Orange With a Twist

Last Updated on Thursday, 1 March 2012 03:12 Written by Flax Thursday, 1 March 2012 02:54

This soup, based on a variety of orange vegetables is unique due to the variety of spices it encompasses.  Orange vegetables, sweet in flavor are very to the spleen and are wonderful for anyone who suffers from digestive issues.  The combination of warming and invigorating spices that are used in the recipe below are also meant to help to improve the digestive system.

Ingredients:

  • olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1″ ginger root, grated
  • 1 butternut squash, chopped
  • 5 carrots, chopped
  • 1 sweet potato,  chopped
  • 2 stalks celery, chopped
  • 4 liters water
  • juice of 2 lemons
  • 1/4 cup pine nuts
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp allspice
  • salt and pepper
  • chopped coriander for garnish

Heat the olive oil in a large soup pot.  Saute the onion until it turns translucent, add the garlic, ginger, and spices and saute for two minutes more.   Add the water, bring to a boil, and then add the remaining ingredients.  Simmer on a low flame for one hour.  Puree, garnish with the chopped coriander, and serve hot.

Serves 8-10.

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Crockpot Minestrone

Last Updated on Monday, 6 February 2012 12:44 Written by Flax Monday, 6 February 2012 12:44

I really do love using my crockpot in the winter.  Not only do I come home to a warm nourishing meal, I also come home to a house that smells great.  Crockpot cooking is also a much safer way to cook large beans as you don’t have to leave the stove on for long periods of time.  (Maybe it’s my own anxiety, but I’m always afraid that I will forget that the stove is on and accidentally burn down the house.)  Smaller beans, such as the adzuki beans and the mung bean are wonderful summer beans as they require under an hour cooking time.  Larger beans such as the kidney  bean, garbanzo bean,  and of course the fava bean require much longer cooking times and are much more appropriate for the winter where it is appropriate to keep a dish simmering for even an entire day.

Crockpot cooking also happens to provide an excellent solution for “working mom’s” who are sometimes the last ones to walk through the door.  Either prepare the food in the morning before leaving, or if your morning are just too busy, prepare all of the ingredients the night before and then just plug-in the crockpot the following morning.  It’s like magic!  Your family has a  healthy nourishing meal without your even being home!

The recipe below is for minestrone.  Minestrone is a hearty Italian vegetable soup which is essentially a whole meal.  The soup has red kidney beans which are a wonderful winter food as they nourish the kidneys, the organ that should be strengthened in the winter.  Please note how the recipe includes, white, orange, and  green vegetables.  When all  three colors of  vegetables are in a dish, you can be sure that the dishl will be balanced, both with regard to nutrition, as well as with regard to flavor.

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1/4 cup kidney beans, soaked overnight
  • 1/4 cup lentils
  • 4 carrots, diced
  • 2 parsnips, diced
  • 1 celeriac (celery root), diced
  • 1 broccoli stalk, peeled and diced
  • 1 sweet potato, diced
  • 2 tomatoes, peeled, seeded, and diced
  • 4 liters water
  • 1/8 cup brown rice
  • turmeric
  • 1 bay leaf
  • salt
  • pepper

Pesto:

  • 1 bunch basil
  • 2 tbsp roasted pine nuts
  • 2 cloves garlic
  • 4 tbsp olive oil
  • juice of 1/2 lemon

To prepare the soup, place all of the soup ingredients, other than the salt, in a crockpot.  Set the crockpot to  low and allow to cook for 8-12 hours.

Prepare the pesto by pureeing all of the ingredients together in a food processor until you have a smooth paste .  Set aside.

Add the salt and the pesto to the soup a few minutes before serving.

Serve hot.  Serves 6-8.

Note:  When beans are cooked with salt the skin doesn’t soften and they remain hard.  It is preferable to add the salt only after they are at least slightly cooked.

Sima Herzfeld Navon is a Nutritional Healer and teaches Healthy Cooking Classes.

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The Festival of Light

Last Updated on Wednesday, 14 December 2011 03:13 Written by Flax Tuesday, 13 December 2011 02:01

The Festival of Light is just around the corner.  Jews and their sense of humor, how can anyone consider fried potatoes and fried dough to be light?  Festival of Oil is more like it.  To make matters even worse, Hanukkah is smack in the middle of the winter, a time when we are most susceptible to gaining weight, and to retaining it.  Tradition is tradition, there really is no getting around the jelly donuts and potato pancakes, but there are healthier ways to keep tradition.

Baking is always better than frying.  While baked latkes certainly don’t taste nearly as good as fried latkes, they are definitely healthier.  Another option is to add vegetables to the latkes to increase their nutritional value.  I like to grate some zucchini, carrots, and sweet potatoes, and add them to the standard potato latke.  Another trick that I have is to add a little bit of wakame (seaweed) to the potato latkes.  I just tell everyone that it is parsley and no one knows the difference.  The advantage of having wakame in your potato latkes is that the alginate in the wakame inhibits the fat absorption by over 75%.  Pretty amazing!  So now you can eat your latkes and banish the fat.

Ingredients:

  • 3 potatoes
  • 1 onion
  • 1 zucchini
  • 1 sweet potato
  • 1/2 tsp wakame
  • 3 eggs
  • 1/4 cup flour
  • salt and pepper
  • 1/4 tsp baking powder (optional)
  • oil for frying

Soak the wakame in cold water for five minutes.

Grate the vegetables and squeeze out the excess water.  Squeeze the excess water from the wakame and add the wakame to the vegetables.  Add the remaining ingredients and mix well.

Heat the oil in a frying pan.  Add the mixture one tablespoon at a time into the oil.  When the bottom is golden brown, flip the latke and brown the other side.

Remove from the pan, drain the oil, and serve

Tip: Adding a piece of carrot to the oil prevents the oil from developing a burnt flavor.

Note:  The recipe above is not meant to promote eating, heavy, greasy, fried foods. My intention here is to help remedy an already bad situation.

Sima Herzfeld Navon is a Nutritional Healer and a runs a Clinic for Holistic Healing.  To learn more, visit her website: www.JustAddFlax.com

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