1 c. sunflower seeds
1/2 c. flax seed meal
1/2 c. sliced almonds
1 1/2 c. rolled oats
2 T. chia seeds
3 T. psyllium husk powder
1 t. Himalayan sea salt
1 T. maple syrup3 T. melted coconut oil1 1/2 c. warm water
Fabulous Fare for the Discriminating Palate
1 c. sunflower seeds
1/2 c. flax seed meal
1/2 c. sliced almonds
1 1/2 c. rolled oats
2 T. chia seeds
3 T. psyllium husk powder
1 t. Himalayan sea salt
1 T. maple syrup3 T. melted coconut oil1 1/2 c. warm water
My brother brought me some black trumpets from his property in French Village MO. This was the first time I ever had them. They were the most expensive free mushrooms ever, but worth every single penny! The picture tells the rest of the story.
Dozens of methods and ingredients can produce a delicious bowl of soup. In my world, garlic and onion are non-negotiables but, beyond that, almost anything goes. Veggie only? Meat-heavy? Noodles? Rice? YES. Blended? Brothy? Chunky? YES. Multi-pot, multi-step process? One big dump in one big pot? YES. I like 'em all...I make 'em all!
Sometimes I plan the ingredients, sometimes I use what I have on hand. Sometimes, I freeze the random parts of vegetables that I'm not using in another dish for later use in a broth (potato skins, ends of carrots, celery tops, leafy green remains, beet greens, etc. etc. etc.)
Today's Broth
Sautéed Caramelized Veggies
Fresh Chopped Veggies
Bring to a boil, then simmer for 30-60 minutes before serving.
AppleCucumberMangoAvocado
OPTIONAL: Consider browning the vegetables before putting them in the broth for extra flavor depth.
NOTE: The rolling boil is very important as it allows the water, fat, and marrow to emulsify, creating a milky broth. When this broth is cooled, the fat doesn't rise to the top because the liquids are all incorporated and no longer separate.
OPTIONAL: you can return the garlic oil to the saucepan, add 2 fresh minced garlic cloves and 2 minced Thai bird chiles, and cook until bubbly - before proceeding to next step
OPTIONAL: I marinated mine in the broth from the pork (recipe below) but do not believe it added much to the overall flavor of the dish, so I may not do that next time. The marinated egg is called Ajitsuke Tamago.