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Homemade Raw Whipped Cream (GF)

By Kelly · 14 Comments


Traditional recipes for whipped cream call for ultra-pasteurized cream and refined sugar, but you can easily create a wholesome creamy topping by substituting with organic raw milk cream and pure liquid raw honey.

Homemade Raw Whipped Cream is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.

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Homemade Raw Whipped Cream

Yield: 2 cups of whipped cream

Homemade Raw Whipped Cream

Ingredients

  • 1 cup raw heavy cream, plus 2 tbsp
  • 1 tbsp raw honey (liquid raw honey is easier to incorporate than solid/creamy raw honey)
  • 1/4 tsp pure vanilla extract

Instructions

  1. In a medium bowl, add honey, vanilla and two tablespoons of cream. Using a hand mixer on high speed, blend until well incorporated.
  2. With mixer running, add one cup of raw cream and continue to beat on high for several minutes until cream begins to show stiff peaks. (Do not overmix or you'll end up with clotted cream.)
  3. This creamy-delicious topping is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.
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https://thenourishinghome.com/2012/03/homemade-raw-whipped-cream/

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Hearty Minestrone Soup (Grain-Free option)

By Kelly · 18 Comments


This thick, hearty soup is so easy and delicious – it’s almost like a stew! I don’t know about you, but to me, there’s nothing as satisfying as a big warm bowl of soup on a cool, crisp night. YUM!

Update: Now that I’m grain-free, I replace the gluten-free pasta with zoodles instead. Learn how easy and delicious it is to make zoodles in my step-by-step “How to Spiralize“ post.

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Hearty Minestrone Soup (Grain-Free option)

Yield: 4-5 servings

Hearty Minestrone Soup (Grain-Free option)

Ingredients

  • 3 1/4 cups of soaked & cooked white beans (or two 15oz cans, drained and rinsed)
  • 1 1/2 cups fresh organic baby spinach leaves
  • 1 tbsp olive oil
  • 1 cup finely chopped yellow onion
  • 2 cloves of garlic, finely minced
  • 1 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp organic tomato paste
  • 15-18 ounce jar organic diced tomatoes with Italian herbs (we like Jovial Foods brand)
  • 4 cups filtered water
  • 1/2 tsp dried thyme
  • Pinch of red pepper flakes
  • 1 cup of thinly sliced organic zucchini
  • Optional: 1/2 cup your favorite gluten-free elbow pasta (if grain-free, omit and use zoodles instead)

Instructions

  1. In a small bowl, add 1/4 cup of beans and mash well with a fork, set aside. (This will help to thicken the soup.) Remove stems from spinach and rough chop; set aside.
  2. Heat a large stockpot over medium-high heat. Add olive oil, onion and garlic. Sauté, stirring occasionally, until onion softens and becomes translucent. Add salt, pepper, tomato paste, whole beans and mashed beans. Cook, stirring until beans are well coated with tomato paste.
  3. Add diced tomatoes with juice, water, thyme, red pepper flakes, sliced zucchini and pasta (if using). Bring soup to a boil, then cover and reduce heat to a simmer. Allow soup to simmer for 10-12 minutes, or until pasta is cooked.
  4. Turn off heat. Add chopped spinach leaves, also add zoodles, if using. Then stir and cover. Allow soup to sit about 5 minutes before serving.
3.1
https://thenourishinghome.com/2012/03/hearty-minestrone-soup-gf-option/

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Filed Under: Soups ·

Potato Corn Chowder (Gluten-Free)

By Kelly · 9 Comments


One of my hubby’s absolute favorite soups, this creamy, delicious chowder is one of the few corn recipes we treat ourselves to on occasion. Just be sure to avoid those GMOs by purchasing only organic corn! Enjoy!

Print
Potato Corn Chowder (Gluten-Free)

Yield: 6 servings

Potato Corn Chowder (Gluten-Free)

Ingredients

  • 2 medium organic leeks, chopped (white and pale green part)
  • 1/2 cup chopped yellow onion
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 8 cups homemade chicken stock
  • 3 lbs of diced organic Russet potatoes (about 10 medium)
  • 2 cups diced organic carrots (about 8 small carrots)
  • 2 bay leaves
  • 1/2 tbsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 15 oz bag of frozen organic sweet corn
  • 6 oz grated grassfed/raw cheddar

Instructions

  1. Heat a stockpot over medium-high heat. Once hot, add olive oil, garlic, leeks and onion. Sauté until onions and leeks begin to soften.
  2. Add diced potatoes and carrots and continue to sauté about two minutes, stirring constantly, until potatoes are well coated.
  3. Turn up the heat to high and add chicken stock, bay leaves and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes and carrots are “al dente.”
  4. Then add frozen corn and simmer about 3-5 minutes until corn is softened.
  5. In a VitaMix, blender or food processor, add about 3-4 latel-fulls of the soup and 2 latel-fulls of the broth only. Blend until soup is completely puréed.
  6. Place puréed soup back in pot. Add grated cheddar and stir, until combined. Remove bay leaves and re-season to taste using additional salt, pepper, onion powder and dried thyme. Serve with salad and sourdough rolls, or a slice of your favorite toasted GF bread! Mmm!!!
3.1
https://thenourishinghome.com/2012/03/potato-corn-chowder-gluten-free/

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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