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.
Crockpot Soupe Basics:
I'm an intuitive cook; I use words like "about" or "handful". My recipes make about four servings of hearty soup. The basic measurements are: 1/4 - 1/3 cup whole grain; approx. 1/3 cup lentils; 1.5 quarts of water; 1.5 - 2 Tablespoons of ghee (clarified butter, highly recommended by ayurveda) or vegetable oil; 1 teaspoon of salt; 1 rounded Tablespoon of spices; and about 3 cups of mixed veggies. I use, and recommend, organic ingredients for the purest food and optimal nutrition. I hope this blog helps you enjoy good eatin', good health, and creative cooking! I love to hear your comments.

Thursday, June 11, 2009

Summer Italian soup

This is Italian in name only, because I'm using "Italian herbs" and I have some Italian ancestry...

Local organic asparagus is still available at my neighborhood farmers market, so I'm using it often. This would be a nice cold or cool soup, so simply remove the lid from the thermos about an hour before lunch if you don't want hot soup on a hot day... But it's better not to put it in the fridge to cool. According to ayurveda (the natural health wisdom of ancient India), once cooked food is refrigerated it loses nutritional value and is not as easy for our bodies to digest. Ayurveda frowns upon leftovers, and that's one of the reasons I've started this crockpot project...

The basics:
1/2 cup Green Lentils
1/2 cup Millet
1.5 quarts of water.

Bring to boil and transfer to the crockpot.
Stuff as many sprigs of fresh thyme as you can in a tea diffuser that snaps closed, and leave it in the soup while cooking. (It takes too long to trim the tiny leaves off the stems, but if you have time there's no reason not to chop them finely and put in the soup.)

I have fresh oregano growing in a pot on my deck, and I used 3 springs, each about 3 inches long, finely chopped and tossed into soup. Fresh marjoram would also be nice.

While we did our morning routine I let the soup simmer for about an hour.

Before leaving for work, I added a cup of chopped parsley and a small bunch of asparagus that I cut into little pieces last night. (I also added broccoli, but now I'd suggest a medium size zucchini instead. Steam or bake whole for best flavor then cut it up and add it to the soup. But it also works just chopping uncooked zucchini and adding it at the end, since it will cook in the thermos, as will the asparagus.)

Add 1-2 Tbsp of olive oil or sunflower oil, and 1 level tsp of mineral salt. Remove the tea diffuser and bay leaves before ladling soup into thermoses. (Don't forget the bay leaves—they are sharp and can hurt an unsuspecting mouth.)

Kiss your significant-other (or pet) goodbye and have a great day!

(I realize my grammatical structure is inconsistent... I'm talking to you, and describing what I did, as if you were here in person!)

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