Category Archives: soups

Thursday, March 15, 2012

Chicken "Zoodle" Soup (SCD Friendly)

Hellowinter?  Spring showers?  Who knows.  It’s raining, and it’s fabulous.  To give you an example of how dry it has been here in Northern California, we haven’t had more than three consecutive days of rain in months, I believe since last winter.  Crazy. Scott and I are weather nerds – always watching the forecast, and every morning he checks the live snow cams at the ski resorts.  Anyway,  just super glad we have some wet weather and snow falling in the mountains so we can get the kids up to Tahoe and strap on the snowboards. 
This nice cold weather called for some nice warm soup.  Chicken noodle was in order, but I wanted to make it SCD.  So I turned to my fellow SCD blogger, Jen, from My Big Fat Grain Free Life.  Check out her blog when you get a chance, lots of great SCD recipes.  She makes a chicken “zoodle” soup (the zoodles obviously being zucchini in place of the noodles).  So awesome!  I made my usual chicken soup recipe and added in those delicious zoodles.  My kids thought they were so fun too.  My son declared, “Noodles,” like he was just presented with a prize or something.  Hooray for fun dinners.  If you’re looking for a fun way to replace traditional noodles, give zucchini a try (see here). 

-1 medium yellow onion, small chop
-3 cups carrots, small chop
-2 cups celery, chopped
-2 cooked chicken breasts, chopped (great way to use leftovers)
-2 large zucchini, made into “zoodles” 
-3/4 teaspoon salt
-3 cloves garlic, minced 
(I also add 1 teaspoon garlic granules)
-2 bay leaves
-8 cups filtered water (or any broth, but I used water) 
-Oil of choice
-Pepper to taste 

How To
1.  To pot add oil, salt, and onions and saute for 2 minutes 
2.  Add celery, carrots, garlic cloves, garlic grans, and saute for 2 minutes
3.  Add water, bay leaves, and bring to a gentle simmer; simmer for about 20 minutes, or until veggies are tender
4.  Add chicken and zoodles, stir
5.  Turn off heat, cover and let sit for about 15 minutes; warm through before serving 
Serves 4 

Serve with: SCD Crusty Rolls or SCD Hot Cross Buns

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Labels: ACD, dairy free, gluten free, grain free, SCD, soups.


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Monday, March 5, 2012

A Personal Note, Creamy Vegan Broccoli Soup (SCD Friendly) , and a funny for your Monday.

-1 medium yellow onion, small chop
-1/2 teaspoon salt
-4 cups cooked broccoli (I used baby broccoli)
-1/2 cup chopped zucchini 
-2 cups cashew milk* (see below notes for water-cashew ratio)
-2 cups filtered water or homemade stock (I used water) 
-1/2 teaspoons garlic granules
-Lemon and pepper for garnish/to taste 
-Preferred oil (enough to coat pot)

How To
1. Steam broccoli until just tender, set aside 
2. Add oil, onions, zucchini and salt to pot and saute for 3-5 minutes 
3. Add broccoli and garlic granules, saute for a few minutes
4. Add cashew milk and water (or broth)
5. Bring to a gentle simmer
6. Simmer until mixture starts to thicken, about 5 minutes
7. Remove from heat and carefully ladle into blender (I use a Vitamix) and blend until incorporated (or your desired consistency)
8. Serve warm with pepper, and fresh lemon juice is a must! 

* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours. Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix). Poor into glass jar and store in fridge up to 4 days.

I must confess friends, I’ve not been well.  As you might know I started taking medication for Crohn’s disease 5 months ago (first time on medication in 8 years).   And last week I experienced my first flare on medication.  Gasp!  I was so sad when it hit, as I’ve been enjoying and cherishing these pain free/symptom free days, and to my delight, put on nearly 20 pounds (I know, how often do you hear a 34 year old woman say that with excitement!).  

Before I started this medication I was very sick.  I weaned my son (of 2 years) over the summer and shortly after that my body went a little nutso.  I was experiencing some new (and scary) symptoms and losing weight.  So in August I had another colonoscopy and sure enough my entire colon was inflamed.  During my first colonoscopy most of my small intestine was inflamed and some of my colon, interesting how the inflammation changed location.  

So I started the medication in October.  Within days I was symptom free.  Medication is a wonderful reprieve, but here’s the dealit doesn’t always work.  And really, who wants to be on medication for their entire life.  Oh, and the medication I’m on (Lialda) costs a dreadful $500 per month – ouch So obviously, several legitimate reasons to find alternative sources of healing.  All these years I thought I was doing it all right with my diet, but I was wrong.

About a month after starting medication I learned about the Specific Carbohydrate Diet.  I immediately bought “the book” and started researching recipes.  My goal is to try this diet (100%) and get off medication.  The SCD is pretty restrictive, it takes careful planning and research.  Success comes from strict adherence.  Over these few months I’ve been creating recipes and found some amazing SCD blogs and a network of support that was missing in my life.  None of my friends have a chronic disease and my family, well, they all have superior immune systems/digestions (and I joke, could probably digest a cinder block).  I’m grateful for my cyberspace blog friends for their stories and SCD information that offer up some much needed inspiration and recipes.  This diet requires preparation.  If you’re interested in the legal and illegal foods, see here.  

