Category Archives: SOUP: Water and Vegetables

What Nutritionists Eat When They Want to Slim Down

2014 Aug angry birds 016There was in interesting article on Fox News.com last week called “What Nutritionists Eat When They Want to Slim Down”. There are three important takeaways I’d like to pull from this article and the first one comes from the title.

Even experts get off track. The title itself implies that nutritionists aren’t 100% slim 100% of the time. Gasp! You mean that even people who spend years studying food and the human body and KNOW what they should and should not eat – even they get off track sometimes? They’re…they’re human? Gasp again! So if I get off track every once in a while, I’m human too? And I should stop beating myself up and start fresh today doing what I need to do to be on track again? How many rhetorical questions can a blogger type in a row before everyone groans? Two? Really? Okay, I’ll stop. Sorry about that.

P1050153More vegetables and protein. Almost every nutritionist said that they increase their intake of plants and proteins and limit carbs and sugar. More good stuff, less bad stuff. One lady said she puts a little cheese on her steamed vegetables.  That’s what I’m talking about! They eat real food – good for you real food – but limit the portion sizes.

They agree with me! It’s like the nutritionists have been reading my blog. The two tips they gave that didn’t boil down to “more veggies and protein” were to eat soup (because it’s full of vegetables, water, and fills you up with fewer calories) and to get more sleep.  Ta da! Sex, Soup, and Two Fisted Eating! I feel like an expert now. “10 out of 10 random nutritionists from some random article agree that Katie knows what she’s talking about.”

March 2014 005If you’re off track, listen to the experts: take a walk, go to bed early, and eat a spinach omelet for breakfast. If you’re not off track, you should take a walk, go to bed early, and eat a spinach omelet for breakfast. It’s a plan we can all love!

Potluck Barbecue Poem

imagesFlower-Tray-CruditsB23Eflower-vegetable-trayAnother potluck barbecue.

What to bring? What to do?

Chips and dip? Potato salad?

Deviled eggs or angel cake?

Macaroni? Pan of brownies?

Do I buy or do I bake?

Bag of pretzels? Bake some beans?

Quite a spread, but so few greens.

Be the one to bring the veggies!

Be the one to bring some fruit!

Carrots, hummus, homemade salsa,

Garden salad, bowl of peas,

Watermelon, red strawberries,

Bring a plant that’s sure to please!

Be the one to bring some veggies.

Be the one to bring the fruit.

When asked to bring some picnic fare,

Choose some vegetables to share!

“Share with the Lord’s people who are in need. Practice hospitality.” Romans 12:13

P1010165Recipe for Homemade Salsa

Veggie tray image courtesy of www.superhealthykids.com.

Asparagus Poem

2014 April 002I was thinking of honoring asparagus in verse when I discovered that Judith Natelli McLaughlin already had! This lovely poem is hers and she has more garden-bounty-honoring poetry on her blog. Click on her name for the link.

This is asparagus season in the northeast USA! I’m spoiling myself by eating asparagus raw straight out of my garden. It’s almost sweet, believe it or not.

Asparagus

Asparagus spears

Make asparagus pie,

Or asparagus quiche,

Or asparagus soup, or

Asparagus_officinalis_006Risotto. I don’t know

A thing you can’t do

With asparagus spears

Even put them in stew

Pan roasted asparagus perfect to please

Frittata?  De nada ­­– just add eggs and cheese.

Asparagus spears

Make asparagus salad,

Asparagus flan,

Or asparagus fry.

Packaged like pencils

In red, green or white

Put asparagus spears

On your menu tonight.

 

 

Images from my garden and commons.wikimedia.org (bunches)

Recipe: Spiced Coconut Kale with Avocado

kale-avocado-salad4When I saw this recipe yesterday, I was hungry and craving greens. “Looks good,” I thought. “Probably has a few ingredients I’ve never heard of.” But, as I read the list of ingredients, the clouds parted, a beam of sunlight shone down upon my computer, and an angel chorus sang a melody from my pantry. I had everything I needed.

It was easy to make, delicious, and, 24 hours later, it’s almost gone. Also, I thought it was cool that the lemon juice “cooks” the kale.

