The Green Goddess

Hello to the Goddesses that read my blog :) I have been ranting about The Green Goddess soup for sometime now. I think this soup is such an amazing detox soup, and it tastes fantastic. I finally get to share the recipe with you! I am so excited! My cousin Haley over at The Soup Goddess created this recipe and when I visited her in Florida last April she gave me the recipe. It has been a staple in my kitchen ever since. I like to make at least once a month. I talk about it here, here and here. I honestly make this soup that much. I love it.


I hope you make it.


If you do please tell me! I would love to know what you think, I am sure Haley, The Soup Goddess would too!

Green Goddess Soup

From Haley at The Soup Goddess

3 Tbsp. ghee - (I normally use earth balance or olive oil and it is just as good)

3 cloves garlic, minced

1 large poblano pepper, diced

1– 1 ½ tsp. cumin

1 tsp. salt

¼ tsp. white pepper

24 c. chopped greens, such as kale, spinach, swiss chard, mustard greens, packed
(I used rainbow chard, kale and spinach this time) Normally I take 2 bunches of kale, 1-2 bunches of swiss chard or rainbow, and a huge tub of spinach.

4 c. chicken broth, or vegetable

½ c. loosely packed cilantro

½ large avocado, or 1 whole small

In a large stock pot, heat the ghee/olive oil (or Earth Balance to make this vegan) over medium-low heat and add the poblano peppers, and the garlic, heat until the poblano peppers are soft, about 5 minutes. 

While the peppers are cooking mix the cumin, salt, and white pepper, with about ¼ c. water.

Once the poblanos are soft add the spice mixture, and cook about 30 seconds.

Add the greens gradually, you will have to add them 8 c. at a time, stirring and letting them cook down to add more.

Cooking down...

Adding Kale...

I use this whole tub of spinach...

Once you have added the last 8 c. stir occasionally until greens are cooked down, I normally add the spinach last it takes the least amount of time to cook down.

Add the chicken/vegetable broth, it should just cover the greens and place heat on medium high.

                                    
 
Add the cilantro and cover, bringing to a boil, then reduce the heat to simmer while covered and cook for about 20 minutes until greens are completely soft.

Remove from the heat and add the avocado. With an immersion blender, or working in batches with a standard blender, blend until smooth.  Adjust the seasonings if necessary, and return to simmer, 15 more minutes.

The avocado makes it almost like a cream soup...

So healthy and delicious!

I have my soup for the week!!!

We replaced a ceiling fan in the kitchen this week and I just loved the result.

Before:

During:

After:

Much impoved! No?

I visited my mother last weekend, her dog which is a rat terrier and chihuaha mix had puppes a couple weeks ago, they are the cutest little puppies!

My puppy is cute too but has a sassy side.... we are playing tug of war :)

He doesn't look so sweet right here... haha

Here are a couple pictures from the benefit for my friend from last weekend:

Natalie & I...

This is JoJo right before the band serenaded her :)

What I am wearing on Thursday:

Top: A Byer - Kohls

Skirt: Express

Shoes: Peeptoe slingbacks by Guess

Have a great Thursday!! :)

Nichole

Support your Local Farms & Peanut Sauciness

Good morning! I hope your week is off to a great start!! I have been feeling great this week, lots of work outs and some yoga this morning ~ makes me a happy girl.


Every since using my spiralizer for the first time I have been obsessed.... seriously trying to think up recipes that will let me make some veggie noodles!! I made a Thai Peanut Sauce and drizzled it over zucchini "noodles", carrots and sugar snap peas. Double yum!!!!

For the Peanut Sauce:

1/4 Cup Peanut butter

1/4 Cup Water

2 T Soy Sauce

2 T lime juice

2 cloves of garlic - minced

2 T apple cider vinegar

Averie has a similar recipe but I didn't want any of the sugar from the maple syrup so I improvised.

Heat all the ingredients in a saucepan over medium low heat.

I kept stirring with a fork when it was warming. Once it is smooth, remove from heat and drizzle over any food you shall desire.

I ate these veggies raw, however I think this would be fantastic as a stirfry. Over rice, pasta... the options are endless!

Cara did a post today on Eating Local and she did a fantastic job explaining the benefits and I couldn't agree more! I moved further away from the city of Milwaukee in October to a more quieter suburban area called Wind Lake. We have 3 lakes within a 5 mile radius - Wind Lake, Lake Denoon and Waubasee Lake. I pass farms everyday and love the scenery. I have been wanting to stop here for awhile.

Farm Fresh Eggs for $2.75

I finally did stop and I am so happy that I did. The people that own this farm are so friendly. The have chickens, 1 goose, a baby lamb and a mother lamb.

The lambs are not locked up in there they have access to the green pasture in the backround.

They are free to roam, free to eat whatever they want and they all looked so happy :) It made me SO very happy to know I can stop here and pick up eggs when I want and I know where they came from. Local, organic, free range, cage free.... happy chickens. I don't eat eggs very often but I am going to be making them soon to try these ones out!

Small update on my seedlings:

The green beans have gotten huge!!

Broccoli is doing great - just about everything has sprouted...

It is hard to see but that is a pepper seed sprouting!

Summer Squash hasn't sprouted (on far left).

From left to right:

Summer Squash, Cucumber, Zucchini Squash

Here is my first post on my garden: Garden Virgin

I woke up today with a really scratchy, itchy throat... hoping extra kale and spinach in my smoothie is going to help get rid of it!

