tag:blogger.com,1999:blog-21866443532596160142024-03-21T19:22:29.131-07:00Pureed PzazzSoups, smoothies and savory delights to nourish body and soul.LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.comBlogger219125tag:blogger.com,1999:blog-2186644353259616014.post-49756888635317170512015-01-18T14:16:00.000-08:002015-01-18T14:16:44.902-08:00<div class="MsoNormal">
LaVonne Levar passed away peacefully on Jan 18, 2015,
surrounded by loving friends and family. During her 2 ½ day stay at Solvay
Hospice House she had a continuous stream of visitors with many stories told
and songs sung. She positively impacted
the lives of many. This blog was one of many ways she was able to share her
strength, creativity, and love of life, and has served as a beautiful
expression of her enjoyment in giving to others. The comments and emails that
she received from her readers inspired her to continue fighting. She expressed great comfort in knowing that
through the results of her struggles she was able to benefit the lives of
others. <o:p></o:p></div>
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We are celebrating her life with a service and lunch at 11am
on Sunday January 25<sup>th</sup> at the Sacred Heart Music Center in Duluth, MN. All are welcome.<o:p></o:p></div>
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It is our wish that this blog remains available as a
resource for people with unique dietary restrictions, as well as people simply looking
for a tasty and healthy recipe.<o:p></o:p></div>
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With love,<o:p></o:p></div>
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Kiara
Levar (daughter-in-love) on behalf of the rest of LaVonne’s family- husband
Tom, sons Caleb, Dan and Sam.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbkMMUzvHgxzpYtpArGiIfSe87xFKZQVBtkkAup0J9-ajGFxFsOnygZO0TymC4I5_5VXHsYjGRbapsPU5yqBlcibOsWPlcb50lOY3UlkqSLEfQaXyN9YpqPemQBNTO77pOXUJpU5bz8k/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbkMMUzvHgxzpYtpArGiIfSe87xFKZQVBtkkAup0J9-ajGFxFsOnygZO0TymC4I5_5VXHsYjGRbapsPU5yqBlcibOsWPlcb50lOY3UlkqSLEfQaXyN9YpqPemQBNTO77pOXUJpU5bz8k/s1600/001.JPG" height="240" width="320" /></a></div>
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Tom and Von on their 30th wedding anniversary Aug 25, 2014.</div>
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com9tag:blogger.com,1999:blog-2186644353259616014.post-1603872269342953502015-01-01T13:24:00.000-08:002015-01-01T13:24:03.641-08:002015 Welcomes You<br />
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<b><span style="color: #38761d;">I am sorry I have been absent from this site for so long. Hopefully, you were able to find useful recipes from the prior posts that met your needs through the holidays. My absence was due, in part, to a four-day hospitalization, and I am slowly regaining my strength and vitality. </span></b><br />
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<b><span style="color: #38761d;">Thanks to all of you who encouraged me in 2014 with your personalized emails or your comments on this site to continue to post recipes for tasty, nutritious pureed recipes. Your encouragement was a source of great joy and purpose for me. I hope to start posting again soon. </span></b><br />
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<b><span style="color: #38761d;">I invite you, and me, to embrace 2015 with this wisdom: </span></b><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: 21.5pt; line-height: 115%;"><span style="color: blue;">May your
choices reflect your hopes,</span></span></div>
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 21.5pt; line-height: 115%; padding: 0in;"><div style="text-align: center;">
<span style="background-color: white;"><span style="color: blue;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-family: Verdana, sans-serif; font-size: 21.5pt; line-height: 115%; padding: 0in;"><span class="quote">Not your fears.</span></span><span class="source"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-size: 7pt; line-height: 115%; padding: 0in;">—</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; font-size: 7pt; line-height: 115%; padding: 0in;"> </span></span><strong><span style="border: 1pt none windowtext; font-size: 7pt; line-height: 115%; padding: 0in;">Nelson Mandela</span></strong></span></span></div>
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<span style="background-color: white;"><span style="color: blue;"><strong><span style="border: 1pt none windowtext; font-size: 7pt; line-height: 115%; padding: 0in;"><br /></span></strong></span></span></div>
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<img 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" /></div>
</span>LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-89512158175831525612014-12-02T14:02:00.000-08:002014-12-02T14:02:35.124-08:00Red Cabbage and Tomato Soup<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAfNjlGYgOpx5-lW9r2LfpkPNsTGCDTvIY6OtI5sDg46tv3KQuoU8hOReQGEJiv2esULA7HD4leLPYnU9QCJm1aJVtSLms5Hqt1nq1hmxdkKWPelf6-rMM3xoYMcVHVDbdK_-Zn3BE7Q/s1600/photo+4+(69).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAfNjlGYgOpx5-lW9r2LfpkPNsTGCDTvIY6OtI5sDg46tv3KQuoU8hOReQGEJiv2esULA7HD4leLPYnU9QCJm1aJVtSLms5Hqt1nq1hmxdkKWPelf6-rMM3xoYMcVHVDbdK_-Zn3BE7Q/s1600/photo+4+(69).JPG" height="478" width="640" /></a></div>
<b><br /></b><strong>Thanksgiving has come and gone. I hope yours was an abundance of all that you need most in your life. I had meant to write a post about the dishes I had made other years for that grand celebration, but I simply didn't get to it. So hopefully you found some recipes here or elsewhere that worked well for you. </strong><br />
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<strong>This is a soup I had made in mid-November, but never took the time to post. So...here it is. </strong><br />
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<strong>Cabbage soup. Again. But this is new! And remember, cabbage is part of the brassica family. You know, that awesome family of plants that are packed with vitamins, minerals, and antioxidents <span style="font-family: inherit;">making them the powerhouses of the vegetable kingdom.</span></strong> <strong>According to </strong><a href="http://vegetableexpert.com/"><strong>VegetableExpert.com</strong></a><strong> cabbage, one of the oldest of the brassica vegetables, and the ancestor of broccoli and cauliflower, has been used in cooking in Europe for more than 4,000 years, giving it an epic history. In fact, the Latin word brassica comes from the Celtic word bresic, meaning cabbage. The English word cabbage</strong> <strong>comes from the French caboche, meaning head</strong>. <br />
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<strong>And don't forget the benefits of onions (besides the benefit of using another onion being kept cool in an unused bedroom-turned root cellar). Heap on top of that the benefit of cooked tomatoes with all of its lipocene, and the green pepper from our garden that I had frozen in small bags. It's all a definite Pzazz for your good health.....to off-set the sweets in which you are likely to indulge in the next couple of months. </strong><br />
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<b>This recipe originates from ehow.com and it is a definite keeper!</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokycKGw5Ayf_CgSYyeeAY_2UdVZXp19vtGOA-qKxFw0_3tchYptIAVp_UvWcdcmnPKT0y9iOhFC-2EeGcEybKUyDeb7vjDD3pYMY1xkj6NPSf5tEAbOULAe7WzSdAgKe-9_fOeZKA4OI/s1600/cabbageonion.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokycKGw5Ayf_CgSYyeeAY_2UdVZXp19vtGOA-qKxFw0_3tchYptIAVp_UvWcdcmnPKT0y9iOhFC-2EeGcEybKUyDeb7vjDD3pYMY1xkj6NPSf5tEAbOULAe7WzSdAgKe-9_fOeZKA4OI/s1600/cabbageonion.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red cabbage and onion from Tom's garden</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4m0ut3ze3jfXiha2rk4CtOiYBHuEFH4qxXxyo4UFzK4FjtUBgPi2tUQKJhqqLR7cM7UNSH1kOYXwJrlXKVZhR8X9rAYuzIYmnOiKRB3dr-0KL1GobqcgTRXYoreMkh4yiqMHzTbTess8/s1600/photo+4+(67).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4m0ut3ze3jfXiha2rk4CtOiYBHuEFH4qxXxyo4UFzK4FjtUBgPi2tUQKJhqqLR7cM7UNSH1kOYXwJrlXKVZhR8X9rAYuzIYmnOiKRB3dr-0KL1GobqcgTRXYoreMkh4yiqMHzTbTess8/s1600/photo+4+(67).JPG" height="478" width="640" /></a></div>
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<b>Ingredients:</b>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtHErF9c1ytDw_L3EjxUf-7fcQHkx-oDPoZcu2zbrSfBeGx0gD5AYHybxHKAgVhk-QtIFBw2fhqLKcetVhSxFk9bHbobiTZy8nTb9bL_mSH7LeKHwkF7PzotJWExIjM-69CS6d8_D080/s1600/frozenpeppers.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtHErF9c1ytDw_L3EjxUf-7fcQHkx-oDPoZcu2zbrSfBeGx0gD5AYHybxHKAgVhk-QtIFBw2fhqLKcetVhSxFk9bHbobiTZy8nTb9bL_mSH7LeKHwkF7PzotJWExIjM-69CS6d8_D080/s1600/frozenpeppers.JPG" height="239" width="320" /></a><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup chopped onion </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 small Fuji apple, peeled, cored and seeded</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/3 cup chopped green bell pepper</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 cups shredded red cabbage, core removed</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 medium tomatoes, chopped </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 cups low-sodium vegetable broth</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 Tablespoon tamari (soy sauce)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon tomato paste</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 teaspoon salt</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 teaspoon black pepper</span></span><br /><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients"><span style="font-family: inherit;">Garnish: goat cheese</span></span><span class="spx_inspected_extr spx_global" itemprop="ingredients" style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"><div>
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<b>Preparation:</b>
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<span style="font-family: inherit;"><span style="background-color: white;">Saute onion, apple, and green pepper in the oil. </span></span><span style="background-color: white;">Add the cabbage and tomatoes and cook</span><span style="background-color: white;"> till tender. </span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">Mix the broth, tamari and tomato paste together in a bowl. Add to the soup. Add the salt and pepper. Simmer till all the vegetables are tender. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">When cooled slightly, puree with an immersion blender stick. </span></span></div>
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Sit back and relax with a bowl of health!</div>
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 4<br />
Serving Size: 1 cup<br />
Calories: 109<br />
Total Fat: 4 g<br />
Cholesterol: 0 mg<br />
Sodium: 690 mg<br />
Total Carbs: 19 g<br />
Dietary Fiber: 4 g<br />
Protein: 3 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com2tag:blogger.com,1999:blog-2186644353259616014.post-73678328044688693642014-11-16T14:37:00.000-08:002014-11-16T14:37:17.845-08:00Roasted Parsnip and Carrot Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJibfFfGmULTXEdGV3_WhAF0qzAKV1-ZjSc9kXWo8SXNNGg-rdugSxKv_W34uhcZQex3eJD8FABkNbKC9dFcpWQ8gC0Ksf1opNYFxu4QMG_oq6DIfrmWuY_BN2bzg5132h4qVIAoVTR4/s1600/bowlfriedsage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJibfFfGmULTXEdGV3_WhAF0qzAKV1-ZjSc9kXWo8SXNNGg-rdugSxKv_W34uhcZQex3eJD8FABkNbKC9dFcpWQ8gC0Ksf1opNYFxu4QMG_oq6DIfrmWuY_BN2bzg5132h4qVIAoVTR4/s1600/bowlfriedsage.JPG" height="478" width="640" /></a></div>
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<span style="font-family: inherit;"><b><span style="background-color: white;">Caleb mentioned how good parsnips and carrots are when roasted. So I roasted a portion of the abundant parsnips and white carrots still waiting for me to process. Then I added vegetable </span><span style="background-color: white;">broth to make soup. Very tasty and easy</span></b><span style="background-color: white;"><b>. </b></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white;"><b>To garnish the soup, I sauteed sage leaves that I had picked in October from my sage plant on the deck and then stored in the refrigerator. </b></span></span><span style="background-color: white;"><b>The idea of sauteed sage leaves came from a friend who is a waitress at a "high-end" Italian restaurant where customers often comment on their enjoyment of this garnish on a variety of soups. To give it a bit of Pzazz, </b></span><span style="font-family: inherit;"><span style="background-color: white;"><b> I added 1/8 teaspoon maple syrup to the sauteed sage leaves and loved the combination. The pairing of earthy and sweet was delightful. </b></span></span><b style="font-family: inherit;">Definite Pzazz! </b><br />
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<tr><td class="tr-caption" style="text-align: center;">White and orange carrots and parsnips from the garden</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5nAGkfcuI4kNK5wACVA2qGYh-zMTE_QWcDJBnKkvmwNtFZJpBHoZAnnVekKBqYccC6zjhdOtVn499SFdWyJaHIzALyNdDO7L8kLuLHhFq7DZY-t41PUJzIUsrxHXLuqPLGEJ5Mytu5Y/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5nAGkfcuI4kNK5wACVA2qGYh-zMTE_QWcDJBnKkvmwNtFZJpBHoZAnnVekKBqYccC6zjhdOtVn499SFdWyJaHIzALyNdDO7L8kLuLHhFq7DZY-t41PUJzIUsrxHXLuqPLGEJ5Mytu5Y/s1600/photo+(11).JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One batch of scrubbed carrots</td></tr>
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<b>Ingredients:</b>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 pound parsnips, peeled and chopped into 1" slices</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 pound carrots, peeled and chopped into 1" slices ( I used white carrots)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 Tablespoon coconut oil, melted </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/4 teaspoon sea salt</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/4 teaspoon, freshly ground pepper</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 cups low-sodium vegetable broth</span></span><span style="font-family: inherit;"><ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">Optional: 2 Tablespoons</span></span><span style="font-family: inherit;"> minced fresh herbs of sage, rosemary, dill, or parsley added to the puree</span><span style="font-family: inherit;"><div>
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Optional garnish: Sage leaves (about 10 or so) sauteed in coconut or olive oil with 1/8 teaspoon maple syrup </div>
