Kale Salad with Chia Seed Dressing

Wash and de-stem the kale. 

• For bunch of kale (approx 8 oz.) 

• Chop kale 

• Add in one medium sized apple, cored and diced 

• Mix in chia dressing until kale is evenly and well coated.

Chia dressing 

3/4 avocado

6 oz honey

3 tbsp Dijon mustard

1 tsp salt 

1/8 tsp pepper 

3 tbsp cup chia seeds 

1 cups olive oil 

1⁄2 large red onion minced 

1/2 cup rice vinegar 

• Wisk ingredients together

• Store in a glass jar.

Coconut Lentil Soup

3 tbsp coconut oil

2 medium red onions, chopped

8 cloves garlic, chopped 

1/2 bunch celery, chopped any additional veggies you would like, such as 

yams, butternut squash, pumpkin, potatoes, etc.

1 heaping tsp ground turmeric

2 heaping tsp garam masala

1 heaping tsp cumin

1⁄2 tsp chili flakes

1/4 large canned tomatoes (or fresh)

1/2 large canned coconut milk (or fresh)

3.5 cups lentils 

3 cups vegetable broth or water

• Sauté onions, celery, and garlic in coconut oil. 

• Add spices.

• Add tomatoes, coconut milk and broth or water. 

• Add lentils, stir, bring to boil. 

• Simmer until lentils are completely cooked. 

• Blend or not, optional.

Corn Chowder

  • 1/2 cup red onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup shiitake mushroom, chopped
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1-inch fresh ginger root, thinly sliced
  • 2 cups corn, cut off cob
  • 5 cups vegetable stock
  • 2 tbsp light miso or sea salt to taste
  • 1/4 cup fresh parsley or basil, minced
  • Freshly ground black pepper


In a large, heavy pot over medium heat, sauté onions, red bell peppers, shiitake, garlic and ginger in olive oil for 5 minutes.

Add corn and vegetable stock and bring to a boil. Lower heat, cover and simmer for 15 minutes.

Dilute miso in a small amount of hot broth. Add to soup.

Turn off heat, add parsley or basil, cover and let stand for five minutes before serving. Season with fresh ground black pepper.

Sweet Winter Squash Soup

  • 4 cups buttercup or other winter squash
  • 1 medium onion, coarsely chopped
  • 2 tbsp olive oil
  • 3 cups water
  • 1 tbsp grated organic orange peel
  • 2 tbsp light miso, or to taste
  • 2 tbsp parsley, finally mixed


Peel and chop squash into 1-inch chunks

In a large, heavy pot, sauté onions in olive oil until soft.

Add squash and water and simmer for 30 minutes, until squash is soft. Let cool slightly. Purée in blender with miso.

Return to soup pot and add grated orange peel.

Squeeze the juice from the grated ginger into soup.

Reheat adding parsley and fresh ground pepper.

Sweet and Sour Braised Brisket with Cranberries and Pomegranate

Time: 4 1/2 hours

Yield: 8 to 10 servings


  • 2 tbsp finely chopped garlic
  • 7 tbsp light brown sugar
  • 1 tbsp finely chopped rosemary
  • 1 tbsp black pepper
  • 1 tbsp kosher salt, more as needed
  • 1 tbsp crushed red chili flakes
  • 1 tsp Aleppo pepper or hot paprika
  • 5 lbs brisket, preferably second cut, trimmed
  • 2 tbsp extra-virgin olive oil
  • I large onion, chopped
  • 12 ounces, or 1 bag of cranberries
  • 1/2 cup dry white wine
  • 1/3 cup apple cider
  • 2 tsp pomegranate molasses, optional
  • Chopped parsley for garnish

Heat oven to 450.

In small bowl combine the garlic, 1 tbsp brown sugar, rosemary, black pepper, 1 tbsp salt, chili flakes and Aleppo pepper.

Place the brisket, fat side up, in a large Dutch oven.

Rub meat all over with the spice mixture.

Marinade at room temperature for 1 hour.

Transfer pot to oven and roast, uncovered, 20 minutes.


While meat cooks, heat the oil in a large saucepan over medium heat.

Add onion and cook until softened, 7 to 10 minutes.

Stir in the cranberries and remaining 6 tbsp sugar.

Simmer, uncovered, until cranberries begin to break down, about five minutes.

Stir in the wine, cider and pomegranate molasses.

Season with salt.


Reduce oven to 325.

Pour cranberry mixture over the brisket.

Cover and cook until meat is very tender, 3 - 3.5 hours; turn every hour.

Sliced meat and serve plenty of sauce and parsley for garnish.


Ginger Garlic Squash Soup

  • 2 tbsp organic, unrefined coconut oil or ghee
  • One acorn (or other) squash skinned and chopped
  • 2 medium carrots, chopped
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • Large piece of ginger root, 3–4 inches, grated
  • Organic bone broth, chicken broth, or vegetable broth, 1– 2 cups
  • Sea salt, Himalayan pink salt or one of NourishMe’s favorites Real Salt from the Great Salt Lake.
  • Minced parsley or similar as garnish


  1. Sauté carrots, onion, celery, and garlic in coconut oil, or butter. We like the taste of both.
  2. Add squash and ginger.
  3. Cover with water.
  4. Simmer for 30 minutes.
  5. Purée and adjust broth amounts to desired creaminess.
  6. Add sea salt, and simmer at least 10 minutes more.
  7. Serve garnish with parsley or chives or cilantro chopped arugula.


Benefits in a nutshell

Salt is a essential mineral for those of with low adrenal function. Ginger has anti-inflammatory and antibiotic properties as well as promoting good digestion. Garlic is powerful antifungal, excellent for warding off parasites, yeast, and pathogenic bacteria.


Making your own broths from local meat bones or chicken adds vital minerals, fat, and protein that are easily absorbed through the intestinal lining giving our digestive organs a much-needed break to perform other important rejuvenating functions.

Dashi Broth

  • 8 cups of water
  • 2.5 Nori sheets (2.5 large Kombu strips can be substituted)
  • 1/2 bag of Bonito Flakes (1.05 oz bag)


Bring water to boil with Nori sheets.

Turn off stove when it reaches a boil.

Drop in a bag of Bonito Flakes (1.05 oz bag)  

Let flakes sink to the bottom, or stir in. Cover pot and let it cool down.

When the broth has cooled pour though a strainer.

Freeze in containers to be used for Miso soup or any time fish broth is needed.