Sunday, December 16, 2007

Rainy-Day-Kitchen-Sink-Soup

I call this healthy soup recipe Rainy-Day-Kitchen-Sink-Soup because it has bright colors (and flavors)in it to perk you up on a rainy day (reds, oranges, greens) and because it contains 'everything but the kitchen sink', so to speak. Basically, take what you have in your fridge and you put it all together in a soup.

Here is what I had today:

2 T. Virgin Coconut Oil
4 organic shallots, chopped
1 organic 3" piece of ginger, peeled
2 sweet peppers, one red, one green, seeds removed, chopped
2 Portobella mushrooms, chopped
1# of organic long green beans
4 organic carrots, chopped
2 organic potatoes, chopped (peel still on)
Celtic Sea Salt
1 14 oz. tin of organic Coconut Milk
Cayenne

Saute together the shallots, ginger, sweet peppers, and mushroom in the Virgin Coconut Oil.
Add the beans, carrots, potatoes and add about 4 C. of water (to cover) and the Celtic Sea Salt (to taste).

Simmer until well-cooked (about 20-30 minutes).

Add the Coconut Milk to the Vita-Mix. Add in half of the soup-- remember to add in the ginger--. Position the lid securely. Beginning on the lowest Variable setting, move the button gradually to the highest Variable setting and flip over into High until the mixture is smooth and creamy throughout. Add it back to the other soup and combine.

At time of eating, add a light sprinkle of cayenne.
Go to my Diffusing Life site to find the above oils and other Young Living products! ~Cynthia Zirkwitz, YLEO #607652

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**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. UNTIL DECEMBER 15, 2008, with each VitaMix purchase from this site, you could win a $50 Gift Card (shipping is free). To learn more about this contest and the amazing Whole Food Machine (10-Appliances-in-One), click here.

***Sign up for your FREE Whirled Soup Newsletter, delivered to your email 'doorstep' 3 X a month-- try recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.



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Sunday, December 9, 2007

Eating Soup in Longjohns

It's definitely a soup day here today! And you need your long-johns on too!


UNTIL DECEMBER 15, 2008, with each VitaMix purchase from this site, you could win a $50 Gift Card (shipping is free). To learn more about this contest and the amazing Whole Food Machine (10-Appliances-in-One), click here.

The Seinfeld Soup Nazi

I haven't published any hot soup recipes lately because I have actually been busy cooking up some of the extant recipes for potlucks, etc. But yesterday I received a bottle of Black Pepper pure Essential Oil and I'm anxious to try it in a recipe.

In the meantime, if you are looking for 'soup oriented' Christmas gifts, here are some ideas from eBay:


**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. UNTIL DECEMBER 15, 2008, with each VitaMix purchase from this site, you could win a $50 Gift Card (shipping is free). To learn more about this contest and the amazing Whole Food Machine (10-Appliances-in-One), click here.

Thursday, November 29, 2007

Rosemary Potato Spinach Comfort Soup

My maternal granny was of Irish extraction-- her mother had the lovely name of Bell O'Hara (short for Isobel). She made four soups in my recollection: Campbell's Vegetable, Campbell's Cream of Mushroom, Campbell's Vegetable, and a thick, creamy, homemade potato soup that was actually like feasting on nothing but a big old plate of mashed spuds, and what child doesn't dream of that sort of meal? I never did get her recipe for potato soup, but I'm betting the ingredients were pretty simple: potatoes (peeled), water, milk, butter, salt and pepper. Along with something called 'milk toast', I always connect potato soup with my comforting little granny.

This version of potato soup is a little more complex, both where ingredients are concerned, and around flavors. It's still pretty comforting on a crisp day!

I live on Vancouver Island and marvel (after years in frostier climes) that I can nip outside and pick a fresh sprig of herb; in this case: rosemary



Rosemary Potato-Spinach Soup


*Scrub up *6 small- to medium-size organic Russet Potatoes, cut into 1/3s or 1/4s, or chopped up, jackets on

*Add Potatoes and the following to a large pot:

*Cold Water to cover

*1/2 tsp. Celtic Sea Salt (or to taste)

*1 C. Frozen chopped Organic Spinach

*Cook until tender.

*Pour 1/2 to 1/4 of the soup into the cannister of the Vita-Mix

*Add 1/2 Cup Organic Apple Cider Vinegar

*Add 4 T. fresh Rosemary (sprigs, stem)

*Add Black Pepper to taste

*Securely position the 2-part lid on the Vita-Mix container. Start at the Lowest Variable Speed and progress to the highest. Flip briefly over into high and process until smooth and creamy.

*Pour back into the original pot and stir to combine.

*Add more Pepper or Salt, as your taste dictates.

*Serve with sour dough buns. (I'm serving the soup in the picture in my granny's own "very best" Grindley Royal Petal soup plate.)
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This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

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Wednesday, November 21, 2007

Sauerkraut-Bean Soup (Vegan)



You might think I like sauerkraut? I do, actually, but the reason there is another sauerkraut soup recipe so close on the heels of another one (see the Armenian Sauerkraut Soup in the November 15th post) is that my husband found a sale and brought home quite a few jars of Eden Organic Sauerkraut... traditionally made with no added vinegar to sour it up.