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<b>Preparation:</b>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAN2bwsiyIv_5n-TAlJHMNi6PP0UuSTHes6SostjnCCele20ORWp2JKPbp9H2E379tqYK3ONeagiC81krV9Wz0bYpMShphNCevui-wqkHeI3r1F2bSk7WbR38Zmm2SJSCs1SIRYzxOLs/s1600/photo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAN2bwsiyIv_5n-TAlJHMNi6PP0UuSTHes6SostjnCCele20ORWp2JKPbp9H2E379tqYK3ONeagiC81krV9Wz0bYpMShphNCevui-wqkHeI3r1F2bSk7WbR38Zmm2SJSCs1SIRYzxOLs/s1600/photo+2.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted parsnips and carrots</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white;">Preheat oven to 425 degrees F. </span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">If the parsnips and carrots are large, I suggest cutting them in half lengthwise before slicing them. Then they will all bake more evenly. Put them into a bowl. Drizzle with oil, sea salt, and pepper. Toss to coat all of the vegetables </span><span style="background-color: white;">well. Place on a rimmed baking sheet. If you want clean-up to be really easy, line the pan with parchment paper. Roast </span></span><span style="background-color: white;"><span style="font-family: inherit;">the vegetables in a 425 degree oven for about 30-40 minutes, depending on the size of the vegetables. They should be easily pierced with a fork when finished. </span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">Remove from the oven and when slightly cooled, place into a 6-cup glass measuring container. Then add one cup of the the vegetable broth, warmed slightly, and the herbs if you are using them. Puree with an immersion blender stick. Gradually add the remaining warmed vegetable broth, blending after each addition. Parsnip Pzazz!</span></span><br />
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<b>Nutrition per serving: </b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1Rve8G34ZSVKyCujVdVUPFJ-SMumISdEfdVlk48DNmjUwi96yWyWJUuC_3fILDE8d34TlpageUYDChu-98XbcdU6XBI2IbQ4eincwxc15-9TGk8M8ZiXThiRshNV1ikHP8qQnPjdPiw/s1600/photo+4+(63).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG1Rve8G34ZSVKyCujVdVUPFJ-SMumISdEfdVlk48DNmjUwi96yWyWJUuC_3fILDE8d34TlpageUYDChu-98XbcdU6XBI2IbQ4eincwxc15-9TGk8M8ZiXThiRshNV1ikHP8qQnPjdPiw/s1600/photo+4+(63).JPG" height="239" width="320" /></a></b></div>
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Servings per recipe: 4<br />
Serving Size: 1 cup<br />
Calories: 130<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 288 mg<br />
Total Carbs: 27 g<br />
Dietary Fiber: 6 g<br />
Protein: 2 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-46934390317651836492014-11-13T18:53:00.000-08:002014-11-13T18:53:03.553-08:00Beet and Red Cabbage Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPR00QGM1M7st0hs5fxqhzzo-yVRfkWqHa_UiDoobpjNO6v6pnK2LeAU5ZJc-SGqObvGEhOubw8PmeVNIFB_i_gJUusJxIa9tPcNdgYoD4y6XcZ2idiTLw_ytapGF8fiTAuRP3fcyCSs/s1600/photo+3+(79).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPR00QGM1M7st0hs5fxqhzzo-yVRfkWqHa_UiDoobpjNO6v6pnK2LeAU5ZJc-SGqObvGEhOubw8PmeVNIFB_i_gJUusJxIa9tPcNdgYoD4y6XcZ2idiTLw_ytapGF8fiTAuRP3fcyCSs/s640/photo+3+(79).JPG" width="640" /></a></div>
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<b>Four heads of red cabbage, two heads of savoy cabbage, a pile of beets, a bucketful of carrots and parsnips, leeks, onions .....all waiting for me to make into soup and freeze. In the midst of winter, I will be glad to take these savory delights out of the freezer. </b><br />
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<tr><td class="tr-caption" style="text-align: center;">Red cabbage just planted in the garden last spring</td></tr>
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<b>When I was looking for photos to post for this soup, I found myself dreamily cherishing the photos of the red cabbage plants when Tom had just planted them early last spring. Now as I look outdoors, not only are the garden bins empty, they are being covered with snow as it softly falls. </b></div>
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<tr><td class="tr-caption" style="text-align: center;">Red cabbage, white and orange carrots and beets from the garden</td></tr>
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<b>I have heard of borscht, which is a soup made from beets and usually green cabbage. But I have far more red cabbage than green. (But why is it called red cabbage when it is really purple??) So....reinvention in the making. Do you make borscht? Vegetarian borscht? Pureed vegetarian borscht? Either do I, but I wanted to try it. </b><br />
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<b>But I decided in the end that what I made is really not borscht, j</b><b>ust a beet and red cabbage soup.</b><b> I created it from a mixture of recipes I had seen on-line. </b><b>When it was finished, I thought it needed a bit more acidic taste, so added some liquid from a jar of capers. I got this idea from one recipe that used a garnish of capers, but I thought that would look ugly and wouldn't be easily digested either, so I just added some liquid from the jar of capers. </b><b>I liked that. The nutritional analysis is for this version. The addition of a bit of soft goat cheese as a garnish also gave it a nice tangy flavor. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A0GDLtw8sPVYlHH8lOt_dGfnaM_pXyXug7_H_Nlct4ccrmXYC9MivrUQqPay2VbmM9fyuqoibOG2RB7H1GVcLgmUr7idt4Dhi_VviMrGVVuPtRtZ-MhOk2Fbiks_caidlmlsF93ewkw/s1600/photo+4+(58).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5A0GDLtw8sPVYlHH8lOt_dGfnaM_pXyXug7_H_Nlct4ccrmXYC9MivrUQqPay2VbmM9fyuqoibOG2RB7H1GVcLgmUr7idt4Dhi_VviMrGVVuPtRtZ-MhOk2Fbiks_caidlmlsF93ewkw/s640/photo+4+(58).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet and Red Cabbage soup with goat cheese</td></tr>
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<b>For another portion of the soup, I put fresh dill in it and garnished it with a dollop of strained goat yogurt and a fresh dill sprig. For both versions, I ate it with teff muffins that I made that were yummy, gluten and dairy free, as well as very soft. The recipe is found at <a href="http://glutenfreeshortcuts.blogspot.com/search/label/muffin">Gluten Free Shortcuts</a>. I used almond milk rather than the coconut milk plus water suggested in that recipe. </b><br />
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<b>But now...for the soup. Pzazz for sure! </b><br />
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<tr><td class="tr-caption" style="text-align: center;">Beet and Red Cabbage Soup with Goat Yogurt and Dill sprig</td></tr>
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<b>Ingredients:</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Red cabbage, carrots, potatoes, beets, shallots and garlic</td></tr>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 Tablespoons <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 Tablespoon chopped shallot</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 clove garlic, minced</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 lb. peeled beets, cut into 1/2" dice (about 2 cups)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup chopped carrot</span></span><span style="font-family: inherit;"><ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 of a Yukon Gold potato,peeled and cubed</span></span><span style="font-family: inherit;"><ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients"><ul style="list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 teaspoon caraway seeds</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 cups vegetable broth </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">(I used Pacific Organic Low Sodium Vegetable broth)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 tsp sea salt</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup water</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">one small bay leaf</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">dash black pepper</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/2 cups shredded red cabbage</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3/4 teaspoon honey</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon red wine vinegar</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">About 1 tsp capers liquid </span></span></ul>
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<tr><td class="tr-caption" style="text-align: center;">Peeled raw beets</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Diced beets</td></tr>
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<b>Preparation:</b>
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<span style="font-family: inherit;"><span style="background-color: white;">Heat the oil in a 4-quart saucepan over </span></span><span style="background-color: white; font-family: inherit;">medium-low heat. Add the shallots and garlic </span><span style="font-family: inherit;"><span style="background-color: white;">and saute 1-2 minutes. </span></span><span style="background-color: white;">Add the beets, </span><span style="background-color: white;">potatoes, carrots, and caraway seeds. </span><span style="background-color: white;">Cook for 5 minutes, stirring often with a wooden spoon.</span><span style="background-color: white;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sauteing shallots, garlic, beets, potatoes, carrots and caraway seed</td></tr>
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<span style="background-color: white;">Stir in the vegetable broth, water, bay leaf, salt and pepper; lower the heat to low and simmer, covered, until the vegetables </span><span style="background-color: white;">are tender - about 30-40 minutes. Remove the bay leaf and discard. Add the cabbage and cook until the cabbage is tender, about 10 minutes. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cabbage added to the broth and seasoning</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white;">Add the honey and vinegar, and cook about 5 minutes more. Add the caper liquid. Puree and thin if necessary with more broth or water. Serve warm, or chill. Another potential garnish is goat cheese with scallions.</span></span><br />
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I gave one head of red cabbage to our son, Caleb, so I'm thinking how I will use the other two heads I have left in the fridge. Any ideas?<b> </b><br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 4<br />
Serving Size: Small 1 cup<br />
Calories: 76<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 424 mg<br />
Total Carbs: 13 g<br />
Dietary Fiber: 3 g<br />
Protein: 2 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-25829173442511305682014-11-11T12:29:00.000-08:002014-11-11T12:29:13.242-08:00Savoy Cabbage and Root Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGpbuwCPHrDP2goHeRvYAyVJ_AFCuTYF36dx0feRoJrHzA9xkNadxKkYC5OwOfy4VBGknHt_lcS9XNzG3CekND3QyJEUGItq_J49L7MwbRwixOvqx5vIrHpH47qVVFQfc-AcJ98MCCBE/s1600/photo+2+(99).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGpbuwCPHrDP2goHeRvYAyVJ_AFCuTYF36dx0feRoJrHzA9xkNadxKkYC5OwOfy4VBGknHt_lcS9XNzG3CekND3QyJEUGItq_J49L7MwbRwixOvqx5vIrHpH47qVVFQfc-AcJ98MCCBE/s640/photo+2+(99).JPG" width="640" /></a></div>
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<b>It has been so long since I posted a new recipe that I bet you wondered if I had abandoned this blog. No abandonment....just some set-backs with my own health (hepatic encephalopathy) and neck surgery for my husband. But all seems to be getting back to normal. For a few days after Tom's surgery, he was not able to eat solid foods without pain. Ah....he discovered the joy of my pureed soups in the freezer. He particularly liked the sweet potato and kale soup, which is the same as the <a href="http://pureedpzazz.blogspot.com/2012/01/sweet-potato-and-swiss-chard-soup.html">Sweet Potato and Swiss Chard soup</a> except that it uses kale rather than Swiss Chard. </b><b>He also appreciated the <a href="http://pureedpzazz.blogspot.com/2013/06/super-soft-turkey-meatloaf-with-spicy.html">Super Soft Turkey Meatloaf</a>, which I made with almond milk this time.</b><br />
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<b>This soup is my own creation based on what I needed to use from the garden supply, which was an abundance of savoy cabbage, leeks, parsnips and a variety of carrots. I used white, rather than orange, carrots so it wouldn't turn the soup brown when mixed with the green cabbage. </b><br />
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<b>When Tom pulled carrots from the garden, he discovered some pairs of white and orange carrots hugging around one another. Carrot love. </b><br />
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<b>It was hard to know which photos to include on this post. I think the green savoy cabbage is quite beautiful, with it's dimply green leaves. I become as excited about taking photos of vegetables as others do of flowers. </b><br />
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<b>To create this soup, I simply sauteed the chopped leeks, carrots, and parsnips in <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a> first, then added the savoy cabbage and vegetable broth. I anticipated needing to add spice of some kind, but was captivated by the simple earthy taste of this soup that highlighted the goodness of each of the root vegetables. Our son, Caleb, suggested that a small amount of celery seed might be a good addition, and I did, indeed, like it. Pzazz!</b><span style="font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white; font-family: inherit;"><b><br /></b></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Savoy Cabbage growing in the garden</td></tr>
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<b>Ingredients:</b><br />
<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 3/4 cup chopped leeks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 cup peeled & chopped white carrot</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 cup peeled & chopped parsnips</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 1/2 cups shredded savoy cabbage</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">4 cups low-sodium vegetable broth</span></span><span style="font-family: inherit;"><ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">Celery seed (optional)</span></span></ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM8SF267eiCufj4-yncgDgwHZhCMjXLImbvrYwj2K25GCNxBwHfN6uuBomRaXL80djgLqV8pU2FAvobn5AWKLHvVGm30pV6br4jDR_07wFbhLCyRc3NSxYEnNveCfEBe6IMkOIm6vLrU/s1600/photo+2+(96).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglM8SF267eiCufj4-yncgDgwHZhCMjXLImbvrYwj2K25GCNxBwHfN6uuBomRaXL80djgLqV8pU2FAvobn5AWKLHvVGm30pV6br4jDR_07wFbhLCyRc3NSxYEnNveCfEBe6IMkOIm6vLrU/s1600/photo+2+(96).JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abundant harvest of parsnips, leeks, carrots, savoy and red cabbage</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Savoy cabbage, leeks, white carrots, and a big hefty parsnip</td></tr>
