"Nutty Vanilla Sweet Potato and Kale Soup" Recipe

I believe "katheats" when she says this is "the best soup we've ever made!"  Looks so yummy and with the sweet potato and kale, you're getting in some great nutrients that will help you with hunger.  A couple of things:

If you have a dairy intolerance, you don't need the 2% milk unless you really want it.  Soup will be a bit thicker (which is usually more filling) but if that is unappealing you could add a bit more coconut milk 

I would also substitute the peanuts to salted almond slices or almonds and personally, I would nix the
raisins.  Unless you love raisins. 

Here's the recipe.  I've also added other comments in italics below:

• 2 pounds of sweet potato, cut into 1" pieces and microwaved in a bowl on high for 6.5 minutes to start the cooking process
• 3 cloves garlic,  pressed (Up the garlic to 5 cloves)
• 1 can lite coconut milk
• 1 cup 2% milk (or skim, or whole) (Substitute more coconut milk or go without if you have trouble with dairy)
• 1 tsp garam masala
• 1/2 tsp kosher salt
• 1/4 tsp black pepper (You can leave out the black pepper if you wish)
• 1/4 tsp red pepper flakes
• 4 cups kale, trimmed, washed and torn into small pieces
• 1 tsp vanilla extract
• 1/4 cup raisins (Unless you really love raisins)
• 1/4 cup salted peanuts, for garnish
• Shredded coconut, for garnish (Nice touch but you can go without)
  

1. Prepare sweet potatoes in microwave.
2. Heat a large pot on medium high. Spray with cooking spray (substitute a bit of olive oil) and add potatoes, cooking until they begin to brown. Stir in garlic.
3. Add coconut milk, milk, masala, salt, pepper and flakes.
4. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
5. Mash potatoes with potato masher or puree with immersion blender.
   
   **** I have an important note about the immersion blender..  Many people have been trying to make these soups with their current blenders and they complain that soup goes everywhere.  It does.  These smart sticks are totally necessary.  IF you try to make the soups without them, you just get frustrated and you don't want to make them.  I highly recommend the one I have which is the Cusinart Smart Stick Immersion Blender but there are also others listed on the page.  
   
6. Add raisins, kale and vanilla and cover. Allow to cook for 8-10 more minutes, until kale is bright green.
7. Portion into bowls and garnish with 1 tbsp each peanuts almonds and coconut.

The Katheats blog has a lot more GREAT recipes.  Let me know if you make more of them!

Jackie

Pureed PEERtrainer Energy Soup Recipe

Pureed PEERtrainer Energy Soup Recipe.  This is the one. I created it because I wanted a way to get in tons of vegetables easily and I wanted it to taste great.   It's the gift that keeps on giving.  You make a salad and all that work gets eaten up in one sitting.  You spend 45 minutes making this soup and it lasts for days.  And you can freeze half. 

People call me and write me almost every day and tell me that they lose weight when they add this soup to their diet.  Here it is:

Ingredients you will need: 

• 4 cups chicken stock broth (if you can, please get the organic stock without gluten and preservatives.  Pacific organic makes a great one.  If you are vegan, this is the only ingredient you need to change.  Substitute Vegetable Broth).
• 3 stalks of broccoli  (cut off the stalk ends)
• 1 bag of frozen spinach
• 1 pk of mushrooms (make them shitake or a mixed blend if possible. If not, regular white mushrooms will do.  Regular square box)
• 6 peeled carrots
• 1 can of coconut milk (unsweetened)
• 2 fresh bay leaves (available in any grocery)

• 1 medium yellow onion, chopped
• 1 Tbsp olive oil
• 4 1 x 1 inch chunks of fresh ginger 
  
• 6 medium cloves of fresh garlic

• 2 - 3 fresh limes  (depending on your taste, these can be strong)
• crushed red pepper (anywhere from a teaspoon to a tablespoon or more, depending on your preference.  I prefer a more than less)
• handful (a palm full) of fresh cilantro (chopped)
• Few shakes of salt

Place broccoli, spinach, mushrooms, carrots and bay leaves in a large stock pot with the chicken broth and the can of coconut milk. Turn on high until boil.  Once it's boiling, turn down to simmer for 18 – 20 minutes.

