Just created a new recipe. This raw veggie stew took about 15 minutes to create and is tastey and fun. You can try lots of variations when you suddenly find yourself with more food and veggies than expected.
2 large leaves of swiss chard
2 carrots any size (I used fresh carrots with greens on top. You can leave tops on or emove them as you wish)
1 small handful of sunflower sprouts
1/4-3/4 cups of pumpkin seeds raw (More nuts the creamier texture)
2 chopped red plums
1 handful of fresh parsley or fresh cilantro
1/2 large peeled cucumber
1/4 cup of water.
In a blender add 2 ingredients to the water blend. Add 2 more ingredients until all are blended completely. Serve. Optional: chill.
Serves 2-4 depending on size of bowl. Have extra? Pour into a ball or other glass jar and store in the refrigerator. Freezing in a ziplock bag is also a consideration. The frozen soup can be chopped in to cubes and added to other sauces or sops as well.
Some people prefer chunky stews. Add any of your favorite chopped raw veggies to this blend. Be creative. Fruits will also make a more dazzling epicure. Add mangos, papayas or pineapple.
Have fun! Recipe by MAry MacIntyre. Feel free to share, just use my url and name thanks.
Make a big batch of the zesty soup. Chill. Have it for lunch or a “late” supper. When it’s too hot to cook this recipe or its alternatives will make your work light. Also great to compliment a barbeque or bring to a potluck. Test along the way to adjust for your personal preferences.
Basic ingredients:
1 cup of water
1 clove of garlic
5 sprigs of fennel
4-8 tomatoes
1/2 to 2 onions or scallions to taste
(I used a white onion)
You can choose to use a blender or chop vegetables to a chunky portion size. I chose to blend the fennel with water, add tomatoes and onion to that base (all blended). Eat immediately or chill.
I also did a variation: I added lettuce leaves, pumpkin seeds, two bok choy leaves (small), and flax oil to the above soup. Everything blended.
You could add Chile powder, lemon juice, and oils of your choice. OIls really add delicate flavor accents to significantly change the experience of a recipe. Someimes combinig a small amount of two oils, or oils infused with herbs will dramactically enhance the experience of full flavors.
Be Daring: add small chunks of mango to the soup.
Make a yogurt or sour cream dip and serve with sliced fruits. Supper is ready.
Fantastic knife chop..do watch!
Now use these ingredients but don’t cook them. Serve immediately or chill.
Imagine! No peaches ans apricots soup videos! Unlike the above recipes, I am going to use no sweetener. I want the taste of the fruit to resonate on your palate. If you can, find FRESH and RIPE fruit to use. ORganic always provides a less contaminated fruit, however if you have to use fresh “other” produce instead. Whever feasible: purchase locally grown produce.
The apricots and peaches look so tempting tonight. The peach was a little “green” and added more tart taste than I’d prefer. Thus the riper, the sweeter results you will have.
Choose 2-3 of each fruit. Wahsh, cut and blend.
Add sliced or chopped avocados to blended base. Soup is ready.
I added some mung bean sprouts and then some hemp oil and flaxseed oil and a little salt. These additions rounded out the tartness.
If you are not a vegan and are not worried about a “raw foods diet”,
then pull out yogurt (unsweetened) or whipped cream or just cream. Either add a dollup to the soup, swirl some in, or blend with the fruit.
You will increase your calories, and have more protein. Add blended ice and you will have a fun smoothie or parfait for the kids ( or adults who like to act like kids!). Summer delights can be fast and fun! Enjoy and share.
In a rush? Cook with us! Nibble,just too hungry to wait.
Here’s a few good ideas about watermelon soup. Today I made my own version. 4 inches or so of chopped watermelon. More for larger servings. Blend. Add a handful of mung bean sprouts and blend again. The sprouts add more protein. They also thicken the soup. Serve cold.
You could also or instead blend some of your favorite nuts. This variation creates a thicker creamier soup.
