Healing Paleo Crockpot Sweet Potato, Bacon, and Chicken Leek Stew:

(Serves 4 to 5 large bowls)

Ingredients:

-16 oz. low sodium chicken broth (I prefer the Organic Pacific brand)

-1 15 oz. box of chicken bone stock (Again…Organic Pacific)

*Note that bone broth/stock is amazing for the gut and the immune system, not to mention it is packed with protein!

-1/2 cup water

-6 organic leeks (6 individual shoots…not 6 whole leeks) washed and chopped

*Again, leeks are great for the gut and aids in digestion!

-1 cup frozen pearl onions

-Two 15 oz. cans organic sweet potato puree

*Adds extra antioxidants and body to your soup!

-1/4 cup honey

-2 rounded Tbsp. Arrowroot flour (helps to thicken the soup base)

-3 ½ cups (1 bag) organic frozen sliced tricolor carrots (I prefer Stalbush Island Farms brand…found these at Earthfare)

-4 cups pulled rosemary chicken tenders (see my quick simple recipe on my site)

-1 Tbsp. extra virgin organic olive oil

-8 strips of cooked turkey bacon (to crumble on top of each bowl at the very end-1 strip per bowl served) (I prefer Lou’s Garrett Valley Naturals All Natural Uncured Peppered Turkey Bacon…found at Earthfare)

Method:

-Place all ingredients (except the bacon) in a crockpot and stir.

*Make sure you have at least 2 inches of free space from the soup of the soup to the top of the crockpot because the soup will expand during the cooking process. I forgot about this while making this recipe and wound up with a wonderful mess on my countertop I had to clean up! Oopsies.

-Cook your soup on high for 3 hours in your crockpot and cook your bacon until crisp.

-After 3 hours, spoon your soup into your serving bowls and top with the crumbled crisp bacon.

*In the picture I have served my soup with a delicious toasted and halved poppy seed plantain bagel topped with cashew cheese. See the recipes for both on the website! If not there yet I will have them up soon so keep checking!

*Also note that this soup will thicken overnight stored in the fridge in a covered container. That’s why I call this a stew!

Ginger, Turmeric, and Mango Ice Cream:

(Makes 4 large servings)

*This is the most velvety, creamy, ice cream you would swear is made with fattening ingredients and heavy cream, but of course it has nothing of the sort! With the vitamin C punch of the mango, and the countless anti-inflammatory and numerous health benefits of turmeric and ginger root, this ice cream is the healthiest it can possibly be! Not to mention DELICIOUS!

Ingredients:

-4 cups frozen mango

-One 3 inch piece organic turmeric root cubed (with the outer part removed with a peeler)

-Four to five 1 inch cubes organic ginger root (with the outer part removed with a peeler)

-1 cup almond milk (I prefer unsweetened Califa Farms brand in particular-it is wonderfully creamy)

-2 Tbsp. Stevia(*optional if you want it extra sweet)

Method:

-Combine your ingredients in a blender until smooth and serve immediately. Enjoy!

Asian Peach Vinaigrette:

(Makes about 6 to 7 cups…enough to store in the fridge for a while!!!)

*This is a GREAT go-to salad dressing recipe that you can make in bulk and will last you for weeks. It has a slightly Asian taste, but is subtle enough to go with any type of salad. Most importantly is extremely healthy and has no artificial additives or trans fat, which store bought salad dressings always somehow sneak in!

Ingredients:

-2 cups filtered water

-1 ½ cups organic apple cider vinegar

-1/2 cup rice wine vinegar

-1 Tbsp. tahini

-2 cups sliced, skinned peaches (I just use frozen peach slices and microwave them for 1 minute to thaw…fresh peaches would be great if you have the time!)

-4 to 5 one-inch cubes peeled organic fresh ginger root

-3 Tbsp. organic Dijon mustard

-3 Tbsp. organic liquid stevia (Trader Joes has a great brand)

-3 Tbsp. grade B maple syrup

-1 to 2 tsp. black pepper

-2 Tbsp. cilantro

Method:

1. Combine all ingredients in a blender (Vitamix preferred) and blend until smooth. Enjoy! This will keep well in the fridge for weeks in a covered container.