Top Tasting Chili (with Liver)

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Summer 2015 Issue

Top Tasting Chili (with Liver)
Top Tasting Chili (with Liver)
Print Recipe
This chili is a great way to feed your entire family a highly nutritious meal. The addition of liver is the magic of this chili, imparting a whole gamut of important vitamins along with both macro and trace minerals. Using the slow cooker is especially helpful if you have different meal times or work late. Great for children’s school lunches! Freeze the extras.
Servings
12 People
Cook Time
30 Minutes
Servings
12 People
Cook Time
30 Minutes
Top Tasting Chili (with Liver)
Top Tasting Chili (with Liver)
Print Recipe
This chili is a great way to feed your entire family a highly nutritious meal. The addition of liver is the magic of this chili, imparting a whole gamut of important vitamins along with both macro and trace minerals. Using the slow cooker is especially helpful if you have different meal times or work late. Great for children’s school lunches! Freeze the extras.
Servings
12 People
Cook Time
30 Minutes
Servings
12 People
Cook Time
30 Minutes
Ingredients
Servings: People
Instructions
  1. In a large stainless steel skillet or saucepan, cook beef and liver with the chili powder and salt over medium-high heat, breaking up with a fork, until browned (browning is the KEY to the flavour).
  2. Add onions and cook for another 5 minutes, then add the garlic and veggies and cook for 15 minutes.
  3. Move mixture into your slow cooker or large stock pot and mix in the crushed tomato sauce and water or chicken broth.
  4. Heat to just boiling then simmer on low. Chili is ready in about half an hour.
Recipe Notes
Liver Preparation

Start with liver that is sourced from organic and very fresh. If you are new to eating liver, choose chicken liver over beef due to its mild taste. Rinse liver slices and place into a glass bowl to which you add lemon juice (enough to cover the liver). Cover and store in the refrigerator for several hours or overnight. This draws out any impurities and gives a nicer texture. Once you are ready to use, rinse liver again, place in a food processor and mix. Any leftover liver can be frozen in ice cube trays for future convenient use.

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Lemonade with Stevia

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Summer 2015 Issue

Lemonade with Stevia
Lemonade with Stevia
Print Recipe
Using lemons as part of any meal or beverage is an easy way to improve digestion and elimination, stay alkaline, and keep hydrated. In fact, lemon juice acts as a blood purifier and cleansing agent. Its naturally occurring citrate actually enhances the body’s ability to release unwanted toxins (this includes kidney stones).
Servings Prep Time
1 Pitcher 5 Minutes
Servings Prep Time
1 Pitcher 5 Minutes
Lemonade with Stevia
Lemonade with Stevia
Print Recipe
Using lemons as part of any meal or beverage is an easy way to improve digestion and elimination, stay alkaline, and keep hydrated. In fact, lemon juice acts as a blood purifier and cleansing agent. Its naturally occurring citrate actually enhances the body’s ability to release unwanted toxins (this includes kidney stones).
Servings Prep Time
1 Pitcher 5 Minutes
Servings Prep Time
1 Pitcher 5 Minutes
Ingredients
Servings: Pitcher
Instructions
  1. Just mix and serve. You can also add in some mint leaves, cucumber slices, cut up limes or even replace filtered water with sparking mineral water for fun!
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Popcorn Popped with Coconut Oil

By Michale Hartte BASc (Nutr), NNCP, CH

*Reprint from our Summer 2015 Issue

Popcorn Popped with Coconut Oil
Popcorn Popped with Coconut Oil
Print Recipe
Coconut oil, in my opinion, is one of the healthiest oils for our kids’ bodies. For starters, coconut oil balances blood sugar levels, clears up any unwanted pathogens, creates the environment for focused learning, and keeps them at a good body weight.
Servings
1 Bowl
Servings
1 Bowl
Popcorn Popped with Coconut Oil
Popcorn Popped with Coconut Oil
Print Recipe
Coconut oil, in my opinion, is one of the healthiest oils for our kids’ bodies. For starters, coconut oil balances blood sugar levels, clears up any unwanted pathogens, creates the environment for focused learning, and keeps them at a good body weight.
Servings
1 Bowl
Servings
1 Bowl
Ingredients
Servings: Bowl
Instructions
  1. In a wok or fry pan (with a lid), melt coconut oil on medium/high heat. Add about ¼ tsp of salt.
  2. Place a few kernels of popcorn in pan and cover with lid. Wait for popping sound, then add remainder of popcorn. Shake with lid slightly open to allow some heat to escape (important). Be careful not to burn. Place in a bowl and add butter.
  3. Top with Red Star nutritional yeast or ground flax seeds for a nutty flavour. Add in more salt too (great for improving digestion).
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Wonton Soup

By Helen Whittle

*Reprint from our Summer 2016 Issue

Wonton Soup
Wonton Soup
Print Recipe
Servings
4 Bowls
Servings
4 Bowls
Wonton Soup
Wonton Soup
Print Recipe
Servings
4 Bowls
Servings
4 Bowls
Ingredients
Servings: Bowls
Instructions
  1. Separate wonton wrappers, set aside. Thoroughly mix all other ingredients except chicken broth and chopped green onions Add a little more water if mixture too dry.
  2. To make wontons; place 5mL of the mixture in the centre of a wonton wrapper. Fold wrapper over mixture. Bring the two ends together, press to close. Continue until all the mixture is used up.
  3. Bring chicken broth to a simmering boil. Add wontons, stir to separate. Lower heat, cook gently for 15 minutes.
  4. Before serving, garnish with chopped green onions. Ladle into 4 bowls.
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Savoury Beet Soup

By Michale Hartte, BASc (Nutr), NNCP, CH

*Reprint from our Summer 2016 Issue

Savoury Beet Soup
Savoury Beet Soup
Print Recipe
Servings
8 Bowls
Servings
8 Bowls
Savoury Beet Soup
Savoury Beet Soup
Print Recipe
Servings
8 Bowls
Servings
8 Bowls
Ingredients
Servings: Bowls
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf).
  2. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
  3. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan.
  4. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat and stir in lemon juice.
  5. Combine ½ cup soup and the sour cream, stirring with a whisk. Divide soup evenly into bowls. Top each serving with 1 teaspoon sour cream mixture; swirl sour cream mixture using the tip of a knife. Garnish with a hard boiled egg.
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