Category Archives: healing

Hail to Watermelon and Its Rind


‘I know how a prize watermelon looks when it is sunning its fat rotundity among pumpkin vines and “simblins”; I know how to tell when it is ripe without “plugging” it; I know how inviting it looks when it is cooling itself in a tub of water under the bed, waiting; I know how it looks when it lies on the table in the sheltered great floor space between house and kitchen, and the children gathered for the sacrifice and their mouths watering; I know the crackling sound it makes when the carving knife enters its end, and I can see the split fly along in front if the blade as the knife cleaves its way to the other end; I can see its halves fall apart and display the rich red meat and the black seeds, and the heart standing up, a luxury fit for the elect; I know how a boy looks behind a yard-long slice of that melon, and I know how he feels; for I have been there. I know the taste of the watermelon which has been honestly come by, and I know the taste of the watermelon which has been acquired by art. Both taste good, but the experienced know which tastes best.’- Mark Twain

What can I say? For such a poetic admiration and knowledge of citrullus lanatus, I’d like Mark Twain’s spirit to guide me through my next watermelon picking, ‘cause those knocking tips never work for me. Which is why I liked the idea to make some watermelon pickles. I didn’t have to make a lot of research – the Bon Appétitmagazine has already hooked me on it last summer.

There were some red flags about the recipe including only 3 stars reviews, copious amount of sugar, zero water added, etc. You can find the recipe here.

Despite the flags, my loyalty to Bon Appétit has won. I enthusiastically worked the watermelon rinds  into the wonderful pickles while taking these pictures.

They smelled wonderful and turned out to be exactly like the ones on the BA images. I was anxious to try them next day.

The day after I took the first bite. Hmm. How should I describe it? You know those exotic chutneys you sometimes buy on liquidation that inevitably end up in the garbage after sitting in the fridge for 6 months? It was worse. The watermelon rind juicy freshness was completely gone – buried in sugar, salt and spice like a mummy. I can almost guarantee this listless thing could last in a jar for a century. Well, I still gave it a chance with a few more days in the fridge and a small tapas party. People would take a bite, but it would be the last one. It followed the destiny of the exotic chutney. Fortunately, I cut the recipe in half, so I had only two jars to throw out. I did made a note though about adding the ginger and anise star, because both sounded refreshing in the pickle recipe.

I started looking for the real authentic recipe of a watermelon pickle: the one that would put a smile on those faces surviving the great depression a century ago. I found a great one (with good reviews this time) in the “Root to Stalk Cooking – The Art of Using the Whole Vegetable” book by Tara Duggan (recipe follows).  I could finally get what was the fuss about the old-fashion treat (with much less sugar and prominent lemon flavor). Sorry, no pictures for obvious reason (I wasn’t sure it would work). People at the next tapas party had it with much more enthusiasm. I started adding it to salads and cold soups.

Still, as good as a classic watermelon rind pickle can be, as a great connoisseur of kosher pickles I insisted on finding some other trick that would keep that feeling of freshness of a watermelon and all its vital nutriments intact without boiling the rind.   

I came up with geniusly simple solution: chop the peeled watermelon rind (along with the chunks of watermelon) (2 cups); sprinkle it with quality salt (1/4 tablespoon); add a few slices of ginger and the anise star. Mix a few teaspoons of apple cider vinegar with the same amount of honey (preferably spiced) and add the liquid to the watermelon rind mix. Cool in the fridge for just 10-15 minutes and off you go (discard the anise star)! Incredibly fresh, youthful and invigorating! I use it now almost daily added to de-puffing shakes, soups, salads, salsas and relishes. I just love this simple healing mix.


