Change of Season Fall Chicken soup

Easy chicken broth soup for the fall season.

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INGREDIENTS

  • 1 organic chicken - rinsed and skin poked

  • 3 organic celery stalks (with leaves)

  • 2 organic carrots washed

  • 2-3 onions peeled

  • 3-4 garlic cloves

  • Handful of parsley

  • 1-2 bay leaves

  • 2 tbsp salt

  • 4 peppercorns


DIRECTIONS

In a pot cover chicken with water and bring to boil. Scoop off scum that surfaces and lower temp. Add onions, garlic, salt, pepper and bay leaf and let simmer 1-2 hours. keep adding water to cover the chicken. You can add more salt if needed.

Add celery and carrots and handful of parsley and let simmer another 1 hour. You can strain the soup otherwise the soup can turn cloudy over the next few days when reheating.

Use chicken (it will fall apart when you pull it out) in soup or save for another meal.
You can freeze the broth or it can store for about one week in the fridge.

Rustic Fall Apple Cinnamon Cake

This recipe can be used with any fruit. I have done it with lemon zest and plums, organs zest and cherries. Be creative!

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INGREDIENTS

  • 1 cup unbleached all-purpose flour (or use gluten-free oat flour to make gluten-free)

  • 1/2 cup almond meal or almond flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon fine sea salt

  • 1 tbsp cinnamon

  • 3/4 cup sugar of choice (coconut or regular)

  • 1/ cup sunflower oil or any mild oil

  • 1 large egg

  • 1/2 cup plant-based milk

  • 1 apple sliced thinly

  • 1/4 cup walnuts or almonds

DIRECTIONS

Mix the dry ingredients (first 6 ingredients) in a large bowl. In a separate bowl, add the wet ingredients and mix. Add the wet into the dry and mix gently. Do not over-mix. Add the walnuts into the mix. Pour into a greased round pan or a loaf pan. Top with apples and nuts. Bake for 30-35 min or until toothpick comes out dry at 350 degrees.