Slice onion into pieces (size and shape are not important)  In separate sauce pan, drop in the olive oil and sautee the onion in a large skillet in the olive oil, until translucent and slightly soft and browned. You must care for the onions and be sure to not burn them.   Do not go do something else in this part of the process.  In a Cuisinart or other food blender, grind up the garlic and ginger and stir in ginger and garlic for less than a minute. Then place the mixture into the large stock pot of vegs and broth/coconut milk.

In same sauce pan that you sautéed the onions, place the juice of two limes, a handful of crushed red pepper (more or less depending on how hot you like things), and a handful of cilantro into a sauce pan and sautee at high for a few minutes.  Pour into large stock pot.

Then with your Cuisinart smart stick, puree, puree until smooth.  It should be a bit 'thick" and this will help with your hunger and keep you satiated.  The more you water it down, the less full you'll feel.  Add a few shakes of salt.  Taste.  Depending on taste, add a bit more lime, red pepper flakes, or cilantro as needed and puree.

This soup makes probably 10 servings and has about 2 points per serving.  (Do not quote me on the weight watchers points/servings.  This is only an estimation).  If you are in weight loss mode,  eat before you eat other foods. Suggested pairings:

• A bowl of black beans (you can throw them right in the soup)
• Extra firm tofu (sautéed for 5 minutes with a bit of olive oil, fresh sesame seeds and red hot chili pepper flakes.
• 4 oz of baked salmon or other protein.

Final Note: Unless you use a stick blender this will be a big pain and you won't be as likely to do it. If you do not own one, this is our Amazon link to buy one. Meaning we get a small commission if you click the link and buy something. 

Fwd:

Easy To Make, Easy To Eat "Brociflower" Soup

The so easy to make, easy to eat Brociflower soup.  And you feel so full

and lose weight.

Such nice color change if you're used to the PEERtrainer energy soup and

really nice, warm taste.  You can even sip on a cup of this for breakfast.

1 large (HUGE) head of cauliflower

3 smaller heads of broccoli

large box of organic vegetable broth

1 can of coconut milk

5 cloves of garlic

salt and pepper to taste

Place all ingredients in a large stock pot.  Bring to boil and then simmer

for 20 minutes.  Puree with smart stick blender and you are done!

Feel free to add any spices or taste that you think you might like.  I

liked it as a mild alternative to the other spicy soups I eat but you

might like some chives on top.  Or a bit of cayenne pepper.

For those counting calories or weight watchers points (but this is not exact)

It's about 850 calories for the entire soup (that includes the vegetables)

and there are about 10 cup servings.  So it's about 1 and a ½ to 2 points

per serving.

Acorn Squash Supreme

 

Who wouldn't like a tasty acorn squash with fruit and nuts?  This comes from the Eat to Live cookbook by Joel Fuhman, M.D.

 

 

Ingredients:

• 1 large acorn squash
• 4 Tablespoons diced, dried apricots
• 2 Tablespoons chopped raw cashews
• 1 (15-oz) can unsweetened, crushed pineapple, juice reserved
• 2 Tablespoons raisins
• cinnamon

 

Cut squash in half, remove seeds, and bake face down in ½ inch of water for 45 minutes at 350 degrees.

 

Cover the apricots in a bowl with some of the pineapple juice.  On top, add the pineapple, raisins, and cashews.  Let stand and soak while the squash is cooking.

 

After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash's center.  Cover with aluminum foil and bake covered for an additional 30 minutes.  Sprinkle with cinnamon, then put it back in the oven for 5 more minutes.

 

TNT's Veggie Weight Loss Soup

This is a soup recipe from someone who did not like my soup. So she made her own!

