I am so excited about blogging my sisters journey of healthy eating...cooked/prepared by myself!!
First prayer request... please pray that I learn how to cook/prepare tasty food for Rachel. That's right, I am not the worlds best cook!!! I am scared spitless that I will totally flop at helping my sister in this way but I feel so excited to be given the opportunity and am going to take it and run with it!!
Today I was able to make a vegetable broth that was filled with all the peels I was using for my Butternut Squash soup and Apple and Acorn Squash soup . I did taste test everything. Was not crazy about the butternut squash soup:-( Not really sure how to doctor it up though.
I think this is an appropriate first post for your new hobby:
ReplyDeletehttp://www.youtube.com/watch?v=6QbhfbLUtQs
Awesome Betty! Write a book of all Rachel's Favorite Recipes!
ReplyDeleteI have a couple of really great Vegan Raw Soup recipes. They are served room temp or chilled. I think she would love...I wanted to make it for her myself, but if you feel better about making it, I'll give it to you. It is sooo yummy, and easy too!
Avocado Soup
2 cups of chopped cucumber, skin on andseeds included
3 medium ripe avocados, pitted and peeled
4 cups of filtered water
1 small shallot, peeled, chopped
2 large celery roughly chopped
1/3 cup freshly squeezed lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon orange zest
1 large handfull of cilantro leaves
1 Tablespoon sea salt, plus more to taste
In a blender; puree all the ingredients until compltely smooth. To thin the soup, add additional water. Ideally, it should thickly coat a spoon but not hold its shape in a bowl. Add additional salt if needed.
Very funny about the green slime video!! is that you Wayne???:-)
ReplyDeleteKathy, Thank you so much!! I really can't wait to try this one out and I will post about it while I make it!!
Recipe of the Month This month’s recipe comes from a cookbook we carry in the Store, The Whole Life Nutrition Cookbook by Bastyr graduates Alissa Segersten and Tom Malterre, MS, CN. This is a great cookbook full of healthy, fresh ideas, as well as a 28 day detoxification and elimination diet. We chose this recipe for its detoxification properties:
ReplyDeleteApple Spiced Collard Greens
Serves 2 to 4
2 to 3 bunches collard greens, rinsed and chopped
1 tablespoon extra virgin olive oil
4 to 6 cloves garlic, crushed
¼ to 1 teaspoon dried chili flakes
¼ to ½ cup organic cider vinegar or apple juice
1 to 2 tablespoons raw apple cider vinegar
½ teaspoon sea salt, or to taste
1. Heat oil in a large pot over medium heat. Add garlic and sauté 30 seconds; then add the chili flakes, chopped greens, and apple cider or juice and continue to stir.
2. After about 4 to 6 minutes, or when the greens are tender, remove from heat. Add apple cider vinegar and sea salt. Toss gently and serve.
Bragg Lentil & Brown Rice Casserole
ReplyDelete14 oz pkg lentils, uncooked
4 carrots, chopped
3 celery stalks, chopped
2 onions, chopped
3 quarts distilled water
4 garlic cloves, chopped
1 cup brown rice, uncooked
1 tsp Bragg Liquid Aminos
4 tsps Italian herbs (oregano, basil, etc.)
2 tsps Bragg Organic Extra Virgin Olive Oil (cold-pressed)
Wash and drain lentils and rice. Place grains in large stainless steel pot. Add water. Bring to boil, reduce heat and simmer for 30 minutes. Add vegetables and seasonings and cook on low heat until done. Just before serving, you may add fresh or canned tomatoes. For a delicious garnish add parsley and nutritional yeast large flakes. Add more water in cooking the grains for a delicious soup or stew. Serves 4 to 6.
This recipe is:
ReplyDeletevegetarian iconVegetarian, vegan iconVegan, corn-free iconCorn-free, dairy-free iconDairy-free, egg-free iconEgg-free, gluten-free iconGluten-free, peanut-free iconPeanut-free, soy-free iconSoy-free, tree nut-free iconTree nut-free, wheat-free iconWheat-free
It's small wonder that this blend of kale, wild rice, fennel and more remains a perennial favorite in our deli — it's a darn delicious way to enjoy leafy greens, whole grains, olive oil and other healthy ingredients.
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Ingredients
* 1 cup uncooked organic wild rice
* 1/2 cup olive oil
* 1/2 cup lemon juice
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/2 bunch organic kale
* 1/2 bunch organic chard
* 1/2 diced red bell pepper
* 1/2 diced yellow bell pepper
* 1/2 thinly sliced fennel bulb
* 1 bunch green onion, chopped
* 1/2 cup chopped parsley
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Preparation
The salad above is known as Emerald Green Salad
ReplyDeleteSweet Potato-Carrot Soup
ReplyDeleteRelated recipes: Soup, High-Fiber Diet, Low-Calorie Diet, Low-Salt Diet
Sweet Potato-Carrot Soup: Main Image
From: 12 Best Foods Cookbook
Quick Facts
Servings: 4
Prep Time: 15 min.
Cook Time: 60 min.
Total: 1 hr. 15 min.
Sides & Desserts
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Wine Pairings
1. Find the Perfect Wine
Roasting brings out the sweetness in the potatoes and carrots, enhancing the flavor of the thick puree. Each garnish adds a different personality.
Ingredients
* 1 Tbs canola oil
* 1 1/4 lbs Beauregard, Garnet, or Jewel yam, cut in 2 inch pieces
* 1 large carrot, cut in 1 inch pieces
* 1 Fuji apple, peeled, cored, and cut into 8 pieces
* 1 Tbs unsalted butter or canola oil
* 1 shallot, chopped
* 3 cups fat-free, reduced-sodium chicken broth
* salt and freshly ground black pepper
* Garnish with 1 Tbls per serving from among: cranberries
* sautéed sliced mushrooms
* flaked hot smoked salmon
Directions
* Preheat the oven to 400°F. Rub the oil over the yam, carrot, and apple to coat them. Spread them in 1 layer on a baking sheet and roast for 30 minutes. When cool enough to handle, lift the peels off the sweet potato pieces.
* Heat the butter in a large, heavy saucepan over medium-high heat. Sauté the shallot until soft, 5 minutes. Add the roasted vegetables, apple, and broth. When the liquid boils, reduce the heat, cover, and simmer until the carrot is soft, 20 minutes.
* Puree the soup in a blender. Season it to taste with salt and pepper. Ladle into 4 deep soup bowls, garnish as preferred, and serve.
* Garnish suggestions:Cranberries: Homemade or canned chunky relish adds tangy contrast
* Sautéed sliced mushrooms: Bring out the root vegetables' earthy flavor
* Flaked hot smoked salmon: Also called kippered salmon, it adds richness
Copyright © 2005 by Dana Jacobi
Nutrition Note: Nutrition Facts calculated using canola oil rather than unsalted butter.
Nutrition Facts
Calories 383
Calories from Fat 75 (20%)
(13%)Total Fat 9g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(4%)Sodium 87mg
(60%)Potassium 2100mg
Total Carbohydrate 72g
(41%)Dietary Fiber 10g
Sugars 5g
Sugar Alcohols 0g
(15%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Thank you Aunt Claire for the recipes!!! I will be trying them out and letting you know what we think.
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