I am very cognizant of the delicacy of the enzymes in the sauerkraut, and am reluctant to cook the heck out of it as a result. I am so happy for the Vita-Mix that allows me to add the sauerkraut at the end and to "cook" without undue heat(through the friction of its motor-driven rotor at 240 mph).

Ingredients:

2 T. Virgin Coconut Oil
1 large Onion, chopped
3 ribs of Celery, chopped
4 large Carrots, chopped
2 C. cooked Beans (your choice)
2 C. Tomato Spaghetti Sauce or Stewed Tomatoes
8 C. Vegetable Broth or Water
2 C. Sauerkraut
3 tsp. Fresh Thyme herb, or to taste

**In a large soup pot, heat the Virgin Coconut Oil and saute the Onion and Celery until golden
**Add the Carrots, Beans, Tomato Sauce, and Vegetable Broth, and simmer for as long as it takes for the carrots to be soft.
**Take 1/2 of the soup and put in the Vita-Mix Cannister with 1/2 of the Sauerkraut.
**Add the Thyme 
**Securely position the 2-piece lid on the Vita-Mix and process, first at the lowest Variable speed, and progressing to the highest Variable Speed. When smooth throughout, add it back into the other soup. Also add the remaining Sauerkraut and stir to combine.
**Heavy Rye bread goes well with this soup.

and always wear Genuine German Lederhausen!

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This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
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**The sauerkraut crock picture is from the Kitchen Gardeners site where you can also find a instructions on how to make your own 'raw' sauerkraut.

Sunday, November 18, 2007

Coco-Squish-and-Crunch Soup

Here is another yummy Asian soup that contains organic coconut milk (my husband found a sale on it somewhere and we are almost out... yikes!), squash, and spinach greens (you choose). I just loved the "roasted" carrots in my last soup and I'm doing the same with the squash, roasting it (I apologize to all my no-cook/raw vegan friends out there... I've probably really torn away any illusions about my being on my way to fully-raw with this admission, eh?). The recipe is borrowed and adapted from Trina D. on Tech-Soup.com who credits Terra Firma Farms with the original recipe.

Ingredients:
*Squash, your choice (to produce about 2-4 Cups of flesh)
*2 cups Spinach leaves
*1 14oz can Coconut Milk
*1 cup Water
*1 cup Onions, chopped
*3 T. Tamari Sauce
*1 tsp Chili paste
*1 tsp Brown Sugar or other non-white sweetener, such as Agave, Stevia, or even Honey (but don't heat honey)
*1 T. Virgin Coconut Oil
*Choppped Cilantro
*Shredded unsweetened Coconut
*Green Onions


Instructions:
1. Cut Squash in half lengthwise and bake face down at 400 degrees until soft.

2. Wash 2 C. Spinach, Kale or Bok Choy leaves

3. In a soup pot, combine Coconut Milk, Water, Onions, Tamari sauce, Thai or Szechuan Red Chili paste, and Sweetener (except Honey). Simmer on low heat.

4. When the Squash is done, remove the seeds and scoop out 2 C. flesh for a light soup, or 4 C. for a thicker soup. Reserve the remainder.

5. Stir the Squash into the soup and simmer for about 10 minutes. Don't worry about it not combining nicely, or being smooth. Pour the soup into the cannister of the Vita-Mix in batches. If you are using Honey, this is the time to add it in! Securely position the 2-part lid. Process, first on Low Variable Speed progressing to High Variable Speed, until smooth (2-4 minutes).

6. Chop the Spinach leaves and place into individual bowls. Ladle the soup on top.

7. Very quickly saute the Green Onions, chopped, and the shredded Coconut in a separate pan in Virgin Coconut Oil. Don't over-do it-- they are meant to be a little crisp and crunchy.

8. Chop Cilantro leaves.

9. Sprinkle Green Onions, Coconut, and Cilantro on each bowl.

Now, we have covered most of the flavours and textures here-- salty, smoky, sweet, nutty, bitter-- but are missing 'sour'. You could either chop up some limes or lemons to serve on the side, stir in some yogurt, or sip a Lemon-Lime Bitters (non-alcoholic) cocktail just before the meal.

Bon Appetit!

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This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
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Friday, November 16, 2007

Coconut Cream of Roasted Carrot Soup

Okay, let's call this an ASIAN soup so that I can continue along with the Whirled Alphabet idea...

This soup contains Coconut Milk, one of my favourite additions to soups. I'm pretty coconutty-- love just about any coconut product that is either very lightly processed (meaning that it had to be scraped out of the shell) or part of the Virgin Coconut (not grown with chemical fertilizers and herbicides, etc.) Long ago I started a blog just to reflect my coconut admiration. You can check it out here.

I have also revised this recipe to use exquisitely-flavoured, health-giving pure essential oils (make sure they are the kind that can be taken internally and not the sort that have been quickly and cheaply distilled using solvents and super-high temperatures, and then "cut" with other chemical additives.) Add the essential oils to the Vita-Mix, and not during the boiling/simmering stages of the soup.

