People are funny! I’ve seen people eat some pretty nasty things, either on TV, or in person, but ask them to eat a vegetable and watch the horror on their face! Kids especially, are good at that, Hehe. Eat a bug yes, eat broccoli and you get, ” ooooooh no way, that’s gross!!!”
I had no idea there were so many people out there as passionate about cooking and eating healthy, as I am! This experience is quite refreshing and motivating. Hopefully, people won’t wait till they have medical issues before they start, but even so, it’s never too late.
Its fun, to see so many different talents and tastes there are out there! It sure makes it easier to think outside the box, which is what you have to do, if you go gluten-free . There are so many possibilities! Some that you see right in front of you and some that you can’t wait to create, from just seeing a photograph or reading a recipe. The ideas are endless, if you have an imagination and a love for flavour. The one thing we do share, is our love for food and the constant search for something deliciously different!
Since discovering the “Mighty Mung Bean”, I’ve been trying to adapt it in my home cooking. This next recipe is a soup I make often but usually with Kidney Beans and chunks of Chicken. If you’re not a vegetarian, you can add the chicken for more protein and flavour. Just follow the recipe, and before you put the lid on to cook, on low, throw in some raw, cut up chicken and cook for the required time. It’s that simple!
MUNG BEAN SOUP
1 cup Mung Beans, screened and rinsed 3/4 times
1 med Onion, chopped
2 cups org Celery, chopped
2 cups org Carrots, chopped OR 1 cup org Carrots 1 cup Butternut Squash
2 tbsp Olive Oil
2 1/2 cups Water or stock 1/2 cups Tomato puree
1 tsp Turmeric 1 tsp Garlic Powder
Crushed Chilies Sea Salt, to taste
Olive Oil Parsley
In a small soup pot, add Onions and Olive Oil and turn heat to med, stir and cook till soft
Add Celery and Carrots and continue cooking for a few min
Add the Beans and stir in the Wine
Turn heat up to med high and let it come to a boil
Add the Tomato then the spices, stir and add the Water
Bring to boil, ( IF YOU ARE ADDING THE CHICKEN DO IT NOW)
Turn heat down to low, cover and cook for 35- 45 min (till beans are soft but not mushy)
When it’s ready to serve, drizzle with Olive Oil and throw some chopped Parsley on top. Serve with Quinoa and dig in! Delicious!
MY FAVOURITE SALAD
I love salads! and this is one of my fave’s.
I put Goat Cheese and crisp up some Prosciutto in the frying pan (no oil necessary) instead of Bacon, and throw some raw sunflower and pumpkin seeds in it.
Here are the ingredients:
Prosciutto and Seeds
Fresh Garlic or Garlic Powder
And my special vinegar blend,
which if I told you what it is, I’d have to kill you………..Ah ha! Just joking!!!!
I use half, Apple Cider Vinegar and half, good quality Balsamic Vinegar
I’m sure I don’t have to tell you how to put a salad together………….do I?
Until next time………………