• 6 lb whole chicken (I used 2 small chickens about 3lbs each)

• 2 cups onions, chopped

• 4 cups celery, chopped (This is about 1 bunch of celery)

• 6 cloves of garlic, minced

• 4 cups of carrots, chopped into coins

• 2 bay leaves

• 1 tsp dried thyme

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 1/2 tsp dried parsley flakes

• 2 Tbs of Grass Fed Butter

• Water, as needed

• Additional salt and pepper, to taste

INSTRUCTIONS

Important You will need a LARGE stock pot for this.

1. Put your chicken into the stock pot and cover with water.

2. Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.

3. About 15 minutes left of cooking throw the butter into a sauce pan melt it and then add the cut vegetables into the pan and brown them lightly. Should take about 3-5 minutes on medium heat. They don't have to be cooked...

Roasted Vegetables are a great way to incorporate vegetables to you the dinner table. They are quick easy and take little to no effort. Try this roasted asparagus with your next dinner or picnic. 

1 Bunch of Asparagus 

2 Tablespoon of Extra Virgin Olive Oil

4 oz of Grated Hard Goat Cheese

2 Teaspoon of Lemon Juice

2 Tablespoons of Lemon Zest

1/3 cup of Sliced Almonds

Lightly toast almonds over a medium heat in a sauce pan. Should take 2-5 minutes the almonds should be a light brown having the edges a little darker. They should also be a little crispy. Remove the almonds from the pan and set aside for later. Add the Olive Oil to a sauce pan and start to warm it up on medium heat. After 30 seconds add the Asparagus and let them  saute down for 1 minute. Lightly toss them and get them brown on all sides, can take up to 4-5 minutes. Remove from the heat and put on to serving plate. Sprinkle over the Goat Cheese, Lemon Zest and Almonds and enjoy!!!!

Starting with the Basics: Mom's Chicken noodle soup, was great when you were a kid and still is great for your kids and you. Soups during this transitional season is great for killing pathogens and creating strong immune system. Making your home made soup is easy, take a look at my website for a great easy recipe, Chicken Soup to heal the Lungs. 

Adding Garlic and Ginger to your daily meals will help fight off viruses and bacteria. Ginger has sesquiterpenes in it, which specifically fight the rhinovirus. Garlic is great at antiviral, antibacterial, and many more.Also Turmeric is a great way to add anti-inflammatory spice to your diet or in supplements. 

Make sure you get up and move!!!! During this time of the year it is too easy to sit around and get caught indoors. However, this time of the year there is a lot of stagnation in the air indoors, and all the dust kick up from the leaves and grasses. Moving with light cardio or moderate exercise is important for making sure you are keeping...

As the seasons change, our skin often has a hard time dealing with dry conditions. Here is a great recipe to help you get soft, itch-free skin. 

1/2 cup coconut oil (soft or melted) 

1/4 cup shea butter

2 tsp. Vitamin E Oil

1/4 cup of Oats

Air tight container: mason jar or glass container that will hold 2 cups but wide enough to get your fingers in.

Finely grind the oats to a powder and set aside. To do this, I use my snazzy blender. Stick the oats in the freezer for a few hours to harden up. Next, melt down the coconut oil on medium-low heat. Don't let it boil. Mix in the shea butter and stir continuously, again, don't let it boil. When the shea and coconut oil are smooth, add the blended oat. Mix together until smooth lotion consistency. Add the Vitamin E oil and stir once more. When it's all mixed up, remove from heat and pour into the air tight container. Let it cool for a couple hours, it will harden up and be ready to use....

Roasting vegetables adds a new depth of flavor to your food without getting rid of the nutrients. Adding nuts or seeds helps elevate the dish to a new flavor profile. Cashews are great for protein and healthy fat. 

