Spinach
Celery
Asparagus
Eggs
Tomato
Cucumber
Salsa
Waffles (optional)
Sauté the spinach, chopped up celery and bite-size chunks of asparagus
Add the eggs and scramble
Top with sliced tomatoes and cucumbers, smother with salsa!
Serve over a waffle or two!
Over a bed of lettuce, layer chopped up cucumber, celery, tomatoes, garbanzo beans, avocado and, of course, bacon. Dress with a pre-made vinaigrette or olive oil and balsamic vinegar.
Ingredients:
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt
Ingredients:
1 lb petrole sole
6 limes- juiced
1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco
Ingredients
3 large potatoes, peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
1 pickle diced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise
Adapted from Nourishing Traditions cookbook, using what we had on hand in the kitchen
Ingredients:
3 cups homemade chicken stock
3 cups filtered water
1 cup cooked barley
1 onion, finely chopped
5-6 stalks celery, chopped
2 cups cooked chicken
Want to know the (not-so) secret ingredient? Bacon! Seriously… best split pea soup we’ve ever had!
Ingredients:
1 cup split peas
3 cups water
1 large garlic clove, minced
2 slices bacon
1 stem celery
1 teaspoon salt
1/2 teaspoon celery flakes
1 tablespoon parsley flakes
This is Tami’s version of Minestrone Soup, with Moroccan influenced spices and chunks of chicken. You can use any ratio of veggies you happen to have on hand. This is just what we used when we took the pictures.
Ingredients:
Onion
Carrots
Celery
Zucchini
Fresh Tomatoes
Canned Skinned Tomatoes
Tomato Paste
Chicken
Equal Parts:
Cumin
Coriander
Turmeric
Cinnamon
An Esalen favorite, in our book! The word “basic” doesn’t give this meatloaf enough credit, but that’s what it is, a nice basic meatloaf. Honestly, when we want meatloaf we don’t want something that’s trying to be more than it is. Meatloaf is comfort food. This is the ultimate recipe.
Ingredients:
2 teaspoons olive oil
1 medium onion, finely diced
1 stalk diced celery
1 pound ground beef
1 pound ground pork (the original recipe called for 2 pounds ground beef, we like the depth the mixture gives)
2 eggs
1/4 cup Worcestershire sauce
1 cup bread crumbs
1 tablespoon sea salt
1 tablespoon ground pepper
1 can tomato sauce
We got this recipe from the Nourishing Traditions cookbook (no surprise) and made a couple modifications (also no surprise). The original ingredients are listed below, with our modifications or substitutions in italics and parenthesis.
Ingredients
shredded chicken meat from one whole chicken
1 red pepper, diced (we left this out)
1 bunch green onions, finely chopped (we used a whole red onion instead)
3-4 stalks celery, diced
1/2 cup crispy almond slivers, toasted (we totally leave this out when we don’t have any on hand)
2 cups mayonaise (1 cup mayo plus 2 tablespoons curry powder)
2 tomatoes, sliced for garnish
1 avocado sliced for garnish
bread or pita to eat it on!
Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!
Ingredients:
4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste
Another yummy Epicurious find!
Ingredients:
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
We found the original recipe on Epicurious and liked everything except the prunes and bacon, so we left those ingredients out! Serve with Mashed Potatoes & Green Beans!
Ingredients:
1 cup fine bread crumbs
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1 1/2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Check out the instructional video from our other website, via YouTube.
Ingredients:
1 whole organic free range Chicken or 2-3 pounds bony chicken parts like necks, breastbones and wings
4 quarts cold filtered water
2 tbsp vinegar
1 large organic onion (leave out onions if you’re on a SIBO/FODMAP diet)
2 organic carrots
3 pieces of organic celery
1 bunch organic parsley
Ingredients:
1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste