Saturday, October 11, 2014


Tom's apple trees were the gift that kept giving, and giving, and giving this year. Wow.  Look at all of these apples that he picked.  And the photo below is missing one of the blue crates that he had already processed.  This will keep us busy for a few days.  I am exhausted after only making 3 batches of applesauce.  But Tom will keep it going.  

12 small apples, unpeeled, cored, seeded, diced
1 cup water
1/2 Tablespoon lemon juice
1 teaspoon cinnamon
3 teaspoons coconut palm sugar 

Cook all ingredients over low heat until the apples are tender.  Puree with an immersion blender stick.

Another option is to have a darling husband like mine who used an apple peeler/corer.  He makes life fun no matter what he does!!!  I put these apples into the VitaMix to chop them up, then cooked them for applesauce for the rest of my family and pureed them further for me with the immersion blender stick.

Nutrition per serving:
Servings per recipe: 5
Serving Size: 1 cup
Calories: 143
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 1 mg
Total Carbs: 38 g
Dietary Fiber: 6 g
Protein: 1 g

Wednesday, October 8, 2014

Potato Kale Soup

Wondering where I have been with no posts?  Lost in the land of complications of my tumor and also lost without internet access for a week or so.  Glad both of those issues are resolving!
This is a recipe I found on the Kitchn blog and modified it only by using coconut oil rather than olive oil and then turned it into a puree.  Yep, another green puree with my go-to vegetable of kale.  The kale in the garden is tender and keeps producing abundantly, even in these days of 40 degree weather. Tom harvested the tomatoes, zucchini, potatoes, and peppers last weekend.   I found myself saying "goodnight tomatoes, goodnight zucchini, goodnight potatoes, goodnight peppers" in my rendition of the children's book "Good Night Moon."  The ritual of saying goodbye to an abundant garden year is always difficult for me. 
He also harvested all of the winter squash since a hard freeze is forecast in the next few nights.  Watch for some posts with winter squash!
Whipping up a batch of this warming, nutritious soup is wonderfully easy.  Then, grab your favorite bowl and spoon. Dig in and then dream of many soups to come to take the chill out of your bones.    

potatoes, thyme, rosemary, kale from garden
1 Tablespoon coconut oil
1 medium onion, chopped
4 cloves garlic, minced
8 cups water
1 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes
1 teaspoon salt
1/2 teaspoon smoked paprika
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 bunch kale, destemmed, and cut into thin ribbons (about 3 cups)
freshly ground pepper

chopped kale

Sauté onion and garlic in oil. Add water and all other ingredients, except kale.  Bring to a boil.  Reduce heat and simmer, covered, for 20 minutes until the potatoes are almost tender.  Remove the sprigs of rosemary and thyme and the bay leaf.  Stir in the kale and simmer for ten minutes until the kale is tender.  Puree to desired consistency and add freshly ground pepper.  I sprinkled some soft goat cheese on mine.  Try whatever fits your Pzazz-o-meter today. 

Nutrition per serving:
Servings per recipe: 6
Serving Size: 1 cup
Calories: 85
Total Fat: 2 g
Cholesterol: 0  mg
Sodium: 414  mg
Total Carbs:12 g
Dietary Fiber: 2 g
Protein: 3