Ingredients:

Fresh -
2-3 zucchinis, sliced and quartered (about 4 cups)
1 8-oz. pkg. sliced baby bella mushrooms (about 3 cups)
6 stalks of celery, sliced (about 2 cups)

Frozen –
1 10-oz. box chopped spinach
1 16-oz. bag crinkle cut carrots
1 16-oz. bag cut green beans
1 14-oz. bag baby broccoli florets

Canned –

2 15-oz. cans stir-fry veggies (baby corn, bamboo shoots, bean sprouts, water chestnuts), drained.
2 48-oz. cans of chicken broth (or vegetable broth, I suppose)

Dry –

1 16-oz. bag of lentils
Garlic powder (to taste)
Cayenne pepper (to taste)

Directions:

Cook the lentils by themselves in water & broth (half and half)

In a LARGE (8 qt.) pot, combine zucchini, mushrooms and celery. Sprinkle with garlic powder, stir, and add a cup or so of broth. Turn burner on high and cook veggies until zucchini and celery start to become translucent. (Don't overcook!) Turn burner off, but leave pot on stove. Add stir-fry veggies (as-is). Then, one by one, microwave frozen veggies (per individual cooking instructions) then add them to the pot. Add all remaining broth and cooked lentils. Stir gently with a big spoon. Lastly, sprinkle with cayenne pepper and stir again.

Best when served piping hot! Made this way - approx. 50 calories per cup. Very yummy with oyster crackers or saltines crumbled on top – though, of course, that would add a few calories.

NOTE: It's impossible (or very difficult, anyway) to ruin this soup. If you don't like an ingredient, leave it out. Want something more, put it in! Don't like lentils? Use brown rice or (maybe?) quinoa! Make it your own! I don't think I've ever made this soup the same way twice, but it's always delicious!

Imperial Chicken Salad: Tasty and Packed With Hunger Fighting Nutrients!

We went to the Whole Foods Deli today to pick up a container of Imperial Chicken Salad. This has been a favorite. Sadly they had none, but they were kind enough to print out the ingredients! I didn't match their recipe exactly (and made my own flavor adjustments), but it is an excellent one that I am pretty sure makes it into the next version of The Magic Fridge.

Once you cook the chicken, (or Chicken substitute-- tofu, freshly killed game) you can very quickly bring this to life.

Why Is This Recipe Is Being Highlighted?

A core ingredient is Bok Choy, which is near the top of Dr. Fuhrman's Points System. The foods with the highest points are the best at fighting hunger. When I picked it up at Whole Foods, the label said that Bok Choy contained 819 ANDI Points. That system goes to 1000 because there are so many foods that contain ANDI points values in the single digits. According to my copy of Eat For Health, one hot dog has 8 ANDI points.

Understanding this system is so powerful, because once you have this knowledge you can start "eyeballing" this stuff in your head. You start thinking "1.5 cups of Bok Choy has 100 times the nutrients as a hot dog." Replace basically any green and any meat at you come up with a way of quantifying your food choices. Which helps to give you a reason to make a better decision.

This is important because most of us know that greens are "good for you." But that is an abstraction- once you put some hard numbers around this, it really cranks up your motivation. That 1.5 cup serving of Bok Choy gets you 20% of your way to your ideal daily nutrient intake. (1.5 cups of cooked spinach gets you another 25% towards your daily goal!)

This is the reason that Whole Foods market has now tagged their entire produce section with Dr. Fuhrman's system!*

Ok, Enough With The Science Class, Here Is The Recipe:

Core Ingredients:

• 1 Pound of skinless, boneless, cooked chicken thighs. (Chopped) ($3.50)
• 1 Head of Bok Choy cabbage ($1.99)
• 1 bunch of Green Onions (.99 cents)
• Some parsley (optional and you can swap with Cilantro)
• Almonds (or Almond Butter)

Dressing:

• Toasted Sesame Oil (I did not have this and ended up adding half an avocado instead)
• Lemon Juice (1 large lemon, even more if you want)
• Honey (this is a MUST for the recipe)
• Sea Salt
• Ginger (this is also a must)
• Crushed Red Pepper
• Pepper
• Jalapeno (this is my addition to the recipe, and I added it for extra flavor because I did not have Sesame oil or parsley)

Instructions:

1. Cook the chicken in a pan, just throw it in and cook until it is done. Drain the fat, cool and cut up. To really turn up the nutrient density, put half the chicken in a container and put it in the fridge to make a second batch later. For a vegan option you can substitute the chicken with tofu or some other plant based food.

2. Chop the Bok Choy and Green Onion as finely as you can, toss into a large bowl with the cooled chicken.

3. Break out the food processor or blender and throw in the dressing ingredients. You can really work the flavor here, and adjust to your own tastes.

