Simple Health Blog

Tofu in Broth: Serves 6

1 ½ quarts fish stock or bonito broth 2 tbsp. wheat-free tamari 12 ½ inch cubes of tofu Bring stock or broth to a boil, skim and add tamari. Place 2 cubes of tofu in each of six individual bowls … Continue reading

Basic Big Beans: Makes 6 cups cooked beans

Chick-peas (garbanzo), pinto, black, lima, kidney, navy, great northern, Swedish brown, cannelloni, Christmas limas are some favorite varieties of big beans. Place beans in a large bowl. Cover with twice as much water as beans and let stand 8 hours … Continue reading

Dr. Connelly’s Vegetable Soup: Serves 4-6

4 cups chicken stock 4 tbsp. tomato paste 1 cup french beans, cut into 1 inch lengths 1 cup finely chopped celery with leaves 2-3 medium zucchini, quartered lengthwise and thinly sliced 2 tbsp. parsley, finely chopped ½ tsp. paprika … Continue reading

Vegetable Chile: Serves 8

1 eggplant, peeled, cut into ½ inch cubes, salted and drained in a strainer for 1 hour 2 zucchini, diced, salted and drained in a strainer for 1 hour ½ cup extra virgin olive oil 2 onions, chopped 1 red … Continue reading

Black Bean Soup: Serves 6

2 medium onions, peeled and coarsely chopped 4 tbsp. extra virgin olive oil 4 cups cooked beans with bean juice 1 quart beef or chicken stock ½ cup sherry 4 cloves garlic, peeled and mashed 1 tsp. ground cumin 1 … Continue reading

Red Bean and Quinoa Chili

By pre-cooking the kidney beans, you will have a one-dish meal in 30 minutes.  A vegetable dish or salad is all you need to make a nutritionally complete meal. 1 cup dried kidney beans, soaked 1 teaspoon cumin 3 cups … Continue reading