The last class of our Food for Life Series is usually a Pot Luck in addition to demonstration recipes. This gives participants an opportunity to share a favorite dish that they've recreated during the course of the series. We've all enjoyed some fabulous, tasty, and healthy dishes. Here's another from Lee W.
John H. from our Food for Life classes contributed this recipe. The North African flavors in this stew evoke memories of intrigue and mystery. Loaded with greens, healthy anti-oxidants and bursts of flavor, this dish is a keeper, and can be easily served in a variety of ways - with a salad and some hearty grain bread, or over your favorite rice, quinoa or couscous.
I wish I had more time to make my own stock and freeze because it's easy, money-saving, and healthy. I often buy low-sodium vegetable stock when it's on sale. I've purchased quart size boxes for $2; some stores sell stock for almost $4 a quart. I won't pay that!! Here's a basic stock for your soups and sauces.
One of my favorite sites is Cathy Fisher's "www.straightupfood.com". This is one of her creations. I was taken with this recipe because of the 'fennel' addition. Fennel is a mainstay of the Sicilian culture and, as such, was always on our table at dinner. Fennel is a great addition to salads, to soups, and to stuffed zucchini. So make friends with fennel and enjoy!
Mushrooms are one of my favorite foods. According to Dr. Joel Fuhrman, 'Mushrooms' are the Queen of Immunity, and stand for the "M" in his famous G-BOMBS acronym........the healthiest foods: Greens, Beans, Onion, Mushrooms, Berries, and Seeds & Nuts!
This recipe has been adapted from Cathy Fisher's website: www.straightupfood.com
Great meal for a cool, Autumn night!
Escarole and Kidney Bean Soup
I created this recipe from my memory of my mother's tasty and healthy escarole soup. As a young child, I remember loving this meal!
Everyone who tastes this soup describes it as - 'FABULOUS'! I wish I could take credit for its creation, but it comes from renowned vegetarian cooking instructor and author, Robin Robertson. I have a few of her wonderful cookbooks, and can attest to the health, wonderful taste and heartiness of her recipes. I've made a couple changes to this original recipe - having deleted the olive oil and parsley. (For those who question the WHY of omitting the oil......Oil is fat, no matter what the producers of this slithery concoction tell you. Each T of olive oil contains 120 calories. That adds up pretty quickly, and you know where it will go - directly from your lips to hips - and worse - your arteries!
Alvan, a December 2012 Green Soup Nosh participant, shared this delicious soup. There are many varieties of Kale soup on the web. Here's another, and deliciously vegan!
This fabulous tasting and healthy soup is adapted from Dr. Caldwell Esselstyn's "Prevent and Reverse Heart Disease". I made this soup for a pot luck gathering for our nutrition group, and folks raved. If you haven't read Dr. Esselstyn's book, put it at the top of your list. His research, message and recipes are life saving!
This recipe has been adapted from the "Moosewood Restaurant Cooking for Health" cookbook. My daughter introduced me to this excellent book and it's chock full of healthy vegetarian and vegan recipes. Some of the vegetarian recipes can easily be adapted to plant based.
This comes from the companion book (of the same title) to the movie, "Forks Over Knives".
This recipe was from Dr. John McDougall's April 2012 Newsletter. The recipe was contributed by Veronica Patenaude. Her website is: www.lowfatveganchef.com. Garbanzo beans, aka 'chickpeas', are the beans with the highest iron content. I adapted the recipe a wee bit!
A hearty soup loaded with healthy protein, fiber, phytochemicals AND fabulous taste! Only takes 30 minutes from start to simmering to kitchen clean-up. How easy is that? Just 30 minutes to a healthy, nutritious meal, and with leftovers for the next day.
Needing room in your frig? What to do with all those leftover veggies that might just be on the way out, but not quite ready to go?
This soup takes no more than 20 minutes to prepare, and 1/2 hour to simmer, and you're in for a real treat.
A Participant in my Food for Life series in Naples, FL (2012) gave me this recipe which she adjusted for health and wholeness. She raved over the taste. The called for olive oil and Parmesan have been scratched. Don't need that fat!!!!
This is a classic summer vegetable soup of Provence, where basil and garlic are used as freely as salt and pepper.
Lentils have been researched as "THE" food to consume to reduce risk of breast cancer.
This is my all time favorite, hearty, tasty, healthy soup - low calorie, nutrient dense!
Faro is an ancient grain, and though wheat based, tolerated well by those with gluten intolerance.