Yummy Organic Vegetable Soup! Having an early start this morning, I drove over to, two of the organic farm that Lisa and I frequent here in Toms River, NJ, and purchased a bounty of delicious greens of Swiss Chard, raw carrots, the carrots (so tasty!), cauliflower, garlic bulbs, sweet potatoes, leaks, onions, corn, and other wonderful selections that we had to choose from. Arriving home, I cleaned and soaked the veggies in Kangen Water and thought…what to do with the broccoli stems and leaves and carrot tops…they have to be edible as well don’t they? I dove into some of the info I had on greens and whala!! There was the answer in B&W! All edible! (We took some of the leaves of the broccoli and Kale and made oven fresh chips!!) After cleaning and soaking the veggies in Kangen water, I took the broccoli stems and chopped them up and took the Carrot top leaves and used them as I would parsley and decided to make a vegetable soup. I read that Carrot tops’ have a reputation for being inedible doubtless results from two reasons — taste and (potentially) health reasons. In terms of taste, raw carrot tops can be fairly bitter — it has a carrot taste to it regardless, but it won’t be for everyone, though you can use them in salads easily enough if you have a mind. They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with Potassium which can make them bitter, so the use of them in food is limited. However, carrot top leaves are edible, so you may mix some in with a mixed lettuce salad. You may also use it for garnish. Combine your common sense and your creative skills, and invent something! That’s what makes cooking fun. It is a form of art. Carrot greens are high in vitamin K, which is lacking in the carrot itself. Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumors. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body. Always looking out to help my friends of Iron and bodybuilding men and ladies who are looking for good nutritious ways to supplement their needs for a healthier lifestyle. • 6 small bunch of organic parsley • 2 bay leaves • 2 tablespoons olive oil • 2 cups diced organic onions • 1 1/2 cups diced organic carrots • 1 1/2 cups diced organic celery and Swiss Card (small dice, with or without leaves) • 4 cloves of minced garlic • 8 ounces button mushrooms, wiped clean, stemmed, and quartered (about 2 cups) • 4 quarts chicken, vegetable broth Preferably of range free chickens • 1 1/2 table spoons of Pink Himalayan salt • 3/4 teaspoon freshly ground organic black pepper • 2 cups organic broccoli, cauliflower florets, cut into bite-size pieces • 1 cup diced zucchini and 1 cup diced yellow squash (large dice Cook for about 12 min or until the vegetables are soft…I cooked Basmati Rice and added it later... Mmnnn, Mmnnn good!!!!!!!!!! Enjoy! My mighty friends of IRON! P.S. I took the remainder of Broccoli and Kale and baked them in the oven and made chips! SUPPORT YOUR LOCAL FARMERS!! ORGANIC FARM FRESH!!!!
Posted on: Sat, 08 Nov 2014 22:49:33 +0000
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