You can also add some fresh chopped spinach to increase the nutrients further. The Bok Choy is super crunchy and makes an excellent base that can support a variety of flavors. I also did not have almonds and squeezed in a pack of Justin's Almond Nut Butter that I had in the house. This is definitely a recipe that I will be making often.

 

 

*The patent on the ANDI points system is jointly held by Dr. Joel Fuhrman and Kevin Leville, CEO of Eat Right America. When you go into Whole Foods you'll see both Dr. Fuhrman and Eat Right America featured in the stores. These two parties teamed up and are becoming successful in their mission to revolutionize our eating habits.

Meal Planning

Week 1
Monday
BREAKFAST: 2–4 poached eggs, almonds, small piece fruit or berries
LUNCH: Chicken fajita salad
SNACK: 2 oz chicken, apple, few avocado slices
DINNER: Grilled salmon, roasted green beans, side salad
Tuesday
BREAKFAST: Leftover salmon, walnuts
LUNCH: Lettuce, tomato, onion, and condiments of your choice over 1–2 burger patties, orange, almonds
SNACK: Jerky, macadamia nuts
DINNER: Rotisserie chicken, steamed broccoli, side salad
Wednesday
BREAKFAST: Leftover chicken w/salsa, ½ avocado
LUNCH: Tuna and cabbage salad
SNACK: Remainder of tuna and cabbage salad
DINNER: Crock-Pot pork loin, tomato sauce, zucchini, chopped cauliflower, basil. Make a large portion, leftovers will be used for several meals!
Thursday
BREAKFAST: Slice of ham, 2–3 scrambled eggs, fruit
LUNCH: Leftover pork loin
SNACK: 2 hard-boiled eggs, almonds
DINNER: Stir-fry beef salad. Serve over bed of greens with balsamic vinegar
Friday
BREAKFAST: Sausage stir-fry breakfast
LUNCH: Easy ceviche
SNACK: 2 oz chicken, apple
DINNER: Spaghetti squash (Note from Tim: this is delicious) or kelp-noodle spaghetti: cook either choice with marinara sauce, ground meat, olive oil
Saturday
BREAKFAST: Chicken apple hash
LUNCH: 5–6 oz deli turkey, ½ lb steamed broccoli, drizzle with olive oil
SNACK: 2–3 oz turkey, carrot sticks, almonds
DINNER: Indian-style coleslaw, leftover pork loin, side salad with olive oil
Sunday
BREAKFAST: Western omelet, sweet potato hash
LUNCH: Lamb patties, tomato, lettuce, strawberries
SNACK: Turkey, avocado
DINNER: Halibut, roasted asparagus, berries with balsamic vinegar
For full 30-day meal plans, recipes, and more, this is the resource.

