by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh gingerroot 6 cups bouillon 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon tumeric pinch of cayenne, to taste 1 cup orange lentils 4 carrots, sliced 4 parsnips, sliced (or substitute 4...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
British colonists in India freely adapted the foods and spices they found there and brought their recipes back home. Mulligatawny is the Anglicized version of an Indian word for “pepper water.” 2 onions, chopped 2 stalks celery, chopped 1 green pepper,...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 tablespoon olive oil 1/4 cup diced prosciutto or other cured ham (optional) 1 large onion, chopped 1 cup chopped celery 1 red bell pepper, chopped 2 cloves garlic, minced 6 cups bouillon 3/4 cup barley 1/4 teaspoon harissa, or more to taste (see note #1, below) 3...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
1 large onion, chopped 2 cloves garlic, minced 1 green pepper, chopped 3 stalks celery, chopped 8 cups bouillon 1 29-ounce can tomato sauce 1 tablespoon oregano pinch cayenne pepper, or to taste 2 medium potatoes, diced 2 carrots, sliced 1/2 small head cabbage, cored...
by Dr. Gabe Mirkin | Jun 8, 2013 | Diana's Healthful Recipes
Note: This recipe assumes you have some cooked barley ready to use. If you prefer, you can use 1/2 cup of uncooked barley; increase the bouillon to 8 cups. Add the bouillon and barley to the onion-garlic mixture, bring to a a boil. Reduce the heat, cover and simmer...