I’ll be sharing more about my healing journey with Crohn’s disease, and I believe a post is in order sharing WHAT to eat during a flare. This is a difficult time for IBD sufferers – what you put in your body can either heal or exacerbate symptoms.  So I’m putting together what I call, “The Flare Diet.”  Some easy to prepare SCD legal dishes to eat during a flare (something that really helped me this time around).  So stayed tuned for that.  I would love to hear from the IBD community (if you’re out there).  How are you?  Where are you at in your healing journey?  Do you care for someone with IBD?  If so, how do you find support? 

I wish you well and thanks for listening!

Okay, after all this serious talk, I think we need a little laugh.  Here’s another funny video from Genevieve.  I love her! 

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Labels: dairy free, SCD, soups, vegan.


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Thursday, February 16, 2012

Chicken Cabbage Soup (SCD friendly recipe)

Oh boy I love cabbage – especially in soup! Have you tried it in soup?  It’s a must.  I used a special broth in this recipe (made from leftover vegetable pulp from a vegetable drink) and wow what a burst of flavor.  Any broth would be great – or even water.  Whatever you have on hand.   
-1/2 yellow onion, small chop
-3 tablespoons oil
-1/2 teaspoon salt
-4 carrots, peeled and chopped
-4 celery stalks, chopped
-3 cloves garlic, chopped
-3 cups green cabbage, shredded
-2 1/2 cups mushrooms, chopped 
-1 bay leaf 
-2 cooked chicken breasts (I use up leftovers)
-4 cups broth + 2 cups filtered water (add more if needed, just make sure you cover the ingredients) 
-A few turns of the pepper grinder 

How To
1.  Add oil to pot and saute onions with salt until translucent.  Add garlic and saute for about 30 seconds.
2.  Add mushrooms, carrots celery and cabbage, saute until veggies start to wilt.
3.  Add chicken and mix well.
4.  Add broth, water, bay leaf and pepper.
5.  Bring to a boil and turn down to a simmer and cook uncovered until vegetables are soft.
6. Remove bay leaf, check for seasoning, and serve .

Shared on: Pennywise PlatterMiz Helen’s Country Cottage Lunch Box Love Fridays, Freaky FridayFresh Bites Fridays & Sunday Night Soup NightGluten-Free Wednesdays

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Labels: ACD, dairy free, gluten free, soups.


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Friday, January 13, 2012

Delicious Vegetable Stock from Leftover Vegetable Pulp

Want to use that gorgeous, healthy pulp from juicing?  Well here’s a great idea for you.  This week I made a huge batch of green juice and used the vegetable pulp to make a stock.  I have to say this stock is outrageous, bursting with deep flavors of kale and carrots!  Perfect for your vegetable or meat-based soups.
Vegetable Stock

Pulp from: 3.5 lbs. of carrots, 1.5 lb. of cucumbers, 10 oz of spinach, 1 lb. of kale 
2 medium yellow onions, chopped
6 garlic cloves, smashed
3 bay leaves
6 fresh sprigs of thyme
2 teaspoons salt
1 tablespoon peppercorns 
Filtered water (1 or 1 1/2 gallons)

How To
1.  In a large stock pot, combine above ingredients
2.  Simmer for about an hour and a half 
3.  Skim off foam once in a while
4.  Let cool
5.  Strain through cheesecloth and mesh strainer (place cheese cloth on top of a mesh strainer)
6.  Store as desired

Shared on: Wellness Weekend

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Labels: how to, soups, vegetarian.


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Monday, January 9, 2012

10 Minute Creamy Dairy-Free Mushroom Soup (SCD Friendly Recipe)

I grew up on mushroom soup.  Loved it.  But as an adult I haven’t given much thought to this popular childhood staple and funny thing I’ve never attempted to make an allergy friendly version for my kids?  Not sure why.  So I’m pretty excited about what I whipped up today.  I had a bunch of mushrooms in the fridge on the verge of going bad (like, I’m going to forget about these puppies and I will be sad when they are old and stinky).  Also in the fridge sat some left over cashew milk (used for a previous dinner).  Same scenario (cashew milk was on the clock).  So I said to myself: Could this work?  Could I actually make a decent batch of mushroom soup (dairy free even)?  By golly I did.  So excited about it.  And it took a whopping 10 minutes.  Hello.  No doubt there are many variations of dairy-free mushroom soup out there.  I used what I had on hand.  Sometimes things just work out.  
Good times.   
1/2 yellow onion, small chop
1/2 teaspoon salt
4-5 cups chopped crimini mushrooms (or preferred mushrooms)  
2 cups cashew milk* (see below notes for water-cashew ratioI make a thicker milk for baking and “creamed” dishes)
1 cup homemade stock (of choice: chicken, mushroom, veggie, etc.) 
1 1/2 teaspoons garlic granules
Pepper for garnish or to taste 
Preferred oil 

How To
1. Add some oil to pot (I use a dutch oven); add onions, salt and saute until translucent
2.  Add mushrooms and saute until soft
3.  Add garlic granules, stir
4.  Add cashew milk and broth
5.  Bring to a simmer
6.  Simmer until mixture starts to thicken: about 5 minutes 
7.  Remove from heat and blend with immersion blender (or any blending method of your choice) 
8. Soup will thicken up even more as it cools

* For cashew milk: soak 1 cup of cashews in filtered water 4 to 8 hours.  Drain, rinse, and blend with 3 cups filtered water (I use a Vitamix).  Poor into glass jar and store in fridge up to 4 days. 
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Labels: dairy free, SCD, soups.


