Tuesday, June 22, 2010
The Joy of Cooking?
I really was not excited about this shopping, and my mind wandered to the 67 steps I would have to climb with plastic bags cutting into my fingers. As I shuffled around looking in vain for dried split peas I noticed everyone else's baskets: ground beef patties, burritos, microwave ready pizza rolls, etc. It is so easy to be lured by the quick meal --- the quick unhealthy meal. Walking home I looked at every restaurant and thought, "In 10 minutes I can have a meal!" So, cooking does take time!
Well, I got home, had a bowl of cherries, talked on the phone, and realized I would have to wait until tomorrow to cook my famous Dr. Fuhrman's anti-cancer soup!
* update* - here is the recipe that is the same below but includes the collard greens or kale, plus a video of Dr. Fuhrman cooking: http://www.chooseveg.com/anti-cancer-soup.asp
From Dr. Fuhrman's book Eat to Live:
Making this soup involves more time and effort than the other recipes, so you might want to make a huge amount and save it in the refrigerator for the whole week. It tastes so good that a patient of mine who owns a fine restaurant offers in on his menu.
1 cup dried split peas and/or beans
4 medium onions
3 stalks leek
5 lbs. carrots
2 bunches celery
1 cup raw cashews
2 tbsp. VegiZest
1 package mushrooms, any type (optional)
6 oz. textured vegetable protein (optional)
Place the beans and 4 cups of water in a very large pot and start cooking them, covered, on the lowest flame possible. Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole. Add the zucchini, uncut. Cut the bottom roots off the leeks and slice them up the side so each leaf can be thoroughly washed, because leeks have lots of dirt hidden inside. Throw away the last inch at the green top. Then place the entire leek (leaves uncut) into the pot. Juice the carrots and celery in a juice extractor. Add the juice to the pot. While the soup is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini, leeks, onions should be soft.