Roasted Root Veges in the Crock Pot – Taste like you roasted them with a prime rib – but you didn’t, strictly veges!

You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning  they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!

  Slice them anyway you like, cube, elongated, just make sure they are big and hearty!

Wash and dry your root veges, lay to the side on paper towels or a cotton towel.

In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.

Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.

It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!


Root Stoup Extraordinare (soup or stew?) Plus Slow Cooker Roasted Root Veges!

Craving a Hearty Soup? You’ve got to try my “Root Stoup”!

See Bonus Recipe for SLOW COOKER Roasted Root Veges that taste just like oven roasted….at end of posting.

We prepared this quite often last winter, but by the time I thought about posting it, Spring was in the air. All in good time they say, and NOW is the PERFECT TIME for Root Stoup!

This is a vegetarian meal, however, for those that enjoy organic chicken or grass-fed beef, either are good ingredients if pre-cooked, directions follow vegetarian recipe.

If you choose to do this in a slow cooker I suggest making it vegetarian, toss everything in the slow cooker, set on low for 6-7 hours, stir and you have STOUP! (more…)

Organic Egg Update – Which organic eggs are trustworthy?

Scrambled Egg Report Update

Remember our egg recall a few months ago? An important detail about the recall, is that the eggs in question all came from mass production farms or what is called big agri-egg business.

Unfortunately in the “organic” world we also have large agri-egg farms, and according to a report submitted by a reader, some of them may be under scrutiny for reasons other than salmonella. It seems they may not be abiding by the “organic” rules, posted on an earlier report, and that the chickens may not be “free range”, meaning able to walk around and have a normal 16 week life in the outdoors. So, now we must discern between the organic eggs as well, at least until they come up with another heading, perhaps “organic eggs from organic fed (not free range) chickens”, or something like that.

A better solution overall, is simply to purchase (more…)

Slow Cooker Creamy Potato, Cauliflower, Leek Soup

Freeze unused portions

Thanks Marcia of Pala, CA! Good Catch!  I’ve reposted this from winter 2009, I’d forgotten about this recipe at .

Start in the am, enjoy in the pm:)

What better way to enjoy myself than to make a “slow cooker” pHresh Vege Creamy Soup? Ready in 6 hours, here’s what I did:

Creamy Potato, Leek, Cauliflower Soup (6 quart Slow Cooker)

  • 3 – 4 red potatoes (peeled & diced)
  • 1/2 large or 1 small head cauliflower, broken into florets then diced
  • 2 leeks (sliced and diced, only a little green)
  • 1 sweet white onion (sliced and diced)
  • handful of carrots diced
  • 2 1/2 quarts vege or unchick broth (as part of liquid, which I do frequently, is add an optional 14 oz can of whole coconut milk)
  • grind unbleached salt all the way around the top of the crock (approx 2 tsp)
  • grind (fine) pepper 1/2 way around (approx 1 tsp)
  • sprinkle dried or fresh rosemary (I use dried organic herbs de provence) all the way around the top (approx 1 T)
  • dash of nutmeg (approx 1/4 – 1/3 tsp)

Once it’s ready, scoop 1/3 =1/2 of the soup into a 3-4 quart pot, and using a hand-held mixer, purée until smooth. Pour it back into the pot, stir and serve.

pHresh Option –  place fresh scissor cut greens or herbs in your bowl before pouring in the soup

And/Or………Sprinkle with pHresh scissor cut herbs (I use what I have on hand)

That’s it!  Doncha love it?

Don’t forget, single portion servings can be frozen and reheated in a saucepan on low for the next 6 months!

LE POTAGE JULIENNE DARBLAY with alkalizing ingredient exchange

LE POTAGE JULIENNE DARBLAY, whisked or unwhisked potato leek soup w/ julienne veges…AND alkalizing ingredient exchange……

This is an amazing recipe I converted for those of us who do our best to prepare alkaline soups. Who says we can’t enjoy what the most culinary genius’ can come up with?


