It's The Wee Things That Count

This post is dedicated to all those who grow, raise and prepare our food.

Let's take a cue from this past Thanksgiving Holiday, when we typically gather with family and/or friends to feast, and make it a new habit to sit at the dinner table more often and give thanks. Don't forget yourself too. Thank yourself for sourcing the nourishment wisely; preparing your food lovingly; and for nourishing others. Be thankful for your healthy children and their beautiful spirits.

I love this time of year because there is such abundance (farm-fresh food everywhere, colourful landscapes, love of family/friends - if you are lucky enough to have and be around them). So much to be thankful for, even the smallest things. Go on and think of one now, it'll make you feel good.

I don't think I have barely even found a moment in the past few weeks to stop and take a breath and find my gratitude. And that always makes me feel a bit lost and ungrounded. Once I realize I've lost this simple daily ritual I quickly re-implement it. It always makes me feel more centered and that all will be okay. It's almost like plugging yourself back in to your energy source after skipping a circuit or two (or sometimes blowing the entire switchboard).

We at Weemunch wish you a continued abundance of nourishment for you and yours through this Fall season and beyond.

Here is a recipe that we are grateful for:

Lisa Marie’s Gingered Apple & Carrot Soup
This soup is quite easy to prepare, easy to digest and verrry nourishing! Great for cold, blustery Autumn days to warm our cold, tired bones!

Ingredients:
One quart organic/free range non-medicated chicken stock (ideally homemadeJ)
One large organic/local onion
1 lb (approx. 8 med.) organic/local carrots, chopped.
1 tbsp organic butter
1 tbsp cold-pressed, extra virgin olive oil
1 large chunk of fresh ginger pressed through garlic press
1 sprig of fresh parsley, lemon thyme or chives
Unrefined sea salt to taste
1 cup (approx.) peeled cubed organic/local apples

Method:
1.) Sautee onion in butter and olive oil in a saucepan until transparent.
2.) Add in ginger and chopped carrots – cover until carrots are soft.
3.) Meanwhile, simmer chicken stock in large pot, covered.
4.) Once carrots are softened, add all saucepan ingredients into food processor and puree.
5.) Add to stock, salt to taste, and simmer for ½ hour to meld flavours.
6.) Add apple cubes approx. 15 minutes before serving to soften.
7.) Serve with a sprinkling of fresh chopped parsley, lemon thyme or chives.

Accompany with a few slices of warm wholegrain sourdough bread, a baked potato with all the fixings or some roasted chicken with sautéed greens.

~Even better the next day …Enjoy

Grandma’s Penicillin with a Twist

The weather here on the West Coast has taken a turn again and it feels a little like winter. So it is only fitting that we share a yummy cold-weather, kid-friendly recipe that will warm you all up and nourish you to the core.

Chicken noodle soup is nicknamed “Grandma’s penicillin” not only because of its nourishing properties but its ability to stave off colds and flus. This is likely because it provides immune strengthening vitamins and minerals as well as a warming, soothing energy. I’ve been hearing of folks getting the last round of flu lately so, with any luck, this will help some of you that have not been afflicted, and certainly those of you who have.

Kids love this soup because of the noodles. We suggest using brown rice noodles. Your kids will never know the difference from white noodles, plus they’re much easier to digest and are more nourishing. They’ll love slurping them up and making a grand mess. Enjoy!

Chicken Noodle soup, with Ground Turkey Sausage

3 carrots, scrubbed, not peeled and sliced thinly
2 celery sticks, sliced thinly
1 onion, minced
2 tablespoons cold-pressed olive oil and/or organic butter
10 cups of organic chicken broth (ideally homemade but in the carton is ok too)
2 cups of brown rice noodles, spiral, or other favorite shape J
A handful of minced parsley, minced
Unrefined salt and pepper – just a pinch

1/2 pound of specialty ground turkey or turkey sausage (preferably organic & nitrate-free)
1 teaspoon of onion powder
1/2 teaspoon of garlic or one clove
1/2 teaspoon of unrefined salt
1 teaspoon of thyme or sage
freshly ground pepper

1. Heat oil in pot over low to medium heat. When hot, add chopped veggies, stirring frequently. Cook until vegetables are soft. Feel free to add your kids favourite veggies, it doesn’t have to be the same as above.
2. Add broth and bring to a boil. Add noodles, return to a boil, lower heat and let simmer until noodles are soft (check package for time allotment).
3. Meanwhile prepare turkey. In a small saucepan over medium heat, cook the turkey with seasoning until cooked through. Season with salt and pepper, and add to soup when the noodles are done.
5. Add some minced parsley and cook for a few minutes. Check the taste. If using homemade broth, salt and pepper to taste.