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Comprised of easy to prepare and easy to find ingredients (save for quinoa, although it’s becoming more widely available), this soup will keep you going on the battlefield!

Also, if you’re like me, I recommend doubling the recipe you can eat it for lunch all week! I also modified the amount of liquid, as the quinoa will absorb quite a lot of liquid. If you’re health conscious, this soup is great – tons of vegetables, very-low carb, and the quinoa is a great source of protein and fiber.


  • 1/2 cup uncooked quinoa
  • 2 teaspoons olive oil
  • 2 small carrots, cut into slices
  • 2 medium green onions, thinly sliced
  • 2 medium garlic cloves, minced (add another one or two for flavour and a health boost!)
  • 5 cups low-sodium vegetable broth
  • 1 medium red potato, unpeeled and diced
  • 1 cup shredded red or green cabbage
  • 2 medium ribs of celery, diced
  • 1/4 cup sliced radishes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon of salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons snipped fresh parsley


(Authors’ note: I actually left out the radishes and red pepper flakes, as I desired a more mild soup. I compensated by adding two extra cloves of garlic. I say spice to your taste!)

1) In a medium saucepan, dry-roast the quinoa over medium heat for 1 to 2 minutes, or until slightly golden brown, stirring occasionally (some of the grains may pop slightly). Transfer to a plate.

2) In the same pan, heat the oil over medium heat, swirling to coat the bottom. Cook the carrots, green onions and garlic for 3-4 minutes, or until the carrots are tender-crisp, stirring occasionally.

3) Stir in the broth. Increase the heat to medium high and bring to a light boil, stirring occasionally.

4) Stir in the remaining ingredients except the parsley. Reduce the heat and simmer, partially covered, for 10 minutes, or until the potato is tender when pierced with a fork or sharp knife.

5) Stir in the quinoa. Simmer for 15  minutes, or until the quinoa is tender. Garnish with parsley.

This recipe was brought to you by Deliciously Healthy Recipes: Good food that’s good for you by the ‘Go Red for Women’ group of the American Heart Association.’

This isn't my actual photo! The sauce didn't set in time. :(

This isn't my actual photo! The sauce didn't set in time. :(

This is a wonderful garnish for turkey, or whatever fowl you choose to eat for dinner. Tasty, easy to make, and scratch is always better than canned. ;)

This recipe is also being featured on the Rawrcast Thanksgiving special with Stompalina!


  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

This recipe is courtesy of

I'd recommend washing any produce found in Tirisfal very thoroughly...

I'd recommend washing any produce found in Tirisfal very thoroughly...

This recipe was handed to me from the lead goat, Pixelated Executioner, courtesy of Nihilistic of the Dragonblight server. I merely volunteered to make them. These cookies are delicious, and I only changed two things – one, cook them a bit longer than 10-12 minutes – I found that baking closer to 15 minutes made a better cookie. Also, I didn’t find anything like ‘caramel chips’ around here, so I just used Skor chips, and I am glad I did!

On that note, seriously, I would recommend having a stronger stomach for most of the ‘cuisine’ around the Tirisfal area…the Forsaken are quite nice, just…they’re opinion of good food is a bit different than us living folk. :)

This recipe is also being featured on the Thanksgiving Rawrcast with Stompalina!


  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1 Cup Pumpkin Pie Mix
  • 1 Egg
  • 2 Cups Flour
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • ½  tsp Salt
  • 1 Bag Semi-Sweet Chocolate Chips
  • 1 Bag Caramel Chips

1. Pre-Heat your oven to 350 degrees.

2. In a mixing bowl combine 1 Cup of Shortening with 1 Cup of Sugar and blend until light and fluffy. When that is ready, blend in 1 Cup of Pumpkin Pie Mix, and 1 whole egg, mix well. Add in 2 Cups of Flour, 1 tsp baking soda, 1 tsp Cinnamon, and ½ tsp of Salt and blend the mixture until it is smooth.

3. At this point, the desired “chippage” is up to each maker, but combine equal parts chocolate & caramel chips into the cookie dough.

