Christina is the author of eight cookbooks, her latest is “Back to the Cutting Board the Macroterranean Way” which follows in her series “Back to the Cutting Board”, ‘Cooking the Whole Foods Way’, which was named the “Healthiest Cookbook of the Decade” by the Washington, D.C. based Physician’s Committee for Responsible Medicine.
Her other books take on all sorts of natural lifestyle topics, like Chinese medicine in ‘Cook Your Way to the Life You Want;’ beauty from the inside out and how to create health with diet, ‘Glow, A Prescription for Radiant Health and Beauty;’ quick and easy healthy cooking in ‘Christina Cooks: Everything You Always Wanted to Know About Whole Foods, But Were Afraid to Ask;’ a 21-day diet plan designed to get you on the path to a fit and slim body with ‘This Crazy Vegan Life;’ and then there’s’ I’m Mad as Hell and I’m Not Going to Eat it Anymore,’ designed to educate you about what’s going on with our food supply and how to get the best quality food on your table.
Each book is packed with unique information and delicious recipes to get you on the path to wellness, deliciously. She’s thinking about Book number 8.
Christina and her husband Robert happily reside in Philadelphia and if you’re lucky you will see them walking the Italian Market or having coffee at Anthony’s’. Christina Cooks can be found across the country on PBS local stations.
Kale and White Bean Soup:
This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own.
Makes 2-4 servings
–Extra virgin olive oil
-2 cloves fresh garlic, smashed, minced
-½ red onion, diced
-1 stalk celery, diced
-1 medium carrot, diced
-4-5 fingerling (or new) potatoes, diced, do not peel
-½ cup dried cannellini beans, rinsed well
-1 link vegan sausage, diced
-3 cups spring or filtered water
-1 bay leaf
-1 ½ tablespoons white miso
-2 leaves lacinato kale, rinsed well, shredded
Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until onions are translucent, about 1-2 minutes. Stir in celery, a pinch of salt; carrot, a pinch of salt and potatoes and a pinch of salt. Add vegan sausage, beans, water and bay leaf. Bring to a boil, covered. Reduce heat to low and cook until beans are soft, about an hour.
Remove a small amount of broth and dissolve miso. Stir back into soup with kale and simmer for 1-2 minutes before serving.
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