How to Make Healthy Uncooked Soups

htnguy — Wed, 10 Jun 2009 15:10:23 +0000

Food is devitalized when it is subject to excessive heat and chemical processing. It loses no value when it is air dried, frozen, warmed, smoked, or pickled with natural spices, organic substances, salt and water; nor when it is transported, or gathered unripe.
Take the so-called “staff of life” – bread. To begin with, the wheat has been so denatured through refining that most of its vital substances have been destroyed. Then it is baked in overheated ovens and the removal of what was left of vital substances is completed.
All the added vitamin pills cannot take the place of the natural ones that have been destroyed.
Enjoy the following soups which all are full of valuable vitamins for vibrant good health. None of these vitamins have been destroyed by cooking!
Tomato Soup
6 ripe tomatoes
1 tablespoon grated onion or scallion
2 cups water
Dash of oregano
1 basil leaf
3 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
Since B vitamins are water soluble, soups are valuable reservoirs of the vegetable elements. Vitamin B tomatoes help keep the small blood vessels and gum tissue firm.
Liquefy the tomatoes in an electric mixer. Add onion and seasonings, then water. WARM, DO NOT COOK!
Vegetable Soup
3 cups liquefied tomatoes (fresh)
1 carrot grated No vitamin shortage here!
1 cup fresh green peas, or frozen peas
1/2 cup raw potato, diced
1 stalk celery leaves
2 tablespoons chopped parsley
1 green pepper, diced
1 basil leaf
1 teaspoon oregano
3 tablespoons olive oil
1/2 cup raw oatmeal
1 or 2 cups water
1/2 teaspoon coarse salt and red crushed pepper, as desired
Heat the liquefied tomatoes with water; add oil, vegetables, and seasonings. At the very end of warming, mix in the raw oatmeal. This provides a bit of thickening and excellent flavor. Keep stirring over heat until hot. (3 to 5 minutes)
Minestrone
6 fresh ripe tomatoes
2 scallions, chopped
1 green pepper, diced
2 stalks celery, cut up with leaves
Dash oregano
1 basil leaf
1/2 teaspoon coarse salt and
1/4 teaspoon red crushed pepper
3 tablespoons olive oil
1 or 2 cups hot water
Spaghettini, fine noodles or
little bits of macaroni
The Italian flair in soup.
Sear very quickly the scallions, green pepper, and celery leaves in 1 tablespoon olive oil. Combine all of these vegetables with the noodles, seasonings, oil, and hot water. Heat until hot, careful not to cook. May be served with grated cheese, Parmesan type. Soak the noodles in hot water with salt for about five minutes.
Chicken Soup
4 cups chicken soup stock, or chicken powder or bouillon
1 carrot, grated
1 onion, grated
1 stalk celery leaves, minced
1 bay leaf
1 basil leaf
1 sprig of parsley
Coarse salt and pepper, as desired
Mineral values here and the added vegetables combine to make this rich in vitamins A, B and C. Both body and energy building. A treat for the palate.
Make chicken stock out of wings, neck, and entrails by simmering together with onions and celery for about 5 minutes. Strain the liquid stock and add to the raw chopped or liquefied vegetables. Throw away the chicken and the vegetables that have been simmered. Warm the chicken stock and add the raw vegetables when about to serve.
Green Pea Soup
2 cups fresh peas in season, or fresh frozen
3 cups water
1 scallion, chopped fine
2 slices Canadian bacon
2 tablespoons olive oil
Coarse salt and red crushed pepper, as desired
Phosphorus here, good for bones. Fresh peas are high in Vitamins A, B and C.
Liquefy the green peas with a little water in an electric mixer. Warm in a pan the Canadian bacon. Mix the bacon and its own fat with the olive oil and the scallion and heat the entire mixture with the liquefied peas. Add water until you reach desired thickness. Add seasonings to taste.
Enjoy these soups both as a taste treat and as something beneficial to your health.

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Easy No-Cook Meals

htnguy — Wed, 10 Jun 2009 13:07:35 +0000

It will help us little to eat a four- to twelve-course dinner, consisting of the best carbohydrates, fats, proteins, minerals, starches, sugars and pill vitamins if the dinner is overcooked and all the nutrients destroyed. After years of eating overcooked and processed foods of the finest quality, the majority of us suffer assorted ailments, which vary from debilitating children’s diseases to those of crippled maturity and old age.
This state of our health has become accepted as the inevitable pattern of our destiny. Some of us however, will not give in and frequently, hopefully follow new fads in eating and are just as frequently led astray to some degree for a very simple reason: because no matter what foods or combination of them are advocated in these fads, and no matter how excellent the ingredients, they fail if they are cooked or processed to death and thus reduced to working against and not for us.
It is, therefore, not what you eat, but how it is prepared. All foods, as nature produces them, eaten in any combination, are complete, chemically correct and vital, if prepared at body or, at most, at fever heat.
It is my conviction that the whole span of our lives from conception on can be free from all ailments, barring accidents or external infections, if we carefully prepare our food so that the vital vitamins and minerals are retained
Below are some tasty supper dishes which can be prepared in such a way as to preserve the important nutrients and thus keep us healthy.
Quick Supper Dishes
Macaroni, Noodles And Spaghetti
1 lb. semolina type macaroni, noodles or spaghetti
4 cups hot, but not boiling, water
3 tablespoons coarse salt
2 tablespoons olive oil
A child’s favorite. Fixed “al dente” it can provide much of the vitamins and minerals required for protection of body needs for growth and function.
Place the noodles, spaghetti or macaroni into hot water with salt and oil, and let stand for about five minutes.
Quick Supper Dishes Italian Spaghetti
1/2 lb. semolina type spaghetti, Italian type excellent
2 cups very hot water
2 teaspoons coarse salt and
fresh red pepper
6 tomatoes, liquefied
1 chopped onion or
1 scallion
1 diced green pepper
1 stalk celery with leaves, chopped
1 clove garlic
The vegetables enrich this dish with their respective vitamins and minerals especially Vitamin C in tomatoes.
Prepare the spaghetti as indicated in recipe for spaghetti. Sear quickly over high heat on film of oil, tomatoes, garlic clove, onion, pepper and celery. Add the seasonings and olive oil. Meat balls may be added.
Spaghetti With Chicken
1 fresh young broiler, cut at each joint
3 teaspoons peanut, corn or olive oil Dash oregano Basil leaves
2 cloves garlic, minced
Coarse salt and crushed red pepper as desired
A fun and protein combo.
Quick Supper Dishes
Prepare the spaghetti as indicated in recipe above. Heat pan containing a film of oil and the garlic. Remove garlic when it is browned and saute the chicken which will be seasoned later with salt, pepper, oregano and basil leaves. Turn them over in 3 minutes and leave for another 2 minutes. Cover and remove from fire and serve immediately.
Noodle Chop Suey
1 pkg. noodles
1 chopped onion or scallion
1 green pepper, chopped
2 stalks celery with leaves, chopped
1 cup chopped fresh mushrooms
3 tablespoons olive oil
2 fresh tomatoes, mashed
2 teaspoons cornmeal Dash oregano Basil leaf Bay leaf
Coarse salt and crushed red pepper
Saute the vegetables over high flame (1 minute). Add the cornmeal. Remove from flame and add the mushrooms. Place the noodles, which are already prepared in manner described in first recipe, with the vegetables and serve.
All these dishes are not only satisfying but healthy. Enjoy!

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How to Make Healthy Uncooked Soups

Easy No-Cook Meals