INGREDIENTS

* 6 T. Virgin Coconut oil
* 450 grams / 1 pound Carrots, diced
* 2 T. Virgin Coconut Oil
* 1 Onion, chopped
* 2 Garlic cloves
* 1 Sweet Red Pepper, finely sliced
* 1/2 teaspoon Curry powder (or Garam Masala)
* 1 14 ounce can Coconut Milk
* 3 C. Vegetable Stock
* 4-6 drops Ginger Essential Oil
* 4-6 drops Lemongrass Essential Oil
* 4-6 drops Coriander Essential Oil
* 2 tablespoons fresh Lime or Lemon juice OR 4-8 drops Lemon Essential Oil
* 2 tablespoon fresh Cilantro, chopped
* Celtic Sea Salt and Cayenne to preference

How To Put The Soup Together:

*Pre-heat the oven to 400 F. Put the first 4 T. Virgin Coconut Oil
in a covered oven container and add the Carrots.
*After about 25-30 minutes, take carrots out and set aside.
*Saute Onions, Garlic, Sweet Red Pepper in 2 T. Virgin Coconut Oil
in a soup pot for 5 minutes. Add in the Curry Powder, Vegetable Stock, and Coconut Milk. Bring to a boil, stirring, and then simmer for 5 to 10 minutes.
*Remove from heat. Pour about 1/2 of the Soup (especially the 2 Garlic Cloves) into the Vita-Mix cannister. Add the Ginger, Lemongrass, Coriander, and Lemon Essential Oils
(or the Lime Juice).
*Secure the 2-part lid on the Vita-Mix. Process initially on Lowest Variable Speed, increasing steadily to Highest Variable Speed until Soup is smooth.
*Add the Smooth Soup from the Vita-Mix into the pot and stir.
*Also add in the Salt and Cayenne.
*Sprinkle pot, or individual bowls, with chopped Cilantro.
*Serve promptly.  If you were feeling down-in-the-dumps, this lovely fragrant soup will take care of that!
If ordering any of the above essential oils from Young Living, please use the following reference #607652 (Cynthia Zirkwitz) Thank you so much, and fragrant blessings!
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This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
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Thursday, November 15, 2007

Armenian Sauerkraut Soup

Just continuing with the A's of the Whirled Soup Alphabet here...

This delicious brew is based on the traditional Armenian soup called khrchik. It's very simple to make, and full of great nutrients (like enzymes) if you (1)use traditionally-made sauerkraut that is 'cultured naturally' and not just some jumped-up vinegar cabbage and (2)reserve at least half of the sauerkraut-- don't cook it-- and whirl it into the rest of the soup before serving. You can add some tomatoes if you like, and kasha instead of quinoa is probably a little more authentic. I've made some innovations for our family's palate, and you are free to make your own! If you watch the video above made by a young person of his Armenian grandmother baking and gardening, you could likely replicate the delicious ghatta (like perogies) that she is making. I'm just making up some wholewheat (frozen dough) for an accompaniment to our soup. Enjoy!

Like Khtchik

  • 1 Onion, chopped
  • 3 T. Virgin Coconut Oil
  • 750 g/1 1/2 # of Sauerkraut
  • 8 C. Mushroom stock
  • 1 tsp. Celtic Sea Salt (or to taste)
  • 1/2 C. Quinoa
  • Shake of Cayenne or Paprika over top at serving time

    **Saute the Onion in a large soup pot
    **Add in 1/2 the Sauerkraut (reserve the remaining 1/2)
    **Add in Mushroom Stock, Celtic Sea Salt and Quinoa**Simmer, covered, for about 30 minutes
    **Pour 1/2 of soup in Vita-Mix cannister with the remaining 1/2 of Sauerkraut
    **Securely position the three-part lid. Begin to whirl first on Lowest Variable setting and increase to Highest Variable setting. When smooth, pour back in with the other soup and stir to combine.
    **Add a dash of Cayenne or Paprika to tureen or bowls at serving time

  • -----------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Tuesday, November 13, 2007

    Spicy Foodie Review


    There are legions of wonderful 'foodie' sites out there in Blogland and it would
    be total blind tomfoolery (did I mention stupid?) to ignore that resource! Today
    I'm going to review and recommend one of my community sites, and I hope that
    this becomes a fairly regular occurrence (after all, one does not live on whirled** soup recipes alone, right?)

    Lisa describes herself as vegetarian, but I see from the ample use of butter and eggs and cheese, that she would be more accurately classified as "ovo-lacto" vegetarian. I fall into that range myself, currently (sometimes I like to play at being total vegan, and even "raw vegan", but not today). She also states that her area of recipe preference is "spicy Indian". The November recipes don't really focus on Indian (from what I can see in a quick scroll through the neighborhood) but that's okay-- I'm already salivating like Pavlov's dog at all of her lovely photographs of food she has prepared and the Indian yummies might just push me over the edge into an all-out binge (it is my birthday today, after all lol).