Finally, my favorite, watermelon gazpacho with macerated rind: I call it ‘hangover shots’ (huge party pleaser (before or after). The watermelon and honey-cider macerated rind add delectable sweetness and balance to tomatoes. The apple cider vinegar works magic with the glycemic index making it very good for health (if you are into these things) while lifting the umami of the tomatoes and watermelon. This soup is hydrating, rejuvenating and healing. By virtue of having the watermelon and tomatoes together, it doubles the amount of lycopene thus hugely boosting the immune system. Did I say it tastes amazing? The mint gives that pick-me-up finish to help bring you back to life along with the soup itself whether it from the heat, exhaustion or hangover. Gosh, it’s incredible how easy it is at times to make yourself happy.
Enjoy!
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LEMONY WATERMELON RIND PICKLES
Yields: 2 to 3 pints
Ingredients:
Rind from 3 pounds seedless watermelon
7 cups water, divided
5 tablespoons kosher salt, divided
2/3 cup sugar
1 cup apple cider vinegar
1 cinnamon stick, broken in half
1/2 teaspoon peppercorns
1/2 teaspoon whole cloves
Zest (in large strips) and juice from 1 large lemon
Instructions:
Cut the rind into 1-inch cubes to make around 4 cups.
Combine6 cups of the water and 3 tablespoons of the salt in a large saucepan. Bring to a simmer to dissolve the salt, then add the watermelon rind and cook until fork tender, about 8 minutes. Drain the watermelon rind and divide among the pint jars.
In a small saucepan, combine the remaining 1 cup water with the remaining 2 tablespoons salt, the sugar, vinegar, cinnamon stick, peppercorns and cloves. Bring to a simmer, stirring until the sugar and salt have dissolved.
Stir the lemon zest and juice into the pickle brine. Pour the brine over the watermelon rind, distributing the spices and lemon zest evenly among the jars. Let cool, then cover and refrigerate overnight before serving. (The pickles will taste very salty at first, but the flavor mellows overnight.)
Note: You will need two to three pint jars and canning lids and rings, cleaned well in soapy water. Because this doesn’t make a huge amount, you can store the finished product in the refrigerator for one to two months rather than canning it. You may have some extra brine, so feel free to add more rind if you have it.
Adapted from: “Root to Stalk Cooking – The Art of Using the Whole Vegetable” book by Tara Duggan, 13/08/2013
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MACERATED WATERMELON RIND CONCENTRATE
3 cups water
1 tablespoon quality sea salt (Maldon, fleur de sel, etc.)
1 cup honey (quickly made spice infused honey is the best for this recipe)
2 anise stars
1 knob of ginger, thinly sliced
Few lemon peels (optional)
6 cups peeled watermelon rind, half and half pink and white parts, coarsely chopped
1 cup cider vinegar
Instructions:
Bring the water and the salt to a boil in a medium saucepan. Remove from heat. Add the honey and stir to dissolve. Add anise star, ginger and lemon peel to the honey water and stir. Pour the honey-water over the watermelon rind in a large ceramic bowl. Let cool to room temperature. Add apple cider vinegar and mix. Steep the mixture in the refrigerator for several hours or up to overnight. When ready, use the macerated watermelon chunks and the liquid in salads/dressings, cold soups, smoothies, tonic drinks, etc. The mixture can be store in the refrigerator for up to 1 week.
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MACERATED WATERMELON RIND SUMMER TONIC
Strain the amount of liquid required from the macerated watermelon rind mixture. Pour 1/4 cup of the concentrate into a glass over ice and dilute with 3/4 cup water. Garnish with the cubes of watermelon, cucumber, and mint. 

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WATERMELON GAZPACHO WITH MACERATED RIND
Yields: 2 to 4 portions
Ingredients:
1 pound tomatoes, diced
1 pound seeded and cubed watermelon
½ cup macerated watermelon rind with liquid (see the recipe in the post above), OR 3 tablespoons of apple cider vinegar
1 small to medium size cucumber, diced (peeled and de-seeded if necessary)
¼ cup olive oil
½ teaspoon kosher, Maldon, fleur de sel, or any other quality salt (add more according to your taste)
Feta cheese, crumbled
5 to 10 spearmint leaves for garnish
Instructions:
Combine tomatoes, watermelon, rind, cucumber and olive oil in a blender or food processor. Give it a few pulses until chunky-smooth, but not too smooth. Let cool in the fridge if necessary. Garnish with crumbled feta and chopped mint. Enjoy!

