Monday, August 6, 2012

Salad & Soup Recipes

I am trying to be creative in the kitchen and make vibrant eating ... colorful and pleasant. I don't want to feel I am depriving myself or my family by cutting out a lot of standard and harmful foods. I am attempting to overflow with good things and finding ways to nourish our bodies.

Even though we have eaten healthy in some ways over the years (sometimes quite religiously and other times, here and there) ... I really want to make a life style change and stick with it. I believe it is important to get plenty of fresh water, fruits, vegetables, various grains, whole proteins, fermented foods and so on.

Through all the reading, recipes, revamping of this and that ... I am reminded of what is most important and first above any and that is to feed our spirits. We need the Living Waters washing through us, we need the Living Word working in us and we need Jesus Christ to be where we go to fill up to overflowing and for the meeting of every need.

Here are some verses that nourish my spirit:

Isaiah 44:14
He cuts down cedars, or he chooses a cypress tree or an oak and lets it grow strong among the trees of the forest. He plants a cedar and the rain nourishes it.

Ezekiel 31:4
The waters nourished it; the deep made it grow tall, making its rivers flow around the place of its planting, sending forth its streams to all the trees of the field.

Aren't those verses so soothing and nurturing?!

Here is a salad I made and very much enjoyed from Bragg Vegetarian Health Recipes:

Spring Salad Bowl
1 clove garlic
1 large head of lettuce
1/2 cup of radishes, slice
1/2 cup carrots, grate
3 green onions, finely cut
2 large, ripe tomatoes, slice
1 cucumber, slice
2 celery stalks, chop
Bragg Ginger & Sesame or Organic Vinaigrette Dressing (to taste)
*TIP* I used a Salad Shooter I got years ago for under $2.00 at The Salvation Army to slice the radishes, grate the carrots, slice the cucumber and chop the celery!
Rub salad bowl with garlic clove cut in half. Wash and dry head of lettuce thoroughly, separating and tearing leaves into bowl. Add radishes, carrots, celery and green onions. Slice tomatoes and cucumbers, retaining the skins: skins are not only nutritious, but colorful when serving. Use Bragg Ginger & Sesame Dressing or Organic Hawaiian Dressing. Serves 4.

LOVED this. We devoured this bowl by the end of the day!

More spirit feeding:

Ephesians 5:29
For no one ever hated his own flesh, but nourishes and cherishes it, just as Christ does the church,

Colossians 2:19
and not holding fast to the Head, from whom the whole body, nourished and knit together through its joints and ligaments, grows with a growth that is from God.

This next recipe was a complete surprise hit. I was making it for myself and had NO idea anyone else would even try it. Our 9 year old son wanted to help from start to finish! He used a corn cutter thing I bought and scraped the delicious, fresh kernels off the cob and he peeled and cut the garlic. He chopped the tomatoes and wanted to peel and cut the potatoes but I finished them while he was working on something else.

Not only did he eat some of it but my 18 year old daughter, her 18 year old friend AND my 19 year old niece LOVED it! They came in and ladled a big bowl each and ended up finishing the whole soup pot before dinner time!

I felt it needed more seasoning and I added sea salt and pepper to mine along with 2 Tablespoons of parmesan cheese. So good!

Corn Chowder (it was more of a summer chowder than specifically corn)
2 medium yellow onions, peeled and diced small
2 red bell peppers, seeded and finely chopped
3 ears corn, kernels removed (above 2 cups)
3 cloves garlic, peeled and minced
2 large russet potatoes, peeled and deiced
1 1/2 pounds fresh tomatoes (about 4-6 medium), diced
6 cups vegetable stock
3/4 cup basil, finely chopped
Salt and black pepper to taste

1. Place the onions and peppers in a large saucepan and saute over medium heat for 10 minutes. Add water 1 to 2 Tablespoons at a time to keep the vegetables from sticking to the pan. Add the corn and garlic, and saute 5 more minutes. Add the potatoes, tomatoes, peppers, and vegetable stock. Bring the mixture to a boil over high heat. Reduce the heat to medium and cook, uncovered, for 25 minutes, or until the potatoes are tender.
2. Puree half of the soup in batches in a blender with a tight fitting lid, covered with a  towel. Return to the pureed soup to the pot. Add the basil and season with salt and pepper. NOTE: I used my immersion blender right in the pot and saved a LOT of hassle!
You can also make this with leeks instead of onions -- substitute 2 leeks , white part only, diced and rinsed, for the onion.

From: Forks over Knifes, The Cookbook by Del Sroufe

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