Here’s the recipe with my notes in italics. If you’d like to see Julie Montagu’s original post, including the health benefits of this salad, click on her blog here: The Flexi Foodie. (The photo is from her blog.)

For the salad:

 A bunch of kale, torn into pieces and chunky stems removed (I used about a half pound of bagged kale)
40g of coconut flakes (1/4 cup)
1 avocado, peeled, pitted and diced
A large handful of almonds, toasted (Threw my nuts in the toaster oven; 4 minutes should do it – mine burned a bit at 6)
For the dressing:
1 shallot, finely chopped (I only had red onion: I chopped about 3 Tb, then rinsed it in cold water)
Juice of 1 lemon
2 Tbsp. of olive oil
1 Tbsp. of apple cider vinegar
1 tsp. of dried chilli flakes (I only had red pepper flakes; they’re the same, right?)
1 tsp. of maple syrup
This is a really quick and easy one to make! First you have to do whisk the dressing ingredients together in a small bowl. Once it is combined, put the kale in a large serving bowl and pour half the dressing over the top.  You can then use your hands to massage the dressing into the kale for a few minutes in order to soften it. (I massaged my leaves for one minute and they softened, but remained fluffy. If you want your kale to match Julie’s picture, massage longer. And no, I never thought I’d type the words “massaged my leaves”.) Next, add the coconut flakes, avocado and toasted almonds and mix together well. Finally, pour in the rest of the dressing and serve.  YUM!

Ginger Bread With Broccoli (Shhh, don’t tell my kids)

What says “Merry Christmas” and “Eat your vegetables” all at the same time? Broccoli Ginger Bread! This recipe comes from Jessica Seinfeld’s Deceptively Delicious cookbook. The beauty of molasses and ginger is that you neither see nor taste the broccoli and carrot purees this recipe calls for. Even my picky eater eats it. And, as we discussed last week, broccoli is a cruciferous vegetable, so it’s a dessert that helps fight cancer. Doesn’t get much better than that! (I’ve paraphrased the recipe instructions a bit because I’m too lazy to type every word.)

Merry Christmas, enjoy your bread, and I’ll see you in January! Keep your body moving; every little bit of exercise is beneficial.

 

2014 Dec 021Gingerbread Spice Cake

Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp EACH baking soda, ground ginger, cinnamon

1/4 tsp EACH ground cloves, allspice, salt

3/4 cup brown sugar

1/4 cup canola or vegetable oil

1 egg

1 cup broccoli puree (I thawed frozen broccoli and stuck it in the food processor with the oil)

1 cup carrot puree (Steam or boil carrots, puree in food processor or blender. Or use applesauce if you’re pressed for time)

1/2 cup plain yogurt

1/4 cup molasses

2 tsp vanilla extract

1 Tb grated orange zest

 

1. Preheat oven to 375 degrees. Grease 9×5 loaf pan.

2. Mix the flours and spices in a bowl, set aside.

3. Mix the sugar, oil, egg until smooth. Add the veggies, yogurt, molasses, vanilla and zest and mix again. Add flour mixture and mix until smooth.

4. Bake 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool 5 minutes, turn out onto a rack and cool completely. Or slice it steaming hot and blow on it to cool it between bites like I do. 🙂

Eating For Cancer Prevention (Part 3 of 5): Cruciferous Vegetables

broccoli gunHow do cruciferous vegetables fight cancer? That’s just it: they fight. They’re warriors. Cruciferous vegetables are the military of Food-dom. They kill cancer cells and defend against terrorist-toxins.

The key is getting the ammo into the guns. The ammo is sulfur containing chemicals called glucosinolates. Think about the taste of broccoli, kale, cauliflower, Brussels sprouts; there’s something in the taste of cruciferous vegetables that packs a punch. Some websites called it sulfur, others called it mustard oil; it’s the same thing that makes horseradish potent, skunks stink, and rotten eggs smell. Mmm, the thought makes one hungry, does it not?

So in one part of the plant cell is the ammo: glucosinolates. In another part of the plant cell is an enzyme called myrosinase. Sounds like a sandwich spread made of rosin and it’s mine, but we’re going to call it Gun. When you chew, juice, or chop the plant cells, the ammo and Gun are free to join. Loaded guns, as we know, are more effective weapons than empty ones. These glucosinolate and myrosinase loaded guns are cancer fighting sulfur compounds.

