Exercising with arthritis
Free Denny's Grand Slam breakfast: How to make it healthier

You are what you eat - first meal consumed!

I received my books on Thursday evening.  I was excited, and scared at the same time.  I took a peek at the book before my eight year old daughter grabbed it out of my hands (she LOVES Gillian McKeith).  She had the recipe book and was perusing the offerings.  She was reading one recipe for carrot and almond soup and she was saying, "carrots, like them; almonds, like them; celery, love it" so I took a look at the recipe and it sounded great.

Here's what we cooked:

  • 6 carrots, peeled, trimmed & chopped

  • 3 onions, chopped

  • 2 celery stalks, chopped

  • 2 garlic cloves, chopped

  • 2 TBS each fresh Cilantro & flat leaf parsley (set aside for after cooking) stalks go in with veggies

place in stock pot and add 1 quart of vegetable or chicken stock.  Bring to a  boil. Turn down heat and simmer for 30 minutes, or until carrots are fork tender.

While veggies are cooking, take 1/4 cup of raw almonds and grind in a food processor until a powder-like consistency.

When veggies are ready, strain (and reserve) liquid and remove stalks from vegetables.  Puree vegetables in a food processor, or in pot with a stick blender.

Add almond powder and enough broth back to the pot to bring to desired consistency.

Add fresh cilantro and parsley and enjoy.

 

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