Two Potato Soup
Mexican Miso soup
The simplest soups require little attention and provide maximum nutrition. Forgetful cooks, like myself, can disguise bouts of memory loss when forgotten batches of soup are found later in the day and the family is so surprised. This lovely-unexpected treat will delight everyone. Simmer, don’t boil your soup. Simmering reserves the vitamins and minerals in their correct form and amounts.
Most people love beans … and I am no exception. Use bean dip to add extra body and flavor. Mix 1/2 cup of bean concentrate with 1/2 cup of water. Use a medium sized bowl for this practice. If you drop that load of glorp (a technical term) into the vast sea of soup, you may lose it forever. Abandoned at the far reaches of the pot, it may burn.
Soaking Beans … Think about what the beans are doing. Think about their condition. They are dry, yes, dried. We are now re-hydrating them, so it stands to reason that soaking them in nasty water will turn them into nasty beans!
Use Redmond Clay or some sort of bentonite, about 2 tablespoons per cup of dry beans. This will remove the gas. Be sure to discard the water after rehydration has been achieved. Add fresh distilled water and proceed to simmer for several hours until tender. Remember, boiled beans are carbohydrate, simmered beans are protein.
Serving Tip … float slices of avocado on the surface and squeeze lime into the bowl for a Mexican touch.
Keep in mind that distilled water has been boiled and thus rendered an immune suppressor, so stick to reverse osmosis and ultraviolet treatments and leave the distilled water to your steam iron.
Water … use purified water if possible. Chlorinated water is really bad for us these days. Chlorine combines with chemical impurities and creates carcinogenic buggers in the body. Also, it tastes lousy. Chlorine ruins the flavor of food and drink, so use pure water.
If you can get your hands on structured water, do so. Literally, if you reiki your water before drinking, you can create structured water right on the spot. There are many sources, the next easiest being the sun. Yes, fill a bowl with water and set it out in the sun for a couple of hours. Be sure to allow the rays of Sol to touch the water.
#1 favorite restaurant pet peeve … Chlorinated drinking water in my glass. Look carefully at this picture… elegant glassware, fancy goblets, tinkling ice cubes. The waiter steps up to the plate. Splashing and dashing, he pours cold water from a sweating pitcher in swaddling clothes. He pours with aplomb (not to be confused with a pear or a bomb).
The crystalline beverage is appealing. Tiny droplets of sweat drip down the gentle curves of the glass. A ring of moisture creeps out from beneath. White linen absorbs the dewy gift. The yellow crescent of lemon salutes!
“Boy am I thirsty!” I exclaim. I grasp the refreshing object in my parched hand and put it to my lips. Yuck. My nose registers ‘bouquet de chlorine’, an aroma that takes me back…
My thoughts now zoom to a childhood scenario with a hundred screaming kids at a public swimming pool. I am doing my best mermaid impersonation. I surface. My stunning grace, dolphin-like water ‘batics, is being filmed by my personal life-video film crew (they accompany me everywhere and always). My moment of glory is marred as some dumb, fat kid jumps right in front of me with a huge splash, jamming my nose, to the eyeballs with a tidal wave of urine infested, chlorinated pool water. Downer!
I return to the restaurant. In a state of dismay I put down the glass and ask for a wine. Margarita, anyone?
This chlorine sensitivity does not affect everyone like it does me, but do keep in mind that I am your canary, and when I fall into a tizzy you are not far behind, you are just a little tougher than me. I cannot even begin to discuss the tizzy I fall into after drinking the Margarita, but at least it doesn’t stink! The poison budget includes such nasties as booze. Celiacs beware the Vodka; it is made with grain these days.
Always check your soy sauce source for gluten. Tamari is usually gluten free and should say so on the label. Asians use barley for sweetener and barley is very high in gluten.
- Kukicha Twig Tea
- Green tea
- Simmered bones
- Simmered veggies
- Road Kill (Just Kidding!)
- Diluted Juices
Stock can be made or bought, but I recommend making your own. Check labels when you buy. Avoid anything hydrolyzed, flavorings, msg and brewer’s yeast and sodium. They really pour it in to the cans and the bouillon cubes.
Two Potato Soup
1 large jewel yam
4 yellow flesh potatoes
1 bunch red chard
1 clove garlic
1 small leek
1 16 oz. Can coconut milk
1 T seaweed
1 quart chicken stock
Salt to taste
3 T light cooking oil (grapeseed is my current preference)
Saute potatoes and leek for 15 minutes. Then add the other ingredients and heat the entire mixture on low. This one is so creamy, you will swear you are eating gluten!
Mexican Miso Soup • Frijoles-San
red bell peppers
potatoes, and Leek
2 quarts water
salt to taste
1 tsp. GF soy sauce
1 tsp. cumin
1 tsp. garlic
1 cup cooked & mashed winter squash
Sauté’ veggies in olive oil until tender.
Add the spices to the oil and veggies. Stir that around for a minute or two and add the water. Simmer the soup for 30 minutes. Add miso to each bowl and mix with a small amount of soup stock before adding the soup. You know, equal parts of goop and water.
Smush miso with a fork until thoroughly blended. Wallie! Miso must not boil or it will lose its enzyme value and that enzyme is why we eat it!
So pay attention and never boil your miso. You can reheat it later; just keep the flame very low. Don’t boil your miso. It is your enzyme friend. It does the same thing in your tummy that yogurt does without the dairy.
Don’t boil your miso