Besides the last weeks of 2014 being filled with Christmas preparations, I also had more than a dozen doctors appointments, including a few in NYC for my Chinese medicine, PK Protocol, and allergist doctor. The last one, this past weekend, was directly in the city, allowing me to grab a some chicken from Hu Kitchen for dinner on the way home. Having this restaurant in the city is such a large stress reliever, as I know I can always rely on finding a piece of good quality protein that I can actually eat. Typically when I am traveling, I bring a variety of green juices packaged in small mason jars, as a means to get my “daily greens.” Though I love salads, they tend to be a bit hard on my leaky gut, making shots of green juice perfect for days when I am a extra busy.
Pumpkin Sausage Soup
- 1 1/2 lb pork sausage (or) ground pork *AIP spices in notes below
- 1 cup leeks – sliced
- 2 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp cinnamon
- 1 tbsp sea salt
- 2, 15 oz canned pumpkin
- 2 1/2 cup beef stock
- 1/4 cup maple syrup
- 3 cups spinach
- In a large stock pot, heat lard on low heat until melted.
- Chop pork sausage into chunks, slice leeks, and add both to the pot.
- Sprinkle with 1 tsp sea salt, thyme, basil, and cinnamon, allowing to sweat out and cook for 10-15 minutes.
- Once the leeks are soft and sausage cooked through, add in canned pumpkin, maple syrup, and beef stock.
- Sprinkle with remaining 2 tsp sea salt, stirring until fully combined.
- Keep the heat on low, allowing the soup to become very hot, about 10-15 minutes.
- Once hot, stir in spinach until wilted and serve.
Isaiah 30:15 “Thus says the Lord God, the Holy One of Israel; “In returning and rest you shall be saved; in quietness and confidence shall be your strength.”