Chefs Look Past the Garden for Wild New Ingredients - NYTimes.com

Chefs Look Past the Garden for Wild New Ingredients - NYTimes.com

A little Thanksgiving gift to you from me.....

A whole day at the market to fill the fridge.  Two dinners to empty it!

Homemade Ranch Dressing.... Did you know most ranch dressings contain msg and paint thinners?

• 1/2 Cup of Smart Balance or Organic Mayonnaise
• 1/2 Cup of Greek Yogurt
• 1 Cup of Coconut or Almond Milk
• 1-2 cloves garlic
• 1/2 fresh Lemon Juice
• 1 Small red onion minced
• 1/2 Tbsp. Dried or fresh chives
• 1/2 Tsp. Dried or fresh parsley
• 1/2 Tsp. Dried or fresh dill weed
• Ground black pepper to taste
• 1-2 cloves garlic
• Salt to taste

Add all ingredients together, blend well, let set for an hour or so, serve......

*For a fun twist add some cilantro, avocado, and tabasco..

**Also, do the same for a dip, just do 1 cup of greek yogurt and 1 cup of sour cream or mayonnaise.

Here is what is in your ranch dressing:

Calcium Stearate:  is carboxylate of calcium that is found in some lubricants and surfactants. It is a white waxy powder. Source: http://en.wikipedia.org/wiki/Calcium_stearate

Monosodium Glutamate:  (MSG) Source: http://en.wikipedia.org/wiki/Monosodium_glutamate 

This is just one of the reasons you should research the ingredients in your foods.......

My version of Quinoa Stuffing

2 Cups of Quinoa
4 Cups of Chicken Broth
2 Ounces of Pancetta
1 Med. Onion
3 Stalks of Celery
1 Large Carrot
1 Clove of Garlic
A few mushrooms
Fresh Sage
Fresh Thyme
Parsley
2 Tbs. Butter
Salt & Pepper to taste

Saute Pancetta and onion in medium pot until crispy, add remaining veggies and herbs until softened.  Add remaining ingredients and cook for about 20 minutes or until quinoa is tender, enjoy!

This quinoa stuffing was served with a lemon herb chicken cutlet and sauteed french green beans......

Retro Mama

I just love these calendars, with this page being my favorite of the day!  Enjoy :)

Sooo finding restaurants in the Portland and beyond Portland area that serve Organic, local, and farm to table you say?

This is a project I have been working on....

I have quite a few to add to this, but I would love to here your's.....  stay tuned.......

My first stop for organic dining will be tonight at the PineCrest Inn, where Chef Mo will be preparing me something special, I will add pics of my dinner this evening.  But until then check out their site:  http://www.pinecrestmaine.com/restaurant.htm

And their late fall menu that starts tonight:

. Reasonably Sized Plates

Carrot and Parsnip Soup with Coriander     6

Spanish Tortilla with Maine Lobster and baby Potatoes with Chive aioli     12

Maine Potato Gnocchi with a Sage Brown Butter Sauce and Roasted Butternut Squash      8

Maine Crabmeat “Cheesecake” with Gruyere and an Herb Salad     10

Italian Sausage, Roasted Kale, Caramelized onions and White Beans and Asiago on Grilled Flatbread     9

Simple PineCrest Salad with Fresh Vegetables and our Lemon Vinaigrette    6

Randall Orchard Macintosh Apple Salad with Our Garden Carrots, Sharp cheddar cheese and toasted walnuts with Apple Cider vinaigrette     9

 Spinach Salad with Red and Green Grapes, French Brie and Toasted Almonds     8

Pan Seared Local White Fish with a Leek and White Wine Cream Sauce and Whole Grain Pilaf     19

Beef Tenderloin served Bleu Cheese Butter and Cognac Sauce with Seared Kale     19

Herb Roasted Pork Tenderloin with Pomegranate molasses, Roasted Pears and Butter Braised French Green Beans     18

Grilled Organic Chicken Breast served with Local Cranberry Chutney and Braised Leek Bread Pudding     17

Thai Curry Risotto with Sauteed Vegetables and Crispy Onions     16

 Don't forget Friday Night Jazz with Ken Karby!

Recipes for one's with allergies and such!

