Mushroom Bisque

When the weather starts to chill, I start thinking about homemade soup. This simple recipe couldn't be easier; I made it in 20 minutes start to finish. I pride myself on preparing tasty "quickie soups"  that I can complete and eat within the half hour. This gluten free favorite was light, delicious and soothing.  It was perfect for a calorie conscious, yet satisfying lunch!

It's healthy too. Mushrooms contain valuable nutrients. They can be important contributors to boosting immunity which is needed to ward off disease. They are good sources of B vitamins which are important for the nervous system, and the very important mineral Selenium which is an antioxidant that protects cells from damage.  Mushrooms are also low in calories, low in fat, and naturally gluten free. It makes sense to add mushrooms to our menus.

There are also health giving fresh herbs in this soup too.

I still have fresh herbs growing in containers on my deck that are very prolific right now. In addition, I'm still receiving herbs from my CSA- so it seems perfectly natural that I would use fresh herbs in this bisque. Feel free to use dried herbs or even change the herbs if you prefer ( try fresh parsley, dried sage, chives )

What is the difference between soup vs bisque? Bisques are much creamier and smoother than most soups. Originally of French origin, bisques usually were made with some kind of seafood and cognac. Over the years, especially now with the need for allergy conscious foods, no one adheres to the strict interpretation; however, cream continues to be expected. In a vegan version, you can add coconut cream or coconut milk. My mushroom bisque contains no seafood or cognac, but it's still richer and creamier than most ordinary soups. That's why I called it a bisque!

This recipe meets gluten free, vegetarian, or vegan standards. ( It is also nut free and egg free)

Author: Judee Algazi
Prep Time: 5 minutes
Cook Time and blender time: 15 minutes
Total Time: 20 minutes

Ingredients: 
 8 ounces of white or portobello medium mushrooms, cleaned and cut in quaters
1/2 cup of chopped onion
3 Tablespoons of fresh dill
2 Tablespoons of fresh sage
2 Tablespoons olive oil or coconut oil
1 Tablespoon of salt free herb-blend like
Cracked pepper to taste
1/2 cup coconut milk or almond milk
4 cups vegetable broth


Directions: 
In a small bowl, toss the mushrooms, onion, dill, sage, pepper , spices  and olive oil. Transfer to a heated skillet and sauté for about 5 minutes until mushrooms and onions are soft. Allow to cool.

When cool, add mixture to a blender and add broth and coconut milk. Whiz until well blended. Heat and enjoy.
Makes 4-5 cups or 2 large bowls.

Cut up the mushrooms, onions, dill, sage, and spices and toss with oil. 

Saute in skillet until vegetables are soft. 

Mix in cream ( or coconut milk) , vegetable broth and  then puree in the Nutribullet or blender until smooth and crea
This recipe was featured this week on :
 Healthy Happy Green and Natural Party Hop AND 
Delicious Dish Tuesday

                                                                  ENJOY!

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Allergy Free Wednesday and Wildcrafting Wednesday
Real Food Fridays

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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What is Iridology and How can it Help You?

A good friend of mine is a herbal nutritionist and an Iridologist. Most people are not familiar with the unique natural healing tool of Iridology and how the services and insight that an Iridologist can provide without any invasive procedures. 

Iridology, a holistic science which originated in Europe.  In many European countries, Iridology is a recognized science and people visit their Iridologist on a regular basis. Iridology has been used and respected by doctors and practitioners for many years. Although the use of Iridology is in its infancy in the United States, and not well known, it is gaining its deserved respect and is now making a name for itself in the alternative health field.  

A well trained Iridologist can provide valuable information about your physical, mental, and emotional strengths and weaknesses.  It is one of the most amazing and helpful insights for natural health alternatives that I have ever experienced.I feel fortunate that my friend Mario Romero is located near Philadelphia and fairly local for me and my family.

