Healthy Soup Recipes – YouBeauty.com#2. Getting healthy entails more than saying no to those donuts at your morning meeting and hitting the gym four days a week (although that helps). It also means making sure your diet is abundant in superfoods—Mother Nature’s powerhouse crops. And what better way to get those nutrient-packed ingredients than in a delicious, hearty soup? QUIZ: Is Your Beauty Aging Too Quickly? By tossing fresh vegetables and legumes into a big pot and letting them simmer, you can nourish your body with healthy nutrients that have been linked to lowering your risk of diabetes, heart disease, cancer, blood pressure and high cholesterol. Bonus: Some of these foods may even boost your skin tone and act as a fountain of youth. Black Beans for Cancer PreventionWant to stay healthy? MORE: Why You Should Load Up on Legumes Black Bean Soup By Jim Perko, YouBeauty Culinary Expert Read More Directions:In cook pot on medium heat, add oil and sauté onion until transparent.
MORE: 10 Foods (Surprisingly) Full of Vitamin C. Healthy Soup Recipes – YouBeauty.com#2. Getting healthy entails more than saying no to those donuts at your morning meeting and hitting the gym four days a week (although that helps). It also means making sure your diet is abundant in superfoods—Mother Nature’s powerhouse crops. And what better way to get those nutrient-packed ingredients than in a delicious, hearty soup? QUIZ: Is Your Beauty Aging Too Quickly? By tossing fresh vegetables and legumes into a big pot and letting them simmer, you can nourish your body with healthy nutrients that have been linked to lowering your risk of diabetes, heart disease, cancer, blood pressure and high cholesterol. Bonus: Some of these foods may even boost your skin tone and act as a fountain of youth. So what’s not to love? Black Beans for Cancer PreventionWant to stay healthy? MORE: Why You Should Load Up on Legumes Black Bean Soup By Jim Perko, YouBeauty Culinary Expert Read More Directions:In cook pot on medium heat, add oil and sauté onion until transparent.
Broccoli Potato and Leek Soup. Cheesy Kale Chips. Korean Miso Soup - Den Jang Soup Recipe - Den Jjang Recipe. Naturally produced miso, also known as fermented soy bean paste, is an excellent source of healthy protein and friendly bacteria. You can find Korean miso - called den jang - at your local Korean grocery store. If you don't have a Korean market in your area, you can use a Japanese version of miso, found at any Asian food market or your local health food store. Enjoy this delicious and nourishing soup; it's a staple in the traditional Korean diet. Ingredients: 2 tablespoons of dark or light miso 1 yellow onion, peeled and roughly chopped 1 carrot, peeled and thinly sliced 1 zucchini, halved length-wise and thinly sliced 4 cups of water or unsalted vegetable broth Directions: Boil onions and carrots in 4 cups of water or unsalted vegetable broth for five minutes or until onions and carrots become tender.
Reduce heat to low, and add zucchini and miso. This traditional Korean miso soup is typically served with a bowl of rice and one or two vegetable side dishes. Grain, Bean and Legume Cooking Time Chart. I always used to get so impatient when cooking grains or legumes. Instead of really looking into it, I'd just dump about equal parts millet and water into a pot, crank up the heat and come back to it later to deal with it.
It never seemed to work out. It turns out that all grains and legumes really want are a little bit of attention. If you take that extra second to give them the water and heat they need, they'll sing to you and come out perfect every time, regardless of how much you're making. Cooking grains and legumes simply involves exposing them to a certain amount of water and heat until they have absorbed a specific amount of water. Grains should always be rinsed before cooking. It's important to always soak legumes for 8 to 24 hours in water then drain because they contain complex sugars called oligosaccharides.
A Vegan Burns Supper (Includes Cock-a-Leekie Soup, Vegan Haggis & Clootie Dumpling) | I Cook Vegan Food. As I’m Scottish and Burns Night is just a couple of days away (25th Jan) I thought I’d share recipes I’ve penned for our home-made Burns Supper. Traditionally a Burns Supper is a bit of an offal fest and a fair number of meat eaters prefer a veggie or vegan option to the traditional Scottish Fayre. I created these recipes with that in mind. The meal consists of: Starter: Cock-a-leekie SoupMain: Haggis Neeps & TattiesDessert: Clootie Dumpling At a Burns Supper before the starter is served the Selkirk Grace is spoken to the assembled guests, it’s not a very vegan friendly verse, nor suitable for the agnostic/atheists among us, so, much as I’ve done with the tradition of the Burns Supper food-wise; feel free to veganise: Some hae meat and canna eat,And some wad eat that want it,But we hae meat and we can eat,And sae the Lord be thankit.
