve with fresh vegetables.

Note: To roast the garlic, cut off the top of the head of garlic. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap in aluminum foil and roast in a 400F oven for 35-45 minutes. When cool enough to handle, squeeze out the garlic cloves. 

Print Friendly and PDF

Quinoa Frittatas

These quinoa frittatas are a healthy way to start the day or to serve at a brunch. Quick and easy to make, every bite is delicious and nutritious. 

¼ c (45g) dry quinoa, cooked (about ¾ c or 135 g cooked)

1 zucchini grated

2 eggs

½ t salt

¼ t pepper

½ t garlic powder

1/3 c (40g) crumbled feta


Mix all ingredients, then spoon into greased muffin tins

(or use paper liners)


Sprinkle each top with 2 t chopped pecan.


Jeff's Antioxidant Smoothie

You would think that preparing a smoothie is a no-brainer. Over the years, Jeff, who enjoys this drink more than anyone I know, has worked on perfecting his. He has found that the secret to the perfect smoothie is frozen fruit. The fruit however, must be removed from the freezer and left on the counter for approximately one hour in order to obtain his desired consistency. Jeff uses berries since they are rich in antioxidants and greek yogurt since it has a higher protein content than regular. 


3 cups frozen berries (Jeff uses Blueberries, Raspberries and Strawberries)

1 cup Orange Juice

1 8oz. container flavored Greek Yogurt

1 Banana (fresh or frozen)


Blend well and enjoy!