Ginger's first recipe was published in Vegie Life magazine!!

More of Ginger's Organic Recipes below:

Cauliflower Cumin Soup

Ingredients:

1 teaspoon cumin seed
2 teaspoons turmeric
2 red onions
2 tablespoons butter
1 medium head cauliflower chopped (about 2 ½ C.)
1 medium head broccoli chopped (about 2 ½ C.)
2 cups chicken broth
2 cups water
½ cup coconut milk
4 teaspoons lime juice

Directions:

In a dry small skillet cook the cuminseed over moderate heat, stirring for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn. Cool and grind in a mini grinder til it is a coarse powder.
In a heavy saucepan cook the onion in the butter over moderately low heat, stirring until it is softened. Add the cauliflower, broccoli, turmeric, broth and the water. Simmer the mixture, covered for about 20- 30 minutes, or until the vegetables are tender.
In a blender or a food processor puree the mixture in batches, return it to the pan and stir in the coconut milk, lime juice, and sea salt and pepper to taste.
Heat the soup over low heat, stirring, until it is hot, but do not let it boil.
Serve with additional cumin seed to taste.

Health & Wellness Design

E-mail: Ginger@Ginergy.com

Texas Style Chili

Ingredients:

2 lbs. Lean stew beef (cut into small pieces)
4 cloves of garlic
3 medium onions
2 green bell peppers
3 tablespoons of olive oil
4 large cans of Kidney beans
2 qts. (64 oz.) Crushed tomatoes
1 qt. (32 oz.) Chicken broth
8 oz. Can Ortega chiles
8 oz. Can of beer
3 tsp. Oregano
3 tsp. Pepper
3 tsp. Cumin
4 tsp. Salt
1 tsp Thyme
1 tsp. Coriander
5 tsp. Chili powder
1 lemon or lime

Directions:

Saute the first 5 ingredients in a skillet until brown . About 15 minutes.
Add the beans , tomatoes, chicken broth, chiles, beer and spices.
Cook in a large stockpot till the meat is done. About 1-2 hours. Add the juice of 1 lemon or lime.
Serve with cheddar cheese, sour cream, or cilantro, and corn bread.

By: Ginger Tracy CNC

In Health, Joy and Love
Ginger Tracy CFT, CNC