2 large heads of broccoli, cut in 1/4 inch pieces

2 Tbs of coconut/olive oil/ grass fed butter

1 tsp of sea salt (more to taste)

3 thinly sliced garlic cloves

1/2 cup of raw cashews 

Preheat the oven to 400 degrees. In a large, oven-safe skillet, (if you don't have an oven-safe skillet, transfer to cookie sheet when ready for the oven) heat the oil/butter over medium heat. Toss in the garlic and let it sizzle to a light brown color; about 2 minutes. Next, drop in the cashews and let them soften up for about 1 minute, then add the broccoli. Stir for 2-3 minutes until the broccoli is evenly coated by the oil, remove from the heat and put the broccoli into the oven for 12 minutes or until the broccoli is lightly toasted brown and crispy. Remove and serve hot and fresh....

INGREDIENTS

• 5 cups of Corn Kernels (frozen corn or 6 ears of corn)

• 6 cups water or (2 cups of vegetable stock and 4 cups water) see step 2

•  Salt to taste

• 1 tablespoon extra virgin olive oil or Grass Fed Butter

• 1 medium white onion, chopped

• 2 garlic cloves, minced

• 2 poblano chilies or 1 Large poblano

• ¼ cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

1. If have fresh corn take the corn off the cobs. You should have about 5 cups kernels. Frozen sweet corn is a good substitute for fresh. Set aside 1 cup of the kernels.

2. This step is only if you have fresh corn. If not add waterPlace the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheeseclot...

Kale and Wild Salad Serves 2

1 ½ cup cooked long grain rice cooled

1 ½ cups cooked wild rice, cooled

2 ribs of celery, diced small

6 radishes, sliced into half moons

3 scallions, thinly sliced

¾ cups raisins

½ cup pistachios

Dressing: Blend together 1 tbsp lime juice, 1 tbsp dijon mustard, ¼ tsp salt, 1 tsp parsley, 6 tbsp coconut oil

Directions: In medium bowl combine, rice, celery, radishes, scallions, kale, raisins, and pistachios. Add dressing, parsley and toss½ bunch of parsley, chopped together. Salt and pepper to taste.

Can also be used as a side dish or used as a main dish. 

Serves 3-4

1 Large Spagetti Squash

Marinara Sauce

Preheat oven to 350F. Cut Squash in half. Remove seeds from squash. Bake for 50 minutes or until the squash is easily pulled apart and looks Like noodles. Add marinara sauce and serve with Toasted garlic bread.

Pasta is a great to have but even better when its home made. Its simple, easy and tastes amazing. 

Ingredients 

2 1/4 cups of All purpose Flour

3/4 Teaspoon Sea Salt

2 Whole Eggs

3 Egg yolks

1 Tablespoon of Olive Oil and some extra 

Pasta roller or a rolling pin

Large Pot with boiling water 

Combine eggs, flour, salt and olive oil  in a bowl or a food processor and mix together. Combine the dough until it holds together. If the dough looks wet add a little flour until it gets tacky. If its too dry add a little olive oil. Dump the dough out on a sheet of parchment paper or dry counter and knead the dough till smooth. Form into a ball and wrap in plastic and let sit for an hour at room temperature or overnight in the fridge. After resting cut the dough into 4 pieces, make sure to keep the other pieces you are not using covered with plastic. If you have a pasta roller set it to the largest setting and begin to start rolling the dough through. If you don't have a pasta roller a rolling pin will do...

Serves 5-6

1 head of Cauliflower

3 cloves of garlic

1 tsp ground turmeric 

Salt and Pepper 

1 tbsp olive oil 

2 ½ cups vegetable stock 

1 tsp rosemary, chopped Leaf

1 bay leaf 

2 tsp lemon zest 

1 juice of a lemon 

2 cups spinach 

Directions

Preheat oven to 350F. Toss chopped cauliflower with garlic, turmeric, olive oil, salt and pepper. Roast the cauliflower for 30 mixtures or until golden brown. In a large pot over medium heat, bring the vegetable stock, olive oil, bay leaf, rosemary and cauliflower to a simmer for 15 minutes. Remove bay leaf and chopped leaves from the stock. Transfer soup solids to a blender or food processor and ladle some of the broth with it. Puree the soup until smooth, slowly add in some more broth a little bit at a time. You are looking for creamy texture. Add in a little lemon juice and zest for the the final puree. Place a handful of greens and pumpkin seeps in a bowl and ladle some of the soup in. Garnish with some more pumpkin seeds for serving.