Soup du Jour
There are really two parts (when I'm not traveling) to my diet; one is breakfast and the other is the Soup of the Day.
And the Soup is the important part.
We must begin by asking ourselves, how does one survive being a vegetarian or vegan among all those meat eaters keeling over from heart attacks, when vegans too can keel over.
According to a Vegan Extraordinaire, Dr Gregor in one of his You Tube presentations, one must get some omega-3s, vitamin D and B-12.
That's all it takes because everything else is readily available in the plant world and can easily be put into a soup.
Let me describe my soup and you can make some yourself.
I start with a small sauce pan and add a couple of cups of vegetable broth as available at Whole Foods because it looks to be relatively undoctored.
I have a little bowl full of salt and a one gram scooper, I put in two scoops, but I love salt and it doesn't affect my blood pressure.
Decide how much salt you want.
I use all frozen foods: Blue Curled Kale (about the size of my fist); carrots and peas, a small handful; frozen mushrooms, some frozen mixed peppers.
I put some canned beans in a jar, and take a couple of spoonfuls out for the soup. I save the jar for later (in the fridge).
I let that come to a boil and then add a handful of mixed Ziti (also organic).
Then I add chopped up pieces of a sweet potato that I found at Whole Foods that looks like a dirty Yukon Gold potato; I peel it and chop it up and dump the pieces into the soup.
I cook this mess for about 12-15 more minutes and make sure the Ziti and sweet potato are done.
I also add some tomato paste, and some "crushed tomatoes" from a jar.
Add a splash of apple cider vinegar, a scoop of Nutritional Yeast (mine contains B12 and a raft of B Vitamins), about a gram of kelp powder (it tastes horrible, so I only use a little bit, but it has a great mineral profile), some pea protein isolate and some turmeric and a bit of chili powder.
I always make too much so I put some in a bowl and put the rest in a plastic box and put it in the fridge.
Lunch or Dinner? Generally, it's been both.
And the Soup is the important part.
We must begin by asking ourselves, how does one survive being a vegetarian or vegan among all those meat eaters keeling over from heart attacks, when vegans too can keel over.
According to a Vegan Extraordinaire, Dr Gregor in one of his You Tube presentations, one must get some omega-3s, vitamin D and B-12.
That's all it takes because everything else is readily available in the plant world and can easily be put into a soup.
Let me describe my soup and you can make some yourself.
I start with a small sauce pan and add a couple of cups of vegetable broth as available at Whole Foods because it looks to be relatively undoctored.
I have a little bowl full of salt and a one gram scooper, I put in two scoops, but I love salt and it doesn't affect my blood pressure.
Decide how much salt you want.
I use all frozen foods: Blue Curled Kale (about the size of my fist); carrots and peas, a small handful; frozen mushrooms, some frozen mixed peppers.
I put some canned beans in a jar, and take a couple of spoonfuls out for the soup. I save the jar for later (in the fridge).
I let that come to a boil and then add a handful of mixed Ziti (also organic).
Then I add chopped up pieces of a sweet potato that I found at Whole Foods that looks like a dirty Yukon Gold potato; I peel it and chop it up and dump the pieces into the soup.
I cook this mess for about 12-15 more minutes and make sure the Ziti and sweet potato are done.
I also add some tomato paste, and some "crushed tomatoes" from a jar.
Add a splash of apple cider vinegar, a scoop of Nutritional Yeast (mine contains B12 and a raft of B Vitamins), about a gram of kelp powder (it tastes horrible, so I only use a little bit, but it has a great mineral profile), some pea protein isolate and some turmeric and a bit of chili powder.
I always make too much so I put some in a bowl and put the rest in a plastic box and put it in the fridge.
Lunch or Dinner? Generally, it's been both.
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