    Lisa writes very lovingly about food she prepares, and gives useful details about the ingredients (for example, that when you spend a little extra time to bake a pumpkin pie with 'real' pumpkin, vs. canned pumpkin, you get a superior product AND you get to roast the nutritious pumpkin seeds as well).

    Lisa is a Canadian (from London, Ontario) and that really schmecks with me! She has 16 years of serving up culinary treats from her kitchen, and I wouldn't mind dropping in on her (don't worry, Lisa, I live way at the other side of the country on Vancouver Island). Check out her Food And Spice Blog site!
    **The lovely photo above is of Lisa's Quinoa-Oat Croquettes with Mushrooms on top. I love that she cooks with quinoa-- one of this foodie's fave legumes (bet you thought it was a grain, lol)!
    -----------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Wednesday, November 7, 2007

    A+ Whirled Peanut Butter-Ginger Soup


    I have the great pleasure of having friends from a number of different African countries, so I know better than to label this post with something like "A is Also For African Soup". That being said, though, there are several "groundnut" recipes on-line that claim to come from various countries in Africa (eg., Nigeria, Ghana, Zimbabwe). In that cosmopolitan spirit of sharing, here is my 'groundnut' (what we call peanut)soup. I know that some of the ingredients are not commonly used in African soup, but that is the blessing of 'inspired' fare-- the author can innovate!

    I once had a profusion of kale in my prairie garden and offered some to my friend N. She was elated and filled up two large plastic garbage bags with the leaves. I don't have kale in the house today, but I do have cabbage... so that is what I have used in this recipe. I also don't have fresh ginger, but pure Ginger Essential Oil (make sure it is pure!)does the trick, and well!

    In 4 T. Virgin Coconut Oil, saute the following in a large pot:

    2 Onions, chopped
    1 Sweet Red Pepper, Chopped
    2 large Carrots, chopped
    1/2 small Cabbage, chopped

    Add to the pot:
    8 Cups of Filtered Water
    1 tsp. Celtic Sea Salt

    Simmer for about 10 - 20 minutes.

    Put about half of the soup above into a Vita-Mix cannister.
    Before putting on the two-piece lid, add in:

    2 T. Peanut Butter
    4 drops pure Ginger Essential Oil
    Cayenne (1/4 tsp. or to taste)

    With lid secured in place, begin to whirl starting with lowest Variable speed, slowly and steadily to highest Variable Speed. Until homogenized. Then add back to soup in pot and stir.

    Enjoy with oven-toasted pita bread, or if you are so lucky, with fresh injera.
    ----------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.
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    Thursday, November 1, 2007

    B is for Borsch


    In Wikipedia, you can read this about the origins of Borsch:

    "The soup is part of the local culinary heritage of many Eastern and Central European nations. The Ukrainian and Russian name is borshch (борщ, pronounced /borʃtʃ/). It is also a staple dish in Eastern Europe, and made its way into United States cuisine and English vernacular by way of Polish Catholics and Jewish immigrants with the spelling borsht, the Yiddish word for the soup is "בורשט". Another spelling is borsch."

    When I spent time in a community kitchen (the Church I attended) with a number of Polish and Russian women, I was told that borsch translated loosely as "soup", usually containing beets, but sometimes not. You can find hundreds of recipes for wonderful borsch on-line.

    My husband and I had a lovely vegan "White Borsch" for lunch today-- no beets, no tomatoes. It was very warming and delicious, the perfect soup for a crisp autumn day! We garnished it with a dollop of sour "creme" (no cholesterol). The recipe is for the sour creme is here:
    Over the course of the morning, or overnight, soak about 1 cup of
    raw cashews or sunflower seeds in water to cover
    .

    Position the 2-part lid on the Vita-Mix. Add about 1/4 C. of filtered
    water
    and a little Celtic Sea Salt to the water (about 1/2 teaspoon).

    Add the nuts and/or seeds.

    Begin to run the Vita-Mix on the Variable Low setting and slowly,
    steadily increase the speed. At the top Variable Speed, flip over
    into High for about 15-30 seconds.

    Stop the Vita-Mix. Add the juice of 1 lemon (you can add the pulp as
    well-- just make sure there are no seeds, unless you like the
    bitterness of ground lemon seeds!

    Add more water to thin it out if necessary. Add whatever seasoning
    you like.

    If you would like the White Borsch recipe, just take a few minutes and subscribe to
    the free Whirled Soup newsletter. You will not be spammed!

    ---------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Monday, October 29, 2007

    Argentinian Harvest Stew in a Pumpkin Shell



    ...I continue with the Alphabet of Ethnic Soup Recipes. ARGENTINA is another "A" country. I looked at the possibility of running a soup recipe from the minute country of Andorra, the perfect tiny tax haven between Spain and France-- but I was unable to find any specifically Andorran soup recipes (although I did find a restaurant in the States named Andora that has been reviewed hundreds of times on-line). If you are Andorran and would like to contribute a vegetarian soup recipe, I would be delighted. In the meantime, back at the ranch in ARGENTINA...