So, I have two little girls and luckily *fingers crossed* they have no known food allergies!  However, having school aged children we have met friends who do.  Now this get's tricky for those of us who have never had to be aware.  Think treat days, bake sales, or even what they pack in their own lunches.

We need to be aware and courteous so that we do not have any accidents.  This has been interesting to me, and I have done some research on different recipes to add that I can add and refer to.  I am looking to collect some from parents who cook like this daily!  My hopes are that you can come here for a quick reference, and hopefully I will be able to figure this blog stuff out with the help of my friend Kate so that I can begin categorizing my different recipe sections....

Here is to being safe, and eating food that is edible!

~K

A healthy twist on an old recipe.. Sausage, Kale, and Potato soup with yep QUINOA.. (Can be Vegan)

1 lb. Italian Sausage (I like it spicy, but for kids use sweet, also you can use veggie crumbles and season)
1 Tbsp. Olive Oil
1 Med. Organic Onion
1 Large Organic Garlic Clove
4 Tsp. Chicken Bouillon (I like Better than Bouillon Organic, or of course Vegetable Stock for Vegan)
2 lbs Organic Potatoes (Use sweet potatoes for a fun twist)
1 lb, Kale
1/2 Cup Qionoa
Salt & Pepper

In a large pot heat olive oil over medium heat, add sausage and cook until browned and cooked through (8 to 10 minutes).  Take sausage out of pot and cut into bite size pieces.  add chopped onion and garlic to drippings in pot; cook stirring until lightly browned (DO NOT LET THE GARLIC SIT, if it gets to brown it will leave a bitter taste) about 3 minutes.  Return sausage with 8 cups of water, bouillon, sliced potatoes, and quinoa cover and and simmer over medium-low heat, stir occasionally (easy so potatoes do not break) until tender, about 10-12 minutes.  Stir in chopped kale (trimmed away from the stem), cook for another 5 minutes, season to taste!

If you think you do not like kale, just try this one for me, it will change your mind.........

Chia Seeds, not just for heads anymore... cha cha cha chia.......

My friend Sue, well to explain her would take about 5 blogs, but in short, she is amazing!

One of the things she brought to light for me was Chia Seeds.  Chia seeds?  Yes, those funny little heads that around Christmas time you cannot get the song out of your head chia seeds.

How funny, we for years have been growing them for our children, taking them to as seen on tv christmas party yankee swaps.  But did you know that these little seeds are real miracle workers?  No, well take a look at this:  http://www.living-foods.com/articles/chia.html

Please, send me in your Chia Seed Recipes, I will highlight my favorites here, on my Facebook, and will be sending them a special gift!

~K

Is Quinoa new to you?

Well it was to me to until about 4 months ago.  What I have learned is, why the hell haven't I been using this years ago?  Seriously, it can be added to EVERYTHING, and if you care about perhaps adding a nutritional EXTRAVAGANZA to your diet that can make a huge difference then here you go.........

Check out Ancient Harvest's site.  They add new recipes often especially on their Facebook site, and it gives you so much information as to the benefits of Quinoa.  I would LOVE to see your recipes that have to do with Quinoa.....

Next up Chi Seeds.....

http://www.quinoa.net/

Recipes; what I do & what you can do!

Any recipe is meant to be changed!  Sure, the recipe you adore that you found in a cookbook long ago that you always refer to is great...

BUT, what about changing it to fit you, to fit your child's class that has allergies, to be healthier, to be BETTER!  Yes, this is something YOU can do.  Take mine for instance, some I come up with, but mostly they are adaptations of ones that I adore.

Always know that you can change anything to fit you.  If you wonder what would be a good substitute to brown sugar, Google it.  the internet is a GREAT thing, any answer you desire is a few clicks away!  I will add some of these answers as I come up with more recipes.

My goal is to make any recipe as healthy as possible.  I eat clean, which means as organic as possible, hardly any processes shit, and I truly try and keep my sugar intake to 4grams per meal!

I am a HUGE HUGE HUGE foodie, so this journey was daunting to begin with.  But much to my surprise, I am having the time of my life figuring out how to defy the damn stigma healthy food sometimes gets...  YES, I am making recipes one at a time just as tasty as the real things!