Ausable Chasm Grand Canyon and Rhubarb Apple Walnut Braid


Few days ago we had a special occasion. Good reason to get away from the bustle and hustle of the city, and have our computer-locked heads unwind in a fresh air and wilderness. We’ve selected Ausable Chasm Grand Canyon, NY for a destination: the nearest major powerful nature spot that works magic for body and soul to help restore the spirit somehow lost in translation. Four hours of driving (Montreal-Plattsburgh round trip with pit stops), 30 minutes of border crossing, four hours of hiking in the majestic canyon, few hours of chilling in Plattsburgh after: one wonderful day of a powerful natural healing activity equal to a week of vacation!  With rafting on the agenda it would be even better although we didn’t do it at this time. If you’ve never been there, check here or hereto see what kind of experience you are missing.  
The silence of the enchanted forest interrupted by mighty gushing roaring waters of the waterfalls whoosh all the thoughts away almost instantly, leaving you feeling serene and irrelevant tiny particle of the whole picture. I wish I could just have clipped myself to one of the rocks and stay there forever… But there are only so many hours in the day, huh?
A short picnic was a great idea to take on a trail to the Secret Vista.

We brought a few gourmet sandwiches with homemade meatloaf, garden tomatoes and avocado; our staple zucchini corn bread (I can’t believe I still didn’t post the recipe) and an absolutely decadent, totally grown up style rhubarb-apple-raisin-walnut braid that appeared to be the highlight of the little feast. 

If you can imagine a dessert that can replace a good quality wine (not allowed in the park) this would be a great pick.
For an impromptu recipe made a night before the travel, lo and behold, this braid turned out to be extraordinary.  I wanted to use the fresh rhubarb longing on the fridge shelf in a pack of newspapers,  to be eventually claimed. 
Without a question, the puff pastry was going to wrap anything that would come out as a dessert from the oven that night. There are some ingredients I prefer to buy ready-made and the pastry dough is one of them. Why wasting time on the elaborate pastry dough-making process if the one from the store has proven to be your best friend on so many occasions (PS: this grand recipe included)? 
The filling made of fresh rhubarb, green apples, sultana raisins and toasted walnuts tastes really multi-dimensional:  with the mild tartness of the rhubarb and its astringency of the hazy summer evening (when mixed with brown sugar, apples, raisins, walnuts and cooked together ); with the piquancy of nutmeg, cinnamon, vanilla and crumbled gingersnap cookies that’s reminiscent of Christmas holidays… To me it has a bouquet that can easily be compared (or even better, when paired with), to a nicely bodied Tempranillo with the nose enticing marmalade, hints of smoke, vanilla and figs (yes, figs!). As usually, you’ll never know till you try, right? And if you do, please tell me after if I wasn’t the last fine gueule to appreciate it.
Enjoy!
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Two years ago: Easy Banana Ice Cream
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RHUBARB APPLE WALNUT BRAID
Ingredients:
1 ½ cup fresh rhubarb, peeled and cut in ½ inch pieces
1 cup green apple, peeled, cored and cut in small cubes
½ cup sultana raisins
1 cup packed light brown sugar
1 ½ tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon pure vanilla extract
¾ cup toasted walnuts, ground
½ cup gingersnap cookie, crumbled or crushed
1 package (397 g) puff pastry, thawed overnight in refrigerator
1 egg, beaten, for egg wash
1 tablespoon water, for egg wash
1 teaspoon icing sugar for dusting (optional)
Instructions:
Mix together chopped rhubarb, apples and raisins in a small bowl. Mix together brown sugar and corn starch in a medium sauce pan. Stir in rhubarb, apples, raisins and vanilla. Cook over low to medium heat until bubbling and thickened. Add cinnamon and nutmeg and cook, stirring occasionally for 8-10 minutes. Remove from heat. Cool completely. Add walnuts and mix.
Preheat the oven to 450°F.
Whisk together egg and water in a small bowl and set aside.
Roll out pastry on a lightly floured surface into 12” x 9” (30 cm x 22 cm) rectangle. Place pastry onto a parchment lined baking sheet.
Spread half of the crumbled ginger cookies along the middle third of the pastry. Spoon the rhubarb-raisin-apple-walnuts mix over. Top with the rest of the ginger cookie crumbles.
Cut 1-inch (2.5 cm) wide strips on either side of the filling. Fold strips on each side alternately over filling to create a braid. Brush pastry with egg mixture.
Bake the braid for 20 to 25 minutes or until pastry is golden.
Remove baking sheet from oven and let cool slightly. Dust with powder sugar if wish be. Cut carefully into slices with the bread knife. Serve warm or cold with fresh berries on a side and ice cream if you wish.

