Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
We’re down to the last of our yearly grass-fed beef. All the ground beef is gone — long gone — so I’m finding ways to cook the odds and ends in the freezer: stew meat, tri-tip, some gorgeous grass-fed steaks, and various roasts. Necessity is the mother of invention, they say, and I would agree. I’ve had a fun time learning and getting better at cooking grass-fed meat. In this post, I share the warming and flavorful beef and cabbage soup we enjoyed last night.
Did you tuck a turkey carcass into the freezer after Thanksgiving? Time to get it out! Today, Roxanne from The Holistic Mama shares her easy crock pot (or stockpot) broth method. Plus, she’ll totally win you over to the health benefits of making homemade broth and stock. My method for stock, taught on video in Fundamentals eCourse, differs only slightly, and mainly in how I flavor my stock with ginger.
Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.
I created this stew the very first day we ate goat. It is a keeper in our family. The little bit of mint hearkens to my Middle Eastern upbringing. Oh, and you do not have to use goat! Use whatever red meat you have, wild or otherwise: lamb, beef, buffalo, venison, elk. This post also contains a giveaway for the “Simple Food {for winter}” eBook.
Momma’s turn for the special plate! On Mother’s Day evening, the four of us enjoyed a delicious bowl of Carrot Soup and thick slices of homemade sourdough bread spread with a little love. What a tasty treat! And to minimize my time in the kitchen on my special day, I prepared this soup the day before the celebration. For those of you with farmer’s markets stocked, this soup is the perfect place to savor your locally gown carrots, onions, and tomatoes. Enjoy the taste of summer!
Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That’s a good thing for people who are watching their carbs. Rest assured, those who normally shun sprouts won’t know the difference. 
The beans become part of the soup when barely sprouted and they don’t taste any different. This is my general recipe for making sprouted bean chili. This isn’t a spicy chili, so if you use my suggestions, you’ll end up with a mild chili that everyone will like.
Welcome to the first recipe gallery post at gnowfglins.com (hint, hint) – this one being a Gallery of Soups! I’m excited and thankful for the beautiful, real food soups that were submitted for it. Thank you, all! I need to find some antelope to make Millie’s Antelope Stew! And I think it is super exciting that so far, three “cream of…” soup recipes were submitted – cream of turkey, cream of chicken, and cream of tomato.
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