There is nothing more comforting, nourishing, and heart healing than a delicious bowl of homemade soup. And just like any soup, stew, or sauce, it's even better the next day. But how do you maximize your next-day-soup-for-lunch taste and make it convenient? We've come up with a few tips on how while also minding that waistline!
Check out these tips and let us know!
Soups on, enjoy!
Nothing says 'Welcome Summer' like a cool and refreshing cocktail to kick off the season. This simple, clean, and crisp beverage is just what the Solstice ordered! And of course, if it's AC Art of Food, you can bet there is a health benefit to it. So whip up a pitcher, call a friend, relax on your porch and enjoy!
'Tis the season...again!
- 1 pitcher of your favorite lemonade (approx 2 QT)
- 1 pureed cucumber
- 1 cup Grey Goose Vodka
- Fresh cucumber and lemon slices for garnish
Father's Day is a special time for me t0 pay homage and give thanks to the men that have shaped me into the woman I am today. The patience, love, nurturing, and security are only a portion of the attributes that the men in my life have blessed me with. All the more reason for me to bless them...and their bellies!
This is a salad I created that was initially set out to be a Kale Caesar, but the fresh collard greens kept calling my name! Not to mention the great sale my grocer was having on in-season peaches. With that, my mind started ticking and here we are!
Collard & Kale Georgia Peach Salad w/ Feta
- 12 oz. fresh chopped, cleaned collard greens
- 12 oz. fresh chopped, cleaned kale greens
- 1 roasted red bell pepper, chopped
- 2 medium-thin sliced fresh peaches
- 3 tbsp apple cider vinegar
- 1 tbsp amino acids (or soy sauce)
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp AbstractSpice
- 1/2 cup extra virgin olive oil
- 1 cup feta cheese
- fresh cracked pepper to taste
As a child I never liked cabbage. I mean I didn't even start eating cole slaw until I was in my 30s, and even then the cole slaw HAD to be accompanied with a nicely golden, freshly fried pieced of fish! But once I fell in love with roasted brussels sprouts with parmesan shavings and balsamic reduction, I figured they're much larger counterpart couldn't be all that bad....right? RIGHT! Simple says it best, and this simple recipe will make you love cabbage too!
Preheat oven to broil at 500 degrees
1 head of cabbage, cored and sliced .5-1 inch thick
1/4 cup canola oil
1 tbsp AbstractSpice
Hubby decided to override my planned Sunday dinner of Salisbury steak and onions, mashed potatoes, and green beans for an impromptu mini cookout in the backyard. I wasn't too upset realizing that this meant I didn't have to do much work for dinner 😆. But at the last minute when it was last call for the grill, I needed another side and thought how great a baked potato would be! So I scrubbed some 'taters and threw them on the ol' barbie. That's when it crossed my mind of how tempting it would be to load these puppies up with butter, sour cream, and cheese even! Unfortunately, that's not exactly the route I've been committed to lately. Then I remembered I'm not locked down to having a traditional baked potato, I'm AC of AC Art of Food! Let me do it with a healthy twist! And that I did! Getting inspiration from my God mom's recipe for her delicious Lemon & Parsley New Potatoes, I decided to create these beauties. Simple, light, and only around 6 ingredients. And remember, you can always make it your own!
Grill/oven should be at 350 degrees
5 medium sized scrubbed baking potatoes
Juice from 1/2 a lemon
1/4 cup extra virgin olive oil
1/2 cup grated Gruyere cheese
1 tsp smoked paprika
1 tbsp dried parsley
*Pink sea salt to taste
* Add a fresh herb sprig for garnish
Remember, SHARING is caring!