Autumn Breakfast Squash Soup Recipe
2 cup diced butternut squash - (peeled)
1 cup diced carrots
1/2 cup diced onions
1 tbsp canola oil
1 tbsp white miso
3/4 cup water
1 tbsp orange juice concentrate or- more i, f desired - thawed
A soup this hearty makes a wonderful morning meal by itself or served
with whole grain bread.
DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set
Saute onions in oil until translucent.
Dissolve miso in water.
Place all ingredients in a blender and puree.
Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg
chol, 112 mg calcium
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) *
Typed for you by Karen Mintzias
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Food Tips of the Week
In deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
The case against reduced carb diets
Its all the rage, but it is truly safe and healthy for you?
The majority of the negative side effects claimed, like general tiredness, stomach disorders, or bad headaches are only temporary, but critics contend that low carbohydrate diets are not without permanently harmful side effects.
Whilst there is evidence that indicates that low carb diets can help achieve weight loss, some of this evidence has proved to be controversial among nutritionists, and their relative safety has been the cause of great debate
Flavonoid rich foods
(inlcudes citrus fruits, asparagus, garden pea & basil)
The compounds known as flavonoids discovered in these natural foods are thought by nutritionalists to have properties in preventing cancer.
Medical experts investigating the effects of flavonoids think that they may well have most other health giving capabilities, amongst them, anti-dermatitis and antioxidant properties.
Many also have a low calorie count, so should be included in every diet.
Autumn Breakfast Squash Soup Recipe Index
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