Give me your favorite foods/recipes, and I promise I will cut your calories, fat, and sugars to over half, as well as add fiver, protein, vitamins, and antioxidants, that your KIDS will love and in many cases not even know the difference.

Trust me I have two girls, and a headstrong Mainer husband who loves meat and potatoes.  I see it all the time, but when I say if I can change/fool my family, ANYONE CAN!

My rules of thumb, add what you have in the kitchen, if a recipe calls for carrots and celery, add the leftover spinach kale, and zucchini as well.  Quinoa, rice, orzo, pasta, can all be used in similar recipes.  Seasonings and fresh herbs SHOULD always take precedence over butters and oils!  Olive oil is not your enemy, smart Balance is my friend, and here are a list of things that I am NEVER without in my kitchen!  BTW as Organic as possible...

Pasta especially Barilla in the yellow box
Rice, I like brown and black rice
Quinoa and lots of it
Carrots
Celery
Onions
Garlic
Better than Bouillon in all flavors
Olive Oil
Smart Balance Butter
Turkey Burger
Veggie Crubmles
Sea Salt
Fresh Ground Pepper
Red Wine
Coffee

I will add to this list, I just can't think of more right now.....

Again, should yo need a recipe made over, by all means send it my way!

Do you have Facebook?

If so, you can see a little bit of what I do when I am not cooking.  I am an actress, a networker, and a mom of two little girls!

I love red wine, coffee, food (of course)m people, and every day is a chance to learn!  As busy as I am I try to make time for the important things in life..
"There's what you SAY you're committed to and then there IS what you're committed to. If you want to know what you're TRULY committed to in life, just look at where you spend the majority of your money and your time."



I very much enjoy sharing my persoanl experiences, and everyday learnings with other's, hopefully now this is with you!  Here I will be adding things that I do not add to my Facebook.  Perhaps a bit more personal, a little less business, we shall see where this takes me!


Till then, cheers with a glass of red..
http://www.facebook.com/krystal.kenville

~K

A few reasons I try to eat clean...

Now don't get me wrong, I LOVE bacon, and all foods life has to offer.  But, I ask myself, to what risk?  I have always limited my sugars, but now I try and avoid nitrates by buying LOCAL meats, or any meat product that states 'no nitrates'.  Also I now try to buy local, and organic produce.

Recently I learned the disgusting fact that they inject animal hormones into our vegetables to increase growth and production!  That scared me, I am not vegan, but I realized that some vegans may be misled, they could be eating animal hormones.  Is that fair, or right?

As for sugars, well the new name they are trying to use in their new campaigns, give me a break!  It is rich people trying to boost their sales to get richer.  It is a mind-fu#* they are trying to use to get us poor consumers to kill ourselves!

Anyhow, what I am trying to say is we may not ever be able to achieve perfection in eating, BUT we can make decisions that help us be healthy, live longer, teach our children the benefits, and help our local communities by buying local!

Sodium Nitrate

 Sodium nitrate, also called sodium nitrite, is a chemical compound used in the processing of meat products such as cold cuts, hot dogs, ham and bacon. According to the SixWise website, sodium nitrate is a common coloring and flavoring agent, as well as a preservative, for meat products. This makes meat more appealing to consumers. Unfortunately, there are several dangers of using this chemical.

Cancer

Ingestion of sodium nitrate forms nitrosamines, which are chemicals that promote the growth of cancerous cells, according to the Organic Consumers website. Nitrosamines may contribute to colon, pancreatic and other cancers. The USDA attempted to ban the use of sodium nitrate in the 1970s, but met opposition from the U.S. meat industry.

Respiratory Distress

Inhalation of sodium nitrate can contribute to respiratory distress. This chemical is thought to irritate the lining of the respiratory tract and cause poisoning in the lungs.

Skin Irritation

Skin contact with sodium nitrate may cause skin irritation, including pain and redness. The skin can also readily absorb sodium nitrate, poisoning the body's organs and tissue.

Other Dangers

Sodium nitrate is a toxic substance that may irritate the lining of the stomach, esophagus and mouth. Ingestion may also produce symptoms such as abdominal pain, irregular breathing, nausea, vomiting, convulsions and coma. A dose of 1 g to 2 g is considered lethal.

