Jewish Nutrition

• 1 whole chicken
• 2 bunches carrots
• 4 large onions
• 2 stalks celery (plus leaves if insect free)
• 2 large sweet potatoes
• 2 bunches soup greens (anise tops) if available
• 1-2 parsnips
• salt and pepper
• 3 cloves garlic

1. Do not cut up the chicken. Place the whole chicken in a very large pot.
2. Cover chicken with water.
3. Place on high heat and bring to a boil.
4. Cook for 5 minutes.
5. Remove from heat& skim the scum off the top.
6. Cut up sweet potatoes and parsnips, slice carrots and celery across into pieces 1/4" thick and place into pot.
7. Quarter onion or leave whole and place into pot.  
8. Place the soup greens, which are the tops of anise, into the pot.
9. Discard the actual anise root.
10. Place pot back on the burner on medium-low heat and simmer.
11. Slightly season with salt, pepper and garlic to taste.
12. Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
13. Remove the chicken from the pot and remove all of the chicken from the carcass.
14. Discard the carcass and return the chicken pieces back to the pot.
15. Taste to see if it is seasoned to your liking.
16. If it's not, adjust with more salt, pepper as needed.

8 servings, 45 mins prep

A true meal in one dish.

• 1kg Stewing beef
• 5 tbsps olive oil
• 7 cups water
• 400g lima beans cooked(cooked weight)
• 1 bay leaf
• 4 cups homemade tomato sauce or 1 tin tomato puree plus extra water
• 2 tablespoons parsley
• sea salt to taste
• 4 potatoes
• 5 carrots
• 2 onions
• 1/2 head cabbage, chopped

1. Brown the beef with 1 onion in olive oil in a large pot.
2. Add the water and beans. Simmer until meat is done.
3. Add the bay leaf, parsley, cabbage, potatoes, carrots, onion, and tomato sauce.
4. Cook on low for 1 1/2- 2 hours.
5. Season to taste.

10 mins prep, 40 mins cooking

This can be made milky or parev.

• 1 medium onion
• 4 cloves garlic
• 2 stalks of celery
• 2 tbsps butter or olive oil
• 2 teaspoons flour
• 5 cups vegetable stock or water
• 1 cup natural peanut butter, creamy
• 1 can pumpkin
• 1/2 cup of heavy cream or 1 cup coconut milk
• 1/2 teaspoon cayenne
• 1 teaspoon corriander
• 1 1/2 teaspoons fresh grated ginger
• salt and pepper

1. Finely mince the onion, garlic and celery. .
2. Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
3. Add flour and stir for a minute or two until it's disolved.
4. Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
5. Simmer for about fifteen minutes and serve.