Monthly Archives: March 2014

White Bean Soup
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  1. 2 cups white beans (fresh or canned)
  2. 4 cups water
  3. 1 tablespoon apple cider vinegar
  4. 2 tablespoons avocado oil
  5. 2 large shallots (about 1 cup), sliced
  6. 4 garlic cloves, chopped
  7. 6 cups stock or water
  8. ¼ cup olive oil
  9. 1 tablespoon fresh chopped rosemary
  10. juice of 1 lemon
  11. 2 teaspoons sea salt
  1. If using fresh beans, soak them overnight with water and a splash of apple cider vinegar. After 8 hours, strain and rinse well. Set aside. Heat a 4 quart sauce pot over medium heat, then add the avocado oil. Chop and sauté the shallots for a few minutes, then add the garlic.
  2. Cook until fragrant then add the beans. Stir to combine, then pour in the liquid. Bring to a boil, then lower heat, cover and cook for 20 minutes, or until the beans have soaked up the water and are tender.
  3. Chop the rosemary. Carefully pour the soup into a blender, blending until smooth and creamy, drizzling in the olive oil and chopped rosemary as it blends. Add the lemon juice and season with sea salt.
  4. Serves 4
Risa Groux Nutrition


2 to 3 tablespoons extra virgin olive oil

1 large onion, chopped

1 to 2 tablespoons finely chopped ginger

4 to 5 large carrots, peeled and chopped

4 to 5 celery stalks, chopped

2 Granny Smith Apples, cored and chopped

10 cups water or vegetable stock

8 cups cooked pumpkin flesh or canned pumpkin puree

1/4 cup maple syrup or dark agave nectar*

2 to 3 teaspoons pumpkin pie spice

3 to 4 teaspoons sea salt

1/2 to 1 teaspoon ground black pepper

Coconut milk and cilantro, for garnish:



Heat the olive oil over medium heat in an 8-quart stockpot. Add onion and saute for about 5 minutes. Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more.

Add the water, cooked pumpkin, pumpkin pie spice, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes, covered.
Puree soup in batches. I like to have another 8-quart pot ready to go that I can pour the pureed soup into as I go. Serve with a swirl of coconut milk.

Cathy's Salsa Chicken
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  1. ~2 free-range organic skinless/boneless chicken breasts
  2. ~1 container of organic fresh salsa verde (Whole Foods has a good one in their produce section)
  1. Put raw chicken and salsa verde in a crock pot. Add water or chicken stock so that both breasts are completely covered, but just barely.
  2. Cook on high for 5 hrs.
  3. Take chicken out onto a plate and shred with two forks. Put back in crock pot and cook for another 30-45 minutes on low.
  4. Great on salads or just with brown rice. Saves in fridge and reheats really well.
Risa Groux Nutrition