If you want a lighter soup, blend as instructed above, without sprouts. Add chopped fruits. Eamples: finely chopped apples, peaches, apricots or dried cherries, cranberries. Or you may want to splurge and add chopped mango and fresh blueberries. Chill until you are ready to serve. adding fruits instead of blending them keeps the joy of watermelon flavor and color and the distinct delicious flavors of each other fruit.
One of the chefs in the videos also said you could use other melons. If you are going to do this, the soups automatically are going to be heavier and a much more strong flavor. You might want to add a diluted juice base: water, cranberry juice, lemon juice and water, or lime juice and water. Banannas, pineapple, strawberries would be more appropiate complimenting fruits. Shredded coconut or coconut milk also would work well. A few sprigs of peppermint would make the soup look deliciously summer.
These soups are more filling than you expect but each capture summer’s freshness and won’t add the “weight”. Enjoy! Feel free to share.
When your day may not be full of light, bring out the raspberries. Or do it any time. This is a smaller salad great to have with a meal or sandwich.
Raspberries Basil Salad
1 box of raspberries (4-8 oz)
6 basil leaves cut (or see previous blog for preparation)
2-3 oz of cocnut milk or cream
optional: blueberries, oranges, or chopped apple
optional: be daring chopped/diced cucumber
Mix ingredients, add basil on top
Now you can do the same ingredients mixed into yogurt and make a good soup. Serve cold. Some may prefer the soup blended.
I won’t talk long tonight. I was looking at related videos when I was listening to Robin Easton…go to www.writersunbound.com and noticed this video. If you are intrigued about plants, herbs, and wild raw food, do watch the video. This was part 4, so check out the other three too.
In addition to fresh chickweed, you can find dried chickweed in some health food stores “bulk” isles.
Well I did a bit more research and:
Chickweeds
Stellaria media, Stellaria pubera,
Other Names: Common Chickweeds, Star Chickweed, Mouse-ear Chickweed
Click here to buy Chickweed herb
Habitat
Chickweeds are an annual herb, widespread in temperate zones, arctic zones, and throughout, probable origin Eurasia. Chickweeds have established themselves all over the world, possibly carried on the clothes and shoes of explorers. They are as numerous in species as they are in region. Most are succulent and have white flowers, and all with practically the same edible and medicinal values. They all exhibit a very interesting trait, (they sleep) termed the ‘Sleep of Plants,’ every night the leaves fold over the tender buds and the new shoots.
The cultivation of this one is not necessary it is abundant and easy to find. Gather fresh edible plant between May and July, as soon as flowers appear, it can be used fresh or be dried for later herb use.
Properties
Chickweeds are Medicinal and edible, they are very nutritious, high in vitamins and minerals, can be added to salads or cooked as a pot herb, tasting somewhat like spinach. The major plant constituents in Chickweed are Ascorbic-acid, Beta-carotene, Calcium, Coumarins, Genistein, Gamma-linolenic-acid, Flavonoids, Hentriacontanol, Magnesium, Niacin, Oleic-acid, Potassium, Riboflavin, Rutin, Selenium, Triterpenoid saponins, Thiamin, and Zinc. The whole plant is used in alternative medicine as an astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary. A decoction of the whole plant is taken internally as a post-partum depurative, emmenagogue, galactogogue and circulatory tonic. It is also used to relieve constipation, an infusion of the dried herb is used in coughs and hoarseness, and is beneficial in the treatment of kidney complaints. as an astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary. A decoction of the whole plant is taken internally as a post-partum depurative, emmenagogue, galactogogue and circulatory tonic. It is also used to relieve constipation, an infusion of the dried herb is used in coughs and hoarseness, and is beneficial in the treatment of kidney complaints. New research indicates it’s use as an effective antihistamine. The decoction is also used externally to treat rheumatic pains, wounds and ulcers. It can be applied as a medicinal poultice and will relieve any kind of roseola and is effective wherever there are fragile superficial veins or itching skin conditions.
Folklore
Chickweed water is an old wives’ remedy for obesity.
