We found this recipe for Zucchini Soup on Dr. Frank Lipman’s Web site, and wanted to share it with our “Elevated” friends!
As an integrative physician and founder and director of Eleven Eleven Wellness Center in New York City, as well as the author of “Total Renewal: 7 Key Steps to Resilience, Vitality and Long-Term Health,” and “Revive: Stop Feeling Spent and Start Living Again,” Lipman offers a variety of signature “Be Well” cleanses and supplements, and is a proponent of the dairy and gluten free lifestyle.
Enjoy the below recipe!
4 Zucchini diced
2 cloves garlic –crushed
1 onion – chopped
1-2 Tablespoons extra virgin olive oil
4 cups of organic vegetable stock
Salt and freshly ground black pepper to taste
1 Tablespoon fresh herbs, such as basil or oregano, optional
Heat the extra virgin olive oil in a soup pot, and add chopped onion and crushed garlic. Sauté until soft, and add zucchini. Sauté for another two to three minutes, and then add stock, salt and pepper. Bring to a boil, and then reduce the heat, cover and simmer until the zucchini are tender. Add fresh herbs, if using them. When cool, puree until smooth. Heat through before serving.
Here is another great recipe from best-selling author Dr. Mark Hyman’s Web site. It’s a great vegetable side dish that is quick and easy to make, and packed with nutrition!
Broccoli with Sauted Carrots
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
1 medium bunch broccoli
2 large carrots
2 tsp. olive oil
½ tsp fresh thyme
¼ tsp. onion powder
½ tsp sea salt
1/8 tsp. cayenne pepper
1 tsp. fresh parsley
¼ tsp. turmeric
Trim the broccoli into small pieces or florets. Peel and slice the carrot on a bias to form 1/4 inch oval thick pieces. Bring a small pot of water to a boil. Blanch the broccoli in the boiling water for 2-3 minutes.
In a sauté pan, add the olive oil and heat over medium to high heat. Saute the carrots in olive oil for 2 to 3 minutes. Add the blanched broccoli and all spices and herbs.
Saute for 2 more minutes or until the carrots are tender.
We found this gluten-free, dairy-free entrée on Dr. Mark Hyman’s Web site – author of “Utra-Prevention” and “Ultra-Metabolism.” “The tofu absorbs the flavor of the vegetables as it browns on the outside,” he explained.
Vegetable Tofu Scramble
Makes: 4 servings
Prep time: 25 minutes
Cook time: 12 minutes
1 (14-ounce) package firm tofu
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1/2 cup diced red bell pepper (about 1/2 medium pepper)
1 cup roughly chopped shiitake mushrooms (about 6 medium mushrooms)
1/2 cup diced tomato
1/2 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced oregano
12 chives, snipped into small pieces
Cut the tofu into 2 equal pieces. Slice each piece in half, horizontally, making a total of 4 slices. Press and drain the tofu by placing the slices in a single layer on a shallow dish or tray with paper towels underneath and on top of the tofu. Place another dish or tray on top the tofu and weight it down with several cans of food or a heavy skillet. Refrigerate for at least 15 to 20 minutes.
Cut the tofu into small cubes. Heat the extra-virgin olive oil in a large skillet over medium heat. Add shallots and red pepper and cook, stirring for 3 minutes. Stir in the mushrooms, tomato, garlic, 1/2 teaspoon of the salt, and the pepper. Cook for 3 minutes. Increase the heat to medium-high and stir in the tofu, oregano, and remaining 1/4 teaspoon salt.
Cook for 4 to 5 minutes, until the tofu has browned. Transfer to a plate and sprinkle with the chives.