120403153531-largeDo sulfur compounds sound familiar? That’s the secret to garlic’s cancer effectiveness too. If you want to know more about how sulfur compounds fight cancer and kill tumor cells, read my post on Garlic for cancer prevention. I don’t want to repeat myself, but all of that applies here.

I know what you’re thinking: Tumors are like enemy countries; the body knows where they are and can focus an attack. But what about toxin terrorists that roam the body; the ones that can start a new battlefront anywhere, any time? I’m glad you asked.

The Cruciferous Military doesn’t just ride in with guns blazing; it also organizes the Let’s Incapacitate Venom Enzyme Rangers (or L.I.V.E.R.), an Anti-Toxin-Terrorism Task Force that removes carcinogens from the body. Detoxification has two phases: Phase One is a transport visa and Phase Two is handcuffs.

In Phase One, the toxin is burned with oxygen and enzymes to make it water (rather than fat) soluble. This makes it easier for the body to remove the toxin (pee is water, not fat); it’s essentially giving the toxin a travel visa.

unclesam-worldwarii-poster-6201139-oPhase Two’s handcuffs are made of enzymes and sulfur. Once a toxin is handcuffed, it can’t do any damage and can safely be shipped to the small intestine (which leads to the colon and eventually to the light of day). However, L.I.V.E.R. doesn’t have detention cells. If there aren’t enough handcuffs, the toxins remain free to circulate the body on their travel visa and are now called “free-radicals”. Free-radicals can do more damage that the original toxins. Cruciferous vegetables provide the sulfur that L.I.V.E.R. needs to make enough handcuffs to safely transport toxins out of the body.

Cruciferous vegetables also help promote healthy estrogen metabolism in the body, so there’s a link to hormonal cancers. I didn’t get that far in my research, but I thought it was worth mentioning.

Keep your Military strong by recruiting cruciferous soldiers several times per week. Brussels sprout bullets for everyone!

 

“Come, we must deal shrewdly with them or they will become even more numerous and, if war breaks out, will join our enemies, fight against us and leave the country.” Exodus 1:10

 

Images courtesy of me (broccoli), www.everystockphoto.com (Uncle Sam), drliesa.com (veggies).

New Recipe: Monterey Beans and Cheese

We’ll talk about why beans are a cancer-fighter next week. This week I wanted you all to have a chance to taste how delicious beans can be. If you want a healthier version, you can omit the bacon and cheese; I keep them in because a little of each adds a lot of flavor. And I love cheese. This is easy and fast. If you want to play with the types of veggies you throw in, go for it! I’ve added zucchini, spinach..it’s all good.

This recipe came from the More-With-Less Cookbook by Doris Longacre.

2014 Nov 037Ingredients:

2 slices of bacon

1 medium onion, chopped

1 pepper, any color, chopped

2 cups cooked beans – kidney, black, etc., rinsed and drained (Canned beans are cooked and work great.)

2 ripe tomatoes, diced OR 1 can chopped tomatoes OR 3/4 cup tomato sauce

1/4 cup beef bouillon (I don’t often have this on hand; I usually just sprinkle a packet of chicken bouillon. The tomatoes add enough water for my taste.)

1 tsp chili powder (I usually use 1/2 tsp)

1/2 tsp salt

dash pepper

1/2  cup shredded cheddar cheese

 

1. Fry the bacon, remove from pan, break into pieces.

2. Saute onion and pepper in the bacon fat until tender.

3. Add the rest of the ingredients, lower the heat a bit, then simmer and stir occasionally until it looks blended (about 5 minutes). Serve over rice.

 

The Daniel Fast Made Delicious

daniel fastHere’s something new to the blog: a book review! Yes, I got the book for free. Jealous? I would be too. Here we go:

I picked up The Daniel Fast Made Delicious not because I was fasting, but because I wanted some new veggie recipes. It’s essentially a vegan cookbook with some unique flavor combinations and a good variety of veggies and seasonings. There are even recipes for veggies that I’ve seen in the store, but never bought because I had no idea what to do with them. Now I do. One other thing I like is that most foods they refer to are ones I’ve heard of; I have seen these veggies in the store, which means I don’t have to hunt all over town for them. I’ve only tried a few of the recipes so far, but the ones I tried were really good.