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<b>Preparation:</b>
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<span style="background-color: white; font-family: inherit;">Heat oil in medium sized saucepan. Add leeks, carrots, and parsnips and saute about 10 minutes until just starting to get tender. Add the shredded cabbage and the broth (</span><span style="background-color: white; font-family: inherit;">(I used Pacific Natural Foods Organic Low Sodium Vegetable broth)</span><span style="background-color: white; font-family: inherit;">, and simmer till the cabbage is tender. If using, add a dash of celery seed. Puree with an immersion blender in a 4-cup Pyrex glass container. Serve and eat with Pzazz!!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cut Savoy and Red Cabbage</td></tr>
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<b>Nutrition per serving:</b><br />
Servings per recipe: 3<br />
Serving Size: 1 1/3 cup<br />
Calories: 141<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 254 mg<br />
Total Carbs: 29 g<br />
Dietary Fiber: 8 g<br />
Protein: 4 g<br />
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<br />LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-81360310283559959872014-11-10T08:38:00.000-08:002014-11-10T08:38:16.691-08:00Worldwide NET Cancer Day<strong style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;"><br /></strong>
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<img src="http://alumnus.caltech.edu/~kantner/zebras/pictures/ZEBRAS.JPG" /><br />
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<span style="background-color: white; color: #222222; font-family: Arial; text-align: start;"><span style="font-size: large;">Monday, November 10 is worldwide NET Cancer Day.</span></span></div>
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<span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">NET cancers, caused from rare neuroendocrine tumors or NETS, are the “zebras” of the cancer world. When doctors are in medical school, they learn when diagnosing illnesses that they should be looking for “horses,” or common disease causes, rather than “zebras,” or rare causes. NETS are rare, occurring in approximately 35 in 100,000-cancer diagnosis annually. That is why NETS are zebras, their unique stripes being a symbol of the disease.</span><br />
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<span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">The type of NET cancer that I have is a pancreatic neuroendocrine tumor, or commonly referred to as PNET. </span><br />
<br style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;" /><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Although NET cancers tend to be slow growing, neuroendocrine tumors can turn into cancers including Carcinoid, MEN-1, Medullary carcinoma, Insulinoma, Gastrinoma, Glucagonoma and many others arising from various organs including the lungs, pancreas, thyroid, stomach and intestinal tract. NETS frequently masquerade as other more common illnesses such as Irritable Bowel Syndrome (IBS), Crohn’s, Asthma and even other types of cancers. </span><br />
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<strong style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Dave Thomas</strong><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;"> of </span><strong style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Wendy’s</strong><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;"> restaurant fame, and </span><strong style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Steve Jobs</strong><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;"> of </span><strong style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Apple</strong><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;"> both died from neuroendocrine cancers. Steve Jobs had the same type of pancreatic neuroendocrine cancer that I have. </span><br style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;" /><br style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;" /><span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">Many doctors are unaware of NET cancers or understand how to treat them. Frequently, they have never seen a NET cancer patient. As a result, patients can go years, sometimes decades, before a proper diagnosis, usually late in the disease. While NET cancers are not curable, with early detection and proper management, they are treated as a chronic condition. By bringing awareness to this rare cancer, we hope that both patients and medical professionals are able to “see stripes” earlier in the diagnosis process.</span><br />
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<span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">If you live in or near Minneapolis, MN, the 35W Bridge will show off its stripes today in support of NET Cancer Day. Hopefully, it will be visible through the snow storm! </span><br />
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<span style="background-color: white; color: #222222; font-family: Arial; font-size: 14px;">For more information about neuroendocrine tumor cancers, the following two organizations have great websites. Both of these foundations support research for NETS and provide amazing patient support. </span><br />
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<span style="background-color: white; color: #222222; font-family: Arial;"><a href="http://www.caringforcarcinoid.org/"><b>Caring For Carcinoid Foundation</b></a><span style="font-size: 14px;">: </span></span><br />
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<span style="background-color: white; color: #222222; font-family: Arial;"><a href="http://www.carcinoid.org/"><b>Carcinoid Cancer Foundation</b></a></span><br />
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<br />LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-20127575687026602312014-10-11T14:30:00.000-07:002014-10-11T14:30:25.953-07:00Applesauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbnAgujnbvcarrpbE7qkVy7m5Z1jx3mE0ixpKqx-Q71nWO7oleolaQwN-DQITaIvH9xvHcpuj_qzadm25OfoeS36dKcPuSPuVRvFaQSnbnqUxMJCWdEam4BFRPKm0r7dKaMfJ4AYWZOU/s1600/photo+3+(64).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbnAgujnbvcarrpbE7qkVy7m5Z1jx3mE0ixpKqx-Q71nWO7oleolaQwN-DQITaIvH9xvHcpuj_qzadm25OfoeS36dKcPuSPuVRvFaQSnbnqUxMJCWdEam4BFRPKm0r7dKaMfJ4AYWZOU/s1600/photo+3+(64).JPG" height="478" width="640" /></a></div>
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<b>Tom's apple trees were the gift that kept giving, and giving, and giving this year. Wow. Look at all of these apples that he picked. And the photo below is missing one of the blue crates that he had already processed. This will keep us busy for a few days. I am exhausted after only making 3 batches of applesauce. But Tom will keep it going. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjin9D0cgTgcs7Z-Q9pUgz5U0F0iCEcW5oM8w9zjDMkB3K-IELvMOeVGs97pC7kXV_7XK3D8YX5OBhsQVFZ1iunKlrFpSI_OXUzaFczla7MqoocbI1t9WjDsjT3w366KTA1o6k7WUfECNI/s1600/photo+4+(41).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjin9D0cgTgcs7Z-Q9pUgz5U0F0iCEcW5oM8w9zjDMkB3K-IELvMOeVGs97pC7kXV_7XK3D8YX5OBhsQVFZ1iunKlrFpSI_OXUzaFczla7MqoocbI1t9WjDsjT3w366KTA1o6k7WUfECNI/s1600/photo+4+(41).JPG" height="257" width="400" /></a></div>
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<b>Ingredients:</b>
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12 small apples, unpeeled, cored, seeded, diced<br />
1 cup water<br />
1/2 Tablespoon lemon juice<br />
1 teaspoon cinnamon<br />
3 teaspoons coconut palm sugar<b> </b><br />
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<b>Preparation:</b>
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Cook all ingredients over low heat until the apples are tender. Puree with an immersion blender stick. <br />
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Another option is to have a darling husband like mine who used an apple peeler/corer. He makes life fun no matter what he does!!! I put these apples into the VitaMix to chop them up, then cooked them for applesauce for the rest of my family and pureed them further for me with the immersion blender stick. <br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 5<br />
Serving Size: 1 cup<br />
Calories: 143<br />
Total Fat: 0 g<br />
Cholesterol: 0 mg<br />
Sodium: 1 mg<br />
Total Carbs: 38 g<br />
Dietary Fiber: 6 g<br />
Protein: 1 g<br />
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-85006131769750830092014-10-08T14:43:00.000-07:002014-10-08T14:43:46.820-07:00Potato Kale Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><strong>Wondering where I have been with no posts? Lost in the land of complications of my tumor and also lost without internet access for a week or so. Glad both of those issues are resolving!</strong></span></div>
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<span style="font-family: inherit;"><strong>This is a recipe I found on the </strong></span><a href="http://www.thekitchn.com/"><span style="font-family: inherit;"><strong>Kitchn blog</strong></span></a><span style="font-family: inherit;"><strong> and modified it only by using coconut oil rather than olive oil and then turned it into a puree. Yep, another green puree with my go-to vegetable of kale. The kale in the garden is tender and keeps producing abundantly, even in these days of 40 degree weather. Tom harvested the tomatoes, zucchini, potatoes, and peppers last weekend. I found myself saying "goodnight tomatoes, goodnight zucchini, goodnight potatoes, goodnight peppers" in my rendition of the children's book "Good Night Moon." The ritual of saying goodbye to an abundant garden year is always difficult for me. </strong></span></div>
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<span style="font-family: inherit;"><strong>He also harvested all of the winter squash since a hard freeze is forecast in the next few nights. Watch for some posts with winter squash!</strong></span></div>
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<span style="font-family: inherit;"><strong>Whipping up a batch of this warming, nutritious soup is wonderfully easy. Then, grab your favorite bowl and spoon. Dig in and then dream of many soups to come to take the chill out of your bones.</strong></span> </div>
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<tr><td class="tr-caption" style="text-align: center;">potatoes, thyme, rosemary, kale from garden</td></tr>
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<b>Ingredients:</b>
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1 Tablespoon coconut oil<br />
1 medium onion, chopped<br />
4 cloves garlic, minced<br />
8 cups water<br />
1 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes<br />
1 teaspoon salt<br />
1/2 teaspoon smoked paprika<br />
4 sprigs fresh thyme<br />
1 sprig fresh rosemary<br />
1 bay leaf<br />
1 bunch kale, destemmed, and cut into thin ribbons (about 3 cups)<br />
freshly ground pepper<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC0awS_ukzHoHam2MvnqywHEWaDrCwNDedq3vfNuOrncWL8T8AdYFn-PTve6We6954DymTM9PLYJyvUqutZw1zu5-THbkZJ_Qhfz83qYOCILIL5On0mjXNP21MTItf6k1NNewjJsDoTU/s1600/photo+1+(2).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDC0awS_ukzHoHam2MvnqywHEWaDrCwNDedq3vfNuOrncWL8T8AdYFn-PTve6We6954DymTM9PLYJyvUqutZw1zu5-THbkZJ_Qhfz83qYOCILIL5On0mjXNP21MTItf6k1NNewjJsDoTU/s1600/photo+1+(2).JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chopped kale</td></tr>
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<b>Preparation:</b><br />
Sauté onion and garlic in oil. Add water and all other ingredients, except kale. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes until the potatoes are almost tender. Remove the sprigs of rosemary and thyme and the bay leaf. Stir in the kale and simmer for ten minutes until the kale is tender. Puree to desired consistency and add freshly ground pepper. I sprinkled some soft goat cheese on mine. Try whatever fits your Pzazz-o-meter today. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHL7LkNQh9xgOWcTTXFZOzUEEa0nGrEn39thZqdnkw8Bulq_1XGse6TIGgK7ZJHtQb1tzGoC8PyksKK0Py-uLdyEnwEReUKo7Ytuu9JcD3FHeHBkgQL0JjviMCJRmxatjmhHHIr-rENQ/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHL7LkNQh9xgOWcTTXFZOzUEEa0nGrEn39thZqdnkw8Bulq_1XGse6TIGgK7ZJHtQb1tzGoC8PyksKK0Py-uLdyEnwEReUKo7Ytuu9JcD3FHeHBkgQL0JjviMCJRmxatjmhHHIr-rENQ/s1600/photo+4.JPG" height="239" width="320" /></a></div>
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 6<br />
Serving Size: 1 cup<br />
Calories: 85<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 414 mg<br />
Total Carbs:12 g<br />
Dietary Fiber: 2 g<br />
Protein: 3LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-34888311697327257222014-09-05T15:35:00.000-07:002014-09-05T15:35:21.218-07:00Summer Squash Soup with Basil <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84afrMAt3K6jXotbmiVlWwUeVZuP17-YM4KyD285VpClQTUlzu9bIgkzPihj-LlBuTP42m7jqR7iVdIzjQqMVtjBbB82cw87DVEfFUWYVrq8Hv7-zQDcfvFL6qkDdDvRD9lYH69gB-gY/s1600/photo+1+(77).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84afrMAt3K6jXotbmiVlWwUeVZuP17-YM4KyD285VpClQTUlzu9bIgkzPihj-LlBuTP42m7jqR7iVdIzjQqMVtjBbB82cw87DVEfFUWYVrq8Hv7-zQDcfvFL6qkDdDvRD9lYH69gB-gY/s1600/photo+1+(77).JPG" height="476" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4XJI1OmWVUxmDGwDcImFK9vUiPTplZRTqXWHpRTnlxJsUyJGFtkTHJ-g2xQSMhLgnTYsc2iorH0RWLsdN6eFTnDP_fI2s_ZveFR1qbN0zhmRrsvYvjZrnveL52P4kIDDXujtVqrbOVM/s1600/photo+1+(76).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4XJI1OmWVUxmDGwDcImFK9vUiPTplZRTqXWHpRTnlxJsUyJGFtkTHJ-g2xQSMhLgnTYsc2iorH0RWLsdN6eFTnDP_fI2s_ZveFR1qbN0zhmRrsvYvjZrnveL52P4kIDDXujtVqrbOVM/s1600/photo+1+(76).JPG" height="476" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Part of the garden harvest on first of Sept </td></tr>
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<b>This is one of those soups born out of necessity to use the abundance of summer squash and basil exploding in the garden. And I used the strategy I learned from the <a href="http://chocolateandzucchini.com/">Chocolate and Zucchini</a> blog of thickening the soup a bit with toasted almond meal. It adds just a bit of earthy flavor and nubby texture...and Pzazz. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtdpCLFcejA3cp-M9GNlH1uCSsq7mjyC8-UfO09e2FyQjbXPNSrOZygJtjsKkQ1YKznsHc9GuwdLfvIIWz5LGuJfNfLC3Yo5KGuGv6DK99yBfM_r7TCwcgOzADk6RcpXmGU5gENjon8E/s1600/photo+5+(15).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtdpCLFcejA3cp-M9GNlH1uCSsq7mjyC8-UfO09e2FyQjbXPNSrOZygJtjsKkQ1YKznsHc9GuwdLfvIIWz5LGuJfNfLC3Yo5KGuGv6DK99yBfM_r7TCwcgOzADk6RcpXmGU5gENjon8E/s1600/photo+5+(15).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced yellow zucchini</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qdJEBowMkyRAzyOJIQwsOx23dDUPfz6qnAmX0ZDUJH_chyrVeP4S5emijp4fKb5ez6M6cluoQYm2i8vKqq8EWTdzZCbwoK4MjC-ikk39X6sb6J1LS0QerXuOhF2xw4LsmTopSQagxUg/s1600/photo+2+(80).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qdJEBowMkyRAzyOJIQwsOx23dDUPfz6qnAmX0ZDUJH_chyrVeP4S5emijp4fKb5ez6M6cluoQYm2i8vKqq8EWTdzZCbwoK4MjC-ikk39X6sb6J1LS0QerXuOhF2xw4LsmTopSQagxUg/s1600/photo+2+(80).JPG" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Variety of summer squash</td></tr>
