Catherine’s Remineralizing Drink
1 cup greens - kale, chard, romaine lettuce, parsley, spinach, etc
1 cup berries in season or frozen ( blueberries, raspberries, strawberries)
1 banana
1 slice watermelon, seeds removed
1-2 peaches
1 lemon or lime
2 ice cubes
Blend ingredients on high until smooth. Pour and drink 1-2 cups daily. Fresh fruit is
all interchangeable depending on availability and taste. Proportion of greens to fruit is
1-2 cups greens to 1- 3 cups fruit. To gain maximum freshness and health benefit, drink it
up the same day. Use organic produce whenever possible.
Carrot Cashew Soup
I love to cook, no matter how busy I am.
Here is a recipe for a healthy, warming winter soup.
| 2 medium chopped onions |
5 cups vegetable or chicken stock |
| 4 tablespoons olive oil |
2 tablespoons tomato paste |
| 1 cup shredded cabbage |
1/3 cup raw brown rice |
| 2 cloves garlic |
1/2 cup cashews nuts, coarsely chopped |
| 2 cups carrots, grated |
1/2 cup raisins |
| 1 cup chopped apple |
yogurt or sour cream for garnish |
| Salt, pepper or other seasoning to taste |
Parsley, cilantro or dillweed, chopped |
|
|
- Using a heavy bottom pot, saute onions in oil. Then stir in cabbage and turnip and saute
for another few minutes. Add grated carrots and chopped garlic. Saute a minute longer.
- Stir in apple, stock and tomato paste. Bring mixture to a boil. Add seasoning. Add rice.
Simmer covered for 35 minutes or until rice is cooked.
- Add cashew nuts, raisins and turn soup off, allowing raisins to plump. Add chopped
parsley, cilantro or dillweed . Serve soup with a dollop of yogurt or sour cream.
Tomato and Sweet Potato Soup
(taken from a book called Eat to Beat I.B.S. - Reduce Pain and Improve Digestion
the Natural Way)
This soup is gloriously golden - and has the advantage of being very easy to make and
almost fat-free. However, it is also quite high in fibre and provides lots of vitamins C
and E. You can serve it as it is or dress it up with seeds or a dollop of yoghurt.
Ingredients
2 medium leeks, peeled and sliced thickly 11 oz. sweet potato, peeled and diced 14 oz.
can tomatoes in their own juice 2-1/2 cups water or gluten and wheat-free vegetable or
chicken stock 4 tablespoons fresh/tinned/frozen (defrosted) corn kernels salt, pepper and
Tabasco
Optional extras
1 tablespoon toasted sunflower or sesame seeds or 4 teaspoons creamy plain yoghurt
pinch paprika
Directions
- Put the leeks in a large pan with sweet potatoes, tomatoes and water or stock.
- Bring to the boil and simmer gently until the sweet potato and leeks are quite soft.
- Puree thoroughly in a food processor or liquidizer.
- Add the corn kernels and season with salt, pepper and Tabasco to taste. If the soup is
too thick, thin it with a little extra water or stock.
- Serve either as it is or sprinkled with sunflower or sesame seeds - or with a teaspoon
of yoghurt in each bowl, sprinkled with a tiny pinch of paprika pepper.
