Crockpot Soupe du Jour: Win a gallon of pure olive oil

Monday, May 11, 2009

Win a gallon of pure olive oil

Take the No GMO Challenge, learn about genetically-modified foods so you can make an informed choice about the food you and your family eat: Pure, organic food abundant with Nature's wisdom and nutritious blessings? Or food that is genetically manipulated by biotech companies who want to control the patents to the world's food source?

Visit www.Realfoodmedia.com and enter to win a gallon of pure, non-GMO olive oil from the Chaffin Family Orchard in California.

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Fresh, healthy meals without spending a lot of time...

Eating freshly prepared meals is one of the most important things you can do for your health. Personally, the quality of food directly affects how I feel. Avoiding left-overs & packaged foods can be tough when cooking isn't one's full-time job. I started a routine that has made my husband very happy & greatly improved our diet. It doesn't take much time—just a little planning.

The first thing I do when we wake up is start a pot of soup: wash some lentils & grains, bring to a boil & transfer it to a crockpot, where it simmers for an hour while we continue our morning routine (yoga stretching, meditating, then scurrying about getting dressed for work, which for me means dance attire.) Half an hour before we dash out the door, I sautée spices (using ghee or organic expeller-pressed high oleic sunflower oil), toss in veggies that I've prepped (washed & chopped) the night before,* ladle it into a wide-mouth thermos for Hubby, turn the remaining soup in the crockpot to "keep warm," and we're on our way. The ingredients continue to cook in the thermos, & by lunch—voila! Yummy Soupe du Jour!

* A note about veggies and leftovers: I've seen those time-saving tips about chopping a week's worth of produce at a time. However, as soon as vegetables are chopped, they begin to lose flavor, and nutritional value. The ideal is to chop veggies for each meal, but for many of us it's not practical to do that in the daily rush. Prepping the evening before is a compromise that feels good to me. I almost never use leftovers; from the ayurvedic perspective, leftovers are not nourishing & can be hard to digest. Planning the meal size eliminates leftover/wasted food. That said, I do sometimes make vegetable stock (or even organic chicken stock) & use it instead of water for several days' soups, adding fresh ingredients each time.

Crockpot Soupe du Jour

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Monday, May 11, 2009

Win a gallon of pure olive oil

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Fresh, healthy meals without spending a lot of time...

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