Hurray for spring and local, organic asparagus! High in antioxidants, asparagus also contains glutathione, a phytonutrient which is essential for helping the liver remove toxins.
My soup today was delicious!
About 1/2 cup of red lentils. (I use the highly technical cooking terms about and some...)
About 1/8 cup quinoa, and 1/8 cup barley.
About 1.5 quarts of water, bring it to a boil and transfer to the crockpot.
Walk the dog, meditate, get ready for work. Or whatever you do in the morning. Come back in about an hour.
Heat 1-2 Tbsp of sunflower oil, briefly sautee 1 full Tbsp of Lemon Curry.
Toss in prepped veggies:
A bunch of asparagus, chopped into half-inch pieces.
One small zucchini, steamed whole to retain best flavor, then chopped and added to the soup as we're getting out our thermoses.
1 cup of fresh cilantro
1 full tsp of mineral salt
Some cubed tofu
Stir it up and ladle into your thermoses.
Have a yummy day!
I love to eat! But I'd rather not spend a lot of time cooking. I developed these crockpot recipes with inspiration from Heaven's Banquet—Ayurvedic Vegetarian Cookbook by Miriam Hospodar, and The Ageless Woman—Natural Health & Beauty After Forty, by Dr. Nancy Lonsdorf, an expert in the system of natural medicine called ayurveda.For a recipe index, see the Blog Archive below.
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