Tasty, healthy and nourishing, there’s something extra comforting about egg-drop soup. I find the combination of a flavorful clear broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.
If you don’t have homemade chicken broth on hand, it’s fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic Chicken Broth – it’s very tasty, and the list of ingredients is clean. Don’t use low-sodium broth in this recipe. Low sodium broth is a great base for many recipes, but it lacks flavor, and in this recipe, it’s going to be noticeable.
Before I made egg drop soup for the first time, I did some online research, and boy, you would think that dropping raw egg into hot soup was rocket science! They really scared me into thinking it would be impossible. But I found it quite easy actually. I did allow the egg to set a little in the hot soup before I started whisking it, and you should expect to have to practice the technique a couple of times until you get it just right. But even when the consistency of the eggs is not perfect, egg drop soup is still delicious! Click for the recipe
A creamy, delicate cauliflower soup that gets extra flavor from garlic, nutmeg and Parmesan. The heavy cream is optional – the soup is creamy even without it – but it does elevate the experience enough to be worth it, in my opinion. Click for the recipe
If you like mushrooms, you will love this delicious, earthy cream of mushroom soup. Bonus: it’s easy to make, and you’ll spare your body the task of trying to deal with the questionable ingredients in the canned version. Click for the recipe
The idea of serving asparagus in a salad had never occurred to me, until I was served a delicious asparagus salad at a dinner party. I never got around to asking the hostess for the recipe, but this is my humble attempt at recreating it. It’s very good, and a great dish for entertaining, because you can make it in advance. Click for the recipe
Traditional cultures always made bone broth, utilizing every possible part of the animal including the carcass. But even in our modern society, that tends to shy away from offal and focuses on muscle meat, the idea of cooking bones to create a rich broth is not foreign – after all, it’s a known Thanksgiving tradition to use the turkey carcass to make a tasty broth, which serves as the basis for a delicious, goodie-filled leftover turkey soup.
Bone broth is very healthy: when properly cooked over low heat for several hours, it is incredibly rich and gelatinous. This is a good thing: it means that the mineral-rich liquid (bone broth is rich in magnesium and phosphorus, possibly in calcium too) is also high in collagen, and consuming it regularly supports bone, tooth and joint health.
To make bone broth, you can either buy bones, or do as I do and save leftover bones after cooking and roasting bone-in meats such as whole chicken, bone-in baked pork chops or chicken drumsticks. Keep the bones in a freezer bag in the freezer, and once you have about 2 pounds of bones, get cooking.
To add extra flavor to bone broth, cook it with vegetables and herbs, add plenty of salt (it still won’t be as salty as the MSG-laden, store-bought stuff), and cook for at least 8 hours, especially if you’re using beef bones. Click for the recipe
Give this cauliflower potato salad a try and you’ll be amazed. The flavor and texture is so similar to real potato salad, and it’s just as comfort-foody and satisfying. The carb count is, of course, much lower than real potato salad, and even if you don’t eat low-carb, obviously cauliflower is more nutritious than white potatoes.
I prefer to use sour cream (or full-fat plain Greek yogurt) instead of the traditional mayonnaise. Mayonnaise contains unhealthy vegetable oils plus all kinds of additives and weird ingredients. Sour cream is a far cleaner food, especially organic sour cream, and with the other flavors in this recipe, the end result really is very similar. Click for the recipe
A delightful lunch or a light supper, this warm arugula salad can also be made with baby spinach leaves. Click for the recipe