    Yes, Argentina is not a country that pops to mind when one thinks of Vegan or even Vegetarian fare. Argentina is renowned for its beef-eating, the average consumption of which is something like 150 pounds annually... My beef-raising brother and his wife went to Argentina just to see their famous wandering herds. They had a wonderful holiday.

    It turns out that they DO actually have some marvellous vegetarian restaurants, probably because they have a large cosmopolitan tourist industry and have hopped on the bandwagon with the rest of the Global community (yay!). I'm featuring a really yummy Vegetable stew, an adaptation of a beef stew. If you are a lover of beef, I would be surprised if you were not delighted to find that you don't actually miss the meat in this particular multi-flavoured vegan stew. Enjoy!

    Ingredients:
    1 large Onion, chopped
    1 large Porcini Mushroom Cap, cut up
    2 Garlic cloves, minced
    4 T. Virgin Coconut Oil
    1 large Green bell pepper, chopped
    2 large Tomatoes, chopped
    Celtic Sea Salt, to taste (1 scant teaspoon?)
    Cayenne
    1 cup Dried Apricots
    3 White potatoes, peeled and diced
    3 Sweet potatoes, peeled and diced
    2-3 cups Vegetable broth
    1 med Pumpkin
    1/4 cup Worcestorshire Sauce
    1 16-oz can Whole kernel corn, drained
    2 cans organic Black Beans (drained)
    1 Medium sized pumpkin

    Method:
    Saute onion, garlic, and mushroom in Virgin Coconut Oil . Add tomatoes, green pepper, salt, Worcestershire Sauce, Apricots, white potatoes, sweet potatoes and broth.

    Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted Virgin Coconut Oil and sprinkle lightly with salt and cayenne. Stir sherry, corn and beans into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
    **ONU (the UN) Floralis Genérica, Recoleta, Buenos Aires, Argentina
    ----------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.
    ------------------------------------------------------------------------------------
    New to the idea of using Virgin Coconut Oil in a soup or stew recipe? Read more
    about VCO and other healthful Coconut products, like Coconut Flour, here.

    Sunday, October 28, 2007

    Thai Coco-Veggie Soup


    From what I've heard, really classic Thai dishes attempt to represent all possible ranges of palate experience with taste and texture: salty, sour, sweet, crunchy, creamy, spicy, cooling! While this is a HUGE challenge for any cook, I think that you will find the following Vegan take-off of a Thai Coconut Veggie Soup achieves this pretty well-- toss in some peanuts before serving to add 'crunchy'. Most of the ingredients you will have in your kitchen already, but there are a couple of surprises that you might want to go out and purchase for your continued foray into the exotic!

    Thai Coco-Veggie Soup

    INGREDIENTS:

    * 1 medium, organic onion, diced
    * 2 red bell peppers, diced
    * 3 cloves organic garlic, minced
    * 1 organic carrot, sliced (Rainbow carrots are a great choice)
    * 1 can chickpeas or sweet green peas (organic, please)
    * 4 tbsp Virgin Coconut Oil
    * 1/2 tsp cumin
    * 1/2 tsp coriander
    * 1/4 tsp cayenne
    * 2 1/2 cups diced tomatoes
    * 1 cup coconut milk
    * 1 cup organic peanut butter (make your own in the Vita-Mix)
    * 1/2 cup vegetable broth
    * juice from 3 limes
    * 1 scant tsp Celtic Sea Salt
    * 1/2 cup fresh chopped basil
    * 2 drops of  Lemongrass Essential Oil


    PREPARATION:
    Sauté in Virgin Coconut Oil (VCO): the onion, peppers and garlic in a large pot until onions are soft, about 3-5 minutes.

    Add the remaining ingredients, except for the basil and Lemongrass essential oil, and bring to a simmer. Allow to cook over low heat for one hour.

    Pour about 1/2 of the soup into the Canister of the Vita-Mix and carefully position the two-part lid. Set to Variable, and beginning with the lowest setting, turn the knob slowly until at the highest Variable setting. Then flip into High until the soup is smooth and creamy (this is where you need to make sure the lid is on securely!.)

    Fold the creamy Vita-Mix soup into the chunky soup on the stove. Add the basil and Lemongrass Essential Oil to the soup at this time.

    Serve immediately!

    Saturday, October 27, 2007

    SAIL ALONG, HARVEST SOUP....


    Well, the frost is on the pumpkin here... or feels like it is! And HARVEST PUMPKIN SOUP sounds like just the ticket to warm us up in this house...

    This recipe is an adaptation of an adaptation. The original comes from Pumpkin, by DeeDee Stovel (Storey Books, 2005). The internet adaptation is found at the Care2.com site (where you can also make up petititions and support various important social causes). My recipe is veganand made smoother quicker in that whole food whiz-kid, the Vita-Mix The soup is actually chunky because only 1/2 of the original combo is blended in the Vita-Mix.