Beat the Heat with Avocado Pistachio Cold Soup


Oh, how badly I needed this freshness for the last few weeks! This was today.
Yesterday.
The heat is on, on the street / Inside your head, on every beat /And the beat’s so loud, deep inside
The pressure’s high, just to stay alive / ‘Cause the heat is on…
 
The heat paralyses me. It makes me feel sick. It makes me feel like jumping into a water spray, then bed crashing under the dozen of fans and watching National Geographic series about rainforests, thunderstorms and waterfalls till dawn. 
Then go back to the sprinkle again….
Why the water sprinkles are only for kids? Why does siesta have to be only a cultural phenomenon? Why can’t we all have power naps during summer heat? I guess these questions are rhetorical, huh? Or, may be, the heat just makes me delirious… I actually thought we were only at the beginning of July, but half of it is gone already. Just yesterday these wild geese ducklets were eggs, these cattails didn’t exist and these strawberries were flowers. I was feeling so much younger. I was actually ready to resume the horseback riding I abandoned back in my twenties… 
I missed jazz festival and dozen of other attractions I wanted to visit so much. I’ve become a reckless blogger. Half of my design projects have been put on hold. The mood board sketches are flying all over the house. My photo-bank is about to eat me alive if I don’t start cleaning it asap. See what the heat is doing to me?  This is not good. I need to slow down this shutter speed of life. I need a fresh start.
At least I’ve done plenty of gazpachos. Cold soups are the wonderful culinary creation. They feed and nourish in a wink and deliver freshness, speed and convenience to our time-poor, exhausting summer schedules.
This one is a keeper for me during excruciating hot summer days. Not only it’s super-delicious and easy to make; it’s hard to underestimate the avocado’s potent anti-inflammatory, hydrating and blood pressure-stabilizing powers, which in this recipe are also supported by cucumber, handful of pistachio nuts, grilled zucchini, buttermilk and organic miso (fermented soya paste) – I marked the last ingredient as optional, considering its rare occurrence in most people’s fridges. I used the leftover grilled zucchini to add a slight grill tone to the soup, recycle and give some extra substance, but leave them out if you want.
You can whip this uber-yummy soup for spur-of-the-moment summer guests in, literally, 10 minutes. Serve it in verrines garnished with extra pistachios and all you can imagine fresh herbs including parsley, dill, cilantro, mint, basil, chives, oregano, tarragon, etc. 
The fresh herbs give an incredible hit of flavor to this otherwise subtle and smooth cold soup. Drizzle it with a bit of olive or truffle oil and/or sprinkle with smoked paprika for an extra zang. Not a big herb lover? Add a dash of curry, cumin and ground coriander in the mix.
Tweak it to be more or less acidic playing with lime or lemon juice to your taste. PS: kosher pickle or kimchi liquids are not excluded as the idea ingredients for a kick and extra health benefit. Thin it with vegan broth, unsweetened almond milk, extra buttermilk, cold spring water or even cold green tea if necessary.
Great tip from experienced guacamole makers: add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.
This soup is a true vegetarian summer dream dish on its own. But if you crave more substance on a side serve it with croutons or these decadent tiny cheese puffs (recipe will follow).
Cheers to All and Viva Summer Freshness!
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AVOCADO PISTACHIO CUCUMBER GAZPACHO
Yields: 4-8 portions (depending on the size of the verrines)
Ingredients:
4-6 ice cubes, made of quality spring water (plus few crushed ice cubes for serving)
1 tablespoon raw pistachio nuts, shelled (plus 1 tablespoon for garnish)
1 ripe avocado, peeled (keep the avocado seed to preserve the color if you plan to eat soup next day)*
1 cucumber (Lebanese, or ½ English cucumber; other kind to be peeled and de-seeded)
1 small zucchini, grilled, broiled, or pan-fried (optional)
1 cup vegetarian (or lean organic chicken) stock
1 cup buttermilk (or unsweetened almond milk)
1 teaspoon lime or lemon juice or apple cider vinegar (optional)
1/2 cup quality spring water
1 teaspoon miso paste (optional)
¼ teaspoon quality salt
¼ teaspoon hot smoked paprika (or chili powder)
Fresh herbs for garnish: mint, dill, cilantro, parsley, oregano, basil, etc.
Olive oil for drizzle (optional)
Instructions:
Add ice cubes to blender. Top with nuts, avocado, cucumber, zucchini, stock, buttermilk, lime juice, water, miso, salt and paprika or chili. Puree on high speed until smooth Thin the soup with additional stock, buttermilk, or water if desired. Pour into bowls. Garnish with ice cube crush, pistachios and fresh herbs. Drizzle with oil or lemon juice. 
* Add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.