Aspartame (Equal, NutraSweet)

This artificial sweetener is found in Equal and NutraSweet, along with products that contain them (diet sodas and other low-cal and diet foods). This sweetener has been found to cause brain tumors in rats as far back as the 1970s, however a more recent study in 2005 found that even small doses increase the incidence of lymphomas and leukemia in rats, along with brain tumors.

People who are sensitive to aspartame may also suffer from headaches, dizziness and hallucinations after consuming it.

Some food additives are neurotoxic, which means they're capable of altering the normal activity of the nervous system -- and even killing neurons. Symptoms include:

• Limb weakness or numbness
• Loss of memory, vision, and intellect
• Headache
• Cognitive and behavioral problems
• Sexual dysfunction

Sugar

1. Sugar can suppress your immune system and impair your defenses against infectious disease.
2. Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium. 
3. Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.
4. Sugar causes a loss of tissue elasticity and function.
5. Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.
6. Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.
7. Sugar can weaken eyesight.
8. Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn's disease, and ulcerative colitis.
9. Sugar can cause premature aging.
10. Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple sclerosis.
11. Sugar can cause gallstones.
12. Sugar can cause appendicitis.
13. Sugar can cause varicose veins.
14. Sugar can contribute to osteoporosis.
15. Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.
16. Sugar can lower your Vitamin E levels.
17. Sugar can increase your systolic blood pressure.
18. Sugar can interfere with your absorption of protein.
19. Sugar causes food allergies.
20. Sugar can cause toxemia during pregnancy.
21. Sugar can contribute to eczema in children.
22. Sugar can cause atherosclerosis and cardiovascular disease.
23. Sugar can impair the structure of your DNA.
24. Sugar can make your skin age by changing the structure of collagen.
25. Sugar can cause cataracts and nearsightedness.
26. Sugar lowers the ability of enzymes to function.
27. Sugar intake is higher in people with Parkinson’s disease.
28. Sugar can increase the size of your liver by making your liver cells divide and it can increase the amount of liver fat.
29. Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.
30. Sugar can damage your pancreas.
31. Sugar can cause headaches, including migraines.
32. Sugar can reduce the learning capacity, adversely affect school children's grades and cause learning disorders.
33. Sugar can cause an increase in delta, alpha, and theta brain waves which can alter your mind’s ability to think clearly.
34. Sugar can cause depression.
35. Sugar can increase your risk of Alzheimer's Disease
36. Sugar is an addictive substance.
37. Sugar can be intoxicating, similar to alcohol.
38. Sugar given to premature babies can affect the amount of carbon dioxide they produce.
39. Decrease in sugar intake can increase emotional stability.
40. Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.
41. Sugar can slow down the ability of your adrenal glands to function.
42. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
43. I.V.s (intravenous feedings) of sugar water can cut off oxygen to your brain.
44. High sugar intake can cause epileptic seizures.
45. Sugar causes high blood pressure.
46. In intensive care units: Limiting sugar saves lives.
47. Sugar may induce cell death.
48. Sugar dehydrates newborns.

Ridiculous Chocolate Chip Muffins (SUPER HEALTHY) Also can be Vegan!

1 Cup Arrowhead Mills Gluten Free All Purpose Baking Mix

1 Cup Quinoa Flour

1/4 Tsp Sea Salt with Iodine

1/2 Cup Flax Meal

1/2 Cup Almond Milk or Coconut Milk

1/2 Cup Organic Coconut

1/2 Cup Smart Balance Butter

1 Cup Sunspire Grain Sweetened Chocolate Chips

1 Tbsp Organic Vanilla Extract

2/3 Cup Stevia

2 Organic Eggs (Egg substitute if allergy or vegan)

Preheat the oven to 350 degrees F. Lightly spray a 12-muffin tin or pan with organic cooking spray.  With an electric hand-held mixer in a large bowl, cream the butter, vanilla, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, add the eggs beating well.  Add chocolate chips, and bake for about 25 minutes!

If you would like to change this to a blueberry muffin use lemon juice instead of vanilla, and blueberries instead of chocolate chips!

Wild Mushroom Quinoa (if you do not like mushrooms, use your favorite vegetables) Also can be vegan!

