I made this soup up as I went along, with whatever I had available. It was served with toasted French bread. Everyone seemed to enjoyed it!
Makes 6 quarts
4 quarts vegetable broth
2 tablespoons canola oil
2 teaspoons oregano
2 carrots, sliced
2 red peppers, sliced
1 summer squash, sliced
1/2 pound sweet peas
2 heads bok choy, cut in 2-inch length
2 teaspoons salt
2 tablespoons maple syrup or equivalent sweetener
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 can 6-oz tomato paste
2 cups cooked brown rice
2 cups cooked kidney beans
1. Pour the broth in a 6 quart-pot bring to a boil. 2. In a pan or wok, add oil, oregano, add carrot, saute for 1 minute. Add peppers and saute for 1 minute, repeate for squash, sweet peas and bok choy. 3. Add salt, sweetener and spices. 4. Add the sauteed mixture to the broth pot. 5. Stir in tomato paste. 6. Add rice and beans. 7. Cover and simmer for 1 hour or transfer to a slow cooker, cook on low for 4 hours. 8. It even tasted better the next day.
I often make this rice for my niece and nephew when they come over. They really like it. You can use brown rice instead of white rice, it is healthier.
Makes 2 servings
1 tablespoons oil
1 carrot, peeled, diced
1 summer squash, diced
1/2 cup frozen corn
1/2 cup green peas
1/2 cup firm tofu, diced
1/2 teaspoon sea salt
1 tablespoon soy sauce
1 tablespoon maple syrup or equivalent sweetener
2 cups cold rice (it can be plumed together, so use for hand to separate)
a few dashes of pepper
In a pan with medium high heat, add oil, saute carrot 1 minute, saute squash 1 minute, saute corn 1 minute, saute peas 1 minute, add soy sauce, sweetner, salt, add tofu, add rice, stir quickly until the rice gets hot, add pepper, remove from heat. Serve hot.
I often eat a bowl for breakfast. It gives me a lot of energy, and I don't crave anything sweet for the whole day!
Makes 4 servings
Rice:
2 cups brown rice 4 cups water
Salted sesame: 4 handfuls raw sesame seeds
1/2 teaspoon sea salt
1. I use a rice cooker to cook the rice. It takes about 1/2 hour to cook, but let it sit for 1/2 hour more.
2. Rinse the sesame seeds using a strainer, drain well. Set the toaster oven to dark brown, spread sesame seeds on the pan, toast until brown and fragrant. Transfer to a bowl, cover with a lid to cool.
3. Grind the seeds using a coffee grinder.
4. Mix well with salt.
5. For every bowl of rice top with 1 to 2 teaspoons of salted sesame seeds. Chew really well for rice allowing rice to turn into liquid before swallowing. The combination of brown rice and sesame seeds is believed to cure a lot of diseases.
I buy it 2 days ahead of time and let it sit on the kitchen counter to let it ripen. Pick one that has a yellow skin and a lot of fragrance.
Cut the cantaloupe in half. Use a spoon to scoop out the seeds. Place the cut side down to the cutting board. Cut into 8 sections. Peel the skin for each section. Put 4 sections together and slice. Save the rind and seeds to make broth, it makes a very flavorful soup.
Pick a pineapple that has a yellow skin and firm to the touch. Buy it 2 days ahead of time, place it on the kitchen counter top to let it ripen. Use a big bowl to save the skin and core, it makes a very flavorful broth.
Cut it in half. Cut each half in 8 sections, leave the bottom in tact. Cut the bottom. Core, and peel each section. Place 4 sections together and slice.
Making fruit salad is my specialty, everyone keeps requesting it for every occasion. To make the best fruit salad, it has to start with selecting the best fruits. You need a sharp knife, to handle the fruits very gently and after all a lot patience. It takes about 2 hours to put together a beautiful, delicious fruit salad like this.
Makes 20 servings
1 pineapple, pick one with a yellow skin but not soft to the touch, I bought it 2 days ahead of time to let it ripen on the kitchen counter top.
1 honey dew or melon from Brazil, pick one that is firm, with a lot of fragrance, buy it 2 days ahead of time and let it ripen on the kitchen counter top.
1 cantaloupe, find one with a yellow skin, a lot fragrance, buy it 2 days ahead of time and let it ripen on the kitchen counter top.
1 small water melon or you can buy 1 quarter of a big one.
2 Asian pears.
5 clementines.
1 pound red grapes, make sure they are firm to the touch. Red grapes are healthier than green ones.
1 pound cherries, choose the deep dark ones, firm to the touch.
1 pound strawberries.
Steps:
I wash everything 3 times and put them in the colander, strainer, basket to let them dry. Slice the pineapple, set aside. Slice half of the cantaloupe, set aside. Slice half of the honey dew, set aside. Slice half of the water melon, set aside. Cube the Asian pears, set aside. Peel and section the clementines, set aside.
In a big bowl, gently fill a little bit of different pieces of fruits up to about 7/8 of the bowl. Stem and cut the strawberries in half, arrange them to side of the bowl. Use the melon baller to make honey dew balls and arrange them next to the strawberries. Make the cantaloupe balls and arrange them next to the honey dew. Make the water melon balls and arrange them next to the cantaloupe. Fill the middle with cherries. Here you have it, a very healthy, attractive and wonderful fruit salad.
.JPG)
