Articles with 'parsley'

Kelp with Sweet Vegetables


  • 3 inch piece of kelp, soaked and sliced thin
  • 1 onion, cut into thin crescents
  • 2 cups of squash, cut into 1 inch thick pieces
  • 1 parsnip, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu or Tamari (wheat-free soy sauce)
  • Parsley, minced

Place kelp at the bottom of a frying pan. Lay onion, squash and parsnip on top and add water. Bring to a boil and cover. Lower the heat to medium/low and cook 20-25 minutes (add more water if needed). Drizzle with shoyu and continue cooking until all the liquid has been absorbed (5-7 minutes).  Garnish with fresh parsley.

(6 votes, average: 4.00 out of 5)

Bean & Buffalo Chili



  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)

Lamb Stew with Winter Vegetables

  • 1 tbsp. butter or olive oil
  • 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin
  • 2 onions, peeled and quartered
  • 3 garlic cloves, peeled and chopped
  • 4 cups water or stock
  • 1 cup organic red wine
  • Dash of cardamom
  • Dash of cinnamon
  • 1 tsp. dried rosemary
  • 2 carrots, chopped into 2-3 inch pieces
  • 1 parsnip, chopped into 2-3 inch pieces
  • 1 medium potato, chopped into 1-2 inch cubes
  • 2 collard green leaves, chopped into bite-sized pieces
  • 1 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • Parsley

In a soup pot, sear lamb cubes until lightly browned. Add onions and garlic and cook 2-3 minutes.

Add stock, red wine, dried rosemary, cardamom, cinnamon and bring to a boil.

Cover and reduce heat to medium/low for 45 minutes.

Add carrots, parsnip, and potato and cook 30-40 minutes.

Add collard greens, sea salt and black pepper and cook an additional 5-10 minutes.

Season with chopped parsley.

(3 votes, average: 5.00 out of 5)

Savory Lentil and Vegetable Stew with Crispy Kale


  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 red potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard the lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)

Old Fashioned Chicken Soup



  • 5 cups chicken stock (or water)
  • 1 onion, peeled and diced
  • 1/2 medium-sized celeriac root, diced
  • 2-3 carrots, cut inot thin rounds
  • 1 red potatoe, diced
  • Organic/pastured chicken pieces with bones (wings, drumsticks)
  • 2 tsp. sea salt
  • 1/4 cup parsley
  • 2 garlic cloves, peeled and minced

Bring stock, onion, celeraic root, potato, carrots, chicken pieces and sea salt to a boil.  Reduce flame, cover and simmer for 35-40 minutes.  Add parsley and garlic and continue cooking for 3-5 minutes.

(5 votes, average: 3.60 out of 5)

Caramelized Roots


  • 3-4 carrots, washed and chopped into thick diagonals
  • 2-3 parsnips, washed and chopped into thick diagonals
  • 1 daikon root, washed and cut into thick chunks
  • 1-2 tbsp. olive oil
  • Sea salt
  • Black pepper
  • 1 tbsp. fresh parsley, minced
  1. Preheat oven to 375°.
  2. Place chopped roots into a large bowl and coat evenly with olive oil.
  3. Season with sea salt and freshly ground black pepper.
  4. Place roots into a 9×12 baking pan and cover tightly with aluminum foil.
  5. Roast roots, covered, for 35-40 minutes.
  6. Uncover and continue roasting 25-30 minutes or until roots caramelize (brown or lightly blacken).
  7. Use as a side dish and garnish with minced parsley.
(9 votes, average: 4.00 out of 5)

Summer Quinoa with Mint Dressing


  • 1/2 cup parsley (packed down)
  • 4-5 scallions
  • 1/4 cup fresh mint leaves (packed down)
  • Juice of 1 lemon
  • 1/3 cup olive oil
  • Sea Salt to taste
  • Black pepper to taste
  • 1 garlic clove, peeled and minced
  • 3 cups quinoa, cooked
  • 1 cucumber, deseeded and diced
  • 8-10 grape tomatoes, quartered

In a food processor pulse the parsley, scallion, mint, lemon, olive oil, garlic and sea salt and black pepper, until finely chopped.  Combine dressing with cooked quinoa, cucumber and tomatoes.

See Andrea create this recipe on Fox News – “What You Should Eat”

(6 votes, average: 3.17 out of 5)

Minestrone Soup



  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(3 votes, average: 1.00 out of 5)

Weekend Frittata


  • 1 slice of bacon
  • 2 shallots, minced
  • 1 small Yukon gold potato, sliced thin
  • ½ tbsp. olive oil
  • ½ tbsp. butter
  • 5-6 eggs
  • 1 tsp. fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Parsley, minced

Preheat oven to 350°. In a frying pan, cook bacon until crispy. Remove bacon from the pan, dice and set aside. Saute the shallots in the bacon fat and season with a pinch of sea salt. Remove shallots from the pan. Add the potato, season with sea salt and pepper, and cook in the bacon fat until lightly browned. Remove potato from the pan and discard remaining bacon fat. Heat ½ tbsp. olive oil and ½ tbsp. butter in an oven-proof frying pan. Add eggs and thyme and cook until slightly thick. Add sautéed shallots and potatoes into the egg mixture. Top with chopped bacon pieces. Place frying pan into the oven for 10-15 minutes. Garnish with minced parsley.

(11 votes, average: 3.09 out of 5)

Grass Fed Beef Stew and Winter Vegetables



  • ½ tbsp. olive oil
  • 1 onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 small celeriac root, peeled and chopped
  • 1 turnip, chopped
  • 1 carrot, chopped
  • 1 yukon gold potato, chopped
  • ¾ pound grass-fed beef chuck, cubed
  • Cumin
  • Black pepper
  • 2 bay leaves
  • 4 cups beef stock (or water)
  • 1 cup red or white wine
  • 1 tsp. sea salt (and then season to taste)
  • Parsley, minced
  1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
  2. Season the cubed meat with cumin, black pepper, and sea salt.
  3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
  4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
  5. Bring to a boil.
  6. Cover and reduce heat to low.
  7. Simmer 35-40 minutes.
  8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
  9. Garnish with parsley.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(2 votes, average: 4.00 out of 5)