Have you been worrying about getting all your vitamins and minerals? I believe whole foods are always your best choice and no matter how busy you are, soup and salad always comes through! A big pot of a hearty soup goes a long way and everyone can throw together a quick salad!

Alfalfa Dandelion Spinach Salad

½-1 cup of alfalfa sprouts
½ lb. tender fresh salad greens (spinach and dandelion)
1 large cucumber, diced
¼-½ cup red onions, thinly sliced
½ cup sharp cheddar cheese, grated
2 tomatoes, cut in fourths

Wash greens carefully. Drain well and cut into pieces. Add the alfalfa, cucumber, onions, tomatoes, and cheese. Toss ingredients in a large bowl. Add salad dressing of your choice. Toss again and serve.


Potato and Nettle Soup

2 cups washed nettle leaves*
1 tsp. rosemary
1 medium onion
1 tsp. parsley
1 tsp. chives
6 small potatoes
3 cloves of garlic
salt and pepper to taste
6 cups water (chicken or vegetable stock can also be used)
1tsp. olive oil
½ pint of half-and-half, optional

Peel garlic and onion. Puree garlic, onion, and nettles with 1 cup of water. Peel and cut potatoes into small pieces. Add potatoes to saucepan and simmer with pureed mixture, rosemary and 5 cups water (chicken or vegetable broth) for 45 minutes or until potatoes are tender. Use a potato masher to mash the potatoes. Add half-and-half, chives, parsley, salt and pepper. Cover and simmer for 10 more minutes. Soup should be thick and creamy. Serve.

* You can also use dandelion leaves, but this is a perfect opportunity to grow your own;)!