Anonymous asked: Just a few questions as that receipe sounds great. So, the lentils will be cooked enough after 45 minutes in the broth? Also, I'm gathering after you cook the white beans for an hour, you then add them to the lentil mixture. Why do you remove the seeds on the tomatoes? I have always read that seeds in most things are the ultimate vitamin source. Your picture makes it look fantastic as I'm sure it is. Thank you,
The lentils cook for an hour. That is the timing of this recipe. After 45 minutes I add the tomatoes, and I take the seeds out just for my own personal preference. You can leave them in, absolutely. And yes, you add the beans to the soup. I usually make my beans the day before. I also make a big batch, that I divide up and make freezer packages, so I always have them on hand. I hope you enjoy the soup.
Lentil and White Bean Soup
This is a hearty lentil soup filled with vegetables and beans.
2 Tbsp. Olive oil
1 small yellow onion sliced
2 stalks celery, diced
2 carrots, diced
1 zucchini squash, diced
1-2 tomatoes, seeded and chopped
Handful of fresh parsley, finely chopped
1 cup lentils
1 cup white beans *
5 cups of vegetable broth
1 tsp. Fresh lemon juice
2 tsp. Salt
Pepper to taste
Heat the olive oil in your soup pot. Add the onions and cook about 6 minutes until they have softened. Add the celery, carrots and zucchini. Stir and cook about 3 minutes. Add the tomatoes, the lentils and the broth. Cook for 45 minutes and then add the beans and the parsley. Cook another 15 minutes. Then add the lemon juice, salt and pepper.
I like to soak my white beans overnight in a bowl filled with water. Then I rinse them, put them in a pot, cover with water. Add an onion, a piece of celery and a carrot. Cook for about an hour until the beans are softened. Never salt the beans during the cooking. Wait until the beans are done. Adding salt will make the beans hard.
You can also use canned beans. Just make sure you rinse them very well.
Anonymous asked: Why would you need to remove the seeds from the Persian cucumber?
thanks for your question. I remove the seeds from the cucumber because the seeds can add liquid to the salad. I prefer to make a large bowl and keep it in the fridge the drier the salad the longer it keeps. Otherwise it’s not necessary to remove the seeds.
I was at the farmers market yesterday and could not resist all the beautiful greens.
I put this salad together to celebrate all the flavors in this bowl. I like making a large amount and keep it in my fridge. This will last a few days. Add avocado slices when you serve this salad.
Here is what I did.
A bunch of baby spinach
A handful of arugula
A handful of mixed lettuces
A handful of parsley, chopped
4 leaves of kale, finely chopped
1 watermelon radish ( you can substitute with red radishes)
1 Persian style cucumber, seeds removed
1 stalk of celery
1 carrot sliced with a vegetable peeler to form strips
Dressing is my usual go to, 1 tsp. of Dijon style mustard, 1 tsp. Apple cider vinegar 3 Tbsp olive oil.
Mix together with a whisk.
Anonymous asked: That cauliflower soup sounds delicious. While scrolling thru your other recipes and interesting stories, I noticed the dinner you had at a friends where you said they made 'roasted' salmon. If you don't mean baked salmon, how was that salmon prepared? I'm always looking for new ways to make salmon. Your blog is very easy to read and I thank you for sharing.
Thanks for your email and question. I usually eat and cook salmon during the fresh salmon season, spring through summer. I am not personally a fan of farmed fish. That being said, there are still some ocean farmed fish that are not to bad if you have to have salmon in the winter.
The salmon that my friend made was very easy. She seasoned it with a little salt and pepper. Heat a pan with a little olive oil. Cooked the fish for about 3 minutes. Turned it over and placed it in a preheated oven for about 4-5 minutes depending on how you like your salmon. Remove from the oven, garnish with fresh lemon and serve.
This is basic and a simple way to make it. as spring approaches I will be posting more salmon recipes.
Anonymous asked: I went into your archives and could not find where you indicate what is in your pantry. I am looking forward to getting my life back by starting this new life style. However I am new and so confused, so ;looking at what is in your pantry may give me an idea on how and where to start. Thank you so much for your blog, this is going to help me so MUCH!!! God Bless- AMS
sorry you are having problems. I am trying to fix this. If you click on archive and scroll down to October 2012 click on the pantry picture and it will lead you to my pantry. If you have any trouble doing this please let me know and I will repost if for you.
