1 lb ground venison
2 large leeks ( 8 cups freshly chopped)
2 cups chopped red pepper
Collard Greens ( as much as desired)
4 Tbsp toasted seasame seed oil
1/2 Tbsp peppercorns
pink Himalayan Salt to taste
2-4 cups water ( can also use a broth if desired)
In a medium pan lightly brown venison and 2 cups leeks in 2 tbsp toasted sesame seed oil and lightly salting to your liking.
In a medium pot add 2 tbsp toasted sesame seed oil, collard greens, 6 cups of leeks, peppercorns, and salt (if desired) and water to a rapid boil, stirring occasionally stirring for 3-5 min, reduce heat and let simmer for 30 min on low,
Add Venison and red pepper, simmer for 45 min occasionally stirring
Let cool before serving
3 large chopped beets
1 large onion chopped
3 chopped carrots
2-3 portabella mushrooms
baby bok choy
2 cup vegetable broth
1 cup water
2 Tbsp toasted seasame seed oil
1/4 cup liquid aminos or low sodium soy sauce
Ramon rice noodles
Butternut Squash Soup
Roasted Butternut Squash Soup
1 Large butternut squash
½ white Large Onion minced
2 large carrots minced
2 Large Seasonal Apples (I use Honey Crisp if they are in season)
1-2 Tablespoons of butter or olive oil
*1 cup cream or whole milk
Salt to taste
32 oz vegetable stock
*If vegan swap out for any other milk of your choosing or leave it out altogether.
Wash all fruits and vegetables before starting.
Preheat oven to 425. line parchment paper onto a baking sheet, cut the butternut squash in half. Lightly coat the squash with olive oil. Place the squash face down on the baking sheet, place into the oven. Roast the squash until tender 45-50 min.
Core and score both apples. Combine apples, carrots, onions and vegetable stock into a Medium to Large soup pot. Bring to a boil, stirring frequently. Once it has hit a steady boil, bring to a simmer. Let simmer until all ingredients are soft enough to break apart with a fork. Once softened turn the vegetable down, buy this time the squash should be done.
Remove squash from oven. Spoon center of squash into a blender along with the vegetables and some of the vegetable broth. Discard the skin of the Squash. Blend until mixture is smooth. Pour the mixture back into the broth and bring to a simmer. Stirring frequently, until all liquid is evenly mixed. Add salt if desired
Let cool and enjoy!
(some great garnishes: pumpkin seeds, sundried tomatoes, pine nuts)