Organic Chicken Stock

If there is one kind of meat you should eat organic, it is chicken. The reason is, that conventional chicken is served to human poisonous arsenic to keep them free of parasites and diseases. Arsenic has been proven to cause many diseases and illnesses, so stay clear! On the other hand, there is no better cure for flu, cold and even arthritis than homemade chicken stock. In his book ‘Food Energetics’ the author describes how we take on particular animal behaviour according to what meat we eat. I find it fascinating. For example chicken soup has been always served to ill people as it was believed, that the person will recover quickly by taking on the endless energy of chickens, who are always actively running around. On the other hand, consuming a beef soup or meat would result in a slower digestion, person’s movement and grounding. In fact, if you are very good observer, you can tell, whether the person is a meat eater or vegetarian. Now back to the chicken stock. Here is my recipe, which can be easily altered by adding seasonal vegetables or by what garden offers. Just make sure, that your bones are from free range, organic chicken!   Ingredients: 500g chicken bones 5 litres filtered cold water any kind of root vegetables (in total 500g): carrots/ turnips/ parsnips/ celeriac/ onion/ garlic dried spices: 4-5 bay leaves, 10 pcs old spice, 10 pcs whole peppercorn fresh herbs and spices: 2 stems rosemary, 1/2 bunch parsley, basil, coriander…   Optional: 1 small chilli pepper, deseeded   Instructions:  Wash the chicken bones, place the meat in a... Read More

Mum’s Lentil Soup

Ingredients: 2 cups soaked brown lentils 3 cups water root vegetables of your choice: 2 medium carrots, sliced 1/2 small celeriac, cut in cubes 2 small parsnips, sliced 1 large onion, 1/2 finely chopped, other half cut in quarters 2 cloves garlic, chopped 3 tbsn butter 2 tbsn wholemeal flour 1 cup chicken (or vegetable) stock sea salt, pepper, 1 tbsn marjoram —————————————————- Instructions:  Soak lentils for at least 8 hours or overnight. Change the water, place in a large pot with 3 cups of water and simmer for about 15 minutes. In a meantime, in a separate frying pan sauté onions with butter until tender.  Add flour and stir. Fry for 3-5 more minutes until flour becomes slightly brown. Sat aside to cool down. Add root vegetables and chicken stock to simmering lentils in a soup pot and cook for 3 more minutes. Add garlic and the rest of onion and cook for 3 more minutes. Add sautéed onions and all content of frying pan slowly while stirring and boil for 5 more minutes. Season with salt and pepper. Add marjoram at the very end, do not boil any... Read More

Kidney Bean Soup with Kale

Ingredients: 2 cups soaked red beans (or cannelini beans) 5 cups water 4 bay leaves 3 tspn olive oil 1 large onion, finely chopped 4 cloves garlic, minced 1 cube vegetable stock 1 tspn sea salt pepper to season 1 tspn dried thyme 1 tspn dried rosemary 1 tspn dried marjoram ————————————– Instructions: Rinse the soaked beans (overnight or at least 8 hours) with fresh water, place them in a large pot with 5 cups of cold water. Bring to a boil and cook on low heat for about 30 minutes. Add bay leaves and cook for 10 more minutes. In a separates pot saute onions and garlic with olive oil for about 3 minutes and add chopped kale. Cook until wilted (2 minutes). Add vegetable stock cube, salt, thyme and rosemary and cook for 3 more minutes. In a food processor, puree half of the cooked beans and add them back into soup for creamier consistency. Add all content of second pot with sautéed onions, garlic and leak and cook for 5 more minutes. Season with ground pepper and some marjoram, but do not boil any more.  ... Read More

Cauliflower soup

Every time I cook this soup I think of my mum. She has taught me how to make it when I was barely 7 years old. She has been a true inspiration in the kitchen and garden and I am thrilled, that I can pass some of her delicious recipes onto you, who got inspired. There are not too many healthy recipes in Czech cookbook, but this one certainly is. I has remained one of my favourite soups and I hope you will enjoy it too!   Ingredients: 1 tbsn of butter 1 medium size onion, chopped 2 tbsn of whole meal flour   1 medium size cauliflower, washed and separated in small florets 1 large or 2 medium size potatoes cut in small cubes 1/2 tspn freshly ground pepper 1 tspn caraway seeds 1 litre of vegetable or chicken stock 1 tspn ground nutmeg Optional: carrots, parsnips, celery root, egg ——————————————————- Instructions: Fry  chopped onion on butter until glossy, add flour and keep stirring for another minute or two until slightly brown. Add warm chicken stock ( or 1 litre of boiled water with 1 cube of stock). Add caraway seeds and some fresh pepper. Add cauliflower florets, potatoes (carrots, celery, parsnips) and boil until tender, but not overcooked. If you feel the soup is still too thin, you can add 1 full egg (mixed with a small amount of cold water in a separate glass) and slowly pour it in soup, stir until cooked. Add grated nutmeg at the end. Season with sea salt, if desired.   I like to wait until the soup cools down a... Read More

Carrot/Ginger & Courgette Soup

Ingredients: 2 large carrots, roughly grated 2 medium size courgettes, chopped in cubes 1 large onion, chopped 3 cloves of garlic, minced 1 inch ginger, peeled and grated 2 tbsn organic butter or coconut oil 3/4 litre organic chicken stock salt and freshly ground pepper 1 cup fresh coriander, chopped   ————————————- Instructions: In a frying pan sauté onions and garlic on butter or coconut oil for about 7 minutes. Add grated carrots, season with fresh ground pepper and stir for 5 more minutes. Add chopped courgettes and ginger and sauté for few more minutes. Add chicken stock or boiling water, if stock not available. Boil for about 10 mins on medium heat. Let the soup cool down slightly before throwing in freshly chopped coriander and serve. Alternatively, you can blend the soup for 20 seconds in Vitamix to achieve a creamy texture. You will want to add the coriander into Vitamix together with the soup. Serve with some more freshly chopped coriander on the... Read More