Polish Beet Soup

When the bitter cold seeps into your bones, nothing is more satisfying than a warming soup. As we have been under a historic freeze in Texas, we were fortunate to have had stocked up on supplies and firewood before we were housebound. It is critical to have simple pleasures to keep the belly warm and bring some hope. The dark cold never lasts forever and we are now finally getting glipses of the sun shining this morning. Miracle! 

This recipe was inspired by my dear Polish friend Krystyna, who is always such a great cook. On a cold winter night, my husband of Polish ancestry experienced the soup as heartwarming. 

This soup was fantastically easy to make. The trick is not to add too much lemon juice. To make it even more colorful, I added yellow beets instead of all red ones. I hope you can find yellow beets in your area. 

This recipe serves 2 generously. 

Ingredients

4 cups of chicken broth 

4 beets (3 yellow + 1 red)

1 small potato (Optional)

1 yellow squash (thinly sliced)

1 garlic clove (sliced)

1 Tablespoon of lemon juice 

Pinch of lemon zest

Two pinches of Chopped fresh dill (for garnish)

Pinch of salt and pepper  

2 Tablespoons of plain yogurt or greek yogurt (for garnish)

Instructions

First, boil the 4 beets until tender. Once cooled peel and slice the beets so they are bite-size. Since my beets were small, I diced them into discs. Set aside for later.

In a medium-pot add chicken broth, yellow squash, and garlic. On high heat, bring to a boil and then lower heat to a simmer. Add the beets stirring and simmer for 5 minutes. I had a previously boiled potato which I also added at this point. Add this point also add lemon juice, pepper, and salt and stir for 2 more minutes.

(Side Note: I like to warm my bowls up so that it does not chill the soup). 

Ladle soup into warm bowls. Add a big dollop of yogurt to the center. Finally, garnish with fresh dill. Serve warm to your loved ones! 

Be warm, be healthy, be happy, 

~Tarabud 

Gluten Free Lemon Poppy Seed Muffins

During this historical Texas freeze, I got inspired to bake lemon poppy seed muffins to warm the house. Over the history of humanity, the poppy seed has been of darling remedy for many. From wives' tales of fertility to the proven science of the nutritional compounds that make this plant essence very special. Who wouldn't want to eat more of a plant that supports our body's health? 

Poppy seeds come from the poppy plant (Papaver somniferum), which people have turned to for centuries as the source of opium for pain relief and for ailments like cough and diarrhea. Poppy seeds are rich in calcium, magnesium, iron, manganese, minerals which can contribute to bone health. These precious seeds contain macronutrients (fats, proteins, and carbs), that when pressed to make poppy seed oil, have omega-6 and omega-9 fats. These oils have been found to improve overall health and lower the risk of cardiovascular disease. 

My favorite part of this plant is the pain healing properties. Poppy plants contain the opium alkaloids morphine, codeine, and thebaine (among other compounds), which are known for their pain-relieving and sleep-inducing abilities. Poppy seeds don’t naturally contain these opioid compounds but they can become contaminated during processing and remain that way if unwashed. 

Enjoy this gluten-free recipe which adds benefit to your digestive tract. The recipe makes 12 muffins. 

 

 

Ingredients: 

2 eggs  

8 tablespoons of butter  

1 cup of goat or greek plain yogurt  

1 cup of sugar

1 large lemon and its zest 

2 tablespoons of organic poppy seeds 

1 cup of gluten-free flour (Bob's Red Mills) 

1 cup of Paleo Baking Flour (Bob's Red Mill) 

1 teaspoon of baking powder  

1/2 teaspoon of baking soda 

1/2 teaspoon of salt 

Instructions: 

Preheat over to 375 degrees F. Grease or line with paper cups a standard 12-cup muffin tin and set aside.  

Wisk flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.  

 

In a separate bowl, whisk room temperature eggs, lemon juice, lemon zest, and yogurt, and poppy seeds until the mixture is smooth. Next, gently fold the flour mixture until it is combined with the wet mixture. Now mix the melted butter into your mix.   

Fill the prepared cup of the muffin tin until full. Place the muffin tin in the center of the preheated oven and bake for at least 30 minutes. The muffins might take longer depending on your oven. Use the toothpick trick inserted into the center of the muffin and bake until the toothpick comes out clean. 

Allow muffins to cool in the muffin tin for about 5 minutes before transferring to a wire rack for cooling before serving.  

 Enjoy warm with tea or coffee! Your friends and family will thank you for these lovely treats.