If you are fasting (bless your heart, I haven’t had the guts yet. I have severe hungerphobia. I’m making progress, though: since I began living healthier and losing weight, I’ve learned that if I leave the house for a few hours and don’t take a snack with me, I will not die. Logic is not involved here, folks, just an unhealthy dislike of that empty sensation.) Let me start again…if you are fasting, (bless your heart) then this would make a good companion guide to The Daniel Fast. The Bible study at the end is basically just meditating on one verse per day for three weeks, which at first struck me as way too short, but then I wondered when I last meditated on one verse for longer than ten seconds. One verse is enough.

In short, this is a good, not-too-weird-and-“out there” vegan cookbook with some encouragement to get the most out of fasting. Or some fresh ideas for veggie-ful entrees. Along with tons of veggies, many recipes call for dairy or egg substitutes, but I plan on making them with good ol’ animal products. I’m making Pumpkin Lasagna this week. See what I mean about unique flavor combinations?

Have any of you ever tried the Daniel Fast?

New Recipe: Multi-Bean Soup

2014 Sept mid 023Ever stare at a bag of dry “mixed bean soup” in the grocery store and wonder if that pound of edible marbles can really be made into delicious soup? By you of all people? Well, you can and it’s surprisingly easy.

 

Ingredients:

1 lb bag of assorted dried beans and lentils

1 Tb butter of olive oil

1 small onion, chopped

1 leek, chopped

2 stalks celery, chopped

1 bell pepper, any color, chopped

3 cloves garlic, minced

1 bay leaf

1/2 Tb salt

1 tsp pepper

1 packet (or cube) chicken bullion

1/4 cup fresh cilantro, chopped

1 cup ham, chopped into small pieces

 

2014 Sept mid 0221. Soak the beans. You have two choices: soak them overnight in cold water OR boil them in water for 2 minutes, turn off the heat, and let them sit for an hour (called the “quick soak” method).

2. Drain the beans. Discard the soaking water. A lot of the stuff that gives you gas comes out in the soaking water. Dirt too. I repeat, drain the beans and discard the soaking water.

3. In a large stock pot, melt the butter or heat the oil over medium heat. Saute the onion, leek, celery, bell pepper, and garlic until tender (5-10 minutes).

4. If you’re continuing the process in said stock pot, add the ham, pre-soaked beans, cilantro, salt, pepper, bullion and 6-8 cups of water (depending on how thick you like your soup). Simmer on medium low for an hour or until the largest beans are tender. (To test tenderness, pull a bean out with a spoon, let it cool, and eat it.)

If you’d rather use a crock pot, add your beans, sauteed veggies, 6-8 cups water, and remaining ingredients to the crock pot and cook on high 3-4 hours.

When I serve it, I add a bit of American cheese to mine because I’m a cheesaholic.

Easy Tomato Salad

P1050112One of my favorite ways to eat a ripe summer tomato is the equivalent of a breadless cold pizza. Normally I make it as bite-sized hors d’oeuvres type deals, but one day I found a tomato heavyweight champion in the garden and prepared it as an Easy Tomato Salad for lunch. That sucker was huge! And so good. If you had told me two years ago, before I started getting healthy, that someday I would equate a tomato with Lunch, I would have laughed. Cheese? Yes. But tomato?  That’s just silly. And shows how much can change in two short years.

I’ve included the recipe below, but you can also find it on the Recipes page. If you use a medium sized tomato and one ounce of mozzarella, you’re looking at 105 calories. The heavyweight pictured above is more like a medium tomato on steroids and that’s not one ounce of cheese.  But it still made for a low-cal lunch.

Tomato season is in full swing, so get ’em while they’re cold!

 

P1010199Ingredients:

tomato

mozzarella

balsamic vinegar

basil leaves

salt

1. Slice tomato (can make them bite sized). Add piece of basil leaf, chunk of mozzarella. Sprinkle with balsamic vinegar and salt to taste.