Look up the amazing health benefits of Quinoa (use instead of cous cous, rice, or risotto)

I promise you will like this MORE than risotto.....

4c Chicken or Vegetable Broth

3/4c White Wine (cooking wine will work as well)

2tbs Olive Oil

1tbs Butter (I use smart balance organic butter)

1 Large Shallot (or onion finely chopped)

2 Cloves Garlic (finely chopped, or make it easy with already chopped from a jar)

12oz Quinoa (I find it in the bulk section at Gorham Hannaford)

As many mushrooms as you want, I like oyster, baby bella, etc.

Some thyme, rosemary, oregano, salt and pepper (I prefer fresh herbs, they have the herb packs with all of these in one occasionally instead of having to buy separately, or just use dried).

In medium pot, heat broth to simmer

In pan add 1tbs olive oil, and half tbs butter to pan with mushrooms, soften mushrooms, add salt and pepper

In another medium pot heat 1tbs of olive oil and 1/2 tbs of butter with the shallots and garlic until translucent stirring often so garlic does not burn.  Add Quinoa and coat and cook for about 3 minutes until fragrant.  (From here on med should be the highest temp)

Pour in 3/4c white wine and stir until evaporated.  Continue with 1/2c chicken broth until evaporated, if using dried herbs add now.  Continue adding 1/2 cup broth until evaporated until gone, about 25 minutes.  If using fresh herbs add to the last 1/2 cup broth.  When adding the final cup of broth, tun burner down and cover so Quinoa gets softer, stir in mushrooms.

FABULOUS

Spaghetti Sauce w/ Veggie Burger Crumbles over Quinoa Pasta VEGAN

1 24oz Can of Organic Crushed Tomatos

1 Small Organic Onion

2 Cloves of Organic Garlic

Extra Virgin Olive Oil

Oregano

Sea Salt with Iodine

Fresh Ground Pepper

Veggie Burger Crumbles

Quinoa Pasta

Sauté Onion, garlic, veggie crumbles, and olive oil until onions are clear.  Add crushed tomatoes, oregano, and salt & pepper to taste, cook on medium-low heat while quinoa pasta is cooking....  Cook pasta to al dente about 10 minutes, top with sauce and Parmesan (optional)!

You honestly in a million years cannot tell the difference between this and nonna's sauce...  Use vegan parm, it tastes the same as regular!

Roasted Veggies (I cannot take credit for this one, thanks Chef Mo) VEGAN

These obviously should all be fresh, and if possible organic...  Oh and, you can use ANY veggies, these just are my favorite!

Golden Beets (NOT purple beets, they turn everything that color)

Purple Cauliflower

Radishes

Fennel

Brocolinni

Red Potatos

Extra Virgin olive Oil

Sea Salt with Iodine

Freshly Ground Pepper

Add Golden Beets to boiling water, boil for about 40 minutes.

Meanwhile, cut remaining vegetables to bite size pieces, arrange on baking sheet.  Top with extra virgin olive oil, sea salt and ground pepper.  Mix up a bit, add a little more sea salt and bake in a 350-375 degree oven until nice and browned.

Cut up golden beets and add to the roasted veggies.  These can be stored int he refrigerator for days, just sauté cold veggies in a bit of olive oil!  PERFECT for side dishes, or a quick veggie hash in the morning!

Quinoa Meatloaf, w/ Mushroom Wine Sauce .. (Not sure if you can use tofu or veggie meat to replace for Vegan?)

2lbs. Organic Ground Turkey or Bison (or vegan substitute)

2 Large Organic Eggs (or egg substitute)

4 Tbsp. Smart Balance Butter

1 Tbsp. Chicken or Vegetable Bouillon 

1 Medium Organic Onion, chopped

1 Organic Zucchini, diced

1 Pkg. Organic Wild Mushrooms, sliced

2 Cloves of Organic Garlic, chopped

1 1/3 Cup Quinoa

10 Sprigs of Fresh Sage

1 Tbsp. Worcestershire

1 Tbsp. Whole Grain Mustard

1 Cup of White or Marsala Wine

3 Cups of Water

Salt & Pepper

Meatloaf:

Put the Quinoa, bouillon, and Water in a saucepan. Bring to boil and cook on Medium for about ten minutes or until water is evaporated and Quinoa is soft.