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<b>Ingredients:</b>
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<ul style="background-color: white; font-size: 14px; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 cup chopped onion</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/4 lb. summer squash, cubed (about 4 cups cubed)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">(I used yellow zucchini)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">4 cups vegetable broth</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup julienned basil </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 Tablespoons almond meal, toasted</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">dash of black pepper</span><ul style="background-color: white; font-size: 14px; list-style: none; margin: 0px; padding: 0px;"><span class="spx_inspected_extr spx_global" itemprop="ingredients" style="font-family: inherit;">fresh lemon juice</span><span class="spx_inspected_extr spx_global" itemprop="ingredients" style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv2ftieY6AZUupuKx3V0UbFT9ie-Z2GY_1MEbqoDaCC5JNZONGqNsIFAAM1tiK0EhxIwe8bVRhyphenhyphen5xFPOpVzG9vKcTqDBekMp4TpoMlOKzCBmDXD8-cz9gL-5ATYA8SKwq6l2nLhdgjn4/s1600/photo+1+(78).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv2ftieY6AZUupuKx3V0UbFT9ie-Z2GY_1MEbqoDaCC5JNZONGqNsIFAAM1tiK0EhxIwe8bVRhyphenhyphen5xFPOpVzG9vKcTqDBekMp4TpoMlOKzCBmDXD8-cz9gL-5ATYA8SKwq6l2nLhdgjn4/s1600/photo+1+(78).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden basil</td></tr>
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<b style="background-color: transparent;">Preparation:</b></div>
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<span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Heat oil in large sauce pan over medium heat. Add onion and saute till translucent. Add cubed squash and saute about 5 minutes. Add vegetable broth and simmer till the squash is tender. Add basil and cook just about 1-2 more minutes. Add black pepper. Let cool a bit and add the toasted almond meal. Puree to desired consistency. Put a squeeze of fresh lemon juice in the bowl as it is served. </span></span><br />
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<b>Nutrition per serving:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPd4tz1708HuCIAaSuDfHsvaD7281k22qgPwqfZoXvYD7qEjpZuDPtgSPBQZxB9fv6ReV5BlTE3ibnPHPGB1CEPTuiPUMLSgIe0aAG3T1l6pagb8jwp1TYqFhIsZ5lyNekOBGPiydDJ6M/s1600/photo+4+(39).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPd4tz1708HuCIAaSuDfHsvaD7281k22qgPwqfZoXvYD7qEjpZuDPtgSPBQZxB9fv6ReV5BlTE3ibnPHPGB1CEPTuiPUMLSgIe0aAG3T1l6pagb8jwp1TYqFhIsZ5lyNekOBGPiydDJ6M/s1600/photo+4+(39).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow zucchini used for this soup</td></tr>
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</b><br />
Servings per recipe: 5<br />
Serving Size: 1 cup<br />
Calories: 80<br />
Total Fat: 5 g<br />
Cholesterol: 0 mg<br />
Sodium: 756 mg<br />
Total Carbs: 9 g<br />
Dietary Fiber: 2 g<br />
Protein: 2 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-33249369236749108572014-08-24T11:01:00.000-07:002014-08-24T11:01:01.326-07:00Green Bean and Almond Soup<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7L0l5V2JuN7vi12ZG2XY1K063TXmBVqj_1LaQ83QA4q75bS4ndF-q1daXRW-5DUnax4gfgfAcFPi0M77ZjjTsmPyyhb07qWbIxbRQjRh9L-rplNdHUi-wt6scmvqZLFzHSTTbKpOv40/s1600/photo+1+(73).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7L0l5V2JuN7vi12ZG2XY1K063TXmBVqj_1LaQ83QA4q75bS4ndF-q1daXRW-5DUnax4gfgfAcFPi0M77ZjjTsmPyyhb07qWbIxbRQjRh9L-rplNdHUi-wt6scmvqZLFzHSTTbKpOv40/s1600/photo+1+(73).JPG" height="478" width="640" /></a></div>
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<b>This is a modification of a recipe from <a href="http://chocolateandzucchini.com/books-cookbooks/green-bean-and-almond-soup-recipe/">Chocolate and Zucchini</a> blog. I used coconut oil rather than olive oil, and reduced the amount of almond meal to keep the fat content more manageable for me. The use of almond meal was new to me as a way to thicken a soup without a dairy product such as cream. I was pleasantly surprised by the taste and texture. The almond meal gave the soup a slightly nutty, earthy taste and a finely nubby texture that was pleasing. Definitely a strategy that adds Pzazz and I will apply to other soup creations. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5RdFsGccWk0Z2t_BDFoQxRsPsCQwwZpvRsagSsqwrLgWMZ_onKhf1xtB9G8F2HMNjKnDhMoJEHoUP_k0Dm2P2u3YurHC2F82dIfVvWng-HU9p8sZc5APgTubqHRJF04sSJxfiVzgqaE/s1600/photo+2+(79).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5RdFsGccWk0Z2t_BDFoQxRsPsCQwwZpvRsagSsqwrLgWMZ_onKhf1xtB9G8F2HMNjKnDhMoJEHoUP_k0Dm2P2u3YurHC2F82dIfVvWng-HU9p8sZc5APgTubqHRJF04sSJxfiVzgqaE/s1600/photo+2+(79).JPG" height="320" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Royal Burgundy Bush Bean</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3x6tzQ-WIwzw2dCqrabVhdN3FNYwBqncxEhQUWpSfBglhLB7sf02CZIvbKFebpYjXdVN7I6Eqmd1VIqVdhe-_FvJVYlPAx3mi2u6cf22FZJ2ceXfR1wyULfzts1BwFDQqNi8X9M80cEs/s1600/photo+1+(75).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3x6tzQ-WIwzw2dCqrabVhdN3FNYwBqncxEhQUWpSfBglhLB7sf02CZIvbKFebpYjXdVN7I6Eqmd1VIqVdhe-_FvJVYlPAx3mi2u6cf22FZJ2ceXfR1wyULfzts1BwFDQqNi8X9M80cEs/s1600/photo+1+(75).JPG" height="320" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery, Carrots, Beans</td></tr>
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<b>The beans that Tom planted again this year are Royal Burgundy Bush Beans, and turn green when cooked. Their color as well as their placement in the raised garden bins makes picking easy! </b><br />
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<b>Tom planted orange, yellow, white and red carrots this year. </b><b>He mixed all of them together in the row so when I pulled some for this recipe, I didn't know what I would get and there were 4 orange ones, and one red one. Next time, I think I will hold out for the white ones because they won't discolor the green soup as much as the orange and red ones did.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Rx6xkpRR2ycJa3KI_xbV1Na4x0xZHcX5ISKfp5ecfWR-u9MpRc3gF4cIN4uE6IR886h22JkfFlDuO4PdEWA8EmhGoI3UGc0Tm52gGMOcSnSg5NTKrVXxW7LgP-ZiE7IyjnpDKc8J9eQ/s1600/photo+4+(38).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Rx6xkpRR2ycJa3KI_xbV1Na4x0xZHcX5ISKfp5ecfWR-u9MpRc3gF4cIN4uE6IR886h22JkfFlDuO4PdEWA8EmhGoI3UGc0Tm52gGMOcSnSg5NTKrVXxW7LgP-ZiE7IyjnpDKc8J9eQ/s1600/photo+4+(38).JPG" height="239" width="320" /></a><b><br /></b>
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<b><br /></b><b>Ingredients:</b><br />
1 T. coconut oil<br />
1 cup chopped onion<br />
1 garlic clove, minced<br />
1 1/2 cups peeled and sliced carrots<br />
500 grams (a little over a pound) green beans, trimmed and cut into 1" pieces<br />
4 cups vegetable broth<br />
1/2 cup almond meal<br />
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<b>Preparation:</b>
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Heat the oil in a medium heavy-bottomed soup pot. Add the onions, garlic, and carrots, and cook over medium heat, stirring every now and then, until softened and very lightly golden. In the meantime, trim the green beans and rinse them well. Add to the pot, season with salt and pepper, and cook for 5 minutes, stirring from time to time.<br />
Pour in the stock or water, bring to a simmer, cover, and cook for 30 minutes, until all the vegetables are soft. In the meantime, pour the powdered almonds in a dry skillet. Set over medium-high heat and toast for about two minutes, stirring constantly and watching closely, until golden and fragrant. Set aside in a bowl to prevent overtoasting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9Ux_dNUHXJSe1eJ0aKkhrwgTfIlCnVCkQmBhcLuStOzUsd-kCQu279fmJtygirsf5ZxtWIgSSo7HfEBm5tQbZgZ0xWK_ia0IMlELrGTDm8PUWs4lr2UfQBA1xiKv3i3mXtHcVeMYqKs/s1600/photo+5+(14).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd9Ux_dNUHXJSe1eJ0aKkhrwgTfIlCnVCkQmBhcLuStOzUsd-kCQu279fmJtygirsf5ZxtWIgSSo7HfEBm5tQbZgZ0xWK_ia0IMlELrGTDm8PUWs4lr2UfQBA1xiKv3i3mXtHcVeMYqKs/s1600/photo+5+(14).JPG" height="238" width="320" /></a>When the vegetables are soft, add the almond meal to the pot and stir well. Remove from heat and let cool slightly. Using an immersion blender or working in batches in a blender, purée the soup until completely smooth. Taste, adjust the seasoning, reheat over gentle heat if necessary, and serve.<br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 6<br />
Serving Size: 1 cup<br />
Calories: 132<br />
Total Fat: 7 g<br />
Cholesterol: 0 mg<br />
Sodium: 210 mg<br />
Total Carbs: 15 g<br />
Dietary Fiber: 6 g<br />
Protein: 4 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-43981021857704798672014-08-18T07:12:00.000-07:002014-08-18T07:12:09.530-07:00Watermelon Gazpacho<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpiIvml03J7L8B2ex6bA3xzMXMKmcBMwdZdhml9mVOroOTP4VFB9mSLPy0gW4f0R4DBcWWiltMRcXbb1aZPWVQorGZcsYj5RIIS6eLeyRMdWlqNmcl4NIPYhpsKIcRX5Y8AQmM4jZIW8/s1600/photo+4+(35).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpiIvml03J7L8B2ex6bA3xzMXMKmcBMwdZdhml9mVOroOTP4VFB9mSLPy0gW4f0R4DBcWWiltMRcXbb1aZPWVQorGZcsYj5RIIS6eLeyRMdWlqNmcl4NIPYhpsKIcRX5Y8AQmM4jZIW8/s1600/photo+4+(35).JPG" height="478" width="640" /></a></div>
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<b>On one of the rare steamy hot summer days in Duluth last week, I yearned for a cold, refreshing soup that was a bit different from my usual tomato gazpacho or cucumber soups. This one from <a href="http://www.eatingwell.com/recipes/watermelon_gazpacho.html">Eating Well</a> fit the description for my desires. The only modification I made to it was to reduce the amount of olive oil and salt. I considered trying coconut oil in it, but thought the coconut oil would harden in a cold soup. So I opted for the olive oil and reduced the amount.</b><br />
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<b>Unfortunately, by the time I could make the soup, the temperature was down to 61 degrees. But the soup was still filled with Pzazz! My husband, Tom, and our son, Sam, both gave it a thumbs up, as well. </b><br />
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<b>Ingredients:</b>
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8 cups finely diced seedless watermelon, (about 6 pounds with the rind)<br />
1 medium cucumber, peeled, seeded and finely diced<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2qK2iF90vNCNFzwqsPyhsprNqj_d6pZm5MECHJdGTsxl9U-kHc73xzLHdRKeenWSTwutZ2s-DacJfcVpRLVEU5HzvzbpF81IVyOtT0pAWjFJ58KJ8uG0zIxxY-lqj1gz-XMpPcr_-wM/s1600/photo+2+(74).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2qK2iF90vNCNFzwqsPyhsprNqj_d6pZm5MECHJdGTsxl9U-kHc73xzLHdRKeenWSTwutZ2s-DacJfcVpRLVEU5HzvzbpF81IVyOtT0pAWjFJ58KJ8uG0zIxxY-lqj1gz-XMpPcr_-wM/s1600/photo+2+(74).JPG" height="239" width="320" /></a>1/2 red bell pepper, finely diced<br />
1/4 cup chopped fresh basil<br />
1/4 cup chopped flat-leaf parsley<br />
3 tablespoons red-wine vinegar<br />
2 tablespoons minced shallot<br />
1 tablespoon extra-virgin olive oil<br />
1/2 teaspoon salt<br />
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<b>Preparation:</b>
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Mix all ingredients in a large bowl. Puree to desired consistency. My immersion blender worked well for this. Serve at room temperature or chilled.<br />
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<b>Nutrition per serving :</b> <br />
Servings per recipe: 8<br />
Serving Size: 1 cup<br />
Calories: 68<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 138 mg<br />
Total Carbs: 12 g<br />
Dietary Fiber: 1 g<br />
Protein: 1 g<br />
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-74416636967495636942014-08-14T21:03:00.000-07:002014-08-14T21:03:20.943-07:00Cold Pickled Beet and Basil Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqN7Y_X5pbvgxGfqHthlfVO-eKqXfvZqwGLK5qquJulCqZzvt0ZLQHzzz2M300b1eI9t_OGB38CkJryCGnR2RZf1Db1LCCpDRTCb58IWtptcuRpObJs7Nyo2AqDLlK1W0GRbHn6D1-xo/s1600/photo+1+(68).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqN7Y_X5pbvgxGfqHthlfVO-eKqXfvZqwGLK5qquJulCqZzvt0ZLQHzzz2M300b1eI9t_OGB38CkJryCGnR2RZf1Db1LCCpDRTCb58IWtptcuRpObJs7Nyo2AqDLlK1W0GRbHn6D1-xo/s1600/photo+1+(68).JPG" height="640" width="478" /></a></div>
<b>I had originally planned to make a warm beet soup, but realized Tom hadn't planted many beets this year and the few we have aren't quite ready to be harvested. But I did have a jar of pickled beets in the cupboard. And an abundance of basil in the pots on the deck. Thus a marriage of flavors was born. Beets and basil are an exquisite couple. </b><br />
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<b>As I was beginning to take a photo of this incredibly delicious and simple soup, Tom brought me a few of the highly fragrant Nicotiana flowers from the garden. These flowers are fragrant only in the evening, but attract hummingbirds throughout the day to their trumpet shaped flowers. They are also known as Tobacco Flower, and have high concentrations of nicotine. </b><br />
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<b>Even if you don't have any Nicotiana to add to your dining Pzazz, I think you will enjoy this soup. </b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuSfWcCtQ-5E5WWvWO4p_KhCw6Qhfw5pEhVWtaq_ADN92JH5BfB7AKwLTqPdW84ss00GjQVvXCma9kYZ2Z1pD0a1Ln_vkjPofScSDE_h3VSSh-Cn44u3ECpEVejVg1RkKHgx17p7di74/s1600/photo+1+(64).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuSfWcCtQ-5E5WWvWO4p_KhCw6Qhfw5pEhVWtaq_ADN92JH5BfB7AKwLTqPdW84ss00GjQVvXCma9kYZ2Z1pD0a1Ln_vkjPofScSDE_h3VSSh-Cn44u3ECpEVejVg1RkKHgx17p7di74/s1600/photo+1+(64).JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potted basil and other flowers and herbs on the deck </td></tr>
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<b>Ingredients:</b>
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8 whole pickled beets (medium sized)<br />
4 -5 fresh purple basil leaves and extra for garnish (either green or purple)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X8D4fdlGpy323Hn84ws8PGO3doOoTIHyEMGo4yVATYxf6C2JR1GzbxV8QZpGy2zNrJl5K14HrTFKvYBKEh2UpeYn5ufKpL-fNESpFa45bvlcS437GRI1qI4-T-gwdUUZM35ZJs-hdWQ/s1600/photo+3+(53).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1X8D4fdlGpy323Hn84ws8PGO3doOoTIHyEMGo4yVATYxf6C2JR1GzbxV8QZpGy2zNrJl5K14HrTFKvYBKEh2UpeYn5ufKpL-fNESpFa45bvlcS437GRI1qI4-T-gwdUUZM35ZJs-hdWQ/s1600/photo+3+(53).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Basil and Genovese Basil </td></tr>
