Ocala Periodontics & Dental Implants –
I appreciate Dr. Amir’s conservative approach and his attention to detail. The level of communication he provides to me is outstanding. I appreciate how truly invested he is in providing the best care for his patients. Dr. Jamie Amir is a pleasure to work with.
Baked spaghetti squash
Plain yogurt
Cinnamon
Stevia or honey
Combine in food processor
Chop apples and cook in lots of water with cinnamon and stevia or honey. Place in food processor or mash. Leftovers can be stored in glass jar in the fridge.
Can of chickpeas
1 Tbsp of Tahini
Garlic
Lemon
Cumin
Combine in food processor.
4 tablespoons unsalted butter or Olive Oil
2 medium yellow onions, chopped
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped
8 cups ( 2 cartons) chicken or vegetable broth broth
1 sweet apple peeled and chopped
1-3/4 teaspoons salt
Ground black pepper to taste
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, add bouillon cube, and sauté about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a blender or food processor, puree the soup until smooth and creamy. Use blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape. Season to taste with salt, pepper. Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.
2 Tablespoons of butter or olive oil
1 butternut squash, halved
1 Small Onion, chopped
3 Cloves of Garlic, chopped
3 medium sweet potatoes, peeled and quartered
2 celery stalks, cut into big chunks
2 carrots, cut into 3 parts
1 vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) chicken broth or vegetable broth
1 Tablespoon of Thyme
Set oven to 425 degrees. Place halved butternut squash face down, and drizzle with olive oil. Roast butternut squash for 45 minutes, or until it is soft.
Melt butter or add olive oil to the pot. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. Add chicken or vegetable broth, add potatoes, celery, and carrots. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Water may be added if the soup is too thick or all vegetables are not covered. Once everything is tender, remove from heat, and place in blender or food processor. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways ? Taste for seasoning, add salt if necessary.
2 tablespoons olive oil
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 pound carrots, peeled, 1/2-inch dice
1 large onion, 1/2-inch dice
4 celery sticks, 1/2-inch dice
3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
3 garlic cloves, peeled and halved
3 cups chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute: 1 teaspoon dried thyme)
salt to taste
Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery, bouillon cube and 1/2 teaspoon of salt; cook 10 minutes until softened.
Add potatoes and garlic halves; cook 5 minutes.
Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
Taste for seasoning, add salt if necessary.
2 Tablespoons of butter or olive oil
1 butternut squash, halved
1 Small Onion, chopped
3 Cloves of Garlic, chopped
2 medium potatoes, peeled and quartered
2 celery stalks, cut into big chunks
2 carrots, cut into 3 parts
1 vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) chicken broth or vegetable broth
1 Tablespoon of Thyme
Set oven to 425 degrees. Place halved butternut squash face down, and drizzle with olive oil. Roast butternut squash for 45 minutes, or until it is soft.
Melt butter or add olive oil to the pot. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. Add chicken or vegetable broth, potatoes, celery, and carrots. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Water may be added if the soup is too thick or all vegetables are not covered. Once everything is tender, remove from heat, and place in blender or food processor. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways. Taste for seasoning, add salt if necessary.
2 tablespoons of olive oil or coconut oil
1 onion-diced
4 garlic cloves-chopped
3 chopped carrots
3 chopped celery sticks
1 tablespoon of Cumin
1/2 tablespoon of Cinnamon
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton(32 oz) of vegetable broth or chicken broth
12 oz diced tomatoes ( I prefer to use my own tomatoes and put in the food processor)
2 cups of red lentils
Turn heat on medium, add olive or coconut oil. Add chopped onion and garlic. Sauté. Add salt and pepper, and continue to stir. Add chopped carrots and celery, along with the bouillon cube. Sauté for about 5 minutes. Add vegetable broth, more salt and pepper, cumin, and cinnamon. Bring to a boil, and add the 2 cups of red lentils. If it looks like more water needs to be added, just add two cups of water. Once it’s been brought to a boil, let simmer on low for 45 minutes to an hour. Taste for seasoning, add salt if necessary.
Place in food processor if needed or wanted for a nice, smooth soup.
2 tablespoons of olive oil or coconut oil
1 onion-diced
4 garlic cloves-chopped
3 chopped carrots
3 chopped celery sticks
1 tablespoon of Thyme
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) of vegetable broth or chicken broth
2 cups of red lentils
Turn heat on medium, add olive or coconut oil. Add chopped onion and garlic. Sauté. Add salt and pepper, and continue to stir. Add chopped carrots and celery, along with the boullion cube. Sauté for about 5 minutes. Add vegetable broth, more salt and pepper and thyme. Bring to a boil, and add the 2 cups of red lentils. If it looks like more water needs to be added, just add two cups of water. Once it’s been brought to a boil, let simmer on low for 45 minutes to an hour.
Place in food processor if needed or wanted for a nice, smooth soup!