Coaching Cooking

Spring storms emerging wind strong freeing

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.

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.

My Mama TOlde me....

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.

Now use these ingredients but don’t cook them. Serve immediately or chill.

Life is a marvelous painting

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.

Get the idea? Photo by Mary MacIntyre

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.

Spring will come photo by Mary MacIntyre

Many cultures historically would use spring greens to provide an internal cleanse and boost your nutrients. I remember long ago when I resided in Maine, and was just beginning exploring wild foods, I discovered with the help of some friends: fiddleheads. Fiddleheads are young ferns that gorw near streams and ponds.

However, now, living in NM, I don’t have access to those delicious gifts that nature abundantly provides. However,

I made a new lettuce, daikon radish soup. This is not my ordinary lettuce soup.

1/2 to 1 head of red lettuce blended
2-4 cloves of fresh garlic chopped
1/2 to 1 daikon radish
bok choy to taste (I used I small bok choy)
2-4 oz raw sunflower seeds
1tsp of agar (optional)
Squeeze in 1/2 lemon into soup in the last 1 minute of cooking. Stir soup.

Heat a small amount of water. Add radish, bok choy, sunflower seeds and garlic. Cook 2-4 minutes. Add blended lettuce. Cook 1-2 minutes more. Serve hot.

Some markets may not have all these ingredients. You can substitute, ginger, tumeric, cabbage, chinese cabbage, or romaine lettuce. Use organic veggies when possible. Want a greater zest (not needed) add NM red chile powder to taste. I enjoyed the mixed textures of cut greens and blended greens. The soup is light. Ideally use it as a light dinner or lunch.

I don’t usually suggest just a just a liquid cleanse. Do not overdo. Chia seeds are great daily. The simplist way is to keep the greens abundant for a few days. Avoid pysillium when posssible.

Spring will come photo by Mary MacIntyre

OK, Whilst I pray for more snow, I am hungry for spring. I have two white crocuses about to bloom and some of my favorites: the dandelions are brightening up my days. However, we have had the dryest winter (for the start of a year) in recorded weather history. Strange. We need some moisture in the SW. I am going to ask a neighbor for one of her daffedoils tomorrow.

I understand that a lot of the country is experiencing a fierce winter. Thus it is mostimportant to add the soup to go along with these recipes.

24-Hour Slaw
3/4 cup sugar
1 lg. head cabbage — shredded/not chopped
2 lg red onions — thinly sliced
Hot Dressing — see below
Stir sugar into cabbage. Place half of the cabbage in a large bowl.
Cover with onion slices. Top with the remaining cabbage. Pour boiling
hot dressing over slowly. Do not stir. Cover and refrigerate at once.
Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.

3 Points of discussion:
1) Kill the sugar. If necessary add either: apple juice, less honey, or chopped apples and a few raisins.
2) You probably don’t have to wait 24 hours, plan on 2 hrs.
3) Want a fine quick soup. Make the slaw. Cook for 5 to 10 minutes.
Add cold yogurt. Presto a hearty soup.

Adreana’s Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite
size pieces. Cook noodles and drain. Add all ingredients and mix well.
I use only about half the bottle of dressing and then put the rest on
the table if someone wants more. Serve warm or cold. Serves 6
Ah this is a fun salad and I like the suggestion about reducing the dressing. It works perfectly for cold days by warming it up. Leftovers? Use them the next morning. Variations? Nix the chicken. Add some beans, especially mung beans. Or fava or garbanzo beans. Also you might want to add some nuts. Thus you can create vegetarian versions. Tomatoes would be nice too.