Ingredients: Chinese cabbage, cut into thin diagonals Carrots, cut into thin flowers Lotus root, sliced matchsticks Kale, cut thin Yellow squash, sliced matchsticks Mushrooms, sliced thin Directions: Place a small amount of water into a hot skillet. Add vegetables and sauté on high heat until they are tender yet crisp and still remaining their bright … [Read more...]
Sweet Vegetable Soup
This delightfully sweet soup is a favorite for many of us. The four vegetable ingredients are considered among the leading "anti-cancer" vegetables because they are high in anti-oxidants, loaded with vitamins, and a wonderful cure for the insatiable "sweet tooth" experienced by diabetics and hypoglycemics. Drinking the broth alone, before adding the miso, is … [Read more...]
More Tasty Soups/Stews/Quick Boiled Vegetables (aka Recipes 2)
Here is a printable version (pdf) of Recipes 2 Vegetable Broth with/out Chicken Bones Ingredients: The secret to making tasty soups is Muir Glenn Organic Garlic & Onion or other high quality organic marinara sauce, or Muir Glen Tomato Soup. Use 1/3 - 1/2 of a 14 1/2 ounce can plus: 3 medium parsnips, 1-2 tubs of brussel sprouts 1 medium turnip … [Read more...]
Boiled Vegetable Salad
Ingredients: Kale, sliced thin Chinese cabbage, sliced in thin diagonals Daikon radish, cut in thin matchsticks Scallions, cut into 3 inch lengths Directions: Bring a pot with 2-3 inches of water to a boil. Add Chinese cabbage first and cook for 45 seconds. Remove from pot and drain. Next add kale and cook for 60 seconds and drain. … [Read more...]
Carrot and Parsnip Soup
Directions: Scrub parsnips and carrots, but do not peel. Cut into large chunks. Sauté one medium onion in 1 tablespoon of water and one teaspoon of macadamia nut or extra virgin olive oil. Join sautéed onion with cut up parsnips and carrots, cover with water, and boil 30 minutes. Add a dash (a dash) of Celtic sea salt or tamari if permitted. Add a smidgen … [Read more...]