Happy, Healthy Recipes

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The below recipe is from the November issue of Martha Stewart Living some years ago. We don’t cook it anywhere near as long.  We have also used this recipe to cook other combinations of dark leafy greens including Swiss Chard, Kale, Beet Greens, etc. Any combination of greens can be used. Enjoy!


Sauteed Collard Greens



2 small bunches or 1 big bunch of collard greens (they have them at Whole Foods)

2 tablespoons butter

1-2 cloves freshly smashed & chopped garlic

¼ - ½ cup chicken stock

Sea salt or & freshly ground pepper

1 ½ teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Lemon wedges for serving



Wash collard greens and cut them into ½ inch strips (cut the toughest part of the center stem out and chuck it, then slice the rest of the leaf). You will have a big pile of greens here but they cook way down very quickly.


 Heat 1 tablespoon of the butter and the chopped garlic in a large pot or deep skillet over medium high heat

 Add the greens and cook, stirring often, until wilted – about 3 minutes


 Stir in the chicken stock, ¾ teaspoon salt (or to taste), 1/8 teaspoon pepper, and the grated lemon zest, and cover

Reduce heat to medium and cook until tender. (The recipe says 8 – 10 minutes but this is too much. If you do this you will have mush. We recommend cooking them for just a few minutes, say 3 or 4 minutes, which will also preserve more nutrients.)  Best advice is to taste the greens to see if they are the right tenderness/texture for you.


Remove the cover, stir in the 2 teaspoons of lemon juice and the remaining tablespoon of butter.Stir until the butter melts.


Season with sea salt and pepper if needed and serve immediately with lemon wedges.


(note: the first time we made it we didn’t have chicken stock so used a small amount of the drippings from the turkey thighs we had just roasted + a little water. It was delicious! We bet you could do this with any kind of meat cooking drippings.)

Have fun and experiment with cooking other vegetables this way!



This is a fabulous nutrient rich soup adapted from a recipe Viveka received from her sister in law, Carol. It has antibacterial, anti-viral, anti cancer, anti-diabetes, and other nourishing properties. Delicious, with a taste that grows on you bowl by bowl, and also great to consume during colds or flu to help you beat that cootie. :)

Pumpkin Soup



4 shallots - chopped (if no shallots are on hand you can use a whole onion)

3-4 garlic cloves - chopped

2 portabella mushrooms chopped into bite sized pieces

1 can organic pureed pumpkin or 15 - 16 oz. of fresh cooked & pureed pumpkin

organic free range chicken or turkey broth - box, canned, or home made

2 TBSP organic butter

1-2 TBSP cold pressed extra virgin olive oil

1/4 tsp cayenne pepper or to taste

sea salt and pepper to taste (you will not need much if any)



In large stainless steel or ceramic pot heat the butter & olive oil over medium heat.

Gently sauté the mushrooms for a few minutes, then add the shallots and then the garlic in that order to prevent burning the garlic. The mushrooms will soak up a lot of the butter and oil, then release their liquid as they cook. Cook just till tender but don't overcook.  Then add the pureed pumpkin to the pot. Stir just a few seconds till combined, then add chicken or turkey broth to desired consistency.  No need to boil,  just heat up to desired temperature.  Add cayenne pepper to taste, usually just enough to have a bit of a kick in the aftertaste and heat on the throat. Add a little sea salt and pepper if desired.  The flavor will continue to develop in the pot while you consume the first bowl.  :) Enjoy!





Try this bone nourishing soup! Bone contains exactly what bone is made of in exactly the right proportions. It takes long slow cooking to release all the benefits. Use this as a broth to sip or a tasty and nutritious soup base!


Perpetual Soup or Bone Broth the Easy Way - from nourishedkitchen.com




1 whole chicken (organic, free range)

2 sweet bay leaves

1 tablespoon black peppercorns

any vegetable scraps you have on hand

filtered water




1. Place 1 whole chicken or the frame/carcass of a roasted chicken into your slow cooker with sweet bay, black peppercorns, and any vegetable scraps you have on hand. Cover with filtered water ad cook on low for 1 week.


2. After 24 hours you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need.  Pour it through a fine mesh sieve, or preferably, a reusable coffee filter which will help to clarify the broth.  Then replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you are using a whole fresh chicken you can also remove chicken meat from the slow cooker as desired for stir-fries or soups.


3. At the end of the week, strain off any remaining broth and discard or compost the bones.  The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones - minerals, amino acids - have leached from the bones and into the broth you 've enjoyed all week long. Wash the insert of your slow cooker and  start again.