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<b>Preparation:</b><br />
I used my Magic Bullet to puree the beets and basil together and it worked perfectly. You might need to add just a bit of the beet juice to get the consistency you want. <br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 1<br />
Serving Size: 1/2 cup<br />
Calories: 81<br />
Total Fat: 0 g<br />
Cholesterol: 0 mg<br />
Sodium: 260 mg<br />
Total Carbs: 20 g<br />
Dietary Fiber: 4 g<br />
Protein: 0 g<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JsY5Ty72OiaSmCD_VnnmJa0SpvYuTK_33_tOTjN7YXNuBqnrn8fofb-vR43SGAYxX3SfbSpn3IvI_0vAwjw6YgNiCmbQYp4Ix_I1Zx80wpB8SxxIaoAMIfXvFw-JFYwtaP7ozajkuNw/s1600/photo+2+(73).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JsY5Ty72OiaSmCD_VnnmJa0SpvYuTK_33_tOTjN7YXNuBqnrn8fofb-vR43SGAYxX3SfbSpn3IvI_0vAwjw6YgNiCmbQYp4Ix_I1Zx80wpB8SxxIaoAMIfXvFw-JFYwtaP7ozajkuNw/s1600/photo+2+(73).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Variety of Nicotiana from the garden</td></tr>
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<br />LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-44710853988953258422014-07-30T08:43:00.000-07:002014-07-30T08:43:49.605-07:00Spicy Broccoli Soup<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixD7-5L76_NO1q3QpfwNYsEntUwuTSFjisn7QpjlCFxMa-FHfIZscxuHxM4WXcggkfl8Q07cpyyCCq5kRmjg406eNDrYqwCBOdVKWRW0xhsEJsqc0En7yAsjTH2hw1g-0-Rjgj6qTKkTI/s1600/photo+1+(60).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixD7-5L76_NO1q3QpfwNYsEntUwuTSFjisn7QpjlCFxMa-FHfIZscxuHxM4WXcggkfl8Q07cpyyCCq5kRmjg406eNDrYqwCBOdVKWRW0xhsEJsqc0En7yAsjTH2hw1g-0-Rjgj6qTKkTI/s1600/photo+1+(60).JPG" height="478" width="640" /></a></div>
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<b>Tom's garden bins raise gardening to new heights!! Wow! He picked the second crop of broccoli yesterday and there is still more coming. Last year when he built them, I thought they looked like over-sized caskets in our back yard. Now they are a verdant abundance of living produce! And I am totally convinced of their merits in terms of production as well as ease of caring for them. No more bending to plant, weed, or harvest. And the depth of soil conserves water and heat and he has not needed to water the garden even once this summer. The only problem they create is keeping up with the harvesting! </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LlFzofSl7XwV_jhh2H4wj7ONGPukbaALaC24KhjTpjXRZqbO4puJUUraU5H-6zuUKFyC-ZmPkulkw4bfa9FOmLojNWTsUpH_qGbZUXkuG1s8CulFWaSdNkiZD0SkxEd4NKICUJJATEY/s1600/photo+1+(62).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LlFzofSl7XwV_jhh2H4wj7ONGPukbaALaC24KhjTpjXRZqbO4puJUUraU5H-6zuUKFyC-ZmPkulkw4bfa9FOmLojNWTsUpH_qGbZUXkuG1s8CulFWaSdNkiZD0SkxEd4NKICUJJATEY/s1600/photo+1+(62).JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raised garden bins containing tomatoes, peppers, broccoli, kale, Swiss chard, cabbage, carrots, parsnips, & beans</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c78gpMKYv2qh-bkkabTpouutfvhKfrjfxIUGZThRcXFCrkEd_m3ZA2uoe_rwgB1cMOoIXUGu-E4QA0syURFQRlWuJmkOIrx5HPvK3BE5xeEK865n26PJH0xf3uI5Jzd-4p7N2eDsn-0/s1600/photo+4+(32).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c78gpMKYv2qh-bkkabTpouutfvhKfrjfxIUGZThRcXFCrkEd_m3ZA2uoe_rwgB1cMOoIXUGu-E4QA0syURFQRlWuJmkOIrx5HPvK3BE5xeEK865n26PJH0xf3uI5Jzd-4p7N2eDsn-0/s1600/photo+4+(32).JPG" height="518" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of the bins from our deck</td></tr>
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<b>This delectable and mildly spicy soup is my modification of a recipe in the Soup Bible (Penguin Books, 2007). The coconut milk adds a creamy dimension and is surprisingly complimentary to the broccoli. I enjoyed some for lunch, even on this wonderfully warm summer day! The rest will be frozen for a winter treat. </b><br />
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<b>Ingredients:</b>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTWA-7r0eYfJkIwQiJPDvSNCuaaMU5J50NMxSSdqxc5xgrR6nKAW_IX0RSQBCY8efE5hoVMitcDwx_uaQnf2OXUHwLcOP3M9LUiBH6jEiZJfGmzaxUCQKrFJwQXDNBNDhnC4BEiVyt4k/s1600/photo+1+(63).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTWA-7r0eYfJkIwQiJPDvSNCuaaMU5J50NMxSSdqxc5xgrR6nKAW_IX0RSQBCY8efE5hoVMitcDwx_uaQnf2OXUHwLcOP3M9LUiBH6jEiZJfGmzaxUCQKrFJwQXDNBNDhnC4BEiVyt4k/s1600/photo+1+(63).JPG" height="239" width="320" /></a><span style="font-family: inherit;"><span itemprop="ingredients">1 Tablespoon coconut oil</span><br /><span itemprop="ingredients">1 large onion, chopped</span><br /><span itemprop="ingredients">1 clove garlic, finely minced</span><br /><span itemprop="ingredients">1 Tablespoon ground coriander</span><br /><span itemprop="ingredients">1 teaspoon ground cumin</span><br /><span itemprop="ingredients">1/2 teaspoon ground turmeric</span><br /><span itemprop="ingredients">3 1/2 cups vegetable stock</span><br /><span itemprop="ingredients">1 cup lite coconut milk</span><br /><span itemprop="ingredients">2 lbs broccoli, cut into small pieces <br />
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<b>Preparation:</b>
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<span style="background-color: white;"><span style="font-family: inherit;">Heat oil in a large saucepan. Add chopped onion and minced garlic and cook gently for 4 -5 minutes until onion is soft. Add ground spices and cook for 2 -3 minutes. Pour in stock and coconut milk, and slowly bring to a boil. Add broccoli, reduce heat and simmer for 10 - 15 minutes. Remove from heat and cool a little.</span></span><span style="background-color: white;">Puree to desired consistency.</span><span style="background-color: white;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1VyBu21wRkT79wPkLttg2lSPvZY0E8A6UsojhyeL4uZf6fbI6TP6Fn80ybkSGY6tLY8EhQv5K3kwzHuJ-V3fGJ-ApptmYVJVEhzHTHGvvHoUP6a_xsOM1DZgFFOzHYHbXVZehrI3cxI/s1600/photo+1+(59).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1VyBu21wRkT79wPkLttg2lSPvZY0E8A6UsojhyeL4uZf6fbI6TP6Fn80ybkSGY6tLY8EhQv5K3kwzHuJ-V3fGJ-ApptmYVJVEhzHTHGvvHoUP6a_xsOM1DZgFFOzHYHbXVZehrI3cxI/s1600/photo+1+(59).JPG" height="239" width="320" /></a></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Garnish with cilantro or mango chutney also is a great compliment for it. </span></span><br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 8 <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPdD0mw9bTOPEeMfGZecZVpUeVW0vfzcTiKM83LGyWT9uJXLs7SVrEZuwNwiiGj7SD3wjnTK9YRBVSYwxP1wIo80MqmHIFp_OidGe4reLLNLznhtvjS-tiQGWJvHDxiWXvfnZxrijobg/s1600/photo+1+(61).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPdD0mw9bTOPEeMfGZecZVpUeVW0vfzcTiKM83LGyWT9uJXLs7SVrEZuwNwiiGj7SD3wjnTK9YRBVSYwxP1wIo80MqmHIFp_OidGe4reLLNLznhtvjS-tiQGWJvHDxiWXvfnZxrijobg/s1600/photo+1+(61).JPG" height="149" width="200" /></a>Serving Size: 1 cup<br />
Calories: 80<br />
Total Fat: 4 g<br />
Cholesterol: 0 mg <br />
Sodium: 158 mg<br />
Total Carbs: 10 g<br />
Dietary Fiber: 4 g<br />
Protein: 4 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-84785505482494450822014-07-13T08:39:00.000-07:002014-07-13T08:39:19.648-07:00White Bean Sage Hummus<div class="separator" style="clear: both; text-align: center;">
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<b>Why did I plant so much sage in my herb pots on the deck? I have no clue. And I usually associate sage with fall cooking, like with turkey, so I was a bit perplexed to figure out what to do with this beautiful abundance. As I searched a bit on-line I was struck by the pairing of white beans with sage, especially in the form of a hummus. So this is my adaptation of several recipes I found. I mixed some with a baked/mashed potato and thought it was delicious. </b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OfwCltIST4t6tMRI849e_A5j-ceY2FAuOFgrXIacWMi4vtkdhi_rw7Olsg5Aqwki0oOKTxHs4qPH9jrOtDhmFkucrRGbwGesQUgFGR0jL6ththwiQg76G3FyFhj914xc1FWGxIy4548/s1600/photo+1+(48).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OfwCltIST4t6tMRI849e_A5j-ceY2FAuOFgrXIacWMi4vtkdhi_rw7Olsg5Aqwki0oOKTxHs4qPH9jrOtDhmFkucrRGbwGesQUgFGR0jL6ththwiQg76G3FyFhj914xc1FWGxIy4548/s1600/photo+1+(48).JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh sage in pot with parsley and rosemary</td></tr>
</tbody></table>
<br />
<b>Most of the recipes I found used canned cannellini beans. But Tom had just ordered and cooked some delicious corona beans, after listening to a show on <a href="http://www.splendidtable.org/">The Splendid Table</a> about these wonderful types of beans. Corona beans are large white beans, also known as crown beans, and are a favorite in Italy's Piedmont region. Tom ordered his through <a href="http://www.purcellmountainfarms.com/">Purcell Mountain Farm.</a> He also ordered a few other types of dried beans from that source and I'll keep you posted if we find some other delectable ways to use them. </b><br />
<br />
<b><br /></b>
<b>Ingredients:</b>
<br />
<ul style="background-color: white; font-size: 14px; list-style: none; margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1WXy-D2Z-hnjKAJ0YhR2C5c-wmsKGL3SoLgzfTtBZbmPLqPKhM6hcpk5xvOXkGSBUaQuN8sKAfyl1VzLY5zEVhnmp-_4veMhxmi6w9R9vnfebMGR2Jd2H9qYNdRxmDWCFaRS8HtibJw/s1600/photo+3+(47).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1WXy-D2Z-hnjKAJ0YhR2C5c-wmsKGL3SoLgzfTtBZbmPLqPKhM6hcpk5xvOXkGSBUaQuN8sKAfyl1VzLY5zEVhnmp-_4veMhxmi6w9R9vnfebMGR2Jd2H9qYNdRxmDWCFaRS8HtibJw/s1600/photo+3+(47).JPG" height="320" width="318" /></a><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 cups cooked beans (I used corona)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 Tablespoons tahini</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3/4 teaspoon garlic powder</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 teaspoon salt</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">6 - 10 fresh sage leaves, chopped to about 3 Tablespoons</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 Tablespoons water</span></span></ul>
<b><br /></b>
<b>Preparation:</b>
<br />
<span style="background-color: white; font-size: 14px;"><span style="font-family: inherit;">Puree it all together. ( I used my magic bullet when I made 1/2 batch.) Chill thoroughly before serving.</span></span><span style="background-color: white; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"> </span><br />
<b><br /></b>
<b>Nutrition per serving:</b> <br />
Servings per recipe: 16<br />
Serving Size: 1 Tablespoon<br />
Calories: 45<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 88 mg<br />
Total Carbs: 6 g<br />
Dietary Fiber: 2 g<br />
Protein: 2 g<br />
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com1tag:blogger.com,1999:blog-2186644353259616014.post-73767846618071147402014-07-01T10:25:00.000-07:002014-07-01T10:25:20.919-07:00Cold Tomato-Cilantro Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3a5bC8bs2oy_XJHFWPkJMa-emmHTD9p-PvwYQSimzymgEkN0luV2obc06CiESCjdNWqw2AzUNmPiu_uPlmozi4YLRX8nq2GHvzG-cJgABg1LUe3zscEzO-_VRicmp6i4TvjjF6m5R8I/s1600/photo+2+(49).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3a5bC8bs2oy_XJHFWPkJMa-emmHTD9p-PvwYQSimzymgEkN0luV2obc06CiESCjdNWqw2AzUNmPiu_uPlmozi4YLRX8nq2GHvzG-cJgABg1LUe3zscEzO-_VRicmp6i4TvjjF6m5R8I/s1600/photo+2+(49).JPG" height="478" width="640" /></a></div>
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<b>The weather forecast was for a couple of warm and sunny days in the midst of the persistent rain, fog and cool days we have been experiencing in Duluth. Time to prepare for my quintessential summer day - eating lunch on the deck in the sunshine, while watching the hummingbirds and yellow finches dart among the flowers. Finally, I would be able to try out this recipe that I found on the <a href="http://www.nytimes.com/2009/03/25/dining/252jrex.html?_r=0">NY Times site</a> for a tomato-cilantro soup. The weather and the soup both delivered! A wonderful lunch on the deck on a sunny summer day in Duluth, and I even used up a large portion of the abundant cilantro in the deck pots. </b><br />
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<b>The only modification I made to the recipe that I found on the NY Times was to use coconut oil rather than olive oil, and to reduce the amount of water from 4 cups to 2 cups. Four cups seemed too much to my culinary instincts, and I was right - at least for the consistency of a cold soup that I like. The soup also maintained a great consistency in the refrigerator for a few days, while I waited for another warm, sunny day to enjoy on the deck. Fortunately, we have had a few more of those delightful days!</b><br />
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<b>Ingredients:</b><br />
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<span style="font-family: inherit;">1 large or 2 small bunches fresh cilantro</span></div>
<div style="padding: 0px;">
<span style="font-family: inherit;">3 tablespoons coconut oil</span></div>
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<span style="font-family: inherit;">1 large onion, chopped</span></div>
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<span style="font-family: inherit;">2 large or 3 small garlic cloves</span></div>
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<span style="font-family: inherit;">1/4 cup tomato paste</span></div>
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<span style="font-family: inherit;">1 1/2 teaspoons ground cumin</span></div>
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<span style="font-family: inherit;">1 teaspoon paprika</span></div>
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<span style="font-family: inherit;">Pinch cayenne pepper</span></div>
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<span style="font-family: inherit;">1 28-ounce can tomatoes, whole or diced, with liquid</span><br />
<span style="font-family: inherit;">2 cups water</span></div>
<div style="padding: 0px;">
<span style="font-family: inherit;">Salt and black pepper to taste</span><br />
<span style="font-family: inherit;">1 lime</span></div>
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</div>
<b>Preparation:</b>
<br />
<span style="font-family: inherit;">Pull off a small handful of cilantro leaves to use for garnish and set aside.</span> Tie remaining cilantro into a bundle with kitchen twine.<br />
Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika, and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.<br />
Add tomatoes with liquid, 2 cups water, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight. <br />