  • Butter (Essential Balance…butter substitute we love)
  • 2 Leeks, white part only
  • Chicken Stock (vegetable stock is ok if you want a vegetarian soup)
  • 1/2 – 3/4 of an Idaho potato, peeled and sliced
  • Chives
  • Bouquet Garni (Parsley, Thyme, Bay Leaf)
  • 1 Garlic clove
  • Cream (Coconut milk, whole)
  • Optional garnish: julienned carrots, celery and leeks


  1. Julienne the carrots, celery and leeks if using for garnish.
  2. Sweat (steam) the julienned vegetables until tender. Add salt (unbleached sea salt).
  3. In a separate pot, sweat (steam)2 diced leeks in some butter (butter substitute).  Add salt!
  4. Add (vegetable) stock to cover the leeks by an inch or two.
  5. Add potato slices and simmer.  Add some more stock if necessary to cover them, but don’t add too much or the soup will be thin.
  6. Once the potatoes are thoroughly cooked, ladle into a blender, or wisk away.
  7. Add 1 clove of garlic, chives, loose bouquet garni.
  8. Puree very well and then strain(if you want to) the soup through a fine mesh strainer.  Return to the stove.
  9. Add salt, pepper, cream and butter (you know the substitutes listed above).
  10. Garnish with carrots, celery, leeks and chopped chives.

Enjoy! And share your success!

A great resource for Vegetable Soups!

Vegetable Soups from Deborah Madison... approx $10

We can always adjust traditional recipes, vegetarian, or ethnic recipe with alkaline ingredients, i.e., lime juice instead of vinegar, himalayan, celtic or real salt as unbleached sea salt instead of “salt”, organic instead of conventional, stevia instead of sugar, etc…you get the idea. And please email me if you’d like ideas for conversions on a favorite recipe, I have yet to not find an option, and most often it makes it all the more TASTY!

Also, you’ll find recipes for a variety of soups right here under Recipes/Category SoupPot, as well as a variety of alkaline, vegetarian, and transitional reciepes (including sweets, sauces, dressings, beverages), at


Recipe for dehydrated vegetable broth

It’s challenging to find a great vegetable or unchicken broth that meets all of our needs. For example, those of us who practice alkalizing do not want any form of yeast or fermentation in our broth, and the list goes on for those of us who eat vegetarian, and those of us who prefer organic.

Below is a recipe for an herbal vegetarian broth that is quite good. You can also add potato powder to this to make it a bit creamier, and/or you can add dehydrated veges (I grind a combination of dried vegetables so I have more like bits of flavor, less chunky (because I’m going to add fresh anyway). I also store both the herbal broth and the ground mixed veges for whenever I need them individually or together – great for pasta sauces, rice, etc.

Things You’ll Need (I quadruple this mixture and have 4 batches, you can do more but keep in airtight container and label it):

DIY Dry Vegetable Broth Mix
  1 tbl. onion powder
  1 tbl. dried parsley leaf
  1 1/2 tsps. dry garlic (ground to powder)
  1 1/2 tsps. celery seed (ground to powder)
  2 tsp unbleached sea salt
  1/2 tsp. ground sage
  1/2 tsp. dried marjoram
  1/2 tsp. rosemary
  1/2 tsp. dried thyme
  1/2 tsp. dried basil (or more)
  1/2 tsp. dried oregano
  1/4 tsp. pepper
  1/4 tsp. turmeric
  1/4 tsp. dried dill weed
  Optional – 1-3 T potato powder works well to make this creamier
  Combine all ingredients and mix well.
  Store in a jar with a tightly fitting lid.
  Stir before each use.
  Use 1 rounded teaspoon to each cup of water.
  Will season 12 cups of water for soup.

Two sources: WholeFoodFarmacy which has a great vege soup base already made up as well as dehydrated vegetables, and StarwestBotanicals which has 1lb and 4 oz jars of many dehydrated herbs, spices, as well as broth mixtures for vegetable, unchicken, unbeef, etc.

Both can be found on links page at

Baked Potatoes in a slow cooker – YES!

Easiest thing I do…..

How many potatoes depends on the size of your slow cooker, stack  baking size potatoes inside and see how many fit before you begin! My 6 quart holds 5 nicely.

Wash and then completely dry each potato.

Rub with olive oil (optional)

Wrap in foil.