4.  Take about a tablespoon sized dollup of the dough, and ball up onto a cookie sheet. Bake them for 10-12 minutes and then let rest on a flat cooling surface. Don’t use a wire rack for cooling as the caramel and chocolate tend to become very liquefied and make the cookies fall apart between the spaces.


A favourite of snow-dwelling dwares all-round!

A favourite of snow-dwelling dwares all-round!

I actually stumbled across this wonderfully spicy and soothing drink in a neutral goblin inn. It’s delicious, easy to make, and best of all, delicious!

Also: this recipe is being featured on the Thanksgiving Special on Rawrcast with Stompalina!


  • 1 half-gallon of apple cider
  • 2 cinnamon sticks
  • 1 tsp. nutmeg
  • zest of one orange
  • 2 whole cloves
  • 2 Tbsp. light brown sugar
Place the apple cider in a medium heavy saucepan over medium heat. Add the remaining ingredients and bring to a simmer (little bubbles will form around the edges). Turn the heat down to low and allow the cider to cook for about 20 minutes. Strain through a fine mesh strainer and serve.


A Warm Hug on a Cold Day!

A Warm Hug on a Cold Day!

After getting caught in a snowstorm in Howling Fjord, I was grateful to stumble across the local Taunka camp. These wonderful people served me some of the best soup I had ever tasted – they called it Winterhoof Squash Soup. It’s delicious, easy to make, and very good for you! Here’s the recipe they shared with me. :)


  • 1 small butternut squash, halved, seeded
  • 2 tablespoons fresh thyme (dried thyme also works, just in case)
  • 2 teaspoons yellow curry powder
  • 2 shallots, minced
  • 4 tablespoons extra virgin olive oil (EVOO)
  • 5 cups chicken stock, warmed
  • Kosher salt and freshly ground black pepper to taste
  • Italian flat-leaf parsley, for garnish
  • Crème fraîche, for garnish

1. Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.

2. In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom.

3. Add squash and 4 1/2 cups stock. Bring to boil.

4. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. OR – you wait until the soup cools, then transfer the soup to a normal countertop blender. Make sure to blend very thouroughly!

5. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. PROTIP: I found that adding about 3-4 tablespoons of cream during the ‘resting phase’ adds a wonderful bit of creaminess to the soup.  Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.

This soup is a slightly modified version of a soup found on Discovery Health.

Adds a +2 to coziness!

Adds a +2 to coziness!

Brrr! We all know it can get mighty chilly up there in Northrend, so Ms. Luisette Dawnrise, a helpful blood elf paladin, came up with this nifty hot drink to keep you warm. Magical or not, it’s always nice to have a cozy cup of something hot while studying new ways to defeat the Lich King. :)

Prep Time: 1-2 minutes

Total Time: 6-8 minutes

Serving Size: 1


  • 1 C water
  • 1/4 C milk
  • 1 teabag of black tea (I used English Breakfast)
  • 1 tablespoon honey
  • 1 teaspoon mint extract


1)  Fill your mug about 5/6 the way with water (~1 cup worth; save space, you’ll need room!) and heat it in the microwave on high for 3 minutes.

2) Add the teabag to your mug and steep for 3-5 minutes, depending on your personal taste. If you like stronger tea, steep for the full 5 minutes.

3) Remove the teabag and add milk to fill the rest of your mug.

4) Add honey to sweeten and top it off with some mint extract.

5) Enjoy!

Brought to you by Luisette from Illidan US.


When I first saw this soup, I actually thought it sounded like watery rabbit food. And cinnamon? In a SOUP? Blech!

I have to say that I was pleasently surprised that this turned out to be so delicious! It’s very cheap and easy to make, and ideal for low-carb diets. Any noodle fans out there can place about a cup of pre-cooked egg noodles (or a pasta of your choice) in there for some extra goodness. Also, the recipe says to add pre-cooked chicken or turkey near the end, but I cut up two chicken breasts, and just cooked them for about ten minutes in the first stages of the soup (celery and onions).  This soup will also cover most of your ‘colour groups’ of vegetables, using easy to find veggies like celery, carrots and red pepper.