Sweet Meets Heat: How to Make Chilies Infused Honey


Homemade chili-infused honey DIY © http://www.letsheatit.com/
Contrary to what I used to think about the process of making spice infused honey (special room, special temperature, special honey, number of days), it takes only a few minutes to infuse the honey of your choice with chilies, leaving you with a wonderful jar of gold you can drizzle on pizzas, cakes, cheeses or add to salads, soups and stews or your next mojito for a touch of character.  It is not overly spicy (with the amount of chilies used in the recipe below): the chilies infused honey will still keep all the flavor nuances of the terroir the honey came from (if it wasn’t pasteurized) with just a bit of warming lingering spice finish. It totally satisfies my latest indie-influenced take on all things organic.
Honey: from bumblebee to the toast © http://www.letsheatit.com/
While honey continues ‘hitting its sweet spot’ as a flavor of the year 2015 (according to the Swiss company Firmenich specialized in flavors and fragrances), the interest in it expands beyond the tea-time companionship worldwide. Honey is surely set to add some extra charm and wit to the menus helping chefs to bliss out the clientele with all kinds of innovative dressings, glaze, BBQ sauces and marinade combinations. Honey is being added to the ‘glass with class’ by mixologists (from Mead cocktails to Honey vodka and Honey Bee-jito (mojito drink where honey replaces sugar) to Honey Lemonade and Kombucha Smoothies, etc. The honey producers are coming up with numerous amazing products, such as these incredible creamy strawberry honey and raspberry honey jelly we found at Miel pur delice inc. during our last trip to Coaticook, QC.
Miel pur delice inc. creamy strawberry honey and raspberry honey jelly © http://www.letsheatit.com/
I might be a fickle friend with ice cream and milk chocolate, but when it comes to the real honey (raw, naturally,) I’m Ted 1, Ted 2 and whatever other Teds you can imagine. I eat honey every day, all my life and, practically, I can‘t imagine living without it… which is probably normal since I am of the Ukrainian origin. In short: we are planning to raise honeybees when retired and I hope nothing will change this agenda.
Ukrainian postal stamps © via Wikimedia
See the typical Ukrainian honey layered cake below made by one of my best friends recently (don’t ask for the recipe though – it takes a whole day to make it – no one can do that bravery anymore). 
Nata’s Honey Layered Cake © http://www.letsheatit.com/
In the meantime, here are the three places in Quebec we‘ve visited recently that are not to miss:
1. Miels d’Anicet  Api Culture Hautes-Laurentides inc.111, Rand 2 Gravel, Ferme-Neuve, Quebec
Canada, J0W 1C0 (one of the top-rated and the most popular honey used by Quebec chefs; read more about it here). Tel: (819) 587-4825

2. Miel des Ruisseaux 2 924, Route du Lac Ouest, Alma (Québec)
G8B 5V2 Tel: (418) 668-7734 (famous blueberry honey producer: read more about here and here).

