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 18, 2009

Summer potato and broccoli soup

Here's a quick post to say today's soup was quite good. I'll just give basics, and you can review details in other posts since the methods are pretty much the same.

Step one:
1/2 cup green lentils (everything organic, of course)
1/2 cup millet

Step two:
Sautee 1 Tbsp Smart Spice mix (see May 20th post) in 2-3 Tbsp sunflower oil on med-low for 30 seconds or until fragrant.
Stir in about 2 cups of prepped veggies: broccoli and new potatoes (the kinds with thin skins. Peeled and cut into small pieces), and parsley or other fresh seasonal greens if you like.

Add 1 tsp mineral salt.

And away you go! Enjoy :D

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