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, March 24, 2010

In praise of parsley

Okay this may be cheating a bit, but I wanted to share this article called Slim Pickings from the NY Times because it has good, realistic tips for healthy cooking on a tight budget.

I would add to these suggestions the humble parsley. Parsley is loaded with nutrients, and is cheap. What's more, you can grow it easily in a container on your porch. If you're making crockpot soups, add a handful of freshly chopped parsley right before serving.

Here's the herb bed I'm going to make, if I get my act together... Otherwise, I'll simply use a container near my kitchen door.

Nutrients in plants come from nutrients in the soil, so be sure to use quality, organic potting mix or good, clean dirt with soil amendment. Start now! Spring is upon us.

Now is also the time to check out local Community Supported Agriculture co-ops. For a seasonal subscription, you get fresh produce, often at great prices compared to grocery store prices.

Wednesday, February 24, 2010

Rutabaga stew

I admit, I was wary of the rutabaga. But when I go grocery shopping I scan the produce sections for anything local and decide if I want to eat it. Rutabagas caught my eye. Why not give it a try? They're healthy (healthful, actually...) and it turns out they're tasty.

Today's lunch:
1/3 cup+ brown lentils
1/3 cup+ mixed millet and brown rice
Bring to a boil 1.5 quart of vegetable stock. You could also use water with or without bouillon cubes. Let it cook in the crockpot for about an hour on high.

Heat 2 Tablespoons of ghee or olive oil, add 1/2 teaspoon freshly ground black pepper. Add half of one small sweet onion (or use 1 tsp of hing) and one celery stalk, both finely chopped. Add 1-2 Tablespoons of Simply Organic all purpose seasoning. Add one medium rutabaga, finely diced. (It smelled kind of skunky while I was peeling it, but the flesh itself is sweet.) Sautee on medium until the vegetables begin to brown slightly.

Add a few sundried tomatoes, coarsely chopped, plus 1-2 cups of broccoli florettes, and stir to coat the broccoli with the oil. Add 1 teaspoon of mineral salt.

Mix the whole shebang with the lentils and grains, and turn the crockpot to low/warm.