Thai Coconut Milk Soup

Thai Coconut Milk Soup

This soup is easy and if you like coconut you will love it!

Fat lovers don't fear here is good news, and a great magazine by the way, read and get happy!

http://www.odemagazine.com/doc/64/fat-is-where-its-at/all 

Follow me to the next page for the recipe:

Top Secret Cheese & Pumpkin Seed Biscuits

These are easy, delicious, 
savory biscuits to accompany any soup

 Who knew pumpkin seeds were so good for you?

Emerald Green Spinach Soup

Emerald Green Spinach Soup
Recipe Follows

Mushroom Barley Soup

Mushroom Barley Soup

1 C cooked barley

1/2 C onions diced

1/2 C or more Mushrooms sliced

1 bay leaf, 1 tsp dill weed,  2 Tbs Tamari, pinch cayenne

Sweat mushrooms & onions until tender in pot

Add 2 to 4 C water, tamari & spices, let them marry(simmer)

turn off heat 

add 1 Tbs Brown Rice Miso 

(don't boil miso)

Now you can add 1/4 C plain Yogurt, or milk or soy, almond, 

rice milk
Any type of mushroom is good in this, you can mix 
them and for a richer stock use dry wild mushrooms, 
recipe for dry mushroom stock follows
Mushroom Stock 

1/4 C dry mixed wild mushrooms (I found them priced reasonably at a large 

Farmers Market and Asian Groceries or order online)

Pour 2 C boiling water over mushrooms and let soak for at least 15 minutes

Strain if you like or add mushrooms to the soup as is 
(leave the bits at bottom of mushroom

liquid, sometimes it contains sand or peat.)

This adds a hearty musky 
mushroom flavor,
and is something good to 
know and 

use for vegan cooking. 
You can use this broth 
for meaty tasting 
sauces and other 
soups and grain dishes.

http://en.wikipedia.org/wiki/Barley

Read about the benefits of barley, link above

Learn about the Dalai Lama

http://www.dalailama.com/

Curative Miso Soup

                                                                                                    
1 tsp coconut oil

2 to 3 tsp diced onion or shallot

1/2  tsp fresh garlic

1 tsp fresh grated ginger

pinch sea salt, cayenne, turmeric,

paprika

Sliced sweet red & green pepper

Sliced purple cabbage

1/4 block diced firm tofu 

5 or 6 Saffron threads

1 Tbs Tamari 

Boil above for a few minutes

Turn off heat, add 1 heaping

Tbs Organic Brown Rice Miso

or White Miso ( never boil miso

it damages the beneficial enzymes

1/2 tsp toasted sesame oil

Top with green onions & chives
sesame seeds, etc.                          
A VEGAN FRIENDLY MEAL     

A good organic miso is a bit of an investment around $5 
but it lasts forever in the fridge, the brown rice miso tastes meaty, 
the white is a little sweeter. 
There are other types too you can try. 

I understand some Asian people just heat water and stir in 
Miso instead of coffee for breakfast, healthy rich and full of
vitamins and minerals. 

You can add it to sauces too. 
http://en.wikipedia.org/wiki/Miso   http://en.wikipedia.org/wiki/Saffron

Add International Ingredients to Your Dishes

This is what the annatto seed looks
like it imparts color and a mild sweet pepper
flavor in this soup. If you like it, try it in other soups and
dishes. I use it in latin dishes and anytime I am looking for 
a rich orange color and light sweet pepper flavor. It's great
in rice too. You can usually find it in Latin or Mexican markets
or a large International Market.

 http://en.wikipedia.org/wiki/Annatto

Cumin, try toasting your cumin seeds it makes a 

big difference, toasting imparts a wonderful smoky

undertone to anything you are cooking. I just toast 

mine in a toaster oven, easy just don't burn it. If

you toast more than you need it keeps fairly well

and you won't have to bother to do that every time

you want to use it.

      http://en.wikipedia.org/wiki/Cumin

 Warm & Soothing Chunky Corn Chowder

Makes approximately 6 to 8 servings, Vegetarian & Vegan  Friendly

1/2 diced onion, 2 ribs celery diced, 1 green pepper diced, 1/4 jalepeno

1 Sweet Red Pepper diced         

 2 Tbs butter or coconut oil or olive oil, 

pinch of salt

sweat these in a medium soup pot until tender/crunchy approx. 5 min

Then add 4 C water or ( you can add 1 can *chicken stock 3 C water)

Add 1 large diced potato

1 carrot sliced

1 tsp turmeric, pinch of toasted cumin seeds, 1 to 2 Tbs Tamari or liquid aminos

1/8 tsp powdered annatto

1 bay leaf 

Heart Healthy Lemon Barley Asparagus Soup

Heart Healthy Lemon Barley Asparagus Soup

 8 servings

1 bunch fresh asparagus rough chopped

3 ribs celery & leaves (the leaves have a lot of flavor)

1 large chopped shallot

1/2  chopped onion

1 Tbs Extra Virgin Olive Oil 

1 or 2 Tbs butter or healthy spread

(there is no meat or chicken stock in this soup the butter and oil help add flavor)

1/8 tsp cayenne pepper

a sprinkle of natural lemon pepper is good in this too

1 tsp turmeric

1 kaffir lime leaf or 1 lemon grass stick(remove these before blending)

1/2 tsp sea salt 

(you can adjust the salt at the end and add more if needed)

3 Tbs Tamari Soy Sauce or Braggs Liquid Aminos

(this adds a meaty flavor as well as salt)

Sweat(with lid on adjusted to low) all of the above till tender in a medium sized pot 

When done add 1 1/2 cups cooked barley

4 cups water

fresh grated zest of lemon rind

juice of half a lemon

simmer for 5 minutes

transfer to blender or food processor in batches & blend until smooth & creamy

If you eat dairy products you can add 1/2 to 1/4 C. cream, sour cream, half & half, evaporated milk or skim milk. 

If you don't eat dairy you can eat it like this, vegan friendly delicious, 

or you can add plain soy milk, almond milk or rice milk. 

Keeps in fridge nicely for a week

 http://www.en.wikipedia.org/wiki/Kaffir_lime

                                         http://en.wikipedia.org/wiki/Lemon_grass

                        

Did you know you can grow this in the south? I have with good results it's great looking in the garden too. I love this herb/grass it has a lemony flavor and is great in green tea, in fact it was an ingredient in lemon & red zinger tea made by Celestial Seasonings. You can also use this in other soups and dishes. Once you find it experiment with it. I have found letting it steep overnight in water or boiling it in my soup or sauce stocks helps release the lemon flavor and aroma.

http://en.wikipedia.org/wiki/Barley

Cooking Organic Pearled Barley

I am posting some recipes for a barley risotto at my other web site

http://healthydeliciouscheapandeasy.blogspot.com/ 

1   C barley

2   C water

Boil and then simmer for approx 35 minutes until tender

(Or soak for 5 hours or overnight, this decreases the cooking time to 15 minutes,

it saves energy and makes the grain a little more digestible 

for people with grain allergies.)