Hearty “Chicken” Garden Soup

This soup is a melange of colorful garden vegetables and comfort food flavor with just a hint of hot cayenne pepper to spice it up. As healthy as it is beautiful, this recipe will make the most of summer’s bounty all in one pot — sure to be a keeper!

In a large pot:

Lightly saute 1/2 cup chopped onion in 1 Tbsp oil (or 1/4 cup water for low fat)

Add:

4 cups water and 1 (32 0z) container Imagine brand “No Chicken Broth,” and bring to a boil.

All at once add remaining ingredients:

3 stalks celery, chopped

4 carrots, cut into chunks

2 large orange bell peppers, cut into 1-inch pieces

1 medium zucchini (10 – 12 inches), cut in half lengthwise then cut into 1/4″ slices

1 large bunch kale, stalks removed and leaves chopped

1 Tbsp. whole fennel seeds

1/4 tsp. cayenne pepper

1 Tbsp. turmeric

1 – 2 tsp. gray Celtic sea salt (or to taste)

Simmer all ingredients together for 15 – 20 minutes. Add 1 package chopped Light Life brand “Chicken” Strips during the final 5 minutes of cooking (just to heat thoroughly).

Serve hot. (Makes about 8 generous servings)

Recipe: Kale Chips

This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!

Preheat oven to 350 degrees.

Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.

Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!

Kale and Onion Stir-fry

Recipe:

Kale and Onion Stir-fry

1 lb. fresh green kale

2 onions, sliced

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

1/2 tsp. sweetener (sugar, honey, etc.)

Clean kale and remove ribs, and chop.

Spray wok or skillet w/ cooking spray. heat on high, add kale and onions. Stir for 1 – 2 minutes.

Pour in rice vinegar, soy sauce, and sweetener. Reduce heat to medium and stir-fry until kale and onions are crisp tender.

Add:

3/4 cup slivered almonds

1 Tbsp. Bragg’s Liquid Amino Acids

3 – 4 Tbsp. water

8 oz. chow mein noodles

Cover pot and steam, stirring occasionally until noodles soften slightly.

Makes 4 main-dish servings