Just before serving, squeeze in juice of half a lime, and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves. <br />
<br />
<b style="font-size: 15px; line-height: 22.815000534057617px;">Nutrition per serving:</b><br />
Servings per recipe: 5<br />
Serving Size: 1 cup<br />
Calories: 95<br />
Total Fat: 6 g<br />
Cholesterol: 0 mg<br />
Sodium: 165 mg<br />
Total Carbs: 9 g<br />
Dietary Fiber: 2 g<br />
Protein: 2 g<br />
<br />
<br />
From The NYTimes<br />
<div class="timestamp" style="background-color: white; color: grey; font-family: arial, helvetica, sans-serif; font-size: 11px;">
Published: March 24, 2009</div>
<div id="articleBody" style="background-color: white; font-size: 15px; line-height: 1.5em;">
<nyt_text><span style="font-family: inherit;">Adapted from “Mediterranean Light,” by Martha Rose Shulman (Morrow, 2000)<br /><br />
</span></nyt_text><br />
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<span class="bold" style="font-weight: bold;">Yield</span>: 6 to 8 servings.</div>
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-71147607852694181112014-06-22T19:26:00.000-07:002014-06-22T19:26:42.565-07:00Mexican Cold Cucumber Cilantro Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEcZor689mfj9IVO7vsorrWyKKDdzYn0o5nErnKatTpWQgctAkYQAQP0CbWTYHF541mBTFyRiA4HIfebkcuHHmhjo1M_MtYdoa5ChCQMCnBqLMjz9XVHLtsa-mmPXCsuRkefRmngPLPg/s1600/photo+2+(48).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEcZor689mfj9IVO7vsorrWyKKDdzYn0o5nErnKatTpWQgctAkYQAQP0CbWTYHF541mBTFyRiA4HIfebkcuHHmhjo1M_MtYdoa5ChCQMCnBqLMjz9XVHLtsa-mmPXCsuRkefRmngPLPg/s1600/photo+2+(48).JPG" height="478" width="640" /></a></div>
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<b></b><br />
<b>The cilantro in the pots on our deck have flourished in the past week. I wish I could say that it was because of wonderfully warm weather, but that hasn't been the case here in Duluth. Today our high was 50 degrees with rain, fog, and a strong wind from Lake Superior. Sometimes I think if I try hard enough warm weather will arrive. So I try to induce warmer weather by wearing capris rather than polar fleece jackets. I try by bringing my lunch to the deck. I try by making cool, refreshing soups. Ah...Mother Nature will have none of my cajoling. So, I taste this wonderfully refreshing soup and decide if I eat it with a heated Amy's gluten-free, dairy-free burrito I can have a bite of summer with the warmth of comfort food. I have to say the combination was delightful!</b><br />
<b><br /></b>
<b>If cilantro isn't your thing, (and I've heard that it is a genetic preference), then you might not like this. Tom and I both thought it was refreshing and light. </b><br />
<b><br /></b>
<b>The original recipe was from Food.com and used skim milk. I substituted goat yogurt, and was very delighted with the result. I was also surprised that the soup was not too watery. I think it was the goat yogurt that made it just the right consistency and it maintained its consistency for a couple of days in the refrigerator. </b><br />
<strong></strong><br />
<strong>What's your favorite way to use cilantro? As you can see from the photos, I have an abundance of it and have some other ideas to try, but would love to hear from you. </strong><br />
<strong><br /></strong>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPTEpIS2vFtX-ZKQNVoKdwpZ9vZRW_Y_RySHoymrlt_O2Mp13kFGTJJIVBXZq8StdNumtOvGNzHYX-rNSVhkNEEzMFQBXFBVIAPA_jMtC_dRb6JD-JE0AkwPLzUXc2bwVALahkUFNYMc/s1600/photo+1+(45).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPTEpIS2vFtX-ZKQNVoKdwpZ9vZRW_Y_RySHoymrlt_O2Mp13kFGTJJIVBXZq8StdNumtOvGNzHYX-rNSVhkNEEzMFQBXFBVIAPA_jMtC_dRb6JD-JE0AkwPLzUXc2bwVALahkUFNYMc/s1600/photo+1+(45).JPG" height="478" width="640" /></a></div>
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<b></b><br />
<b>Ingredients:</b>
<br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 lb. cucumbers, (about 2 large cukes), peeled, seeded, and cut into chunks</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/4 c. low-sodium chicken broth</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">3/4 cup cilantro (firmly packed)</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup plain goat yogurt or plain dairy yogurt or skim milk. </span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1/4 cup fresh lemon juice </span> <br />
<br />
<b>Preparation:</b>
<br />
Puree all ingredients in blender. Cover and chill until very cold, at least 4 hours. Serve and garnish with cilantro leaves, or the original recipe suggested chopped chives. <br />
<br />
<b>Nutrition per serving:</b> <br />
Servings per recipe: 2<br />
Serving Size: 1 3/4 cup<br />
Calories: 61<br />
Total Fat: 1 g<br />
Cholesterol: 3 mg<br />
Sodium: 355 mg<br />
Total Carbs: 10 g<br />
Dietary Fiber: 2<br />
Protein: 4<br />
LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-4641060105047334862014-05-20T08:12:00.000-07:002014-05-20T08:12:11.750-07:00Cucumber-Yogurt Raita <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbpJ2xOrJM0CmKg806iDiCh2lm_ZvNkoExCDPINUbD3cfd_fuCgNr_wb5BObB_TFpPuPb1UB2Bt35z_XhIByGvSdRemu2T37nPVw8MF5kRLWg2O2m95wtAhKhAPEHO3-TG0Jy_euVRd4/s1600/photo+5+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbpJ2xOrJM0CmKg806iDiCh2lm_ZvNkoExCDPINUbD3cfd_fuCgNr_wb5BObB_TFpPuPb1UB2Bt35z_XhIByGvSdRemu2T37nPVw8MF5kRLWg2O2m95wtAhKhAPEHO3-TG0Jy_euVRd4/s1600/photo+5+(10).JPG" height="478" width="640" /></a></div>
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<b>There are many variations of this raita, which is a cool cucumber-yogurt mixture often served with Indian food to cut the heat of the spicy dishes. This is the original recipe I received from a friend whose husband is Mid-Eastern and it uses only cucumbers, garlic, mint, yogurt and salt. But I have seen several other versions that omit the salt and add cumin. So feel free to use this as a template to adjust to your desired palate and Pzazz factor! </b><br />
<br />
<strong>In addition to serving this with foods such as the <a href="http://pureedpzazz.blogspot.com/2014/05/red-lentil-dal.html">red lentil dal recipe</a> I posted a couple of weeks ago, I like to put this sauce on a smashed baked potato. In fact, that's what I ate for breakfast this morning along with my scrambled egg whites. Yum! More Pzazz!</strong><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPmrgxUSVwI5iw2OcspcFtKwRRXNsi503S19Dg_0jbp1WBqN_gJVTFg-CKHxnu6aYUbWJzXDwq1quMR_Fu6lbuWOlmcTvKChhZuUB3RkeO7PDpxlykBDRl-eofkUoGgA5rwfEY6HrGPU/s1600/photo+3+%252838%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPmrgxUSVwI5iw2OcspcFtKwRRXNsi503S19Dg_0jbp1WBqN_gJVTFg-CKHxnu6aYUbWJzXDwq1quMR_Fu6lbuWOlmcTvKChhZuUB3RkeO7PDpxlykBDRl-eofkUoGgA5rwfEY6HrGPU/s1600/photo+3+%252838%2529.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mint leaves and garlic clove</td></tr>
</tbody></table>
<b></b><br />
<b>Ingredients:</b><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 large English cucumber, peeled, seeded and coarsely grated (about 1 cup grated) </span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 clove garlic, mashed</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">4-6 fresh mint leaves, chopped (sometimes I add even more than this)</span><br />
2 cups low-fat yogurt<br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">(I used goat yogurt, but any type of yogurt could be used.)</span><br />
1/2 teaspoon salt <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnizobdPGW7XHSisO-MpD5nVQPl7uD3uL4mHlN9i8kF1FWtK6IsMrz34EFTMye-OByI8om7WzrymPPI3pO-nKM4Ufb9auu1-aWiX-cPfJP1TYoCJ9F1dV6_IUJiNdm8qIpbWIINUhL90/s1600/photo+1+%252844%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnizobdPGW7XHSisO-MpD5nVQPl7uD3uL4mHlN9i8kF1FWtK6IsMrz34EFTMye-OByI8om7WzrymPPI3pO-nKM4Ufb9auu1-aWiX-cPfJP1TYoCJ9F1dV6_IUJiNdm8qIpbWIINUhL90/s1600/photo+1+%252844%2529.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">grated cucumber</td></tr>
</tbody></table>
<br />
<b>Preparation:</b>
<br />
<div style="text-align: right;">
</div>
Put the grated cucumber in strainer and let it drain, then squeeze it dry a bit. Mix together the yogurt, garlic, mint and salt. Add the drained cucumber, then puree all ingredients to desired consistency. A regular blender works just fine for this puree. Refrigerate for a few hours to meld the flavors well. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHEi_1A7LllBkx0rfvKe73QoiK1uo0rQEnks1ydX_dYedxXqyg5Jg4b-garSUMpOGp9fW53cd9xTLckQBBqXQjFyeFApVr0HN0h_IQpHa36A_gPWPEBfwdvClGwn9SYz6YoV9cfPkhks/s1600/photo+4+(20).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHEi_1A7LllBkx0rfvKe73QoiK1uo0rQEnks1ydX_dYedxXqyg5Jg4b-garSUMpOGp9fW53cd9xTLckQBBqXQjFyeFApVr0HN0h_IQpHa36A_gPWPEBfwdvClGwn9SYz6YoV9cfPkhks/s1600/photo+4+(20).JPG" height="239" width="320" /></a><b>Nutrition per serving:</b> <br />
Servings per recipe: 6<br />
Serving Size:1/2 cup <br />
Calories: 58<br />
Total Fat: 1 g<br />
Cholesterol: 5 mg <br />
Sodium: 253 mg<br />
Total Carbs: 7 g<br />
Dietary Fiber: 1 g <br />
Protein: 11 g<br />
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-15682683040922330132014-05-11T16:41:00.000-07:002014-05-11T16:41:17.432-07:00Red Lentil Dal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl5LwpYYP5rKG_r7utKXkJf0HnatW324V75LYDk2_fEhygyzaWAUQNEEtrGjxWFKyLhyZlQWAR9smb_xrNDEqxY1UgfAEBBuFBTOvvffl2x13kSPaK-S8STyoFTZzP5GH77AWC6yuEGQ/s1600/photo+1+(42).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl5LwpYYP5rKG_r7utKXkJf0HnatW324V75LYDk2_fEhygyzaWAUQNEEtrGjxWFKyLhyZlQWAR9smb_xrNDEqxY1UgfAEBBuFBTOvvffl2x13kSPaK-S8STyoFTZzP5GH77AWC6yuEGQ/s1600/photo+1+(42).JPG" height="478" width="640" /></a></div>
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<b>A few weeks ago when our son Dan said he and a friend would be here for dinner in a few hours, I made this dal because it was quick to make for their unplanned arrival, and it is delicious. When I started to serve it, Dan's friend commented that his mother, who is Lebanese, frequently makes dal. I was suddenly concerned that mine would be paltry in comparison to her authentic creations. But Jack had high praise for my version and I knew his comments were genuine when he ate several servings. </b><br />
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<b>I was, however, a bit surprised that Lebanese cooking included dal. </b><strong>I generally associate dal with the cooking of India, Nepal, Bangladesh, Sri Lanka, Pakistan and that general vicinity, but a little on-line research showed that those countries have influenced the Mid-Eastern cooking resulting in several renditions of dal. When I asked my friend Tahirih about the origin of this particular recipe that she shared with me, she said she had </strong><strong>received it from a Persian friend of hers. Another example of dal in the Mid-East!</strong><br />
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<strong>If you are not familiar with dal (also spelled dhal, or daal), it is a thick soup made from any variety of lentils or split peas. I have several versions, some given to me by friends from East India. </strong><br />
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<b>The thickness of this dal can be varied depending on how much water you add. If you make it very thick, let it sit in the refrigerator for a couple of days and then it is delicious served cold as a dip or spread. You'll see a photo at the bottom of it in this form. </b><br />
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<strong>Lentils are great food for diabetes because of their low glycemic index. They also provide protein, and dal is precisely the type of texture and fiber that my digestive system needs. Served with basmati rice and plain yogurt (cow, soy, or goat), it is delicious. A raita salad (cucumber, yogurt and mint) is also a superb compliment. I will post my pureed version of this salad someday. </strong><br />
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<strong>If you have a favorite dal recipe, let me know!</strong><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1hwNR6wy3LsnHpU5BEuVWUhm9eSwEKqCyVxJJux96iNNapDDqdoORVe1WDwEb1pTciAkRcgfbih0wnctBgfSPI8GjJXtvK31ESxW4ZJYsPGQWkhsqDcDwe7YJr87IAi8y0uMlHIwhKQ/s1600/photo+1+(41).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1hwNR6wy3LsnHpU5BEuVWUhm9eSwEKqCyVxJJux96iNNapDDqdoORVe1WDwEb1pTciAkRcgfbih0wnctBgfSPI8GjJXtvK31ESxW4ZJYsPGQWkhsqDcDwe7YJr87IAi8y0uMlHIwhKQ/s1600/photo+1+(41).JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry red lentils</td></tr>
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<b>Ingredients:</b>
<br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">2 cups dry red lentils</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 cinnamon stick, 2 -3 inches long</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 bay leaf</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">5 cloves garlic, peeled</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">2 slices of fresh ginger, about the size of quarters</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 teaspoon ground turmeric</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">3/4 of a whole lemon</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1 1/2 teaspoons salt</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1/8 teaspoon black pepper</span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients">1/4 - 1/2 teaspoon cayenne pepper, depending on how spicy you want it</span> <br />
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<b>Preparation:</b>
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Wash the lentils and let them drain. In a large pot, combine the lentils, 4 -6 cups water (4 - 5 for dal consistency, 6 for soup consistency), cinnamon stick, bay leaf, garlic cloves, ginger slices and turmeric. Bring to a boil. Cover, lower the heat, and simmer gently for about 30 minutes.<br />
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Slice the lemon into 5 or 6 rounds. Remove the seeds. Lift the cover of the pot and put in the lemon slices, salt, black pepper, and cayenne. Stir. Cover and simmer another 10 - 15 minutes, until the lentils are completely soft.<br />
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Remove the bay leaf, lemon slices, garlic cloves, and ginger slices. Stir well and ladle into soup bowls.<br />
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<b>Nutrition per serving: </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUT7cL-vqjtfPFkdsZMY_4xOmRLA5zwyhwV2c5-Fk6dg9QUy449NovkwwDFNUhtoLn99SvYGWMAkvuwqoc8Obnpls0qro95sZ2_sNuoOjoRswzr6F-2d7Yb_XaBJ1z-OM25TBTLAFK7A/s1600/photo+4+%252819%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUT7cL-vqjtfPFkdsZMY_4xOmRLA5zwyhwV2c5-Fk6dg9QUy449NovkwwDFNUhtoLn99SvYGWMAkvuwqoc8Obnpls0qro95sZ2_sNuoOjoRswzr6F-2d7Yb_XaBJ1z-OM25TBTLAFK7A/s1600/photo+4+%252819%2529.JPG" height="185" width="200" /></a>Servings per recipe: 5<br />
Serving Size: 1 cup <br />
