Broccoli soup

I just whipped this up from some leftovers...

Creamy Broccoli-Avocado Soup

It may sound a bit odd, but the avocado lends a creaminess and a healthy dose of those incredibly good for you fatty acids. The flavors are balanced by the salty-umami flavor of miso, used in place of salt.

Ingredients

1 tablespoon grapeseed oil

1 large yellow onion, diced

4 cups vegetable stock

1 large head broccoli, chopped

1/2 teaspoon fresh ground black pepper

1-2 large Haas avocadoes, mashed

2 tablespoons yellow miso, or more to taste

Preparation

Carmelize onions in large cast iron pot (or stockpot) in oil. Add vegetable stock and bring to a boil.

Add broccoli. Turn down heat and simmer until broccoli is bright green and just barely tender.

Turn off heat and let cool for a bit before pureeing in blender in multiple batches.

In a separate large bowl, cream together miso and avocado. Add pureed soup to this mixture. Blend well.

Adjust seasonings to taste.

Let me know how it turns out :)

It's what's for breakfast.

Beef. Eel River, 100% grassfed beef to be specific, stir fry style. I had it for breakfast.

Here's the recipe for what I did:

Ingredients

1/2 teaspoon grapeseed oil

1/2 pound 100%grassfed organic beef, stir fry cut

salt to taste

pepper to taste

1 teaspoon tamari

1 tablespoon agave nectar

1/8 teaspoon red chili flakes

1 fresh garlic clove, minced

Preparation

Warm a medium cast iron skillet over medium-hugh heat and add oil. Pat dry beef with paper towel and add to skillet.

Cook about 2 minutes on each side, to desired doneness.

Remove meat from skillet and pour juices over meat.

Add remaining ingredients and mix thoroughly. Adjust seasonings to taste.

Ideally, the combination results in a sweet, spicy, salty concoction that is an excellent accompaniment to beef. Especially in the morning.