Tag: instant pot

  • Homemade Immune Boosting Essentials thanks to Christine Waltermyer!

    Homemade Immune Boosting Essentials thanks to Christine Waltermyer!

    Homemade Immune Boosting Essentials

    thanks to Christine Waltermyer!

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Vegetable Broth

    Makes 8 cups

    Ingredients

    1 cup fresh maitake mushrooms, or ½ cup dried

    2 celery stalks, cut into big chunks

    2 carrots, cut into chunks

    2 to 3 cups winter squash, cut in big chunks

    ½ cup fresh burdock root, cut into pieces (or ¼ cup dried burdock)

    1 small bunch parsley (you can leave the stems on)

    1 tablespoon fresh ginger root slices

    ½ large onion, cut into big chunks

    1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

    3 dried shiitake mushrooms (or 6 fresh shiitake mushrooms)

    2 bay leaves

    2 cloves garlic

    ½ gallon water

    Method

    This vegetable broth can be made in an Instapot, pressure cooker or regular soup pot. 

    For Instant Pot or pressure cooker: Place all ingredients in the Instant Pot or a large pressure cooker. Place the lid on your pressure cooker or Instant Pot and bring to full pressure on high heat. After 15 minutes, remove the pot from the heat and let the pressure reduce naturally.  Strain out the ingredients by pouring the broth through a strainer into a large bowl. Remove the lid and cool completely before pouring into tall glass mason jars.

    For regular soup pot: Place all ingredients in a large soup pot. Cover with a lid and bring to a boil over medium high heat. Reduce heat to simmer on low for 1 hour. Remove from heat. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Cool before pouring into glass mason jars.

    Store the vegetable broth in covered jars in the refrigerator for 3 to 5 days, or freeze for up to 4 months.

    Lemon Sage Cold Care Tea

    Serves 1

    Ingredients

    1 cup (8 oz.) water

    10 fresh sages leaves (or one teaspoon dried sage leaves)

    1 teaspoon fresh lemon juice

    1 teaspoon raw honey or brown rice syrup

    Method

    Place the water in a small saucepan. Bring to a boil over medium high heat. Turn off the heat and add the sage leaves. Remove from the heat and let steep for 15 minutes. Strain the tea through a small strainer into a mug. Add the lemon juice and sweetener of your choice. Enjoy warm.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Celebrate National Soup Month with Christine Waltmyer

    Celebrate National Soup Month with Christine Waltmyer

    Celebrate National Soup Month

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Vegetable Soup

    Serves 8-10

    Ingredients

    1 tablespoon olive oil

    ½ onion, chopped

    2 cloves minced garlic

    3 carrots, sliced

    3 – 4 ribs celery, sliced

    1 cup chopped potatoes (I used baby heirloom potatoes but you could use red-skinned potatoes)

    1 medium red beet, peeled and diced

    8 cups vegetable broth

    13 ounces cooked kidney beans

    ¼ cup wild rice, soaked in water to cover for several hours, then drained

    2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme 

    1 cup chopped green beans, trimmed and cut into 1-inch pieces

    4 scallions, chopped

    1 cup baby bok choy, chopped

    1 small zucchini, chopped

    1 small bunch parsley, stems removed and chopped

    1 cup corn kernels

    1 teaspoon sea salt, or more to taste

    Optional: Black pepper

    Method

    1. In an Instant Pot, pressure cooker or large soup pot, heat the olive oil over medium heat. Add the onion and garlic. Cook and stir for five minutes. Add the carrots, celery, beets and potatoes. Add 4 cups of the vegetable broth, along with the kidney beans, drained wild rice and thyme.

    2. Place the lid on your cooking pot of choice. 

    3. If using an Instant Pot or pressure cooker, bring up to full pressure. Once full pressure is achieved, reduce heat to cook for 10 minutes. Then turn off or remove from heat to allow pressure to drop naturally.

    4. If using a regular soup pot, bring to a boil over medium high heat. Reduce heat to cook on low, covered, for 30 minutes.

    5. Add the green beans, scallions, baby bok choy, zucchini, parsley, corn kernels, sea salt and enough vegetable broth to cover everything. If your Instant Pot or pressure cooker is too full you can cook in two batches.

    6. For Instant Pot or pressure cooker bring back up to full pressure. Reduce heat to cook on low for 5 more minutes.

    7. If using a regular soup pot, bring back to a boil over medium high heat, then reduce the heat to cook on low for 10 to 15 more minutes.

    8. Season with black pepper if desired, and additional sea salt to taste. I like to serve with a drizzle of olive oil as well. If a tart taste is desired you can add a splash of apple cider vinegar as well.

    9. Store leftover soup in a covered glass container in the refrigerator for up to 3 days, or freeze leftovers for up to a month.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How to Cook Corn on the Cob 3 Ways

    How to Cook Corn on the Cob 3 Ways

    Corn on the Cob 3 Ways

    with Christine Waltermyer

    Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

    Ingredients

    Serves 4

    4 ears of fresh corn on the cob

    Optional: Vegan butter, olive oil or butter of your choice, Sea salt

    Boiled Corn on the Cob Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Bring a large pot of water to a boil, covered, over high heat. Salt the water if you want. Add the corn. Cook for 6 to 8 minutes. Use tongs to carefully remove from the water. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    3. Enjoy!

    Steamed Corn Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Add about ½ inch of water on the bottom of a medium size pot. Place a steamer basket inside. Bring the water to a boil over medium high heat. Add the corn to the pot, on top of the steamer basket. Cover the pot and cook for 4-6 minutes. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    3. Enjoy!

    Pressure Cooked or Instant Pot Corn Method:

    1. Remove the husks from the corn. Use your fingers or a brush to remove the fine strands of corn silk.

    2. Place ½-inch of water on the bottom of a pressure cooker or an Instant Pot. You can place a trivet on top if you want.

    3. Place the corn in the pressure cooker or Instant Pot. Cover with lid and seal it. Bring up to pressure over medium high heat. Once the pressure is high you can reduce the heat but keep it high enough to maintain pressure for 2 minutes. Turn off the heat. Transfer the pressure cooker from the heat to a trivet to cool and let the pressure reduce naturally.

    4. Once the pressure has fully released, carefully remove the lid and serve. Serve as is or with optional vegan butter, olive oil or butter of your choice. Sprinkle lightly with sea salt if you want.

    5. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!