Our health and immune systems are at the forefront these days, so what better time to start eating well—especially when we’re stuck at home and, in many cases, have more time to cook! Here are a few of our favorite recipes using a very versatile homemade Root Veggie Broth. It’s packed with vitamins and flavor and brings a nutritious punch to the recipes below. What better way to treat yourself while staying at home!

ROOT VEGGIE BROTH

Ingredients
2-3 Organic Parsnips (chopped)
1 Canadian Rutabaga (chopped)
1 Celery Root (chopped)
2 Leeks (chopped)
1-2 Cloves Organic Garlic
8 Cups Distilled Water

Combine chopped vegetables and Distilled water in a medium saucepan. Bring water to boil and turn down to simmer for 10 minutes. Strain veggies and keep broth.

*Do not overcook the broth; the shorter cook time helps maintain more vitamins.

VEGGIE POACHED SALMON

Ingredients
¼ Cup Olive Oil
1 oz. Organic Ginger (sliced)
1-2 Clove Garlic (sliced)
1 Wild Salmon Filet
5 Scallions (chopped)
¼ Cup Chives (chopped)
4 Cups Root Veggie Broth

Prep Garlic Ginger Oil Marinade: Combine Olive Oil, Ginger and Garlic in a small bowl. Cover and let sit overnight.

Remove Ginger and Garlic from Oil. Add Scallions and Chives to flavored Olive Oil. Rub Salmon in Scallion/Chives and oil. Cover with wax paper and refrigerate for a few hours.

Remove Salmon from Marinade. In a shallow pan, bring Root Veggie Broth to boil and reduce to a simmer. Place Salmon in broth (broth should cover Salmon) and cover with lid. Simmer for approximately 10-15 minutes. Remove from broth and serve.

*Salmon can be poached at the same time you cook the broth. Or broth can be prepared separately.

SWEET ONION SOUP

Ingredients
¼ Cup Olive Oil
1 oz. Organic Ginger (sliced)
1 Clove Garlic (sliced)
1 ½ Cups Root Veggie Broth
2 Sweet Onions (thinly sliced)
A Dash of Coconut Secrets Brand Coconut Aminos
2 Slices Canadian Rutabaga

Prep Garlic Ginger Oil Marinade: Combine Olive Oil, Ginger and Garlic in a small bowl. Cover and let sit overnight. Remove Ginger and Garlic and set 1 Tbsp aside for sautéing.

In medium saucepan sauté Sweet Onions in Marinated Olive Oil until Onions become soft. Add Root Veggie Broth, Coconut Aminos and Rutabaga and bring to a boil. Turn down heat, let cool and serve.

TURKEY MEATLOAF

Ingredients
1lb Ground Turkey
1 Celery Root (mashed)
¾ Cup Butternut Squash (mashed)
2 Sweet Onions (coarsely chopped)
1 Tbsp Ground Fennel
A Dash of Seasoning Blend
1 Egg
1/2 Cup Unsalted Sweet Potato Chips (crushed)
2-3 Slices Nitrate free Turkey Bacon
¼ Cup Root Veggie Broth

Preheat oven to 325 degrees. In large bowl, whisk together Root Veggie Broth, Egg, Celery Root and Butternut Squash until combined. Fold in Onions, Fennel and Seasoning. Add Ground Turkey and knead mixture together. Form into an oval shape. Layout wax paper and spread crushed Sweet Potato Chips on top. Place Turkey mixture on chips and cover all sides with crushed ships. Use paper to hold chips in place. Using wax paper, move mixture into loaf pan and top with Turkey Bacon. Cook for 1 hour to 1:15 or until cooked through. Let cool, slice and serve.

We hope you’re finding many ways to care for your skin and your body during this unique time. While we are out of the office, we are available via email and social media. Please stay in touch. Stay safe, stay healthy and take care of yourself—you count.