Miel des Ruisseaux Blueberry Honey © http://www.letsheatit.com/

3. Miel pur delice inc. 815 route 141, Coaticook (Québec) J1A 2S5, Tel:(819) 849-9994 (see some of their products featured above)

Many others are on our bucket list and will show up in this space eventually.

For my own experiment, I used the honey coming from the land of blueberries: Saguenay – Lac Saint Jean wild blueberry blossom honey from Miel des ruisseaux (fyi: the blueberries are being harvested there as I write this post), which recently became the proud member of ÉCONOMUSÉE network.
Wild blueberries in Saguenay – Lac Saint Jean © http://www.letsheatit.com/
Infusing the honey with chilis in a hot water bath (bain marie) doesn’t alter the taste of the honey: it just warms up and accentuates the blueberry notes (or any other notes of the honey you choose to make spicy) and the heat is very subtle.
DIY steps to make chili infused honey © http://www.letsheatit.com/
The chilies infused honey make an excellent alternative to some expensive commercial chilies infused honeys as well as the welcome condiment in the fridge to help you build some extraordinary flavors.
For some extremely haute cuisine take, lace it over fine brie or blue cheese finish on top of the raspberry almond tea cake – OUCH! Sooo decadent!
Spiced honey drizzled brie on top of the raspberry tea cake © http://www.letsheatit.com/
Or, have on a flaky breakfast pan-fried blistered breakfast bread – simply out of this world!
Flaky pan fried breakfast bread drizzled with spiced honey © http://www.letsheatit.com/
I hope you will enjoy this simple alchemy trick.
Chilies infused blueberry honey © http://www.letsheatit.com/
All the best dear readers.
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ADOBE CHILIES INFUSED HONEY*
Ingredients:
1 cup honey
Two medium-size dried adobe chili peppers, cut in pieces, OR 1 teaspoon dried crushed chili flakes
1 sterilized jar + lid
1 cheese cloth or fine mesh, to strain
Instructions:
Pour the honey into a ceramic heat proof bowl and stir the chili peppers in. Place the bowl into the hot water bath, bring the water to simmer and heat from 3-5 minutes (for less spicy honey) to 15 minutes (for the spicier version). Remove from heat and cool to the room temperature. Strain the honey through the cheese cloth or the fine mesh into the sterilized jar. Refrigerate overnight and store in the fridge for up to a month. Bring the spiced honey to the room temperature before serving or using in dessings, glaze or sauce.
*Feel free to experiment with any other dried or fresh spicy capsicums, including: jalapeno, scotch bonnet peppers, etc.

