Chicken Soup:
Ingredients:
6 chicken thighs +legs
1 celery root
3 carrots
2 parsnips
1 turnip
2 potatoes
1/2 cup barley, some ramen or other noodles (optional)
3 celery stems
1 bunch of parsley
5 cups water
oil
salt
cumin
black pepper
Preparation:
Heat some oil in a large pot and simmer the chicken for a few minutes. Add water and salt, let boil while peeling and cutting vegetables. Take out the floating fat (kind of gross) with a spoon. Add celery root, carrots, parsnips, turnips and potatoes- all cut into small, but not tiny pieces. Let the soup boil for 10 minutes or so, then add celery stems and parsley without cutting them- you would want to take them out later. Add cumin, black pepper and probably some more salt. Take out some more floating fat, cover and boil on small flame for about half an hour. Come by and smell the soup, stir a bit, sing to it and take out some more of the fat every once in a while. If you're adding barley, this would be a good time to do so. Wait another 20 minutes after adding it. Remove the parsley and celery stems, add noodles prepared by their own instructions.
Listen to music, find a book, magazine or friend to sit with you, clean your table and pour yourself a bowl of soup.
Purple Juice
Ingredients:
1 beet
5-6 skinny carrots
3 apples
1 lemon
1 slice of ginger
Preparation:
wash ingredients, cut carrots in half, slice beet and apple, cut peel off of the lemon and slice it in half. Stick the slices one by one into a masticating juicer. Clean the juicer well when you're done!
This is a basic recipe: you can add any vegetable of fruit that may start rotting in the next few days. If adding green leafy things- make sure they don't get stuck in the juicer.
Ingredients:
6 chicken thighs +legs
1 celery root
3 carrots
2 parsnips
1 turnip
2 potatoes
1/2 cup barley, some ramen or other noodles (optional)
3 celery stems
1 bunch of parsley
5 cups water
oil
salt
cumin
black pepper
Preparation:
Heat some oil in a large pot and simmer the chicken for a few minutes. Add water and salt, let boil while peeling and cutting vegetables. Take out the floating fat (kind of gross) with a spoon. Add celery root, carrots, parsnips, turnips and potatoes- all cut into small, but not tiny pieces. Let the soup boil for 10 minutes or so, then add celery stems and parsley without cutting them- you would want to take them out later. Add cumin, black pepper and probably some more salt. Take out some more floating fat, cover and boil on small flame for about half an hour. Come by and smell the soup, stir a bit, sing to it and take out some more of the fat every once in a while. If you're adding barley, this would be a good time to do so. Wait another 20 minutes after adding it. Remove the parsley and celery stems, add noodles prepared by their own instructions.
Listen to music, find a book, magazine or friend to sit with you, clean your table and pour yourself a bowl of soup.
Purple Juice
Ingredients:
1 beet
5-6 skinny carrots
3 apples
1 lemon
1 slice of ginger
Preparation:
wash ingredients, cut carrots in half, slice beet and apple, cut peel off of the lemon and slice it in half. Stick the slices one by one into a masticating juicer. Clean the juicer well when you're done!
This is a basic recipe: you can add any vegetable of fruit that may start rotting in the next few days. If adding green leafy things- make sure they don't get stuck in the juicer.
