Recipe: Beet Salad and Chicken Soup

Beet Salad

FYI: Beets will stain your hands, so you should either wear gloves when handling or wash immediately afterwards and rub any remaining stains with lemon to remove them.

Ingredients:

• 3 or 4 organic beets
• 2 tablespoons of olive oil
• 4 tablespoons of balsamic vinegar
• Tarragon to taste (approximately 2 teaspoons)

1. Cut off the tails of the beets and wash.
2. Boil or pressure cook until tender (they are ready when you can pierce them easily with a fork).
3. Strain off water and let cool.
4. Peel and cut into slices or chunks. Place in salad bowl.
5. Add the remaining ingredients, mix, and serve. If you prefer, you can optionally chill the salad before serving.

Homemade Chicken Soup

Ingredients:

• Free range chicken, cleaned
• 1 white onion, chopped
• 1 piece of Kombu or Dulse (dried sea vegetables)
• Carrots, celery, bok choy, and any additional vegetables you might like
• Sea salt and pepper to taste

1. Fill a large pot with water and add the chicken, chopped onion, and Kombu/Bulse.
2. Boil on medium flame until the chicken breaks apart.
3. Take out the bones and skin, and skim off the fat.
4. Add the other ingredients and cook until the vegetables are tender.
5. Serve hot with brown rice, whole grain noodles, or by itself.

FYI: The dried sea vegetables add much needed minerals to your diet!