gut healing foods

Briami is a traditional Greek vegetable bake made with eggplants, zucchinis, tomatoes, onions, and peppers. It's a simple, mix everything &amp; bake dish.

Briam - Greek Vegetable Bake (Vegan, Gluten-free)

eggplants

zucchinis

green bell pepper

tomatoes

garlic

onion

parsley

extra virgin olive oil

Preheat oven 230°C / 446°F.

Cut all vegetables to bite-sized cubes.

Add veggies to a medium-sized baking dish along with the remaining ingredients.

Season with salt and pepper. Mix everything well.

Add a finger of water to cover the bottom of the pan.

Bake for 40-45 minutes or until veggies are cooked to your liking.  NOTE: While baking, make sure your stir and flip the veggies upside down in order for them to cook evenly. Do this every 15 minutes.

Fasolatha is a white bean and tomato soup with a nice and thick texture. All made from scratch using fresh ingredients.

Fasolatha - White Bean And Tomato Soup

/17.6 dried Cannellini beans (or other small white beans)

(1 large) onion (finely chopped)

bay leaf

carrots (sliced ½ cm (¼ inch thick))

(1 + ½ cups) chopped celery ((include some of the leaves

(medium-large) extra ripe tomato (hand grated, skin discarded)

tomato paste

pepper

OPTIONAL: hot red pepper flakes chili pepper

Soak beans in plenty of water for about 1 hour at room temperature.

Half fill a large cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 2-3 minutes and then drain beans in a strainer.

Don&#39;t rinse with cold water as this will make their skin come off.

Prepare The Beans:

Place beans back in a cooking pot. Pour in 10 cups (2 ½ liters) of boiling hot water or vegetable stock. Add the bay leaf, and onion. Season with salt and bring to a boil.

Drop heat to low and simmer covered for about 1 hour.

Add the tomato paste, grated tomato, celery, carrots, olive oil, and tomato paste. If using a chili pepper add it at this point as well.  Season with ground pepper.

Raise heat to medium and simmer covered for 30 minutes more. Giving it a stir every 10 minutes or so.

Then raise heat to medium-high (keep it on medium if on a gas stove). Stir often until the soup thickens (see note 1 below).

Let the soup stand for 15 minutes partly covered before serving to bring out its flavors and thicken even further.

Serve with a drop of raw extra virgin olive oil, plenty of freshly ground pepper, and hot red pepper flakes if you want it spicy.

Cook The Beans:

Yiasou Fotini.
I am sorry that most of those posting found your recipe bland. 
The beauty of this soup is letting the minimal clean ingredients speak for themselves. My husband is Greek and he is regularly asking me to make this once the weather turns cold in Melbourne Australia. I have not made your recipe - YET! (will be making in this weekend in fact), I have used similar recipes. Just wanted to reach out to you.

I love that I can make this recipe with ingredients I always have in the house and without all the nasty junk being put into broth and stock now like msg. I come back to this recipe to make it again and again.

https://content.jwplatform.com/videos/sEeuVvAh.mp4

Fasolatha Traditional Greek White Bean And Tomato Soup

Fasolatha.m4v

Avgolemono is the world&#x27;s best comfort soup. Thick and creamy, with a gentle sourness. A truly flavorsome meal!

Greek Avgolemono Soup (Egg-Lemon Chicken Soup)

Kg (4.4 pounds) whole free-range chicken (cut in 8 parts)

bay leaves

garlic (no need to peel)

peppercorns

carrots

celery (including the leaves)

(1 cup + 6 tablespoons) short-grain white rice or Arborio rice

eggs

lemons (juiced)

kosher salt

Add the chicken to a large stockpot together with 3 liters (12 cups) of water. Turn the heat on high.

Skim off any scum that forms on the surface. Once it gets to a boil, drop the heat to low.

Season with kosher salt. Add the bay leaves, peppercorns, onion, garlic cloves, carrots, and celery.

Simmer over low heat covered for 1 hour and 20 minutes.

Soak the rice for 30 minutes (before removing the chicken from the pot) in cold water. Then strain and rinse well.

Remove the chicken from the pot and transfer it to a large plate or bowl to cool.

Strain the stock from the pot passing it through a strainer. Clean the pot and then add the liquid back in. The liquid should be 12 cups, add some water if needed.

Add the rice and bring to a boil. Then drop the heat to medium and cook partly covered until rice is cooked and becomes completely soft (about 20 minutes).

Shred the chicken into chunky pieces separating it from the bones. Do this while the rice cooks.

Take the pot off the heat and leave it uncovered for the temperature to drop while you beat the eggs.

Beat the yolks until lightly creamy and foamy (not too much).

Beat the egg whites until they get white and foamy.

Whisk the yolks into the whites and slowly pour in the lemon juice as well while stirring with the whisk.

Ladle the hot soup into the eggs very slowly, while constantly whisking the eggs. Start with small drops and gradually increase speed. See Note 1 below.

Transfer half of the soup to the eggs and then transfer back to the pot.

Stir in the shredded chicken pieces or serve on top whatever you prefer.

Serve right away or let the soup sit in the hot pot for 30 minutes to get even thicker and creamier. And don&#39;t forget to add some freshly ground pepper on top!

I added all the things to the broth as it cooked,  but the end product is not partially flavorful.

https://content.jwplatform.com/videos/znWj6EGa.mp4

Egg Lemon Chicken Soup With Rice. Greek Avgolemono.

Avgolemono Soup.m4v

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