Raw Recipes

Favorite Recipes Green Smoothies Green Smoothies are the best way to start your morning. Start with making one quart (1 serving) of any of the variations below. The basic rule of thumb with green smoothies is: 60% fruit – pineapple, apple, papaya, mango, cherry, blueberry and other berries, pear, banana, oranges 40% greens – kale, spinach, parsley, mint, celery, romaine, cilantro, swiss chard, cucumber, aloe vera and any wild greens you can find Water to thin – usually 1 – 3 cups Place all ingredients in a blender and process until smooth. Drink 2 cups – 1 quart every day. Variations 4 pears – ½ or 1 bunch parsley 2 mangoes – ½ or 1 bunch parsley 2 peaches – ½ bunch parsley 1 cup strawberry – banana – romaine 3 apples – lemon – kale 4 kiwis – 1 banana – 3 stalks celery 2 pears – 5 leaves kale – ½ bunch mint 2 pears – 1 cup raspberries – kale 2 pears – spinach 1 banana – 2 oranges - ½ or 1 bunch parsley 2 cups lambsquarters – 1 banana – 1 mango 1 stalk celery – 2 cups fresh blueberries – 1 banana These variations were offered by Victoria Boutenko and Elaina Love Deluxe Kale Salad Makes 3 servings   1 large bunch kale, stems removed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 cup nuts - pine nuts, pecans, walnuts, etc. 1/4 cup raisins, currants or dried cranberries 1/4 teaspoon fresh ground black pepper   Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.   Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Kale Salad will keep for three days. Vanilla Yogurt: 2 cups young coconut meat (about 2 coconuts) ½ cup coconut kefir (kefir recipe below) 1 pinch vanilla powder or the seeds from one vanilla bean Directions: Put the coconut meat and kefir in a blender and blend until smooth and slightly warm. Place the mixture in a jar with the lid on. Allow to culture at 65-80 degrees for 8-12 hours.  The culture will expand, so make sure there is room in the jar for that.  The yogurt is ready when it gets spongy and slightly sour. Fold the vanilla powder into the mixture. Store in the refrigerator. Yogurt will keep for up to 1 week. Coconut Kefir: Approximately 2 tablespoons fresh kefir grains or a packet of vegan kefir starter Approximately 3 cups coconut water Directions: Begin with room temperature coconut water.  If the water is cold, heat it very briefly in a saucepan until it becomes warm (not hot) to the touch. If you are using a packet of vegan kefir starter (available from Body Ecology) place the coconut water and kefir starter in a blender and process briefly.  Transfer the liquid to a glass jar.  If you are using fresh grains, put the grains and the coconut water together in a glass jar with out blending. Put the lid on the jar.  Allow it to sit in a warm place (65-80 degrees F) for 8-24 hours.  Kefir is ready when it is slightly effervescent, tastes slightly sour, and is slightly viscous. Strawberry Jam: 1 ½ cups strawberries or raspberries, fresh or frozen ½ cup soaked dates or date paste Directions: Place berries and dates into a blender. Blend until very smooth. Taste the jam.  If it is not sweet enough, add a few drops of stevia or more date paste. If you want it more thick, add a tablespoon of Mila or psyllium husk. Store in a glass container. Jam will keep for up to 5 days. Check out these videos here to see how I make this awesome breakfast treat. Kefir and Yogurt Here: Berry Jam and how to make the Parfait: Every month I publish a new favorite recipe in my newsletter. Click here for all past issues. Recipes include: Cozy Ginger Lemon Tea Energy Soup Watermelon Juice Fava Bean Hummous Donut Holes a la Ani Phyo "No bean" Zucchini Hummous Serves a small-sized party 1 medium zucchini, peeled and chopped (½ cup packed) 3 Tablespoons lemon juice 3 Tablespoons olive oil, preferably Holy Land Olive Oil 2 – 3 cloves garlic 1 teaspoon paprika 1 teaspoon salt ¼ teaspoon ground cumin Pinch of cayenne 6 Tablespoons Raw Tahini 6 Tablespoons brown sesame seeds, soaked 4 hours, rinsed and drained. Combine all the ingredients in a high-powered blender, except for the sesame seeds and tahini. Blend until smooth. Add the sesame seeds and blend until perfectly smooth and creamy. Add the tahini and blend again. Serve as a dip with vegetable pieces or crackers. The authentic way to serve hummus is to serve it in a round dish with lots of olive oil drizzled on top. Store any leftovers in a sealed glass jar, in the refrigerator, for 4 – 7 days. Adapted from a recipe from Living Light International MASHED NOTATOES Launch in external player       Join the Email Newsletter             What is in the newsletter?

What is Raw Bay Area?        More about Heather Haxo Phillips        Submit your ideas        Community © Copyright All Right Reserved. Tech-Sters.com 2008

Another WonTon Soup Recipe

http://www.tylerflorence.com/?p=1116
and searching on chowhound.com

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to the contrary: it does not constitute professional advice or
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Wonton Soup

http://rasamalaysia.com/wonton-soup-recipe/
__________________________________

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This communication is intended solely for the addressee and is
confidential. If you are not the intended recipient, any disclosure,
copying, distribution or any action taken or omitted to be taken in
reliance on it, is prohibited and may be unlawful. Unless indicated
to the contrary: it does not constitute professional advice or
opinions upon which reliance may be made by the addressee or any
other party, and it should be considered to be a work in progress.
**************************************************************************************

NYTimes.com: Well's Vegetarian Thanksgiving

This page was sent to you by:  nobleve@yahoo.com HEALTH   | November 08, 2010 Well's Vegetarian Thanksgiving Delicious no-meat recipes for your holiday table from some of your favorite chefs and cookbook authors. Advertisement Copyright 2010  The New York Times Company | Privacy Policy