Burns Supper Feast Cock-A-Leekie (Leek & Potato) Soup Ingredients Method Before I move on to the Haggis recipe, back to the Burns’ supper tradition. Vegan Haggis. Butternut Squash Soup - Vegan Recipe - Food.com - 296684. Vegetarian Pho (Vietnamese Noodle Soup) There are few better comfort foods than Vietnamese phở. When I'm on the verge of a cold or in need of a culinary pick-me-up, I sit down to a restorative bowl of aromatic broth, slippery rice noodles, and fresh, customizable garnishes. Between the broth, noodles, and assorted garnishes — like onions, herbs, chiles, and lime — phở (pronounced "fuh" not "foe") is a wonderful interplay of textures and flavors.
Traditionally, the soup is made with beef or chicken bones. Vegetarian versions, called phở chay, may be found at Buddhist establishments or restaurants catering to contemporary, Western clientele but, sadly, these often leave much to be desired. In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and lots of carrots. This recipe is my interpretation. Tester's Notes Normally when given the option of toppings, I like to go all in.
Kale Rice Bowl Recipe. Hi all. The past couple of weeks have been a bit of a whirlwind on this end. I'm (happily) juggling a small handful of projects, all of which I love, but when I find myself setting a google alert for a shower - well, I'm not particularly proud of that. On the cooking front, for the time being, it means I've had to get quite fast and creative in the kitchen. I'm throwing together meals, mostly from the ordinary staples I keep on hand - brown rice, eggs, whatever vegetable is on hand...And yes, some meals are much more successful that others ;) This Kale Rice Bowl, for example, is well worth mentioning. Grains, and greens, and all sorts of goodness going on here. I've been working my way through my last batch of za'atar, and it's part of what makes the bowl special. You can certainly take this bowl in many different directions if you like.
I used lacinato kale here. In a large skillet or pot, heat the olive oil over medium heat. Serves 2-3. Prep time: 5 min - Cook time: 5 min Print Recipe. Recipe: French Lentil Soup from 101 Cookbooks | San Franshakti Ayurveda & Yoga with Kate Lumsden. My little sister was coming over for dinner, and after reading John Douillard’s The Yoga Body Diet she knows her body and mind feel best with a light dinner. I made us the ‘Kabocha French Lentil Soup’ from the ever-beautiful 101cookbooks blog. It was delicious! This recipe is good for all doshas; how simple! I substituted acorn squash for the kabocha with no trouble. From 101 Cookbooks healthy recipe blog by Heidi Swanson Serves 4 as a main. 1 kabocha or other dark orange winter squash, 1 1/2 lb. / 24 ounces / 680 g 1/2 cup / 120 ml water 1 tablespoon olive oil sea salt 1 cup / 7 oz / 200 g green lentils, rinsed 5 coins ginger, 1/8-inch thick 1 whole star anise 6 cups / 1.5 liters water 1 teaspoon sea salt, plus more to taste 1/4 cup / 60 ml olive oil 1 yellow onion, medium dice 1 leek, sliced into 1/4 moons 1 fennel bulb, medium dice red pepper flakes Preheat oven to 425F/ 220C with a rack in the top third of the oven.
Serve as is, or topped with lots of garlicky homemade croutons. Pierce Street Vegetarian Chili Recipe. I think its safe to say, we are long overdue for a good vegetarian chili recipe around here. I'm not entirely sure what has taken me so long - I guess I wanted it to be really good. It's not that I wasn't cooking chili, I just wasn't sharing. I kept waiting until I had a pot in front of me that I was giddy about, the kind of chili that has you leaning over the pot, spoon in hand, shaking your head once or twice, saying mmm-hmm. And believe me, I never thought the best pot of chili I'd made (in years) would be inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - lentils, farro, bulgur - but sure enough, that's what happened. And yes, like most chili, or stews, this is even better the day after! I should also note, that you can swap in other grains if you like, but I think part of the success here was choosing grains that held their structure.
A few notes related to this chili recipe. A huge pot of chili - serves 12 or more. Print Recipe. 101 Cookbooks - Healthy Recipe Journal. About 101 Cookbooks The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. 101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over.
I seemed to buy a new cookbook every time I stepped out the front door - always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines - neatly organized by course, flavor, region, or ingredient. I made a resolution (although it turns out that I wasn't very good at keeping it). The site has evolved a bit since the early days.