This nutrient rich soup helps provide fiber rich vegetables in an easy-to-digest format. Soups are delicious for a light summer lunch or dinner paired with your favorite bread or light salad.

Yields: 4-6 servings

Ingredients

• 1 Tbsp. vegetable oil
• 1 garlic clove, minced
• 2 Tbsp. fresh ginger, grated
• 1 stalk lemongrass, minced
• 1/2 tsp red pepper flakes, crushed
• 3/4 cup shiitake mushroom, sliced
• 2 cups sweet potatoes, peeled and chopped
• 1/2 cup red bell pepper, chopped (or green bell pepper)
• 5 to 6 cups of organic vegetable stock
• 1 (14oz.) can coconut milk
• 2 Tbsp. Aminos (or low-sodium soy sauce)
• 3 Tbsp. cilantro or parsley, chopped

Directions

Step 1
Heat oil in large pot and saute garlic, ginger, lemongrass and crushed red pepper. Stir in mushrooms, sweet potatoes and bell pepper, and cook for 1-2 minutes.

Step 2
Add the stock, bring to boil and then reduce heat.

Step 3
Simmer for 10 minutes until the vegetables are tender. Add the coconut milk and aminos, and stir. Serve sprinkled with cilantro or parsley.

Think of stone fruit in a new way and let them shine in this delightful salad. So versatile, let the season’s freshest fruits guide this recipe all summer long. And, using lemon-favored fish oil as a main ingredient in a vinaigrette is a creative (and delicious) way to incorporate Omega-3’s into your diet!

Ingredients

• 2 cups of chicken, cooked and chopped
• 1 large ripe peach, peeled, pitted, and chopped
• 1 large ripe nectarine, peeled, pitted, and chopped
• 2 large plums, peeled, pitted, and chopped
• 1/4 cup of celery, chopped
• 2 Tbsp. of red onion, chopped
• 1/4 cup of carrots, chopped
• 1/4 cup of almonds, sliced
• 2 Tbsp. of fresh thyme, chopped

Vinaigrette Dressing

• 4 tsp. of lemon flavor fish oil (rich in Omega-3 Fatty Acids!)
• 3 Tbsp. of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 Tbsp. of local honey
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground red pepper

Directions

Step 1
Combine chicken salad ingredients in a large bowl, and toss gently.

Step 2
In a smaller bowl, whisk together vinaigrette ingredients.

Step 3
Pour dressing over chicken salad, and gently toss.

Serve on Napa cabbage leaves and garnish with fresh thyme sprigs and a lemon wedge.