Pick-Me-Up Spinach, Egg Drop & Parmesan Toast Soup Recipe


How should I explain better my appreciation of this soup in a few words? Umm, remember when Chef Sean Brock is reminiscing about his favorite mom’s chicken soup dumplings ‘In the Mind of a Chef ’ saying it’s the best dumpling dish he ever had? This dish is better, period. A bowl of it will make you feel as good as gold…
I make this vivid green soup at least four times a year, mostly around mid-seasons: summer and winter solstice; spring and autumn equinox. It is one of my favorite complete meals which never fail to surprise with the taste, texture and color. The consistency and color of it can vary depending on the amount of ingredients (which you can modify according to your taste – more/less spinach, greens, eggs, stock or Parmesan bread). This soup is very forgiving: the different stages of the eggs’ coagulation depending on a temperature or cooking method would deliver smooth, ragged or clouded broth. Nevertheless, all forms of it deliver a fine bowl of comforting, homey goodness: full-bodied yet very light. If you like the Greek soup Avgolemono , this egg drop soup might be your next favorite. If the Avgolemono’s color is pure yellow, this one is bright green and always reminds of the nature’s renewal. Which we are still some ten weeks (hopefully less) away from…
This soup is an immune system booster and will pick you up fast whenever you need. We felt we badly needed it last Sunday upon coming back from St-Paddy’s parade in a form of half-humans/half-icicles who haven’t felt their toes up until dinner. It brought us back to life fast.  
I can’t exactly state the origin of this soup other than disclose that this recipe is coming from the magazine clips of the cooking journal of my dear French Canadian mother-in-law. It is very close to Italian egg drop soup called Stracciatella and may be it is, by virtue of its ingredients including Parmesan, although most of the Italian versions have some pasta and/or herb in it instead of the Parmesan toast and spinach. I tentatively tag it as an Italian dish, but if you happen know the exact origin of it, I am all ears.  
I couldn’t resist messing with the egg’s chemical formula having studied its molecular magic as an ingredient. Few times, instead of following the recipe (below) method, I would mix fresh, spinach, herbs and eggs with a bit, or a lot of warm stock in the blender. It makes some white foam on top, which I discarded carefully. Other wise, it makes absolutely stunning emerald-colored mix, which when warmed through under the boiling point, would granulate into tiny green egg drop microspheres giving luxurious velvety texture and feel to the dish. I warm it through whisking carefully, without reaching the boiling point; then place it in the 400F oven for 15-20 minutes topped with Parmesan toasts. Voila – viva the cooking experiments!
This method delivers bright green, grainy texture that is really worth showcasing. Not bringing the soup to the boiling point also helps to preserve a lot of healthy enzymes in the dish, which you will find packed with flavors. Equally, I sometimes swap spinach for kale, Swiss chard or arugula, add a bit of garlic and sometimes, during the flu season, a dash of minced ginger. Spinach version is my favorite however because it doesn’t overpower the delicate taste of eggs and stock. You may wish to follow or not these leads, the results will be great anyways.
Complex in taste and highly invigorating, it is yet very simple and fast to pull off. Eggs, fresh spinach, home-made broth, sliced baguette (or other kind of stale bread of your preference) and Parmesan are five core ingredients to it. I like to also add a big bunch of parsley to bring the nutritional and detox value of it to even higher level.
Sometimes I use this simple trick to cut the rounds of the stale bread with the shot glass to have a better appeal and coverage especially if you are serving the soup to the guests.

Parsley is a known kidney tonic and the powerful antioxidant along with spinach, which also boosts the iron stores in the body, they help strengthen bones, detoxify and heal. The eggs nourish liver, heart and kidneys, while the home-made stock comforts and supports the stomach and digestive tract with minerals, glucosamine (in case of chicken stock), iodine, etc. 

Should you wish to make this soup a real taste bomb, try to assemble it with the ingredients of possibly highest quality, including: free range eggs, spinach and parsley from your own garden, stock made with organic chicken/veggies and so on. Ahhh, I can’t wait to welcome spring to our territory…
Bon Appétit!

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SPINACH, EGG DROP & PARMESAN TOAST SOUP
Yields: 4 portions
Ingredients:
2 tablespoons butter or ghee
6 cups packed, rinsed and minced spinach leaves, equal to 1-2 bunches fresh spinach, OR 10 ounces frozen spinach
1 cups fresh parsley, minced (optional)
Salt and freshly ground (preferably white) pepper
3 large eggs, lightly beaten
6-7 cups of hot broth, chicken or vegetarian
4 bread slices (or more depending on a size), grilled (* select gluten free if necessary)
½ cup Parmesan, shredded
Instructions:
Preheat the oven to 400F. Add butter to a big sauce pan or Dutch oven and heat to medium high. Add the minced spinach and parsley, stir for 1 minute. Add one cup of stock, mix and season with salt and pepper. Set aside.  Beat the eggs in a bowl and gently stir them into the spinach mix with the whisk.  Add the rest of the hot stock, mix well with the spinach-egg mix and check the seasoning. Place the grilled bread on top of the soup and sprinkle generously with Parmesan. Place into the pre-heated oven uncovered for 20 minutes, or until the bread and Parmesan dumplings are golden brown. Ladle into the bowls and serve immediately.