Recipes
Medicinal tea: To 1 tbls. dried herb, 2 if fresh, add 1 cup boiling water steep for 10 min. Take in ½ cup doses 2 to 4 times daily, during a cold or flu.
Personally I love fresh raspberries with cream (or yougurt),
If I were going to a party, I would take a medium size platter and a small to medium size bowl. In the bowl I would blend yougurt (plain) and whipped cream (the real homemade whipped cream). On the platter around the bowl I would have raspberries and a few mint leaves. Feeling abundant? Mix raspberries, tabs of chocolate, and blueberries. Bring a plastic serving spoon and small paper bowls.
Enjoy and share the following recipes.
Double Raspberry Salad
1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries
Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm.
Dressing for Fruit Salads
1 tablespoon flour
1/3 cup sugar
1 egg — lightly beaten
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup pineapple juice
1/2 cup whipping cream
Mix flour and sugar in top of double boiler. Stir in egg. Add fruit
juices and cook over medium heat, stirring, until thick. CHILL. Whip
cream and fold into chilled fruit salad, especially those made with
fruit juice and gelatin.
DRUNKEN CHICKEN SALAD
4 Boned chicken breasts — cook
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup Cilantro — (leaves) optional
3 tablespoons Sesame seeds — toasted golden
4 Scallions; w/green — chopped
Cut cooked chicken breasts in half. Put in large bowl with wine, salt
and sugar. Toss, cover and marinate for 24 hours in the refrigerator.
Next day drain off marinade. Arrange lettuce leaves on serving platter;
place chicken pieces in the center. Sprinkle with sesame seed, cilantro
leaves, and scallions.
Boil potatoes in their skins. While potatoes boil, cube avocados and
toss with lime juice. Chop bacon into one inch pieces and fry until
crisp in a large skillet. Remove bacon to paper towels to drain. In
bacon fat, saute onions until golden. Remove pan from heat and stir in
wine, vinegar, mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room
temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at
room temperature or chill one hour or longer.
BAJA CHICKEN PASTA SALAD
3/4 pound Chicken Breast — *
6 ounces Dried Mixed Fruit — **
1 cup Ring Macaroni Or Orzo — Raw
1 cup Jicama — Cubed
2 Green Onions/Tops — Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles — Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about
3/4
** You should use 1 6-oz package of diced mixed fruit.
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken
breast. Cover and heat to boiling, reduce the heat and simmer until the
chicken is done, about 15 to 20 minutes. Remove the chicken with a
slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered,
stirring occasionally, just until the ring macaroni is tender, about 6
to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold
water and drain again. Cut the chicken into 1/2-inch pieces and mix
with the fruit, macaroni, jicama and onions. Mix the remaining
ingredients and toss with the chicken mixture. Cover and refrigerate
until chilled, at least 2 hours.
Balsamic Dressing
3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley — chopped (opt)
—–PER TBLSPOON—-
*cals
*mg sodium
Combine the ingredients. Adjust vinegar to taste, since it has a
strong flavor. Store in a covered container in the refrigerator. Makes
about 1 cup.
Note: If you don’t have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in
equal proportions.
In the storm...wind powerful SW photo by Mary MacIntyre
Need more information and techniques? Listen to these videos. Mucho techniques. Learn how to improvise too!
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and
walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
————————
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.
————————
300 Chicken Recipes
19
CHICKEN AND ALMOND SALAD
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dries mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour
over other ingredients. Delicious!
————————
CHICKEN SALAD
1 can chicken, chopped (or 5 oz. cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
————————
CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
In the storm...wind powerful SW photo by Mary MacIntyre
I want to illustrate the quick ways to compare similar recipes.
Here’s 2 more Black bean recipes. Send your prayers to the armed forces. Bring our troops home soon: alive.
BLACK BEAN AND RICE SALAD
2 cups Cooked or canned black beans — - (rinse &
drained c
2 cups Cooked rice
1 1/2 cups Fresh cilantro
1/4 cup Lime juice
3/4 cup Oil
1/2 cup Chopped onion
2 Garlic cloves — crushed
Salt
Freshly ground black pepper
Mix the beans, rice, and cilantro together in a bowl. Place the lime
juice in a small bowl and whisk in the oil. Add the onion and garlic
and toss with the rice and beans. Add salt and pepper to taste.