When quinoa has cooled place in large bowl with turkey/bison (or vegan alternative), onion, garlic, eggs, zucchini, 1/2 of the mushrooms, Worcestershire, whole grain mustard, and season with salt & pepper.  Cut 5 sage leaves into small pieces and also add, fold the mixture together until fully mixed.  Add to greased cooking pan and add to a 350 degree oven for 40 minutes.  Bake until browned on top. (If the meat has browned on the sides but not the top broil for 5 minutes.

Sauce:

In separate pan add smart balance butter, remaining Sage (uncut),  mushrooms, and salt & pepper.  Saute for 5 minutes over meduim heat, add wine and reduce for 5 minutes, remove sage sprigs, top lightly on sliced & plated meatloaf.

This is great for kids to, the wine alcohol reduces to an insignificant amount, or don't even add it!

OPTIONAL TIPS:  Form meatloaf to the baking pan, remove and 'fry' all sides with a bit of olive oil and garlic in a frying pan to seal in juices.  Put back in baking pan and bake for specified time.  Also cover with aluminum foil while baking, then remove 5 minutes before finished and broil!

Raw 'Rice Pudding' Vegan VERY VERY GOOD

1 C. Chia Seeds

2 C. Almond Milk

raw honey or agave syrup to taste

You can add flavours like vanilla, cinnamon, cardamom, or cocoa powder.

Combine the ingredients to your taste. Leave the chia to soak for at least 10 minutes before consuming. 

My friend Mo added an amazing twist to this......   Actually an amazingly FABULOUS twist....

Dates

Pistachios

Orange

Cut, chop, and dice these ingredients and top your 'rice Pudding' with it!

Spicy Quinoa, Cucumber and Tomato Salad (VEGAN) and SUPER Yummy...............

1 C. Quinoa

3 C. Water

Sea Salt to taste

2 C. Cucumber (diced)

1 Small Red Onion, (finely minced)

2 C. Tomatoes (diced)

1 to 2 Jalapeño or Serrano Peppers (to taste), seeded (finely chopped)

1/2 C. Chopped Cilantro

2 Tbsp. Fresh Lime Juice

1 Tbsp. Red Wine Vinegar 

3 Tbsp. Extra Virgin Olive Oil

1. Rinse Quinoa, bring 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and quinoa. Bring back to a boil, and reduce heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. 

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. Place in a bowl and cover with cold water, let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, add the quinoa and cilantro. Toss together, serve.

Quinoa Chicken & Dumplings (Can be VEGAN)

Chicken and Broth 

3 Quarts Water  (add vegetable broth if Vegan)

1 lb. Organic Chicken Strips (cut into bite size pieces) (replace with tofu if Vegan)

2 Tsp. Sea Salt

2 Med. Organic Carrots (sliced)

1 Med. Organic Onion (diced) 

2 Organic Celery Stalks (sliced)

1 Tbsp. Organic Garlic

1 Bay Leaf

1 Tbsp. Parsley Leaves 

1 Tsp. Fresh Ground Black Pepper 

1 Tbsp. Lemon Juice 

(Feel free to add any additional vegetables like mushrooms, corn, zucchini, you name it)

Dumplings 

2 Quarts Water

1 C. Quinoa Flour

1 C. Whole Wheat Flour

1 Tbsp. Baking Powder 

1 Tsp. Sea Salt

1 C. Coconut or Almond Milk

1. Bring water to a boil in a large pot. Add  chicken, salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for 2 hours. 

2. When the chicken has cooked, strain chicken and vegetables and set aside.  Return broth to pot.

3. Add 2 Quarts of water to broth, fresh ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the broth over medium heat while preparing the dumplings. 

4. For dumplings, combine the flour, baking powder, salt, and milk in a medium bowl.  Stir well until smooth, then let the dough rest for 5-10 minutes.  Roll the dough out onto a floured surface to about a 1/2 inch thickness. 

5. Cut dough into 1/2 inch squares and drop each square into the simmering broth. Use all of the dough. Simmer for 15 minutes until thick. Stir often. 

6. Add chicken and vegetables to the dumplings and simmer for another 5-10 minutes, stir easily, serve.