Stack in your slow cooker.

Set on HIGH and cook overnight or all day long.

When you are ready to eat, simply stir fry veges and wallah!

It’s Dinner Honey!!

Split Pea Vegan Slow Cooker Soup YUM-O

1 lb split peas (organic if possible)

1/4 cup of dry barley (optional)

10 c pure water

7 T Dry Vege Broth (I use unchicken) (bulk source at pHBB Links)

1 1/2 cups of diced carrots, stripped (I make them 1/4″ diced)

1 cup diced celery, stripped (same, 1/4″ diced)

4-5 red potatoes, stripped (same 1/4″ diced)

1 garlic clove smashed

2 T Oregano (my secret split pea ingredient)

2 Bay Leaves

1 large sweet white onion diced very small, as small as you can go without mincing


Prepare your broth first, or just pour into slow cooker if you purchased pre-made vege broth.

Rinse split peas, please pull out anything that doesn’t resemble a split pea.

Add everything else to the pot and cook overnight on low, or all day. If you need this soup in a hurry, you can either prepare on the stove, or set slow cooker to high for 5 hours.

At the end of cooking time I remove 1/2 of the soup, lumps and all, puree a part at a time or all at once in my Vitamix, and return to the pot, this will give a beautiful richness to your split pea soup!


Hearty Chili, VegeHead (and Basmati Rice)

This is an almost from scratch recipe! A favorite for football games, we serve with a big pot of basmati rice (recipe below).

1 pkg of Fantastic Vegetarian Chili Mix (don’t follow the directions) OR vegan crumbles (your choice), or ground turky (simmered in water 20 min)

3 quarts of vege broth (I use dry unchicken  broth, see bulk/ links at phBB)

1 small can of tomato paste

1 sweet white onion (diced)

3 celery stalks diced small

1 bag of dry kidney beans (or 4 cans of kidney beans)

6 fresh tomatoes (or 3 cans of diced tomatoes)

2 tsp chili powder

1 tsp cumin

2 tsp oregano (yes I know, but it’s good:)

3 T EVO (extra virgin olive oil) cold pressed (also good with Avocado Oil)

3 T Molasses (or wild honey, even brown sugar in a pinch)

2 T Spelt Flour (or all purpose flour)

2 tsp unbleached sea salt

(on the side as toppers – diced onion, shredded vege shredds, or shredded cheddar if you eat cheese)

If you select dry kidney beans as I do, please wash, pre soak for 2 hours in hot water, and pressure cook 15 minutes (give or take, go with less rather than more), depending on your pressure cooker. Mine is 15 exactly.  Set aside.

Here we go:

Sautee onion and spices in olive oil for about 10 minutes on the bottom of your soup pot.

Add vege broth (or in my case, unchicken broth), bring to a boil, stir in tomato paste, and cut heat to simmer. (From dry bulk broth like the one I use, powdered unchicken: 2 T dry broth per quart of water, in this recipe I use 8 T)

Add Fantastic Vegetarian Chili mix (you can also use any other vegan starter you like, ven simmered ground turkey, but you will need to double your spices).

Make sure everything dissolves, I use an egg whipper and by hand, run it through and around the pot a few times.

Add kidney beans and let it simmer about 20 minutes, it should thicken up and beans should be tender.

Pull out 1/2 cup of broth and 1 cup of beans from chili, puree together, and stir back in – this paste will thicken up your chili (I blend this mixture in a personal blender).

Now add your tomatoes – the reason you don’t add them until now is that doing so will cause your chili to become very acid tasting – ick, much better to add them toward the end.

Using hot water, melt your flour into a paste and add to your chili to thicken as you like. We like it loose like a soup and pour it over rice (see below).

Taste it, add spice if you need more, then  serve over basmati rice (recipe below).

Top with diced onion and vege cheese!


My FAVORITE rice recipe (in my rice cooker).

1 12 -14 oz can of Coconut Milk (your preference)

1 refill of the coconut milk can with pure water

12-14 oz of BASMATI rice (1 part rice, 2 parts liquid)

1 T coconut oil

2 tsp of unbleached sea salt

Turn it on – makes the very best basmati rice!