BLACK BEAN AND RICE SALAD (VEGAN)
2 cups Cooked rice — cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
1/2 cup Cheddar cheese, shredded — op
1 tablespoon Fresh parsley — snipped
1/4 cup Low calorie italian salad dr
1 tablespoon Fresh lime juice
Lettuce leaves
Leftover black beans and rice combine to make a great lowfat, low
cholesterol salad. Combine rice, beans, tomato, cheese (if desired),
and parsley in large bowl. Pour dressing and lime juice over rice
mixture; toss. Serve on lettuce leaves.
BLACK BEAN AND SALSA SALAD
1/2 can (15 oz) corn — drained
1/2 can (15 oz) Black beans — drained
3/4 cup Celery — chopped
1/4 cup Green onion — chopped
1/8 cup Cilantro — chopped
ounces Salsa
1/8 cup Red wine vinegar
In a large bowl, comine first five ingredients; mix well. Blend salsa
and vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves.
BLACK BEAN RELISH II
Pepper (to taste)
2/3 cup Black beans — cooked until
tender and drained
1/21/21/3
bn
cupcupof
Cilantro — choppedCorn
Red bell peppers; seeded — and diced the sizethe beans
2
1
2
tablespoons
dashes
Olive oil
Lime — juicedTabasco sauce (or to taste)
Salt (to taste)
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.
Black Bean Salad
2 can 15 oz black beans — rinsed and drained
6 scallions — thinly sliced
1 cup cher
In the storm...wind powerful SW photo by Mary MacIntyre
There are so many salads one can create and so you will see a bunch here. The idea is to choose easy and fast, or to create a new version to surprise your friends with. If you have most of the ingredients in the cupboard, you can keep your costs down. ALso make sure to get Black Turtle Beans. Otherwise your black beans are black soy beans which cancer survivers are not suppose to consume.
Happy celebrations and remember to pray for ets, Service men and women, and those who have valiantly passed in any war serving their country.
BLACK BEAN AND CORN SALAD
2 cups Dried black beans — - (picked over and r
30 ounces -Canned black beans — - (rinsed and draine
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 1/2 cups -(thawed) Frozen corn
1 Avocado — - peeled, stone remo
cut into 1/2-inch pieces
1 small Red bell pepper — seeded
and cut into 1/2″ pieces
2 medium Tomatoes — - cut into 1/2-inch
6 Green onions — with tops
finely chopped
1 Fresh hot chile pepper — - seeded and minced
1/2 cup Coarsely chopped cilantro — - (optional)
If using dried beans, place the beans in a large bowl and add enough
water to cover by 2 inches. Place the bowl in a cool place and let the
beans soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the
beans by 1 inch. Bring to a simmer over medium high heat, reduce the
heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2
hours (depending on the age of the beans). Thoroughly drain the beans
and let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado,
bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake
the Lime Dressing and pour it over the salad. Stir until well coated.
(The salad can be prepared a few hours ahead, but don’t add the avocado
until serving time. Refrigerate, and adjust the seasonings before
serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
Here’s the salad dressing ideas I promised in a previous blog.Hopefully, these ideas spark the willingness to experiment. Light and green can be really good during the summer. OR you can be even more daring and use fruit dressings more often. As you can see from the above lime and lemon are more traditional selections. Also oil is the common medium/base.
Try thiese ideas as substitutes. Blend some stawberries, add diluted orange juice and chill. Serve in a little bowl to drizzle over almost a ny salad.
Blend oranges with 1 oz of plain yogurt, add a few currants or chopped glazed or crystalized ginger, dilute with sparkling water. Use as a dressing.
Love melons? Blend your favorite melon and dilute with water. Add blueberries, or small chunks of apples. Pour over salad.
