Veggies On the Go

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Andy fits more vegetables into his day with a salad for lunch.

By Chet Rhodes |  December 28, 2006; 9:00 AM ET  | Category:  Andy Dalal
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Best way I've found to eat enough veggies is soup. Not your old-fashioned soups that take hours to make, but cut-up fresh veggies (2-3 cups, incuding an amazing variety of combinable choices (eggplant, leeks, peppers, tomato, onion, broccoli, whatever is prime in the market's organic section), simmered in 2 cups of vegetable broth for a few minutes, then whirled with the broth in my blender. To add extra fat on cold winter days, I use either olive oil or coconut oil, and saute the veggies for five minutes before adding the vegetable broth for the simmer. I also use an avocado (uncooked, of course) in the blender to add pleasing texture to the soup. A teaspoon of sea salt and another of garam masala often adds just the right flavor. Sometimes I add tofu for extra protein.

This all comes from an alkaline approach to eating. Two good books on the subject: Brown (MD) and Trivieri, The Acid Alkaline Food Guide, which provides A-A values of foods & drinks; and The pH Miracle (Young, PhD).

In warmer weather, I don't cook the soups. Whether cooking or not, this method is much faster than most food prep.

PS: My husband no longer needs to take his diabetes medicine as a result of this new emphasis in our dietary habits! And our weight is well under control!!

Posted by: Janet Koltun | December 28, 2006 03:43 PM

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