I want to share some treasured secrets…
Recipes from my Food Therapy Program that is. But only if you ask me too.
(first recipe below)
You’ve likely heard me say that “…no person can truly “be healthy” if they do not learn to “eat healthy”. That’s why I started the Food Therapy Program. (click here to learn more about the “Food Therapy Program”)
Thanks to your support, APC continues to attract new patients who are seeking holistic answers to improve to their health – and so many of those answers really begin with learning how to plan and prepare healthier meals. To help me keep up with the needs of existing and new patients, APC is building a new website with resources for you to access whenever you want them. These resources include special recipes that are easy to plan and prepare. You will also be given information about some of the health benefits associated with the certain food ingredients. This FREE information will be sent to you in a new weekly email just for recipes.
You need to ask to receive those recipes; go ahead sign up by clicking here.
Our first recipe (See below) is: Gluten FREE – Dairy FREE – Low Cal @ DELICIOUS – It’s great as a starter or as a meal, created by you in under an hour, this healthy dish is great for circulation and reduces inflammation.
I hope you enjoy the Sweet Potato & Chipotle Soup!
Best in Health, David Bibbey L.Ac.
Sweet Potato & Chipotle Soup
2 tablespoons Grape seed oil
1/2 medium white onion, chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 Gala apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart vegetable stock or low-sodium broth
3 cups water
1 Chipotle Chile (Smoked Jalapeno & Adobo sauce)
(Note: Only use 1 Chile pepper – not the whole can, and remove the seeds to reduce the heat intensity)
Salt and freshly ground black or white pepper
1. In a medium soup pot, heat oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Caution: do not burn the garlic. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and Chipotle pepper, cook for 5 minutes. Add the stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes.
2. Working in batches, puree the soup with stick or vertical blender until smooth. Season with salt and white pepper and return to the pot. Serve immediately. Keeps in refrigerator 3 days.