An Iridology evaluation can show any predispositions that you have towards weaknesses or imbalances in your system. These predispositions can show up years before you experience any symptoms. As Mario points out- "If you were driving a car, and someone pointed out that you were headed to hit a brick wall, wouldn't you change your course and welcome the suggestion". That is just what an Iridology evaluation can do for you. It can point out with great insight where you are headed and suggest that you make changes through diet, herbs, vitamins and lifestyle to help you avoid any imbalances.

One of our established Health Food Stores in our area is opening is 5th location. This Saturday is the Grand Opening for Big Bear Natural Foods!  Mario Romero will be one of the holistic practitioners meeting and greeting guests, along with other health care practitioners, nutritionists, and massage therapists. It will be an opportunity to meet and greet and possibly experience! There will also be a juice bar and samples. 

If you would like to understand and know more about Mario Romero's services, please visit his website-

           www.naturesoptionsllc.com

____________________________________________________________________________

 If you are near Sesame Place in the Bucks County area or Mercer County area , come out and meet and experience Mario at the Grand Opening at Big Bear Natural Foods
925 Old Lincoln Highway Morrisville, Pa. 215-736-0553 
10:00-2:00 off Route I.. 5 minutes from Sesame Place 

                   This post will  be shared on some of the blogs from  

My blog carnival list

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Hasselback Sweet Potatoes with Pecan Cranberry Topping

These delicious Hasselback sweet potatoes are no hassle!
If you've seen Swedish Hasselback sliced baked white potatoes, you'll love this version made with baked sweet potatoes. The recipe comes out crispy and crunchy on the outside and soft and tender on the inside. The orange juice, pecans, and dried cranberries make this vegan side a special treat that could be especially delicious and beautiful for your Thanksgiving table. (Pin it now) 

This recipe meets vegan, vegetarian, and gluten free standards!

I have to admit that I was a little intimidated at first when I realized that I'd have to slice the potato into such thin slices without cutting all the way through the potato, but it was really easy. 

I had to go to the Chinese restaurant to get a simple pair of disposable wooden chopsticks to lay on the two sides of the potato as guides for when I sliced. Then, no matter how I made the cuts, the knife would not go through the wooden chopsticks and the potato was sliced perfectly and intact.

 I was able to cut 3 sweet potatoes in just minutes using the two chopsticks on the sides as a guide! 

It looks so pretty, and if you wrap the three potatoes totally in the foil before you bake them, they release their own sticky sweet juice sauce which makes it taste divine. If you prefer a crispy potato, don't wrap in foil.

       I added chopped pecans, orange juice, and dried cranberries

Prep Time: 15 minutes
Bake Time: 1 hour 

Ingredients:
Needed: pair of chopsticks 
3 medium large sweet potatoes ( fat and full) 
2 Tablespoons freshly squeezed orange juice for each sweet potato
1 Teaspoon of melted coconut oil or butter per sweet potato
2 Tablespoons chopped pecans for each sweet potato
2 Tablepsoons coconut sugar for each sweet potato ( or if you don't have any brown sugar would work) 
1 Tablespoon of dried cranberry for each sweet potato

Directions:
Preheat oven to 425 degrees
Peel potatoes if desired. I scrubbed mine and left the skin on.

To slice the sweet potatoes, lay a chopstick on either side of the first potato. With a heavy large sharp knife begin to slice the potato without going through to the surface ( the chopstick will stop you) . Continue until the potato is completely sliced. Repeat for remaining potatoes. 

Sprinkle each sweet potato with the toppings and place in a small baking dish. If you want the potatoes to form their own juices, cover with foil. If you prefer it to crisp up, bake without foil.
Bake at 425 for about 1 hr. 

                              My recipe was featured on :
                            Tickle My Tastebuds Tuesday

If you like this post,  please pin it on Pinterest 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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 Please leave a comment so I know you stopped by. I love comments and love to be introduced to your blog. I usually visit and follow your blog on G+ , Bloglovin, and Twitter. Thanks for stopping by. To Comment: Scroll down to the end of the post and click on comments

Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of my blog expenses. Thank you for your support.

