Ingredients

4 cans (10oz ea) chicken broth

1 roasted chicken whole

2 tbsps. olive oil

2 tbsps. minced garlic

1 yellow onion diced by hand into 1 inch pieces

1 can whole kernel corn

2  12oz. bags of microwavable mixed vegetables (Birds Eye Steamfresh: broccoli, carrots, sugar snap peas and water chestnuts mix)

1 tsp. salt

1 tbsp. oregano

1 tbsp. thyme

1 tsp. pepper

4 cups water

Directions 

Put one cup water in to a large crock pot and turn on to high. Shred roasted chicken into the crock pot. I tend to use a pre-roasted chicken from the store as I usually make this when I’m sick with the flu. You can also roast your own chicken. Be sure to use good seasonings when roasting the chicken. Do not put the skin in the soup pot.

Heat the four cans of chicken broth in a pan to boiling. Pour over the chicken in the crock pot. This helps to speed up the cooking process.  Cover and let sit as you prepare the veggies.

Pour two tablespoons of olive oil into a large skillet. Sauté garlic and onion for about 5 minutes. Add in corn and simmer for 2 minutes. Add in oregano, thyme, salt and pepper.  Crumble the oregano and thyme as you put it in to release the flavor if using dried seasonings, which is what I use for soups. Stir until well incorporated.  Add in frozen vegetables and stir well. Cover and let simmer for about 5 minutes until veggies are heated.  Pour veggie mixture into chicken mixture in the crock pot. Heat the remaining water until it is boiling. Add the water in until the crock pot is full.  Let cook for 2 to 4 hours.  Ladle over rice or dip fresh sour dough bread into a hot steaming bowl.

To release the healing magic of the chicken soup, it must be made at least in part by one other than who is sick. It is best if prepared and given in bed to the ill person.  It’s all about the magic!

**If you do not have a crock pot, you can do all the above in a large pot set on low/simmer.

Ingredients

2 cups spelt flour
¼ cup quinoa flour
¼ cup oat flour
1 tsp. baking soda
2 tsp. baking powder
½ tsp. sea salt
1 tsp. cinnamon
½ cup flax seed meal
½ cup warm water
1 cup Smart Balance
2/3 cup organic dark brown sugar
1 tsp. vanilla extract
1 cup mashed ripe bananas
½ to 1 cup of soy milk

Combine flours and sift. Add in baking soda, baking powder, salt and cinnamon. Mix and set aside. Add the warm water to the flax seed meal in a small bowl or coffee cup. Stir after 30 seconds, then let sit for 2 or 3 minutes (this is your egg replacement). Warm Smart Balance (I use the microwave) until just starting to melt. Add in the brown sugar and mix (I mix by hand with a large wooden spoon). Add in the vanilla and flax seed meal goop, then mix. Add in the bananas and mix. Add in 1/3 of the flour mixture and mix well. Then add in ¼ to ½ cup of soy milk. Do this until the flour mixture is all added in and the batter is thick but pourable. This depends on how much bananas you used and your flax seed mixture.

Your batter should be thick enough to hold in place for a few seconds when moved with the spoon, but not stay there permanently.

Pour into an oiled loaf pan. Cook at 375 F. 45 to 60 minutes (when a sharp knife comes out clean when stuck in the middle of the loaf).