Roasted Root Veggies

I made this dish last night to go along with some chicken I had in the fridge.  To quote my husband,  "I used to hate brussels sprouts, but you actually make them taste good!"
1. In a large bowl melt about 1/4 cup of butter.
2. Chop up 3-4 small turnips (peeled), 4-5 beets (peeled), 4-5 large carrots, 1 large onion, and 15-20 brussel sprouts (trimmed and halved).
3. Add the veggies to the butter, toss, add about 1 tablespoon of Herbamere seasoning salt.
4. Bake in the oven on a cookie sheet at 375 degrees for about 40 minutes or until the veggies start to caramelize.
Yummy!

Green & Orange Chicken Curry Soup

This is the soup I made today.  I have a wicked head cold so I decided to make something yummy that would clear my head and make my tummy happy.  Enjoy!

1. Put a little coconut oil (or butter) in a pot and add: 1 medium onion chopped, 2 tablespoons chopped garlic, 1 tablespoon minced ginger, and 2 tablespoons of green curry paste.  Stir and cook until the onion is translucent.
2.  Add 4 cups of Chicken stock, perferaby organic and 4 raw chicken breasts chopped into large bite sized pieces.  Simmer for 20 minutes on medium heat, until the chicken is cooked through.
3. Add 2 medium carrots, shredded and 1 orange pepper chopped.  Simmer for 10 more minutes.
4. Add 1 can of coconut milk, the juice of 1 lime and 1 large handful of chopped cilantro, let simmer for 5 minutes.   Add sea salt or Herbamere to taste.

6. Enjoy!