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Julie Mitchell
21/Jul/2019

cannellini-kale-soup-400x400-kalynskitchen

Ingredients

2 cups white kidney beans, cooked

1 cup red beans, cooked

1 cup chickpeas, cooked

2-3 cups fresh spinach, chopped

4 cups chicken broth

2 onions, chopped

2 cloves garlic, minces

1 teaspoon dried basil

1 tablespoon dried parsley

1 teaspoon dried oregano

Directions

Combine all ingredients, and simmer until onions are soft (about 45 minutes)

Enjoy!


Julie Mitchell
21/Jul/2019

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This is a great meal anytime of year!

Ingredients

3 14 oz cans of vegetable broth

1 15 oz can of tomato puree

1 15 oz can pinto beans

1/2 cup red onion

2 cloves of garlic

1 tsp of dried basil

1/4 tsp celtic sea salt

8 cups of chopped fresh spinach and kale

Directions

Place broth, tomato puree, beans, onions, garlic, basil and salt in a crock pot .

Cook on high heat for 2-3 1/2 hours Stir in spinach and Kale and top with feta cheese

Enjoy!


Julie Mitchell
21/Jul/2019

beef soup

Ingredients

Use any cut of precooked beef – especially good if using leftover pot roast – trim any fat

Pacific brand or any Natural beef broth

Celery, chopped to desired amount

Chopped onion – approximately 3cups

1 clove minced garlic

Fresh or dried parsley as desired

Salt and Pepper to taste

Chopped Kale, Swiss Chard or Spinach

Directions

Saute onion, garlic and celery till tender in 1 Tbls. Extra virgin olive oil.

Add beef, broth and seasonings to pot.

Slow cook for at least 1 hour.

?Just before finished add Kale, Swiss Chard or Spinach.

It is best to prepare the night before if having for lunch.


Julie Mitchell
21/Jul/2019

chicken-soup

Ingredients

Chicken breasts on the bone, skinned

2 containers Organic or free range chicken broth

1 small onion, chopped

2 celery stalks, chopped

2 carrots, chopped and diced

1-2 tsp. dried dill weed

Fresh Parsley, chopped to your taste

salt and pepper to taste

Kale, spinach or Swiss Chard, torn into pieces

Directions

Combine 1st seven ingredients and simmer for 1 to 2 hours.

Remove chicken from bone and discard bones.

 Season to taste.

 Add your choice of green 5-10 minutes before serving.


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Julie Mitchell
21/Jul/2019

Ingredients

1 Large Onion

1 Bunch of Kale

1 Bag of Spinach

3 Carrots

3 Yellow and Green Squash

Garlic

Vegetable of Chicken Broth

Liquid Braggs

Celtic Sea Salt

Directions

Stir fry onion, kale, spinach, carrots, green/yellow squash for 3-4minutes, add 4 cloves garlic last minute.

Add one box organic vegetable or chicken broth (may add more water if desired)

Add sea salt or Braggs Liquid Aminos for additional flavoring.

Bring to boil then shut off heat (put lid on and let sit 5 mintues or longer if desired)


Julie Mitchell
21/Jul/2019

lentil-soup2-300x300

Ingredients

2 ½ cups rinsed lentils (red & green)

8 cups cold water

16 oz. tomatoes or tomato sauce (organic best)

1-2 stalks celery

½ tsp oregano

1 white or yellow onion

3-4 cloves of garlic or garlic powder

2 tsp sea salt, Celtic Sea Salt

1 tsp cayenne

3 cups shredded or chopped cabbage

2 cups grated carrots

2 cups zucchini squash

1 box vegetable broth

4 T Bragg’s Liquid Aminos (add to taste)

Directions

Bring to a boil, reduce heat, simmer 1 ½ hours.

Add water if it is too thick


HOURS

Mon – Thurs
9:00 AM – 5:00 PM
Friday
9:00 AM – 4:00 PM
Sat – Sun
Closed
*12-1 Daily
Closed for lunch

CONTACT INFO

3715 Strawberry Plains Road, Suite 5
Williamsburg, Virginia 23188

757-221-7074

Copyright by The Wellness and Nutrition Center 2017. All rights reserved.

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