Calories: 280<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 716 mg<br />
Total Carbs: 46 g<br />
Dietary Fiber: 11g<br />
Protein: 21g<br />
<br />LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com2tag:blogger.com,1999:blog-2186644353259616014.post-54253438382693127082014-04-17T18:51:00.000-07:002014-04-17T18:51:59.104-07:00Warm Cucumber Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QC3UyW2QMQDjC8fJvGIdOtYkC6hyphenhyphenuP6Vu06Mbfbt6HuENkFWqHfW1heRVXS44L1kXfXrnpHAtCvIT_vpqCCnMtHkfSNj8Z9-ABwFqRGMVlqx07wwhfZfzOMlO12iR018qkq6JsXJF4E/s1600/photo+4+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QC3UyW2QMQDjC8fJvGIdOtYkC6hyphenhyphenuP6Vu06Mbfbt6HuENkFWqHfW1heRVXS44L1kXfXrnpHAtCvIT_vpqCCnMtHkfSNj8Z9-ABwFqRGMVlqx07wwhfZfzOMlO12iR018qkq6JsXJF4E/s1600/photo+4+(18).JPG" height="478" width="640" /></a></div>
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<b>The song "Stuck In The Middle With You", has been running through my brain all week, as a metaphor for the way Duluth is stuck between winter and spring. (Who cares that the rest of the lyrics have nothing to do with my weather-weary soul. In fact, I never knew what the lyrics were until I looked them up before I posted this.) We are tantalized by a beautiful sunny 50 degree day, followed by 5" of snowfall the next day. So when I saw this recipe for Warm Cucumber Soup in a Rachael Ray magazine, it seemed apropos. Spring-like cucumbers, yet warmth on a chilly, snowy day. </b><br />
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<b>I made a half recipe as I often do when trying new recipes, but after one taste, I wished I had made a triple batch instead! (</b><b>The recipe below is for a full batch.) </b><b>Of course, my modifications were to use <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a> rather than olive oil to saute the onions and garlic, and to eliminate the additional olive oil pureed into the soup when it was finished. I also eliminated the cheese toasts as a side....oh, it made me ache for a gluten/bread "fix". But, alas, one of my blood tests that was done last month suggested that eliminating gluten and dairy from my diet has been beneficial for me. </b><br />
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<b>Fresh mint and cannellini beans are the surprise ingredients that make this soup so delicious and will add some Pzazz </b><b>to your hopeful waiting for spring! And if you are lucky enough to have warm sunshine the next day, the soup is also delicious chilled. Gotta love it!</b><br />
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<b>Ingredients:</b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWJXM8AxvGxhfh6ELZLeFy0V8gIR9Fcs-Ar16z3odYQBdKooSHGKQxc21LGofF806AeogIzh8Mbmsva4E163pAOXJqnUEEr5TtVa5xyH6ik4iD5rkmIL5NVuKzD7D3IRn9t_vze1An7U/s1600/photo+1+(40).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWJXM8AxvGxhfh6ELZLeFy0V8gIR9Fcs-Ar16z3odYQBdKooSHGKQxc21LGofF806AeogIzh8Mbmsva4E163pAOXJqnUEEr5TtVa5xyH6ik4iD5rkmIL5NVuKzD7D3IRn9t_vze1An7U/s1600/photo+1+(40).JPG" height="239" width="320" /></a><span style="font-family: inherit;">1 Tablespoon <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br />
<span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">2/3 cup chopped yellow onion</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 large garlic clove, minced</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">3 cups peeled, seeded, chopped cucumbers</span></span><br />
<span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon fresh lemon juice </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 cups low-sodium chicken broth, gluten-free</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1/2 cup cooked, drained cannellini beans</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 Tablespoon chopped fresh mint</span></span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients"><span style="font-family: inherit;">Few fresh mint sprigs and diced fresh tomato for garnish</span> </span><br />
<span class="spx_inspected_extr spx_global" itemprop="ingredients"><span style="font-family: inherit;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiYk1FmekhRL6JtyQzY1WxV0AfNJocAXpnGKbV83a_aeVTWdKuoghd9JMOJhCasMMY5R3eDKoxzdGw2OQ5_xoVIY5Q9_n0AyyQztGf02l_x-blCONYNwzjXxeBjo_0opaeJy51GJh1rA/s1600/photo+1+(39).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiYk1FmekhRL6JtyQzY1WxV0AfNJocAXpnGKbV83a_aeVTWdKuoghd9JMOJhCasMMY5R3eDKoxzdGw2OQ5_xoVIY5Q9_n0AyyQztGf02l_x-blCONYNwzjXxeBjo_0opaeJy51GJh1rA/s1600/photo+1+(39).JPG" height="239" width="320" /></a><strong><br /></strong><br />
<strong><br /></strong><strong>Preparation: </strong><br />
In a medium pot, heat the coconut oil over medium-high heat. Add the onion and chopped garlic and cook 2 minutes, stirring. Add the cucumber and lemon juice and cook until golden. Stir in broth, beans and chopped mint and cook for 8 - 10 minutes over low heat. Remove from heat and cool. Puree to desired consistency and THINK SPRING!<br />
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<b>Nutrition:</b> <br />
Servings per recipe: 4<br />
Serving Size: 1 cup<br />
Calories: 75<br />
Total Fat: 4 g<br />
Cholesterol: 0 mg<br />
Sodium: 322 mg<br />
Total Carbs: 8 g<br />
Dietary Fiber:2 g<br />
Protein: 3 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com2tag:blogger.com,1999:blog-2186644353259616014.post-2816681664455744752014-03-24T15:24:00.000-07:002014-03-24T15:24:22.771-07:00Coconut Spinach Soup<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxEVCdmvxPYrJTWBLy2z6FqD3U6vafgroTPLyUQP3Gk8vO0I2h7BsrrPHp6j1atkg9ZdIB7Ay1ZHra9IGHTOeFHgBJZDed85fIBV7jTMpmuUjYzRq8Kw5H2Z3UBl3ZtqrNoEPxzAW5ac/s1600/photo+2+(39).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxEVCdmvxPYrJTWBLy2z6FqD3U6vafgroTPLyUQP3Gk8vO0I2h7BsrrPHp6j1atkg9ZdIB7Ay1ZHra9IGHTOeFHgBJZDed85fIBV7jTMpmuUjYzRq8Kw5H2Z3UBl3ZtqrNoEPxzAW5ac/s1600/photo+2+(39).JPG" height="478" width="640" /></a></div>
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<b>I recently discovered a new food blog, <a href="http://www.beyondthepeel.net/">Beyond the Peel.net</a>. It features many recipes using coconut oil and coconut milk, so it caught my attention for this reason. This particular soup takes only about 15 minutes to make, start to finish. Pzazz for sure! </b><br />
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<b>For the yogurt-cilantro sauce, I used plain goat yogurt to fit my dietary and taste preferences, but you could use whatever type you like and/or need. The sauce is definitely one I will make for other uses, too. I think it would be great with a salsa/rice combination. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-T8T7MIgYAYLtphk5RQhSOTarPOowp9IGfvl9qX-JmWTPWvtbceuqf3wwRVT7-FoEW2gvwSuM2ibqgvvBSzMmmkjyNJOmp2QrAdf-vVBTPaZChARRACQRzWGDATDoznVUHd7xBgUA8Y/s1600/photo+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-T8T7MIgYAYLtphk5RQhSOTarPOowp9IGfvl9qX-JmWTPWvtbceuqf3wwRVT7-FoEW2gvwSuM2ibqgvvBSzMmmkjyNJOmp2QrAdf-vVBTPaZChARRACQRzWGDATDoznVUHd7xBgUA8Y/s1600/photo+(5).JPG" height="320" width="239" /></a><b>For the cilantro, I used Garden Gourmet refrigerated cilantro paste. Just stir it into the yogurt. As I was taking a photograph of it, I looked more carefully at the ingredients, and realized it contains a small amount of whey (milk). Hmmm.. I am on a dairy-free and gluten-free diet as a possible remedy for a type of autoimmune disease that sometimes responds well to eliminating these products. I don't think such a small amount will make very much difference for me, but I will need to consider it more carefully before I use it again. The ease of using this product is great, though, because it eliminates the need to puree anything. I simply stirred it into the yogurt. These tubes also stay fresh in the refrigerator for at least a couple of months, so it tends to be cheaper than buying a whole bunch of cilantro that often doesn't get completely used at my house. </b><br />
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<b>Oh...decisions, decisions. Only in the abundance of America do we even get to consider such possibilities and luxuries. Speaking of luxuries.....</b><br />
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<b>The ease of preparing this soup allowed me the luxury of making some gluten-free dairy-free biscuits to accompany the meal. Yum and Pzazz!</b><br />
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<b>Ingredients:</b><br />
2 cups chopped onions<br />
2 cloves garlic, minced<br />
1 teaspoon ground cumin<br />
8 cups fresh spinach<br />
2 cups low-sodium vegetable broth<br />
1 1/2 cups coconut milk (1 can) (I used Taste of Thai brand)<br />
dash of freshly ground pepper<br />
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For the garnish: (not included in nutritional analysis) Simply combine these ingredients by stirring or use a Magic Bullet to ensure the cilantro is pulverized well if you use fresh cilantro. <br />
2 Tablespoons finely chopped fresh cilantro or 1 Tablespoons Garden Gourmet Cilantro paste<br />
1/4 cup plain yogurt (goat, dairy, soy, coconut, etc.)<br />
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<b>Preparation:</b>
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Put the onions and garlic into a large soup pot with just enough water to simmer/sweat them over medium heat until tender, about 3 - 5 minutes. Add the cumin, and continue cooking for another minute or so. Add the spinach (no need to chop it) and stir frequently over low-medium heat until the spinach is wilted and tender, about 5 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7gGDUUpM8thpJMOpOpaqocqpQV-8xmgtJ9rLjX6W_K16ELQ1ttQfdTpzHQYMbbkTlU7ujkNef2Eq7HAAohp0LtxnCOWTG_vrLHqVCFk3cDhcdRNZwLDHXwlPIbMShuKRSqCvhxKpYW0/s1600/photo+1+(36).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7gGDUUpM8thpJMOpOpaqocqpQV-8xmgtJ9rLjX6W_K16ELQ1ttQfdTpzHQYMbbkTlU7ujkNef2Eq7HAAohp0LtxnCOWTG_vrLHqVCFk3cDhcdRNZwLDHXwlPIbMShuKRSqCvhxKpYW0/s1600/photo+1+(36).JPG" height="239" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbr6Uyqn7G4QVH-Qxq7oeTIryCHKy3dABFTSit2Tt40DoF_SborEHAdmCw_P8J7nOVR6LhFQMmSYMamgSsG6ouvD-rxZgcbtKwbMx-jqEOQ30qxS3-WNfI8-S-y8q0ySE9339hJ0jwYA/s1600/photo+2+(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbr6Uyqn7G4QVH-Qxq7oeTIryCHKy3dABFTSit2Tt40DoF_SborEHAdmCw_P8J7nOVR6LhFQMmSYMamgSsG6ouvD-rxZgcbtKwbMx-jqEOQ30qxS3-WNfI8-S-y8q0ySE9339hJ0jwYA/s1600/photo+2+(37).JPG" height="239" width="320" /></a></div>
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<span style="text-align: start;">Add the vegetable broth and continue cooking for about 3 - 5 minutes. </span></div>
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<span style="text-align: start;">Remove from heat and puree with an immersion blender or other device. Return to the burner and stir in the coconut milk, gently heating it through. Pour into soup bowls and garnish with the cilantro-yogurt sauce.</span></div>
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<span style="text-align: start;"> Relax and enjoy!</span></div>
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 7<br />
Serving Size: 1 cup<br />
Calories: 49<br />
Total Fat: 2 g<br />
Cholesterol: 0 mg<br />
Sodium: 73 mg<br />
Total Carbs: 7 g<br />
Dietary Fiber: 2 g<br />
Protein: 2 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-50008921332969500382014-03-16T19:19:00.000-07:002014-03-16T19:19:06.549-07:00Potato Cabbage Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62od322hcmpEmWue9TW1T1DkcTjtL1I9b7Ezo_tJ56yZkmkEzHJlNFJ3Xsi5gxw8LYbL28tdogWN2dFh8ceDTtOgkCXY2kncM-SSehuTD7lvc2kW5gWwzZw4IJsVB9A8dNqev5GsKGsk/s1600/photo+5+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62od322hcmpEmWue9TW1T1DkcTjtL1I9b7Ezo_tJ56yZkmkEzHJlNFJ3Xsi5gxw8LYbL28tdogWN2dFh8ceDTtOgkCXY2kncM-SSehuTD7lvc2kW5gWwzZw4IJsVB9A8dNqev5GsKGsk/s1600/photo+5+(9).JPG" height="507" width="640" /></a></div>
<b><span id="goog_1496960169"></span><span id="goog_1496960170"></span><br /></b><b>Tom has been playing Celtic music most of the day, setting the tone for St. Patrick's Day. One of his Irish co-workers makes a feast that rivals the best in Ireland, consisting of corned beef brisket, Irish Colcannon, and a host of other gastronomic delights. </b><br />
<b><br /></b><b>My venture into St. Patrick's Day cuisine is far less complicated and adventuresome, but I decided I wanted to make a cabbage soup of some kind that would not be too difficult to digest. The one that inspired me came from <a href="http://www.realsimple.com/">Real Simple</a>. The inclusion of potatoes in the soup made me hopeful that the cabbage would not cause too much digestive distress. </b><b>Of course, I used coconut oil rather than olive oil and butter. </b><br />
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<b>I also added ground fennel, a known digestive aid. I had fennel seeds in the spice cabinet as Tom frequently uses them in a variety of his Italian meat entrees, so I ground them in our electric spice grinder.</b><br />
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<b>I wasn't familiar with Savoy cabbage, but was wowed by its brilliant, tightly dimpled leaves that formed the head. Tom looked at me quizzically as I exclaimed over the beauty of this humble vegetable, wondering at what inspires me. As I tore off the outer leaves, I was impressed with the tenderness of the leaves in contrast to the typical red and green cabbages. These obvious differences prompted me to take a quick look at one of the seed catalogs to find out more about Savoy cabbage where I discovered that it is a milder tasting than typical red or green cabbage. Seems like it is my Lucky Leprechaun Day! </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVeqIdnx8jF0FanF3UuWWcrijqBfH9cyJor2SD4zV8o7oi7FqLLScKFXQ9Uj1BSkVsvKhSTRsKxka66vPDEdHzaXmSS7y0Gvd7BNufc2cnKmgBSXQHqCmYFaTtNfQ42GVIpugQ92Qp0Q/s1600/photo+1+(34).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVeqIdnx8jF0FanF3UuWWcrijqBfH9cyJor2SD4zV8o7oi7FqLLScKFXQ9Uj1BSkVsvKhSTRsKxka66vPDEdHzaXmSS7y0Gvd7BNufc2cnKmgBSXQHqCmYFaTtNfQ42GVIpugQ92Qp0Q/s1600/photo+1+(34).JPG" height="640" width="478" /></a></div>
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<b>The garlic cloves are simply halved and added to the soup while cooking. Then as they are pureed with the rest of the soup, the flavor is imparted to the whole soup. Yummy for those of us who like garlic!!</b><br />
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<b>I garnished my bowl of soup with some shredded fresh dill. I'm not sure I liked the taste of the dill with the fennel, so next time I will try something else. Any ideas? Let me know if you try something that works well for you. </b><br />
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<b>Enjoy the Celtic music, food, and festivities!</b><br />
