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.

Wednesday, September 9, 2009

Too hot for soup?

It's been awhile since I last posted... but yes, we've been enjoying the bounty of fresh, local, organic vegetables this summer. I love the bumper stickers, "Thousands of Miles Fresher"...

It's been too warm to eat hot soup for lunch... but continuing my campaign for fresh and fast, I've been making versions of all the preceding recipes without the soupiness, and using food-grade stainless steel containers instead of a thermos.

My first step is the grain and legume dish prepared with slightly more than 2:1 ratio of water to grain, which I bring to boil then transfer to the crockpot—an hour on high is just about right for rice, quinoa, millet, and lentils.

Half hour before departing for work, I heat 1-2 Tbsp of ghee or oil, grate some fresh ginger root, add a heaping Tbsp of whichever spice blend I'm using that day, and sautée the veggies. Add a small amount of water, just enough to cook the veggies. If I'm using the Thai curry paste, I'll use coconut milk instead of water. Takes about 10 minutes.

For extra protein, I add half a can of organic garbanzo beans, or toss in a handful of sunflower seeds, or pine nuts if we can afford to splurge that week. If I'm really on the ball I make a fresh cheese called panir. I'll save that for another blog entry...

Instead of a thermos I've been using stainless steel lunch containers with snap-on lids. They're lightweight, and don't pose the threat of toxins leaching from plastic containers. Health food stores carry these, or see www.happytiffin.com for nifty, stainless steel food containers.

Hubby especially likes it when I put a Dr. Kracker flatbread on top of the grain and veggies—the heat softens the impact of these delicious but exceedingly crunchy crackers! I like Dr. Krackers because they taste great, have no sugar, use only organic whole grains, and have a fairly high protein to carb ratio. Check 'em out at www.drkracker.com—"Home of the Uber Crunch".