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Minestrone Soup by Chris Woodyard Prep time 25 mins. Cook time 45 mins. Minestrone soup 1 ½ cups diced carrot 1 ½ cups sliced celery 1 ½ cup chopped onion 2 cloves garlic crushed 3 tablespoons Olive oil 1 (28 ounce) can of diced tomatoes, not drained 1 ½ tablespoons of Italian blend seasoning (marjoram, thyme, rosemary, savory sage, oregano, and basil) 3 teaspoons kosher salt 2 teaspoons of seasoned black pepper 3 (14 ounce) cans of beef broth or 1 ½ (32 ounce) stock ½ pound of ground turkey brown 1 (15 ounce) can of navy beans rinsed & drained 1 (15 ounce) can of red kidney beans rinsed & drained 1 cup of uncooked elbow macaroni ½ cup of chopped fresh parsley or fresh basil Freshly grated parmesan cheese (optional)

Chris Woodyard graduated from the school of Health Sciences in 1981 in Wichita Falls Texas on Sheppard Sauté ground turkey with 1 tablespoon of olive oil, season AFB, as a Psychiatric Technician. He worked as a Crisis with 1 teaspoon of kosher salt and 1 teaspoon of seasoned Counselor & Crisis Case Manager at Solano County black pepper until crumble and brown drain and set aside. Mental Health for 13 years. Shortly thereafter, Chris Sauté first 4 ingredients in Dutch oven over medium-high moved to Sacramento and worked with adults with Coheat 10-15 minutes, stirring occasionally, until vegetables Occurring disorders in Private and Non-Profit agencies are crisp tender. for the past 13 years. He attended The Breining Institute Add tomatoes, Italian seasoning blend, remaining salt and in 2004 and graduated as a Certified Alcohol & Drug pepper, bring to boil, cover, reduce heat and simmer 15 min- Counselor. Chris is presently working at CORE Medical utes stirring occasionally. clinic as a Mental Health Counselor and Buprenorphine Stir in beef stock, turkey, beans and macaroni. Bring to a Program Supervisor. Eventually Chris would like to open boil, cover, simmer 15 minutes or until macaroni is tender, his own restaurant and provide healthy, tasty nutritional serve with chopped parsley or fresh chopped basil and meals such as Chris’s Minestrone Soup. Enjoy! grated parmesan cheese. Yields: 14 cups

Mary Jo’s Revised French Chocolate Cake Now you can have your cake and eat it too! 1 cup organic unsalted butter (or) ½ cup with ¼ cup Wonderslim (fat substitute)

Beat eggs/substitute and sugar until blended and begins to thicken.

5 large organic eggs (or) 1 ¼ cup egg substitute

Sift flour and baking power over eggs and fold in. Gradually fold in chocolate mixture.

1 ¼ cups Xylodal; sugar - available in bulk in health food stores 5 Tbsp’s of flour (or) 5 Tbsp’s of almond flour 1 ½ tsp balking power 8 to 10 oz’s of bittersweet 85% chocolate Preheat oven to 325 degrees. Butter and flour 10 inch spring form pan. Stir chocolate and butter in heavy medium sauce pan over low heat till melted and smooth.

Transfer into pan. Bake 20 minutes - - - then cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached; approximately 45 minutes longer, depending on pan size. Uncover, cool in pan on rack. Cake will fall. Can be prepared a day before. Dust with powder sugar. Serve with a dollop of low sugar whipped cream. ENJOY!


page 19 - Winter Issue of Empowerment Magazine