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Recipe: Leeks and Greens Soup


Welcome to Healthy Home, an enlightening weekly series on Mom Going Green.  Healthy Home focuses on natural health topics for the whole family.  The goal of this series is to provide moms (and dads too), with information on how to achieve optimal health for the entire household naturally.   The series will include the latest in natural health news, wholesome health tips, yummy recipes, and natural health remedies that have worked for healthy homes in years past.


This tasty green soup will keep you warm and healthy this winter.  Homemade soups are a stable in our house in the winter.   Soup is fun because you can get creative with it.  I like to make soups with seasonal foods when possible.     Eating warm foods can also make you feel more full faster than eating colder foods.

3 Tbs Butter

1-2 Garlic cloves

1 Onion

1 Leek

8 oz Brussels sprouts (i used frozen to keep the cost down)

4.5 oz green beans

5 Cups organic vegetable stock

1 Cup frozen peas

1 Tbs lemon juice

1/2 tsp coriander

4 Tbs organic heavy whipping cream

Salt & Pepper to taste


Melt the butter in a saucepan.  Add the onion and garlic and saute over low heat until soft.  Slice the white part of the leek thinly and set aside.  Slice the remaining leek, the brussels sprouts and beans.  Add all 3 to the saucepan along with the vegetable stock and simmer for 10 minutes.  Add the peas, seasoning and lemon juice, simmer 10-15 minutes.   Let the soup cool then process in a food processor or blender until smooth.  Pour back into the sauce pan and add the reserved leek, boil for 5 minutes, until the leeks are soft.  Adjust the seasoning if needed, add the cream and heat gently.  Serve and enjoy!  Servings:  6, Total time:  1 hourI sometimes top with mozzarella cheese.  I like to make a double batch and freeze some for later.


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Hocking Hills and Homemade Salsa

Hocking hills was beautiful last weekend.  I was worried the weather wouldn’t be on our side, all week storms were predicted.  However it was sunny and warm with a gorgeous blue sky.  We hiked 5.5-6 miles, the OFSC staff and several patients.  It was great exercise and loved going somewhere new.  There is so much to see at Hocking Hills that I’ll have to go back.  We enjoyed lunch after the hike at a patients lakehouse.  It was relaxing and fun.

Also, recently, Greg, Jack and I checked out the Worthington Farmer’s Market.  Doted the largest in Columbus.  There were vendors lining both sides of High Street.  The food vendors had very long lines, it was definatelly a popular place.  I saw strawberries, cherries, tomatoes, peas, green beans, asparagus, lettice, apples, cheese, free range chicken and beef, and more.  I purchased a few tomtoes to make a homemade salsa.  I also picked up a few plants, 2 tomatoes, a basil and a parsley.  I know we have a huge organic garden, but those plants were very behind and I wanted a garentee abundant plant!  As you can tell, I can be a little impatient, which isn’t a good trait of a gardener.  But the plants were well priced at the market.  I was impressed with how many flower and plant vendors we saw.  They had a little bit of everything in Worthington.  It is definately worth checking out if you live in columbus and enjoy fresh produce.  It wasn’t a bad hike even from New Albany.  We were a little rushed the morning that we went so I hope to go back again.  I think the produce selection will continue to grow as we get further into the summer.

Sheryl’s Salsa

2 Tomatoes, diced

1 red onion

1 Can white corn

1 can black beans

Italian dressing

Dr. Heather’s variation:  Add the following

1 choped Mango

1/2 C choped green onion

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