Fresh Green Chile Soup With Tumbleweed Greens Recipe
12 each green anaheim chiles
2 medium red bell peppers
2 large potatoes, cubed
2 1/2 tsp salt
6 cup stock
1 tsp black pepper
3 each garlic cloves, chopped
1/4 cup tumbleweed greens, for - garnish
Roast the chiles and peppers by the Open-Flame Method. Peel the
chiles and peppers, pull off the stems, remove the seeds and veins,
and set aside. In a medium saucepan, parboil the potatoes in boiling
water with 1 teaspoon of the salt until tender. Puree the green
chiles and then the red peppers separately in a food processor until
smooth. Mix the purees together, add the potatoes and stock, and
process in 2-cup batches for another minute, or until smooth. Add the
remaining salt, the pepper, and garlic and process again. Press the
puree through a fine sieve. Heat the puree in a saucepan. Serve hot,
garnished with tumbleweed greens.
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Food Tips of the Week
Dieting made easy
One useful tip is to drink plenty of water. From time to time at some stage in a hectic morning, you guess that you want a snack but in fact you might just need a refreshing glass of water or orange squash. The feelings of needing food and needing a drink are quite similar, but one of the two can lead to a broken diet and the other is ok.
Some reduced carb diet tips:
(includes grapefruit, red bell peppers and tomato sauce)
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Fortunately, unlike numerous nutritional compounds, this useful phytochemical not only survives being cooked, but is noticeably increased in efficacy by cooking.
Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
It is the most efficacious carotenoid quencher of singlet oxygen, which is linked with aging of the skin. It is also thought by many researchers to curtail the progression of atherosclerosis.
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