Good morning, after yet another break following my outbreak of shingles, I'm hoping to be back up to speed this week. I still retain some facial pain that shoots into my ear and my blisters are slowly healing, but nothing to stop me from getting back to work so this week there is availability across the board EXCEPT Saturday, all slots are taken.
A big thank you before I move to everyone who send me get well soon messages, it meant alot.
Cold soup for Better Health
Now I'm not advocating eating Mulligatawny from Asda straight out the tin (but I have and it was very nice surprisingly) but rather using raw ingredients that haven't been near your hot ring on the cooker. As soup was one of the few things I could get down for a day or so whilst I was ill, the appeal of having to eat a cold soup was somewhat diminished as opposed to a nice steaming bowl of vegetable broth but read on and tell me what you think.
As I've said, lots of cold soups contain raw veg that are sliced and diced then blitzed in a blender or similar. By doing this, the soup retains ALL the nutrition that otherwise gets lost through boiling or draining away when cooked. As well as veggies, combining foods such as nuts and fruits with spices into a soup is another thing to try for unique, flavourful and nutritious meals. Spices as well as adding flavour also affect the body's metabolism to remove toxins and feel more perkier physically. Cinnamon for instance can stabilize blood sugar levels whilst garlic, turmeric & ginger reduce inflammation in the body.
Cucumber Soup.
A big thank you before I move to everyone who send me get well soon messages, it meant alot.
Cold soup for Better Health
Now I'm not advocating eating Mulligatawny from Asda straight out the tin (but I have and it was very nice surprisingly) but rather using raw ingredients that haven't been near your hot ring on the cooker. As soup was one of the few things I could get down for a day or so whilst I was ill, the appeal of having to eat a cold soup was somewhat diminished as opposed to a nice steaming bowl of vegetable broth but read on and tell me what you think.
As I've said, lots of cold soups contain raw veg that are sliced and diced then blitzed in a blender or similar. By doing this, the soup retains ALL the nutrition that otherwise gets lost through boiling or draining away when cooked. As well as veggies, combining foods such as nuts and fruits with spices into a soup is another thing to try for unique, flavourful and nutritious meals. Spices as well as adding flavour also affect the body's metabolism to remove toxins and feel more perkier physically. Cinnamon for instance can stabilize blood sugar levels whilst garlic, turmeric & ginger reduce inflammation in the body.
Cucumber Soup.
Ingredients:
2 cup(s) Greek Yogurt
1 cup(s) Vegetable Broth
2 Cucumbers, peeled, diced, and divided
4 Spring Onions, sliced, divided
2 tablespoon(s) Chopped Fresh Dill
2 tablespoon(s) Chopped Fresh Parsley
4 teaspoon(s) (a little over 1/3 lemon) Fresh Lemon Juice
2 teaspoon(s) Salt
2 cup(s) Greek Yogurt
1 cup(s) Vegetable Broth
2 Cucumbers, peeled, diced, and divided
4 Spring Onions, sliced, divided
2 tablespoon(s) Chopped Fresh Dill
2 tablespoon(s) Chopped Fresh Parsley
4 teaspoon(s) (a little over 1/3 lemon) Fresh Lemon Juice
2 teaspoon(s) Salt
Directions:
In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, purée 1 peeled, diced cucumber, 2 sliced spring onions, chopped fresh dill, and chopped fresh parsley. Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced cucumber and 2 more sliced spring onions; refrigerate for 1 hour. Garnish each serving with chopped dill and croutons.
In a large bowl, combine Greek yogurt and vegetable broth; set aside. In a food processor, purée 1 peeled, diced cucumber, 2 sliced spring onions, chopped fresh dill, and chopped fresh parsley. Add the cucumber mixture, fresh lemon juice, and salt to the yogurt mixture; whisk to combine. Stir in 1 more peeled, diced cucumber and 2 more sliced spring onions; refrigerate for 1 hour. Garnish each serving with chopped dill and croutons.
Til next week
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