This is a very satisfying, quick and easy soup to make using some of our winter vegetables.
Everything is going to go into the blender, so just a rough chop for all of the vegetables.
2 Tbsp olive oil
1 small yellow onion
1 leek, only use the white and pale green parts
2 stalks celery
1 medium sized cauliflower
2 tsp. Salt
Pepper to taste
Chopped celery for garnishing
Heat the oil in a medium pot. Over medium heat, add the onion and cook for 4 minutes. Add the leek and celery.
Cook another 3 to 4 minutes. Add the cauliflower and potatoes. Season with the salt and pepper. Stir and mix everything together. Now pour water in, covering them with the water about 2 inches over the top of the vegetables. Cook for 30-40 minutes or until all the vegetables are tender.
In small batches, put the soup in a blender and chop for just a second. Transfer the chopped soup into a large bowl. Continue until all the soup is chopped. I prefer a chunky style of this soup but if you prefer a creamier texture, you can totally purée this soup for a more elegant presentation.
When all is blended, you might have some leftover water. It will keep in the freezer for the next time you make soup.
Now transfer everything back to your pot, adjust seasoning and cook under a low fire until ready to serve. Pour into bowls, sprinkle with parsley and serve.
Anonymous asked: what do you think of atkins and ketogenic diets?
I really believe that any diet followed in the short term will produce a weight loss. However, I really think of the alkaline diet as a lifestyle choice. Once I adopted this way of eating, my overall health has improved.
Anonymous asked: Hi. I am skinny but I really want to lose my hips and my but. I have a pear shaped body. What diet would be the best for me to follow.
I only advocate the alkaline diet as a healthy lifestyle. Most people who follow eating alkaline do lose weight. It is a process to become alkaline, but gradually we give up white flour and sugar. Eating whole foods and less processed foods is definitely a healthier way to go.
Anonymous asked: how many grams of fat carbs and protein do you suggest a day?
since I am not a nutritionist I really do not feel comfortable answering this question. But I can say that eating alkaline I try to limit my protein to a 4 ounce serving.
Anonymous asked: Hi I have read that the alkaline diet reduces sugar yet it also seems to promote a lot of fruit. Plenty of research suggests that natural sugars have the same effects on our bodies as processed sugar with very high GI. What are your thoughts on eliminating all sugar?
i personally gave up processed sugar. I am aware of the the high sugar content of most fruits. But what is important to note is that most fruit is alkaline in nature and this is what I focus on. When eating a healthy well balanced alkaline diet a little fruit is going to be beneficial to our health.
This is an adaption of a salad made by Giada De Laurentiis.
I served it the other night and everyone thought it was delicious.
Having a Food processor helps. But you can make it without.
1 bunch of kale. Chopped very fine.
2 bulbs of fennel. Sliced very thin.
10-12 brussel sprouts, sliced very thin
1 large cucumber , sliced thin
Mix all together.
Dress with 1/4 cup olive oil and the juice of 1 lemon.
It’s best to dress this salad at least 3 hours before serving.
Salmon, rice and salad
I went to dinner at a friends house. As a favor to me this was a more alkaline meal.
Roasted Salmon, Japonica rice, cooked in vegetable broth with onions and salad filled with healthy greens, steamed broccoli and tomatoes with a dressing of olive oil and fresh lemon juice. If you keep the protein to a 4 ounce portion(acidic) and combine it with alkaline foods, the rice and salad, it is possible to enjoy most foods you enjoy and still be eating alkaline.
Anonymous asked: Hi, can people having Gastritis eat lemons, limes, apple cider vinegar and tomatoes? These foods are alkaline-forming foods. Are they safe for gastritis sufferers? Thank you.
Thanks for your question. Gastritis is a stomach inflammation condition. I am a believer in the alkaline diet as a way of life. It is my knowledge that alkalizing foods like fresh fruits and vegetables should should be okay. My recommendation is to eat a food and see how your stomach reacts to it. I would stay away from high fats and fried food, spicy food. Check with your doctor if your symptons persist.