WHY EAT? TO LIVE? or are you a LIVE TO EAT person?
For you who EAT TO LIVE – you’re probably skinny, forget to eat some days or at least parts of days and wonder why the heck people fuss over food. You guys rock! and occasionally roll too. The undernourished are also known to be portly…
The rest of us may be among the majority of those walking in North America – reading books and magazines on how to lose weight and get healthy. Yeah, 66% of us are eating constantly, trying to satisfy our hunger for love, attention, hugs, and a variety of other reasons that make no sense at all when it comes to food.
There are For all RAW and Gluten Free loving foodies out there, it’s time to boost your energy with food. and for anyone who wants a couple of clean raw or cool summer soups for a change and a tasty shot of energy…and some immune system boosting, and great taste. SOUPE VERTE, (Green Soup) a popular soup and/or sauce for fish, veggies or by it’s yummy self. and move over gazpacho, here comes an A.R.S*. Both may be served at room temperature or chilled.
SOUPE VERTE A clean GREEN soup that energizes (serves 6) May be refrigerated for 3-4 days or frozen.
1 medium leek, washed and chopped coarsely
1 medium zucchini, chopped coarsely
1 bunch Swiss Chard sliced (remove stems before slicing if you like)
1 cup (packed) fresh basil – about 3/4 – 1 lb
2 cups Chicken broth or veggie broth
4 cups filtered water
2 Tbsp Olive Oil
2 Tbsp salted butter
Place butter and olive oil in large soup pot and heat on medium high. Add chopped leek and saute about 5 minutes. Add 2 cups of the broth and water and the chopped zucchini. Bring to boiling – then reduce heat to simmer and stir about 2 minutes.
Add the remaining water, bring to boil for another 2-3 minutes and turn heat off. Add the Swiss Chard and basil on top of the water and cover the pot. Let the Chard and zucchini wilt for about 15-20 minutes. Stir all together and either blend in pot with an immersion blender. Or, using a 2 cup measuring cup, (or other cup that pours easily) place stirred soup mixture in your blender and blend in batches until smooth. Serve hot, at room temperature, or chilled. Garnish with chopped basil, parsley or a dollop of plain Greek yogurt (optional).
Use as a first course with dinner or main course with a beet and arugula salad for a light summer meal.
Alkalizing Raw Soup* (Serves 2)
Begin with avocado, which is high in EFAs (Essential Fatty Acids) and Cucumber, which is known for its cleansing, diuretic properties. Spinach has minerals & vitamins, garlic, lemon and lime are alkalizing and great for boosting your immune system It’s also refreshing and tastes great!
It’s a “big favorite while on a cleanse or detoxification program”. (Check my page on the 5 step program.)
2 green onions (scallions)
1/2 red or green pepper
1 cucumber (if Organic scrub and use with peel)
2 handfuls of spinach
1/2 clove fresh garlic (or more to taste)
Bragg’s Liquid Aminos to taste (like soy sauce)
1/2 Cup Light vegetable boullion (yeast free)
Juice of 1 lemon or lime Optional: Coriander, parsley, cumin. An apple, cored and cut up.
Blend the avocado and boullion to form a light paste. Then add all the other ingredients and blend all together. Serve in bowls or mugs with crackers crispy veggies and hummus or almond butter.
Consider this for a picnic drink, in a thermos – refreshing change of afternoon pick-me-up or just a light meal.
NOTE: Herbs such as Parsley have great cleansing properties and add flavor. Coriander or Cilantro is a good heavy metal cleanser, and cumin adds great taste. Use according to your individual preferences.
Your feedback is welcome!