Saturday, April 16, 2011

Pureed Vegetable Soup

The first principle of healthy eating according to Rex Russell, M.D. in his book, What the Bible Says About Healthy Living, is to eat the things God made.  Here's a soup made from all natural, living foods that is so creamy even kids will love it.

Pureed Vegetable Soup (adapted from Real Food magazine, Spring 2009)

1/2 diced onion
3 cloves garlic
2 Tbsp butter (or use olive oil)
2 C chopped vegetables (cauliflower, squash, broccoli, etc.)
Liquid to cover the vegetables in the pan, either vegetable stock or water
1/4 C cream (optional) (Shredded potatoes also make a creamy texture).
Salt and pepper to taste 


Heat the onions and garlic in the butter or oil with a touch of salt. Allow them to sweat. Cover the vegetables with a couple inches of liquid. Cook on low until vegetables are soft. Puree the vegetables and broth in a blender. Strain the soup if necessary. This will make it very creamy. Put the soup back in the pan, adjust the seasoning. If too thick, add more liquid. Warm and serve with crusty bread.

Tuesday, April 5, 2011

Nutrient-Rich Greens

Dark green, leafy vegetables are known for their high nutritional value. They're full of anti-oxidants, iron, calcium and vitamin C and more. Don't worry, they're delicious! Even the most expensive restaurants use greens for their rich color and flavor as well as nutritional content.

Here's an easy recipe that can be used all year long. In the winter time use canned, diced tomatoes and in the summer you can chop your own fresh tomatoes. 

Greens with Tomatoes:
1 bunch greens (any variety of kale or chard)
2-3 ripe tomatoes or 1 can diced tomatoes
2-4 garlic cloves, thinly sliced
Place all ingredients in a deep frying pan on the stove. Set on medium heat. You may need to add 1/4 cup water to the pan (or less) if using fresh tomatoes. Canned tomatoes come with their own juice. Cover the pan and allow to steam for a few minutes. Stir from time to time so the greens are cooked equally.

Serve this with a simple pasta topped with olive oil, your favorite herb (oregano, rosemary, thyme, etc.) and some vegetables tossed in.