May 25, 2013
Written by Robin Glowa
Thursday, 17 January 2013 14:06
With the new year comes the opportunity to look at life with new eyes and a new attitude. The ability we have to create our own happiness is such a powerful gift. Becoming more conscious, both in the kitchen and in our day-to-day activities will enable us to prepare a completely delicious life.
It is said that if you surround yourself with positive people, then you too will become more positive. While this is true, I think it is immensely important to cultivate a positive attitude deep within one’s self. When you develop a core of gratitude, and an attitude of loving life, then life will surely love you back.
January is an essential time for reconnecting with and loving the body. Now is a perfect time to prepare foods that will supply a deeply pleasurable level of healthfulness and reverse the depletion caused by holiday indulgences.
Soup is a sublimely soothing food. Hot, nourishing soup will banish the damp and cold by warming both the stomach and soul. Chicken soup, made with plenty of garlic, onions, carrots, celery, dill, and parsley will supply hefty amounts of antioxidants, as well as antibacterial benefits, particularly valuable during cold and flu season.
Preparing a big batch of chicken stock will give you plenty to freeze. Once you have this heavenly, homemade base stashed safely away in your freezer, a delightful bowl of soup can come together quickly on a cold winter’s night.
Makes 2 quarts.
1 package cut up chicken pieces
1 head garlic, cloves separated but not peeled
2 medium onions, unpeeled and cut into chunks
2 large carrots, peeled and cut into chunks
2-3 large stalks of celery, washed well, cut in chunks (use the tops if they look nice and fresh)
1 large parsnip, peeled and cut into chunks
1 bunch flat leaf parsley, well washed and stems torn off
1/2 bunch fresh dill, well washed and stems torn off ( reserve other half of the bunch for finished soup)
1 teaspoon whole black peppercorns
Combine all ingredients in a large pot and cover with water. Bring to a boil, then reduce heat and simmer gently, until stock is reduced by a about a third. This will take about 3 hours. (After 45 minutes, remove chicken breast pieces from pot and with tongs or a fork, remove the meat and keep in a separate bowl. Return the bones to the pot and continue to simmer.) Strain stock through a colander into a large bowl and discard all the vegetables, herbs and bones. Let cool, then place in 1 quart containers and freeze for up to 3 months.
For chicken soup, place 1 quart of stock in a saucepan. Shred or cut up reserved chicken meat, add to stock with a good handful of peeled carrot chunks, chopped celery pieces and some frozen peas.
Bring to a boil, then simmer until carrots are tender. Add cooked egg noodles if desired and top with minced dill.
Robin Glowa, HHC, AADP is certified in holistic health counseling by the Institute for Integrative Nutrition and Columbia University Teacher’s College. Robin specializes in teaching healthy cooking classes for students of all ages, emphasizing the use of local, natural ingredients and easy to prepare recipes. For more information on scheduling a private or group cooking class go to www.theconsciouscook.net.
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