January is Soup Month!

It rained all last week. For Southern California, that is an awful lot. It was pretty cold too, I know 40 degrees is not cold to some of my readers but it sure made it easy to break out the stock I made. I keep my stock frozen in quart-size freezer bags which are clearly labeled and dated. Soup is so good for you and stock is the perfect base for easy soup. It is a great way to clean out the fridge as well. First I heated my stock.  Then I chopped the veggies I found in the refrigerator which needed to be eaten.  I found celery, carrot, potato, and onion.  I quickly diced it into small pieces which were close to the same size.  This will keep them all cooked at the same time.  Put the celery, carrot and onion in the broth and simmered for about 30 mins so the flavors would enter the soup.
Then I added some chopped leftover steak and a potato as well as a bit of leftover pasta.When the potato and pasta were done, I salted the soup.  I sliced up some whole wheat and sesame barbari bread and slathered it with Organic Valley Pasture butter, which is a cultured butter full of omega 3's and CLA.  Basically it is the tastiest butter ever!  Dinner was ready.

Soup is so good for you, the ultimate comfort food, and is found in cultures all over the world.  People who eat soup often lose weight faster. Not only is it delicious, it is quite easy to make.  
Soup can bolster your immune system as well as detoxify your body.  It makes you feel so good inside too. A bowl of hot soup  can make you feel loved!  It can remind you of Grandma's house or a rainy day after school.  Soup is nutritious, a perfect food, easy to digest and perfect when you are sick!   Soup can make  bad day good, and a good day great!


Until next time, remember to enjoy Whole Tasty Food!

Not Baaaaaad!

This is the delicous lamb stew my husband Trey made from the leftover lamb leg. The meat was so tender and it combined nicely with sweet baby carrots, celery and onion. This is cooked up in a nice big cast iron dutch oven, gotta sneak in that iron!


It has always been tough for me to find food that I enjoy eating that is healthy too. This year at Thanksgiving, I struggled to find recipes for traditional foods that were on our eating program. ( Basically we follow the Maker's Diet with all non processed organic foods and grass fed meats and dairy with no hormones or antibiotics). Thus I created my Cranberry Orange Relish. So many people asked for my recipes that I decided to create a whole website, blog, and cookbook to help others who search for the same good foods.

I am recreating recipes and turning traditional into tasty and healthy using only whole, organic ( if avail) foods. I am asking for recipes from readers who would like me to give their recipe a makeover. Please send it via email to whobunny@gmail.com with the subject Recipe. I will chose one recipe each week to make over, and post it on this blog, so please send as many as you like. I will run them through the famous Russell Test Kitchen and see what the Official Russell Food Tasting Panel has to say.

I look with great anticipation to a flood of email! I have a few recipes in the works including Guacamole and "Som Tam" which is a Thai Green Papya Salad. Until we meet again- Eat Whole Tasty Food!

Marinated Lamb

So here is the lamb, you can see the paste over it. I am roasting itat 325 degrees for a couple of hours. When the juices start to drip I will slice potatoes and turnips and let them roast in the juices. The potatoes are organic, the turnips not.

I will only eat organic potatoes after I learned that regular potatoes are sprayed 5 times with chemicals to keep them from sprouting. Also any pestisides in the earth can leech into them. I suspect that any root vegetables have this problem, but spraying to prevent growth is mostly for potatoes.

  I can smell the roasting garlic as the meat cooks. Here is a picture of the lamb roasting in the oven. I have sliced organic potatoes and turnip cubes drizzled in olive oil roasting along side.  The meat drippings give so much flavor to the vegetables.   This is a fantastic meal to start off the New Year. I think my next blog will feature my famous cranberry-orange relish made entirely without processed sugar or sugar substitutes. Until then  Eat Whole Tasty Foods.