  • 1 medium onion (2 1/2 inches in diameter), chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot (you can use chopped pumpkin, if available)
  • 1 heaping Tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon cinammon
  • 1 bay leaf
  • A little hot sauce
  • 1 15 oz can tomatoes, chopped
  • 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
  • 1 Tablespoon olive oil


1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

This recipe was originally from I just slightly modified it. :3


One of the most enjoyable – yet tedious – things to do when there’s questing downtime is fish. I know I’ve seated my cowhide down for hours on end, letting the seclusion of the water and chirping of songbirds whittle the time away. I can’t say I’ve caught anything of interest, but a nice fellow hanging out on the Upper Rise showed me how to make this.

I had started making this recipe awhile back, but have recently modified it to my own tastes. This salmon is delicious, healthy, and very easy to make. You can oven-bake this, although I would highly recommend grilling this bad boy. Salmon is a great cut of fish to eat, as it is lean, and very high in omega-3 fatty acids, which are essential to the healthy development of the brain.

Honey Mustard Sunscale Salmon


  • 1 medium-large fillet of salmon (frozen is fine, although fresh is always best♥)
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1-2 cloves minced garlic
  • pinch of salt and pepper
  • 2-3 tablespoons honey mustard
  • 2 teaspoons lemon juice

1) In a medium-sized bowl, combine all ingredients to form the marinade. Place the salmon flesh-side down (if there is still skin/scales), cover with plastic wrap, and let marinade in the fridge for a minimum of 1 hour.

2) Oven directions: Get a small baking pan and line it with tin foil. Preheat oven to 425 degrees F. Bake salmon for 10-12 minutes.

Grilling directions: Heat up grill (I use a George Foreman countertop grill because I’m in an apartment. Works like a dream.), and cook salmon for 8-10 minutes. Remove from heat immediately.

3) Serve your salmon with a generous helping of steamed vegetables or spinach and mushroom salad. Enjoy your guilt-free and nutritious noms!

Now that's a cooldown!

Now that's a cooldown!

Hi everyone! I’m Cadistra, the newest author here on the Nourish! team!

Now, I don’t know about where you are, but over here, it’s hot. I mean it’s really, really hot. Living in Mulgore is usually nice and temperate, but we’re in the midst of a wicked heat wave. So, I asked the people with some of the best experience dealing with extreme heat and humidity – the Darkspear Trolls! They were very nice in giving me this recipe for homemade iced tea. It’s easy, low/no-calorie, and best of all, delicious!

Please note that much of this is eyeballing and add-to-taste.

Broken Isles Iced Tea


  • 5-6 cups water
  • 2 teabags of black tea (I used Red Rose, but any Orange Pekoe will do)
  • 1 tablespoon lemon juice
  • 4 packets of either Splenda, Stevia OR 2 tablespoons sugar*
  • 1 whole lemon (optional; for garnish)

1.) In a medium saucepan, boil the water with the two bags of tea. Once the water boils, remove from heat and let cool and steep.

Protip: Want your tea to cool faster? Fill your sink with a couple of inches of cold water. Place the saucepan inside (obviously, don’t have so much water that it spills in) and there you go!

2.) Steep for at least 10 minutes. Once the tea has sufficiently cooled, add your choice of sweetener and lemon juice. Add the mixture to a juice jug, and top the jug off with water. Test your tea, and add lemon juice and/or sweetener to your own personal taste. Slice off a thick piece of your lemon, and keep one of the teabags, and keep it in your juice jug. Refrigerate.

3) Serve over ice with a lemon slice for garnish. Enjoy!

*To keep this guilt-free, I’ve suggested using the no-calorie (and no-aspartame) sweeteners like Splenda and Stevia. Both sweeteners are from plant extracts, so they are harmless, with no chemicals, and are ideal for diabetics and/or calorie-reduced diets.