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Tuesday, November 1, 2011

Happy Halloween 2011 and Easy-Peasy, Delicious Split Pea Soup!

 First the food:
Halloween night means easy dinner.  My split pea soup is just that: easy-peasy and so tasty.  
Plus it’s sort of ghoulish looking don’t you think?   
And this is a no-waste dish if you can find your peas in bulk. 

-3 cups dried split peas (soaked in filtered water 4 – 6 hours)
-1/2 pound high quality, organic ham, coarse dice
-1 medium yellow onion, small chop
-4 carrots, chopped
-6 cups filtered water
-3/4 teaspoon salt
-2 teaspoons garlic granules
-Fresh ground pepper  
-Oil (of choice) – enough to coat pot
-2 bay leaves, removed before serving

How To
1.  In large pot, add oil, salt, and onions, saute for 5 minutes.
2.  Add ham, saute for a few minutes with onions. 
3.  Add carrots and garlic granules, saute for 1 minute. 
4.  Drain and rinse peas, add to pot.
5.  Add water (or broth of choice).  Make sure the peas are covered, start with 5 cups and add more water if needed.
6.  Bring to a boil.  Turn down to a soft simmer and cover.  Simmer covered for about an hour.  Give soup a stir now and then. 
7.  Uncover and soft simmer for another 30 minutes.  
8.  You’ll know when the soup is ready, the peas will be soft and creamy.
9.  Stir in some fresh ground black pepper. 
10.  Soup will thicken greatly as it cools. 

*This dish can easily be made vegetarian, and I have made it thus many times.  I omit the ham and add homemade vegetable broth in place of the water. 
 I was inspired by Maggie’s zombie eyeball cupcakes and so made these for dessert.  I used my own carob cupcake and vegan frosting recipes though (not ready to give my son chocolate yet, especially with his eczema acting up).  My kids thought they were very fun!

Happy Halloween to one and all.  We had a nice day.  Beautiful weather.  I personally love Halloween, which is strange because I’m a huge scaredy cat.  I enjoy dressing up, I do every year and probably will forever.   
Observing chimpanzees, or what are those neighbors doing?!
I was excited to wear my Doc. Martens again!
I love Jane Goodall!!

My handsome husband accountant
And my cute little runaway chimpanzee, George
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Labels: fall cuisine, holidays, soups.


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Thursday, October 6, 2011

Creamy Vegan Butternut Squash Soup


Big Sigh.  
Tuesday was a tough day!  My sister moved to New York (sniff, sniff) and our dear friends moved to Connecticut (sniff, sniff).  It’s hard to say good-bye but with modern technology, it’s so easy to stay connected.  I’ll have to get set up with that Skype thingy that all the youngens’ are talking about (did I just say youngens’?)
Good newsit’s finally fall here in Northern California.  So glad for that.  But the good-byes and the rain made for a gloomy mood.  Nothing a yummy bowl of soup can’t fix, right.  If only.  I’ve been perfecting this soup for several years now and I have to say, it’s divine. 

-1 large butternut squash, cut length-wise and baked on 400 until tender (60 – 75 minutes) 
-1 yellow onion, chopped     
-2 teaspoons garlic granules 
-2 large carrots, chopped (about 2 cups)
-1/2 can full fat coconut milk (use this coconut milk if SCD, as it’s free of gum)
-2 or 3 tablespoons of oil (I use walnut)
-3/4 teaspoon salt (add more to taste)
-5 cups filtered water (or broth of choice) + additional water/broth to top off 

How To:
This cooking system is designed to maintain the integrity of the squash and allow a melding, not melting of flavors.

1.  To large pot add oil, onions, salt and saute for about 5 minutes
2.  Add chopped carrots, garlic granules, and saute for 1 minute 
3.  Add 5 cups water (or broth) and bring to a boil
4.  Turn down heat and simmer carrots for 10 minutes
5.  Add the baked butternut squash and coconut milk
6.  Add additional water to pot if needed (just make sure your  ingredients are adequately covered to boil)
7.  Bring to a boil then turn down to a rapid simmer for 20 minutes
8.  Turn off heat and let soup sit, covered, for 10 minutes 
9.  Blend soup with immersion blender until creamy

*I use water, but I’m sure broth would also be great
*To bake squash, cut lengthwise and remove seeds.  Place face down (flesh side down) in a shallow glass baking dish with a little water and bake for 60 to 75 minutes or until tender.  
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Labels: fall cuisine, GAPS, main dish, Paleo, SCD, soups, vegan, vegetarian.

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