Cucumbers blended with strawberries, add to any raw vegeablte salad.
DIffernet combinations will keep things light, low in calories and add zest to your creations. Since most of the above also taste great, it’ll make those veggies and salads dispear form everyone’s plate faster.
Also such inventions are quick and easy and can be fun for all the barbeques and potlucks. Good health to you! Have fun with food.
Do you see the bear here? Imagine it! Photo by Mary MacIntyre
When a bear comes out in the spring, SHE is hungry! Plus there is a good chance that one or two cubs are waiting in the cave for her. It’s time to get a lot of protein.
Fortunately, the rivers usually have unfrozen and the fish may be running. A Salmon may be waiting to be caught! Or a trout. OR some of those other fish that run in the spring. In honor of the bear, and all fish and mothers…
I will give you some salad recipes to go along with fish entrees via youtube.
Salad one:
Romaine lettuce
red onions
walnuts crushed
tomatoes
chopped parsley
mushrooms of choice
You can make this primarily a tomato or mushroom salad. Use more of the ingrredient that you choose. Also be creative with the salad dressing you choose. Lately I prefer light oil with a pinch of spice, very little or no vinegar. The flavor of the oil dominates. A little goes a long way and the fresh veggie flavors are enriched.
Salad #2:
bed of lettuce, possibly baby romaine
dandelion greens (blanch them, drain them, add garlic powder, and cut in fine small pieces, let cool first)
carrots
dried cherries 10-30
small tomato
optional cucumber
Slice veggies, add to bed of lettuce
add the dandelion greens.
Honor our Mothers! Cook for her today! Watch video 2 for ebook information.
Everyone has their favorite way to embellish on a recipe. The previous blog has a wonderful video taking lasagna beyond what I suggested, trying to mimic the raw lasagna I had last night. Raw food actually tastes great and saves all that cooking time. It also provides excellent options for many diets. Imagine: guilt free lasagna!.
Last night’s version was a little bland and heavy for me. Also some people are not wild about spinach. Here’s my zuchinni, mushroom, and carrot lasagna.
Grate 2-3 small zuchinni’s
Chop 1 clove of garlic
Chop 2 stalks of celery
Chop several scallions
Mix above ingredients
Grate 4-5 carrots
1/2 can of coconut milk (raw) or 4 oz of grated coconut
Optional: olives, cranberries, or crumbled nuts
Mix together ingredients
Optional layer: Blend bag of herb salad
Slice thinly several tomatoes or blend tomatoes
Layer mixed ingrdients with tomato blend or slices.
Get outrageous and slice some cucumbers for an additional layer.
Sprinkle crumbled walnuts on top. Drizzle a little oil of choice.
This will make a sweeter, lighter lasagna. POssibly better for those with a sweet tooth or kids. Finding ways to modify basic recipes adds variety to one’s menu. Have salad as a side. Enjoy.
In the storm...wind powerful SW photo by Mary MacIntyre
Tuesday night I went to Espiritu Pizzaeria Restaurant in Santa Fe NM. It’s actually a fairly elegant little restaurant…lots of art, good service, medium expensive. I had $10.00, and my two friends had a buy one dinner get one dinner freee. The coupon had a max of $10.00, and since most of the meals are over $10…
However they got a large pizza to share and the final bill was $22.00 and since they had ice tea as well, we worked the coupon to our advantage. They even had 1/2 of a pizza to take home.
I ordered a small Cranberry Walnut salad with tomatoes added. $7.95.
Their small salad was hearty and filled me up. So here is my version of their recipe:
(Confession, duplicating their dressing would be hard)
Mixed spring greens salad
(Go up a scale and choose a mixed baby herb salad)
Crushed Walnuts or half walnuts
Dried cranberries, no need to skimp
A few raisens
I added tomatoes and was glad I did
Optional: Crumbled goat cheese on top
Also shredded parmesian.
Oil and balsamic vinegar with herbs dressing
I think they used olive oil, but may have also used a nut oil combo.
Improve the dressing with a dash of oregano and some dill.
What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!
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