Favorite Foods

I large dutch oven with lid

Red potatoes (3-5 lbs) cubed into bite-size pieces

Sea salt (I use Portuguese triple-washed sea salt - which means it’s washed three times with sea water)

Dulse

Olive oil

Place potatoes in pot and sprinkle with salt. Add generous amount of dulse torn into small pieces. I use two handfuls for a large pot of potatoes. Drizzle olive oil - not too much - and stir to coat all. Place in hot oven (450 degrees) for about 45 minutes. You can cook these on the stove too - but they turn out much better when baked.

sweet potato
black, red, white beans
kale
broccoli
quinoa
barley
basmati rice
sushi (made at home)
lentils
oat meal
nuts seeds berries
Plain yogurt
oranges
grapefruit

SMOOTHIES
SOUP

home made cookies with apple sauce as sweetener and millet and oats as the "flour"

I lb. tofu

1/2 tsp. onion powder

1/2 tsp. sea salt

Juice of two lemons

Blend with enough water to make a smooth sauce.

Regarding soy - Must we only look backward at our genetic programming to understand which foods might be best tolerated? What about Self-creation and all? It’s hard not to see the possibility of positive genetic mutation in a little soy in the diet of an Anglo-meat and potatoes-kid-turned-California surfer-raw food-vegan-healthy-lean-strong-long-lived.

I can eat soup all day long in the winter.
veg-barley and red lentil are my favorites right now.

veg-barley soup

in food processor shred
1 zucchini
1 small butternut squash
1 potato
1 sweet potato
1 carrot

saute one chopped onion then add shredded vegetables
add water, to cover and then some
add some barley, depending on how thick you like it.
bring to boil. simmer for a while.
salt and pepper to taste

red lentil soup

saute one onion, two carrots and one stalk celery
add some chopped tomatoes and 1 cup red lentils with 5 cups water
bring to boil, simmer until carrots are soft and lentils are cooked.
add a splash of lemon juice, salt and cayenne pepper. blend with immersion blender.

Hi G-Mom,

I love soup too..anytime here..even when it's HOT in Florida. I'm going to try your recipes. Question..do you peel the veggies or just wash them and use them with the skins on?

Also, what do you think about freezing these soups? I am making a list of things I want to make and freeze for our DD and her family when grandson number 3 arrrives in May!

Regards,

~Mae

I don't like freezing vegetable soup. the vegetables get mushy. but since its shredded maybe that won't be an issue? haven't ever tried to freeze cooked barley. let me know how it holds up if you try it.

the red lentil soup freezes ok, but its better fresh.

here's a better soup for freezing:

'orange' soup

1 onion
1 butternut squash
1 sweet potato
1 potato
1 carrot

saute onion. add veggies. add water. boil, simmer until soft. puree. spice to taste. I like salt, pepper, dill. dh prefers cinnamon and nutmeg. so we add spices at the table. this one freezes beautifully.

how's your dd feeling?

I peel the vegetables. you'd have to peel the butternut squash anyway, I'd just scrub the rest, but the kids will. not. eat. it. that way.

I'm the same way, bgp. I can pretty much stay away from junk food if I know I'll enjoy something sweet at the end of the day. in the summer its easier, so easy to make a healthy sorbet. or even a frozen banana will do it for me. but too cold now. I think I'll try your idea with the apples & cranberries & rice. actually, that'd make a good breakfast too.

winter comfort food

any combo of carrots, potatoes, turnips, rutabegas, winter squash, parsnips, beets, sweet-potatoes, but maybe heavy on yams.

preheat oven to 375

1. peel and cube any or all of the above and place in the bottom of a roasting pan.
Cut the winter quash into slices first and then it's easier to peel with a paring knife.
2. drizzle generously with Olive Oil, add salt and pepper and stir well.
3. stir and slide the pieces around a couple times early on to prevent sticking . Roast until corners brown.

You would be surprised at how pretty and good it is, and how kids eat it.

Thanks G-mom. You are probably right about freezing the soup. I'll make the orange soup and freeze that. I am going to try them all though. They all sound healthy and delicious!

DD is doing great, knock wood. She had that one bad thing (ruptured cyst) if you remember, but other than that, she hasn't had much going on. Never had morning sickness..just gets tired after teaching Kindergarten all day. That's to be expected though.

She loves the Mothering magazines I sent her. Thanks for suggesting that. She is adorable pregnant and I am enjoying her pregnancy so much! Our youngest grandson will be eight this month, so it's been a while!

I'll let you know when I try the soups! Thanks again.

~Mae