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<b>Ingredients:</b><br />
2 Tablespoons coconut oil<br />
1/2 head Savoy cabbage, shredded<br />
3 - 4 scallions, trimmed and chopped<br />
3 garlic cloves, peeled and halved<br />
dash of salt<br />
4 cups low-sodium chicken broth<br />
1 pound Idaho/Russet potatoes, peeled and cut into cubes<br />
3 dried bay leaves<br />
1/4 teaspoon ground fennel<br />
freshly ground black pepper<br />
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<b>Preparation:</b>
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Heat coconut oil in large saucepan over medium heat. <br />
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Add the cabbage, scallions, garlic, and dash of salt. Cool until the cabbage is slightly softened, about 5 minutes.<br />
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Add the broth, potatoes, bay leaves, and ground fennel. Simmer, covered, until the potatoes and cabbage are tender, about 15 - 20 minutes. Discard the bay leaves.<br />
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Using an immersion blender or regular blender, puree the soup until smooth. <b> </b><br />
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<b>Nutrition per serving:</b><br />
Servings per recipe: 4<br />
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Serving Size: 11/4 cup<br />
Calories: 186<br />
Total Fat: 7 g<br />
Cholesterol: 0mg<br />
Sodium: 592 mg<br />
Total Carbs: 26 g<br />
Dietary Fiber: 4 g<br />
Protein: 7 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-70850181188941901592014-03-14T19:08:00.001-07:002014-03-14T19:08:47.091-07:00Cream-less Asparagus Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkYUfIPX4Owge1cq5v5Tk45bEgOomYDRRBeUCy05UaAvalOrnmLtDfdQNSR2_ed_VIkE3emgHf4TygLM07VmYlglZEp0M8BxG6BJ1h9bxmlNo1BbnI199lBtNr1W2k5U7txiqtVsJTFk/s1600/photo+3+(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkYUfIPX4Owge1cq5v5Tk45bEgOomYDRRBeUCy05UaAvalOrnmLtDfdQNSR2_ed_VIkE3emgHf4TygLM07VmYlglZEp0M8BxG6BJ1h9bxmlNo1BbnI199lBtNr1W2k5U7txiqtVsJTFk/s1600/photo+3+(27).JPG" height="478" width="640" /></a></div>
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<b>It's the "green" time of year for many Irish people and those who just want a reason to drink green beer. Me? I could be considered Irish all year round with all of the green food I eat on a daily basis. St. Patrick's Day also means the heralding of spring in my mind, though in Duluth that just means we won't endure too many more days of subzero weather or 8" of snow. (I woke up on Wednesday morning of this week to 4" of fresh snow in our yard. Enough already!!) </b><br />
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<b>So, as I was saying, spring...which means asparagus to me. Though I know I have a few other asparagus soup recipes on this blog, that doesn't stop me from trying a new one to share with you. </b><br />
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<b>This recipe is an adaptation of one I found at <a href="http://www.marthastewart.com/340222/asparagus-soup">Martha Stewart's site</a>. The original used olive oil to saute the vegetables as well as more for drizzling into the soup as it was pureed for a whopping total of 1/4 cup. I easily substituted coconut oil and used only 2 Tablespoons of it. I also omitted the water that was added to the chicken broth and thought it was still just a bit on the thin side, so you might want to reduce the chicken broth slightly if you like a thicker consistency. But it's the crushed red pepper flakes that really makes the wonderful clean flavor of the asparagus stand out.</b><br />
<b>Lucky Leprechaun Pzazz! </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOjlQuabLp8c6eSMAE61Yie7c56RrZ97_m3NPzOTizqfB46MzpzHyJskeaGVKQYJWeXenLIbZgI7HWtkcioWWgJ2dbPyf2eW1UBsENnqllZUvyOBlV2QEMQU5NSHDXAn9fhp8WyeMLMY/s1600/photo+1+(31).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOjlQuabLp8c6eSMAE61Yie7c56RrZ97_m3NPzOTizqfB46MzpzHyJskeaGVKQYJWeXenLIbZgI7HWtkcioWWgJ2dbPyf2eW1UBsENnqllZUvyOBlV2QEMQU5NSHDXAn9fhp8WyeMLMY/s1600/photo+1+(31).JPG" height="239" width="320" /></a><b>Ingredients:</b>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 Tablespoons <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 large shallot, thinly sliced lengthwise</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">pinch of crushed red pepper flakes</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">dash of salt</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1# fresh asparagus, woody stems removed, chopped into </span><span class="spx_inspected_extr spx_global" itemprop="ingredients">1" slices, with a few tips reserved for garnish</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">4 cups low-sodium chicken broth</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 cup loosely packed spinach leaves</span></span><span style="font-family: inherit;"><div>
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<b>Preparation:</b>
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<span style="font-family: inherit;"><span style="background-color: white;">Heat coconut oil on medium heat. Add shallot, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">Add chopped asparagus and cook for one minute. Stir in broth. Bring to a boil. Reduce heat and simmer. Continue to cook until asparagus is tender, about 15 minutes. Add spinach leaves and cook just until wilted. Puree with an immersion blender. Now wasn't that easy!!</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">If you saved some asparagus tips to garnish the soup, boil them just briefly, then place in a ice-water bath to stop the cooking, then drain. This will soften them, but depending on the consistency of the soft or pureed food you need, you may need to omit this for yourself. But you might enjoy the visual appeal it adds. Yet, if you are just going to toss them anyway, its not worth the bother, unless you are also serving this delicious soup to guests</span><span style="font-family: Trebuchet MS, Arial, Verdana, Helvetica, sans-serif; font-size: 14px;"> </span><span style="font-family: inherit;">and want to wow them a bit. I originally saved quite a few (as you see in the photo), but then added most of them to the soup to puree instead because I thought that soup was a bit thin. </span></span><br />
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<b>Nutrition per serving:</b> <br />
Servings per recipe: 5<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Dx0HOKS3m2mr_pewTK6rB1MqisA0i-jK7V09i3ZEVrG7wzl_JmrcR1JVRrSqgAeXp7iwHCTV3ETEhFAtQ1UPaOo5z70EWuOaQiopydjhNQm6FnKWBd8vf8IP7c7P1oiXQSn_FnB1oo4/s1600/photo+2+(32).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Dx0HOKS3m2mr_pewTK6rB1MqisA0i-jK7V09i3ZEVrG7wzl_JmrcR1JVRrSqgAeXp7iwHCTV3ETEhFAtQ1UPaOo5z70EWuOaQiopydjhNQm6FnKWBd8vf8IP7c7P1oiXQSn_FnB1oo4/s1600/photo+2+(32).JPG" height="239" width="320" /></a>Serving Size: 1 cup<br />
Calories: 83<br />
Total Fat: 6 g<br />
Cholesterol: 0 mg<br />
Sodium: 494 mg<br />
Total Carbs: 6 g<br />
Dietary Fiber: 2 g<br />
Protein: 4 g<br />
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LaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0tag:blogger.com,1999:blog-2186644353259616014.post-50415754131501150782014-02-20T19:35:00.000-08:002014-02-20T19:35:39.607-08:00Root Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV7k6A4Nn8h6T0e-K3h5gltzo1DhZvORek0OmynheCEgpio4P48N-sk7eJzHLFejUmHxMOWof41ibaRZ79PRocxGbFnNwLFqdSP1K2x1ZLcIWq0WSnaR5oCX9Bv2PXWLr1nMYIWyPqpI/s1600/photo+1+(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxV7k6A4Nn8h6T0e-K3h5gltzo1DhZvORek0OmynheCEgpio4P48N-sk7eJzHLFejUmHxMOWof41ibaRZ79PRocxGbFnNwLFqdSP1K2x1ZLcIWq0WSnaR5oCX9Bv2PXWLr1nMYIWyPqpI/s1600/photo+1+(26).JPG" height="478" width="640" /></a></div>
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<b>This recipe is from the Soup Bible (Penguin Books, 2007). The modifications I made were to use <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a> rather than a combination of butter and olive oil, and to puree all of it, and to omit the cream. The original recipe, Chunky Root Vegetable Soup, pureed half of it and left half of it chunky and then stirred it together with cream. When I made it for our son, Dan, and Tom, I left all of it chunky and didn't bother to put in any cream and they both loved it. So the recipe is highly adaptable. And I'm glad that my guys like soup as much as I do!</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFJvW68WwAgmhgozQWYtck28rL46PSx37AHtxLO1oPOF3h62l0J-GnmpiFIsM-VFWTh7XtncmkuhZnw2o7GvFb6JT_TchLh31tHGD_ns3XcdAd9a2gJ71kl3uq47cxG5axgCoQoqPY4I/s1600/photo+1+%252829%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFJvW68WwAgmhgozQWYtck28rL46PSx37AHtxLO1oPOF3h62l0J-GnmpiFIsM-VFWTh7XtncmkuhZnw2o7GvFb6JT_TchLh31tHGD_ns3XcdAd9a2gJ71kl3uq47cxG5axgCoQoqPY4I/s1600/photo+1+%252829%2529.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsnips, carrots, leeks, onions, potato, and sweet potato</td></tr>
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<b>Ingredients:</b>
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<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 1/2 Tablespoons <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a> </span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">6 medium carrots, peeled and cut into chunks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 large onions, roughly chopped</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 large leeks, thinly sliced (white and light green part)</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 turnips, peeled and cut into small chunks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">2 parsnips, peeled and cut into small chunks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 small sweet potato, peeled and cut into small chunks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">1 large potato, peeled and cut into small chunks</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">6 cups chicken stock</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">freshly ground black pepper</span><br /><span class="spx_inspected_extr spx_global" itemprop="ingredients">chopped fresh chives for garnish</span></span></ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM4_Z449TbEy_j_dh5fFWcwk6UFMHrYinP5UuCtSdyj-mJzfV3hJDU6Q54SOAeVYYau1l9wN2j8AqQDNtzb0q45dKh0UsKjJhY7gQg0vsBpBBSJoVrZXazNSDI35v0zd3HPCsJvyWjqQ/s1600/photo+1+%252830%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM4_Z449TbEy_j_dh5fFWcwk6UFMHrYinP5UuCtSdyj-mJzfV3hJDU6Q54SOAeVYYau1l9wN2j8AqQDNtzb0q45dKh0UsKjJhY7gQg0vsBpBBSJoVrZXazNSDI35v0zd3HPCsJvyWjqQ/s1600/photo+1+%252830%2529.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut vegetables</td></tr>
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<b>Preparation:</b>
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<span style="font-family: inherit;"><span style="background-color: white;">In a large soup pot, heat oil. Add carrots, onions, leeks, turnips and parsnips and cook, stirring occasionally, over gentle heat until lightly browned. Add sweet potato, potato and stock. Slowly bring to a boil and then reduce heat, and simmer, covered, for about 20 minutes or until vegetables are tender. Remove from heat and cool a bit. Puree to desired consistency. I used my VitaMix to puree it and this worked well. </span><br style="background-color: white;" /><span style="background-color: white;">Garnish with chives.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cooking the vegetables<br /></td></tr>
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<b>Nutrition per serving: </b><br />
Servings per recipe: 10<br />
Serving Size: 1 cup<br />
Calories: 143<br />
Total Fat: 4 g<br />
Cholesterol: 0 mg<br />
Sodium: 422 mg<br />
Total Carbs: 25 g<br />
Dietary Fiber: 5 g<br />
Protein: 4 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com2tag:blogger.com,1999:blog-2186644353259616014.post-12124810534837534392014-02-18T20:19:00.001-08:002014-02-18T20:19:32.492-08:00Classic Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<b>I adapted this recipe from one on the site for the Whole Foods Co-Op to make a simple, classic butternut squash soup with mild seasoning. Yes, winter is just as good of a time for squash soup as fall. I was debating what to put on it for a garnish for this photo and I tasted it again and thought, oh...the sage flavor is so delicious in this soup. And then I remembered I had some dried sage hanging in my window so decided to crumble that and put it on top of a dollop of goat yogurt. Ah...beautiful. But OOPS. As I looked at the recipe again I realized there was no sage in this soup. There was thyme, but no sage. No thyme for sage? Or no sagely advice for thyme? Or only sage and thymely advice? I'm soooooo confused. And delighted I made this wonderful soup. </b><br />
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<b>Ingredients:</b>
<br />
<span style="font-family: inherit;">2 Tablespoons <a href="http://pureedpzazz.blogspot.com/2012/03/skinny-on-coconut-oil.html">coconut oil</a></span><br />
<span style="font-family: inherit;">1 carrot, peeled and diced</span><br />
<span style="font-family: inherit;">1 celery stalk, diced</span><br />
<span style="font-family: inherit;">1 onion, diced (about 1 cup)</span><br />
<span style="font-family: inherit;">4 cups cubed butternut squash</span><br />
<span style="font-family: inherit;">1/2 teaspoon chopped fresh thyme or 1 tsp ground thyme</span><br />
<span style="font-family: inherit;">4 cups low-sodium chicken broth</span><br />
<span style="font-family: inherit;">dash of freshly ground black pepper </span><br />
<b></b>
<b><br /></b>
<b><br /></b><b>Preparation:</b>
<br />
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 - 4 minutes. Stir in butternut squash, thyme, broth, and pepper. Bring to a boil, reduce heat and simmer until squash is fork tender, about 30 minutes. Puree to desired consistency, using an immersion blender or other device. I used my VitaMix and it was velvet creamy.<br />
<br />
<br />
<b>Nutrition:</b> <br />
Servings per recipe: 6 <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseSZVU-heR_J0Qx1HpQCF6H0CFUeNZu7C1-ONC2o72s4KN0XQkMV8BuU3d6ufe6JQNtsBttGOEkFRBdwFyfyYOCHYwUAiWsmxNIWxu8f7MS23OikmmoN11ZQb48sQjwbFy8ou6cWKHXE/s1600/Butternutsquash.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseSZVU-heR_J0Qx1HpQCF6H0CFUeNZu7C1-ONC2o72s4KN0XQkMV8BuU3d6ufe6JQNtsBttGOEkFRBdwFyfyYOCHYwUAiWsmxNIWxu8f7MS23OikmmoN11ZQb48sQjwbFy8ou6cWKHXE/s1600/Butternutsquash.jpg" height="317" width="320" /></a></div>
Serving Size: 1 cup<br />
Calories: 120<br />
Total Fat: 5 g<br />
Cholesterol: 0 mg<br />
Sodium: 66 mg<br />
Total Carbs: 19 g<br />
Dietary Fiber: 5 g<br />
Protein: 3 gLaVonne Levarhttp://www.blogger.com/profile/17928371884596109275noreply@blogger.com0