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Cauliflower and Mushrooms in Puttanesca Sauce

Want to cut down on calories? Cauliflower is my go to substitute when I want to feel like I'm eating something hearty and tasty, but without the calories and gluten. This recipe for cauliflower and mushrooms in a fabulous Italian puttanesca sauce is no exception. It's amazing how low calorie, low carb, and versatile this vegetable is in recipes.- and still tastes great!

When I saw this recipe on Cookincanuk,  I knew that I would want to try it.

Although in most of my "cauliflower substitute" recipes you don't even know you are eating it, this recipe is different. This is actually a cauliflower side dish and you are meant to taste the vegetable.

Because of the richness of the Puttanesca sauce on the low calorie vegetable, I didn't even miss the traditional pasta that usually goes with it.

Of course you could try this wonderful sauce over zoodles ( zucchini made into noodles in a spiralizer) or spaghetti squash which always makes me think I'm enjoying a big bowl of pasta- without the grain and calories.

In the past, I've made easy grain free and gluten free pizza crust from cauliflower , delicious quick bread sticks from cauliflower, cauliflower patties, and even a mushroom risotto using the vegetable. It's a great way to enjoy traditional bread or pasta type dishes- without the carbs or calories

This vegan recipe makes a satisfying side dish or you could add some blanched almonds, chunked avocado,  or pine nuts to increase the protein value to make it more of a meal.
If you are not vegan and want to add some cheese, this recipe could be used as an entree..

Following Weight Watchers-? The original recipe is only 2 Points Plus

I saw this recipe on a blog called Cookincanuk  that I've been following for years! Dara's recipes are great for healthy low calorie eating.  I adapted her recipe slightly to fit our tastes. I also had lots of fresh herbs and fresh tomatoes in my garden. ( use dry herbs if you don't have fresh)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Adapted from : Cauliflower in Puttanesca Sauce  on Cookincanuk 


Ingredients:
4 cups of cauliflower flowerettes
2 cups of sliced mushrooms
1/2 -1 cup of well seasoned vegetable broth

Vegetarian Puttanesca type sauce 
2 teaspoons olive oil
4 cloves garlic, pressed
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped basil
3 cups of chopped fresh summer tomatoes
1/4 cup of chopped Kalamata olives
2 teaspoons of capers, drained
1/4 cup of chopped curly parsley
Sea salt and fresh cracked pepper to taste
Optional: 1/4 teaspoon of red pepper flakes


Directions:

In a skillet, sauté the cauliflower and mushrooms in 1/2 cup of vegetable broth ( covered) stir frequently and check as the broth evaporates add the other 1/2 cup of broth and continue to cook down.. Remove from skillet and set aside.

Mix chopped tomatoes, basil, oregano, olives, salt and pepper in a bowl with 1 teaspoon of olive oil. Rinse skillet and spray with olive oil spray. Add 1 teaspoon of olive oil and begin to sauté garlic for 1 minute. Add the chopped tomato mixture to the skillet and cook for about 5 minutes. Add sautéed cauliflower and mushrooms and continue to cook entire mixture for another 5 minutes.

Enjoy just the way it is or topped with cheese or pine nuts!

Pin It 

 If you like this post,  please pin it on Pinterest

This post will  be shared on  

My blog carnival list

Wan't to be added to My blog list? Let me know

including Gluten Free Homemaker

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Disclaimer: I am an affiliate for Amazon and receive a very small compensation when you buy anything from Amazon by clicking on to Amazon from my blog - This helps me defray the cost of blog expenses. Thank you for your support.

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

 Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments. I love comments and love to be introduced to your blog. I will usually visit and follow on G+ , Bloglovin, and Twitter. Thanks for stopping by.

 Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.