    INGREDIENTS

    1 4 cups freshly-baked pumpkin or yellow squash chunks (bake seeded pumpkin/squash at 400F until tender, then peel and chop coarsely)
    1 cup cooked organic brown rice, organic quinoa, or millet (set aside after cooking)
    1 large leek, cleaned, white parts chopped
    1 medium onion, chopped
    1/2 celery root, peeled and chopped
    2 tart apples, such as Granny Smith, peeled, cored, and chopped
    7 cups organic vegetable broth
    1 teaspoon peeled and grated fresh ginger
    1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage
    1 teaspoon dried thyme
    Celtic Sea salt to taste
    1/4 teaspoon ground turmeric
    Dash of nutmeg
    Freshly ground black pepper
    1 cup organic apple cider vinegar

    1. Gently steam the leeks, onion, celery root, and apples in a large soup pot with 1/2 cup of the vegetable broth until soft, about 10 minutes.

    2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.

    3. In the cannister of the Vita-Mix, add about half the soup with the cooked rice/quinoa/millet. Secure the two-piece lid and process on Variable Speed, starting at lowest, and gradually, steadily, turning the knob to the highest level. Flip over into HIGH and process until smooth. Return the pureed soup to the pot and stir in the cider vinegar. Soup should be slightly chunky. Gently heat, but do not boil.
    Serves 8- this is an excellent soup to serve at a Fall dinner party or to take to a potluck!
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    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.
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    Thursday, October 25, 2007

    A is for Azerbaijan


    Soup is the food that makes itself known in every culture. I'm guessing that soup came to be because there was a shortage of some edibles and a profusion of others... combined they made a "just right" meld of nourishment and flavour.

    AZERBAIJAN is a republic at the crossroads of Eastern Europe and Western Asia. It is bounded by the Caspian Sea, Russia, Armenia, Georgia, and Iran.

    The people of Azerbaijan come from a diversity of cultures and the climate zones in the country range through seven of the nine possibilities, from areas where it gets about as cold as it can, to the sub-tropical. In the past, there were many people living past 100, attributed largely to their healthy diet. They ate meat, but usually just small quantities two or three times a week. They used raw honey as a sweetener, and most of their consumption of dairy products came in the form of yogourt. In the former Soviet Union, they were famous for their wonderful fruit and vegetable crops. The Russians introduced a more "western" lifestyle and introduced grains, flour, bread, and sugar into the Azerbaijani diet.

    The soup recipe I have chosen is an adaptation of a classic Azerbaijani vegetable soup called Dovga. I am a vegan, but will occasionally eat a little dairy (organic yogourt or butter)and yogourt is a mainstay of the region and its cooking. The recipe on-line contains egg, flour, and mutton, all of which I have left out. The wonderful combination of savoury herbs in this soup make up for any anxiety one might feel around the lack of meat, or for vegans, the inclusion of yogourt.

    I have used the Vita-Mix to "heat" the herbs and yogourt, thus preserving the precious enzymes and lactobaccilus. The Vita-Mix "cooks" food through the friction of its high-power motor, moving up to 250 mph! It does not heat above 118 degrees Fahrenheit, so the precious nutrients are not destroyed and the flavours are delightfully blended.

    This is not a pristine "RAW VEGAN" meal by any means-- besides the yogourt, I have included a small amount of pre-cooked Quinoa (you can use the classic rice)and topped the soup with organic canned peas (on sale at Edible Island, and cheaper than frozen organic peas). We dipped-- and cleaned up our plates with-- warmed pita bread.

    All in all, this soup was a pleasant blend of Russian and Middle Eastern influences. Here is how I put it together:

    DOVGA DELIGHT
    Cook on the stove:
    1/2 C. Quinoa (or Rice)in 1 1/2 C. water. Set aside.

    Combine in the Vita-Mix Cannister:
    2 Small Yellow Onions, cut up
    1 Green Onion, cut up
    1 Celery Rib, cut up
    2 T. Fresh Mint Leaves
    4 T. Fresh Cilentro
    2 C. Fresh Spinach Leaves
    1/2 tsp. Celtic Sea Salt (or to taste)
    Pepper to taste

    Position double lid on Vita-Mix securely and whirl above greens, vegetables,and salt/pepper, beginning with Lowest Variable Setting and working gradually up to highest Variable Setting, then flipping over into High, until they are well blended and quite warm (about 4+minutes).

    Add:
    2 C. Organic Yogourt
    3 Heaping Tablespoons of Cooked Quinoa (or Rice)

    Blend until smooth and warm.

    Pour into bowls and add a couple of tablespoons of cooked organic green peas (or other legumes of choice), to each bowl. Enjoy with a warmed pita.

    Related sites:
    Alphabet Reversals
    Making Sense Of Post-Soviet Alphabet Soup
    -----------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    Wednesday, October 24, 2007

    Whirled Alphabet Soup

    Greetings Whirlers!

    I've spent the past month with our son and family helping their two-year old (Alyza) to adjust to her new sister (Angelika) who was born on October 7th. I'm just now back to this soup blog (if you are interested, you can read all about the Grandmother experience in my GrannyXpress blog here.)

    I'm very excited. I had a brain whirl-windfall experience the other day-- I am going to offer recipes for'whirled soups' from a selection of world countries, beginning with countries/regions/ethnicities that begin with the letter "A" and moving through the alphabet. I hope to offer 3 new recipes a week, as well as different recipes in the Whirled Soup newsletter (sign up free in the margin at the left of the blog).