What I am wearing on Wednesday:

Tank Top: from Macy's

Dress Pants: Express

Shoes: Jessica Simpson Peep Toe

Blazer: H&M

Not pictured: bracelet from Lia Sophia

Question:

1. Have you ever purchased farm fresh eggs directly from the farm? Do you notice a difference in taste?

I think the yolks are so much MORE yellow. Lots of color, which is always a good thing :)

Enjoy your Wednesday!!

Nichole



Winding Down from the Weekend

Hellllllllllllo world! Happy Monday :) Monday is never an easy day for me, getting up out of bed is always the hardest on a Monday. I find that a sweaty workout really helps me get through a slow case of the Mondays :D
I hope you had a great weekend! Mine was jam-packed and busy like it normally is. I helped out in a benefit with proceeds going to a good friend on mine on Saturday. It was a great success, lots of people showed up the only bummer was the weather - cold and rainy - so no outdoor activities were able to be done. There was a large bounce house for children but since it was cold and rainy not many kids were participating. I was excited about the bounce house, but I wasn't going in there in the rain in my 4 inch wedges. I have some pictures that I will be able to post later on from the event. Other than that this is what I brought - and there is one tray leftover! (I am eating lots of raw veggies this week).... better to have too much than not enough! :)

I also brought 2 dishes of a Ranch Pasta Salad that were not pictured.

Working on eating those veggies up before they go bad (with hummus of course).

On Sunday I threw together a simple recipe using ingredients I had on hand and that I needed to use up. This dish is very similar to Averie's Cheesy Taco Casserole. With a few of my own adaptions.

Spicy Taco Bake

2 Cups Cooked Rice (I used a box of Spanish Style Rice)

1 Jar HOT Salsa

1 small can of green Chiles

2 cans of beans (I used black and pinto beans)

1 C Vegan Sour Cream

3T of Taco Seasoning (I made my own using a mix of garlic powder, chili powder, cayenne pepper, cumin & salt)

Veggies of your choice: I used about 2 peppers (combo of green, red and yellow)

1 onion

Carrots (approx. 2-3)

While the rice was cooking, I combined all the other ingredients in a bowl and mixed it together with a large spoon. I enjoyed eating a couple spoonfuls... I can stomach raw onion though.

Once rice is done cooking (per directions) combine with the rest of the ingredients.

I placed into a large 9x13 baking pan and let cook at 400 degrees for about 40 minutes.

I enjoyed this by itself and it was spicy enough no hot sauce was needed! You might like it in a burrito/taco shell or wrap. It is delcious either way and totally vegan!!!!

Hope you enjoy it! I really did. Especially the leftovers.. yummmmm

I can't wait to update you on my garden seedlings - more have sprouted and they are looking lovely. So exciting. Looking forward to How Does Your Garden Grow Tuesdays the lovely Cara at Chic Meets Healthy came up with!

"No matter the weather - always bring your own sunshine"

xo HUGS xo

Nichole

Garden Virgin

Happy Friday world! Hope you are planning a fun or relaxing weekend ahead. I am very busy this weekend with a benefit for my girlfriend, Jojo. She is 4 months pregnant and just 2 months ago her fiance was struck and killed by a drunk driver. We are having this benefit tomorrow at a bar she bartends at Sheperd's.
All the proceeds are going to her and the baby. I have never planned a benefit like this and it definately does take some planning. A group of girls including myself collected donations for items to be raffled, are cooking food for the event and will be donating our time during the event. I am bringing raw vegetables and a ranch pasta salad tomorrow. Lots of pasta and veggies in my house right now :) Hopefully I make enough. If you live in the area and would like to attend that event please let me know and I would be happy to give you the details.

I made this delicious Quinoa Tomato Sauce with Mushrooms the other day when I was in the mood for a healthy italian inspired dish.

It first the first time I got to use my spiralizer!!!

It took my a minute to get a hang of it but once I did - it was kind of fun ;)

If you want to make this you will need:

1 C Quinoa

1 jar tomato/spaghetti sauce

1 T Garlic minced

1/2 onion minced

Salt & Pepper to taste

1 C water

1 T Italian Seasoning

1/2 C mushrooms

In medium saucepan place Quinoa, garlic and onion and toast for about 5 minutes or so. Add in the water,  spaghetti sauce, mushroom, italian seasoning, and salt and pepper bring to a boil then reduce heat to simmer for about 20-25 minutes, until water and tomato sauce is absorbed by quinoa. 

Spiralize your raw veggie for raw veggie pasta!

Toss Quinoa mixture on top of your "noodles" and serve.

I sprinkled mine with nutritional yeast and a little bit of vegan butter. I always loved butter on my spaghetti when I was little and thought it was just as good in this!

What I have been reading...

Learned some interesting info about composting - which I just started as well :)

I thought these greenhouses looked easy to use..

I planted ALOT on Monday, May 9th. I know I am a little behind but hopefully my plants do well... 

Add water and the pellets expand! Interesting.

Here is my set up.. 3 greenhouses and another 4 trays of seedlings.

Day 1 (May 9th)

May 12th (broocoli and basil)

More broccoli and 1 spinach I spy...

May 13th

Grow Plants Grow!!!!!

Wish me luck :) I will need it!!!

Nichole