    If you come from any of the countries (if that is your heritage) that I blog about, please feel free to comment-- let us all know what your favourite heritage food is! Most especially, is there a soup recipe that we can feature in this blog that is particularly dear to your heart because of its having been passed along in your family?

    So, here we go-- around the "Whirled World" in this Whirled Soup Blog!

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    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.
    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    Tuesday, September 18, 2007

    Ladel it Up!

    Ladels have been used over the centuries to dish up soups and stews. I know from working in a soup kitchen that ladels are important implements of the trade. A good ladel holds about a 1/2 to 3/4 Cup of Soup.

    As a child we often used a cup as a ladel. I'm not sure if it was because there weren't ladels for sale in our neck of the woods, or if my Mom just forgot to buy one. We ate a lot of goulash, soup, and stew, so a ladel would have been a good investment... ah well.

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    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), go here. Please quote code 06-002685 to recieve FREE STANDARD SHIPPING to Canada or the United States.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    Tuesday, September 11, 2007

    Why Soup?

    I have a relative (okay, she's my HUSBAND'S relative) who makes very funny but disparaging comments about our lifestyle. We eat a lot of unprocessed raw fruits and vegetables, and quite a lot of smoothies, soups, or the like, whirled up in the Vita-Mix. She calls our menu items "gunk and gook and mush". To defend our eating preferences, I have had to do some thinking (not a bad thing) and back up our choices with good research. Here are the reasons that we eat as many soups as we do (about 3-5 each week, on average, in the winter months):

    1. Sipping soup is a great weight loss strategy! A recent study actually shows that people who eat soup regularly put on less weight than those who didn't. Strangely enough, the more times soup was eaten in the course of a week, the more weight that was shed! When you use the Vita-Mix whole food machine, the soups you make are high in healthy fibre and fill you up without a lot of fats in the recipe. When you take in the soup over the course of several small meals, vs. the traditional three 'square' meals (read: substantial or large meals) you "supply your body with steady fuel" and don't "feel like you are running on empty-- because you never are". (Jeff Novick, RD, of the Pritikin Longevity Center). Eat the right balance of whole foods and you eat well!

    2. Homemade Soups are so tasty and comforting! A delectable soup made with several of my favourite delicate veggies and greens and seasonings lifts my spirits as well as nourishing my body! I personally love the aroma and mix of the various constituents......synergy, if you like.... and find nothing more comforting than the lovely fragrance of warmed herbs in my kitchen.

    3. Whirled soups are fast, easy, and economical. In the same time it takes to open a store-bought soup and heat it up, I can prepare a nutritious, delicious soup from fresh ingredients in the Vita-Mix for a third to a quarter of the cost of eating a similar soup in a restaurant. The clean-up process is a whiz for a Vita-Mix meal-- just empty the container, put a little water in, whir up the water, and pour it out! Soup made in a Vita-Mix doesn't scorch or burn, so there will never be that to worry about.

    4. Of course, eating soups made with fresh, ripe, in-season, organic, local veggies is about as healthy as I can eat! As I said earlier, my husband and I try to consume a good portion of our diet as "raw". We not only love the flavours of fresh and raw foods, but we know that nutrients are not only NOT destroyed with the method of heating the soup in the Vita-Mix (by the friction of the stainless steel rotor turning at up to 240 mph) but precious enzymes and other important phytonutrients are preserved through the process. Even more exciting to know is that soup made in the Vita-Mix is MORE NUTRITIOUS than eating a stack of ten fruits and vegetables that have not been Vita-Mix'd. Our teeth (for me, several crowns and other dental cosmetics) are not set up to break through the tough (i.e., protective) cell wall of whole foods to release all the locked-in nutrients. The laser-crafted, stainless steel blades crush and cut through the whole foods in seconds to give me the maximum benefits-- and I get all the fibre as well, rendered to its most usable form.

    We are soup-lovers because of our Vita-Mix and the ability to find ingredients that we love and know are healthy for us. I'm happy that you are reading this because it means that you also recognize the benefits of whirled soup in your life!
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    Today's recipe:


    PESTO LIVING SOUP (Mediterranean influences)

    1/2 cup water
    4 very ripe tomatoes, medium to large
    1/2 cup mixed fresh parsley & cilantro (stems are okay)
    1/4 cup basil (green or purple)
    pinch celtic sea salt (or to taste)
    1/4 cup pinenuts or other raw nuts (NOT peanuts, which are not nuts)
    1/4 minced onion
    1/4 cup minced celery
    1 garlic clove pressed
    1/4 cup red pepper diced

    Whirl up the first five ingredients (up to the onion) in the Vita-Mix for as long as
    it takes for the ingredients to be homogeneous and creamy-- probably about
    30 seconds to 2 minutes.

    Pour into a large bowl or soup tureen and add the other ingredients. Stir.
    Enjoy! For 'raw vegans', this soup goes great with flax crackers. For
    others, fresh foccacia or herbed French bread.

    At first, this soup may seem "bland" to anyone who is unfamiliar with raw soups.
    The more raw food that is eaten, the more sensitive the palate becomes to the
    subtlety of flavours.

    Keep on sippin'!

    ~Healthia Cynthia

    -------------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    *Can you handle the raw truth*?

    In order to experience a greater level of health using the principles of raw foods -- there are certain key concepts to know and pitfalls to avoid. This is the subject the best-selling e-book, The Raw Secrets. For more information, click here.

    Thursday, September 6, 2007

    Farmer's Market Lemon Zest Soup


    I am a sort of borderline vegan... sometimes I indulge in a little dairy, or eat fish if friends have prepared it for a meal they have invited me to. This recipe contains buttermilk. I suggest that you find the best source (organic if possible)of buttermilk around. If you are truly vegan, you could perhaps substitute a nutmilk or rice milk instead. This soup is delicious and makes use of the abundant fall vegetables found at a Farmer's Market (or in your own backyard):

    Ingredients:
    4 C. Buttermilk (or substitute)
    2 C. vine-ripened tomatoes (could be 2 large tomatoes)
    2 C. fresh, young (milky but not green)corn kernels
    1 C. fennel root (or English cucumber if there is no fennel available)
    18 fresh basil leaves
    1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred)
    Celtic Sea Salt to taste
    1/4 tsp. black pepper

    Add all ingredients to the Vita-Mix® cannister in the order listed and begin by processing on Variable Speed, turning the knob from lowest to highest at a slow, steady rate. Then process on High for about 2 minutes, until silky. Refrigerate for at least 2 hours, up to 24 hours. Serve garnished with sprigs of basil.

    (adapted from "Zesty Summertime Garden Soup" in Lemon Zest: More than 175 recipes with a twist by Lori Longbotham, Broadway Books, New York, 2002.



    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    Tuesday, August 21, 2007

    Whirled Veggie Soup



    Here is the recipe for this simple and satisfying soup:

    4 C. hot (can be boiling) water
    1 Ripe Tomato
    1 Carrot cut in about 6 pieces
    1 Rib of Celery
    1 handfull of fresh Parsley
    1/2 Onion
    Celtic Sea Salt (to your taste)
    Other fresh herbs or seasonings as you enjoy (I used Mrs. Dash Italian)

    Put ingredients into Vita-Mix® cannister as they are listed above.
    Put your double top securely on. Start at Variable/Lowest setting and turn to "10" Variable setting and then flip on to HIGH in one full swoop. You may want to rest your other hand lightly on the lid since you are using hot water. Run for about 3 minutes. You may want to stop machine and use the plunger if there are air pockets or if items are not feeding into the blades. Makes 4 Cups of fragrant, delicious, nutritious soup (no cholesterol, no visible fats)

    This soup is full of enzymes that will help you with absorption of minerals and other nutrients in the soup. Any left-over soup makes a great starter stock for the next batch of soup or stew you make!
    -------------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note or here to arrive at the Whirled Soup blog and register for the newsletter.
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    Friday, August 17, 2007

    Sign up here for Quick Comfort with Ethnic Flavor!

    Sign up here for the WHIRLED SOUP: Quick Comfort with Ethnic Flavor" free newsletter. A couple of times a month you will receive a delectable, nutritious recipe for soup that can be whirled up in mere minutes!


    We hate SPAM-- to eliminate that nastiness from our lives, you will be asked to verify that you want to be on the list for this newsletter... thank you!



    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    Where's the Soup Recipes???

    Yes, I know... the blog's title would suggest that the blog will include recipes for succulent ethnic soups... and it will!! I am currently setting up a free newsletter that will contain a delicious, nutritious recipe in each issue. Please bookmark this if you want to get a jump on the Fall with some scrumptuous soups that can be put together "from scratch" in mere minutes! I'll be back......



    Here's the registration form:


    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    Wednesday, August 8, 2007

    Pruning back the Tomatoes

    This morning I had high hopes of doing a great deal of gardening, of making up for the past week when we were at Camp. I set a goal to prune the tomatoes that live in the front of our garage in containers.

    It was a cool and pleasant morning. However, by 9:30 it had heated up and the tomatoes were sufficiently denuded so that I could retire to the cool interior of our cave.

    Tomorrow I shall water both the front and the back yards.

    Gardening is a comfort. Watching stuff grow, tending it, pulling weeds, harvesting the fruits of your labours... these are all simple comforts.


    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Tuesday, August 7, 2007

    Quick Comforts...


    Whew-- I thought I was being clever and trendy by choosing the Hindi transcription alternative, but it turns out that the Hindi script is posted right over what one is typing in English...oo la la (or the Hindi equivalent). So, here I am back with dear old dull English blogger script.

    Even though I am retired and have blessings pouring out of my ying-yang, there are times when I need a speedy release from whatever is preying on my poor old weakened mind. Here are a few of the comforts in my life:
    (1)Prayer... particularly with my life partner-husband... we usually take an early morning walk with our little dog and we pray. We pray for others and we also pray for each other. This is a GREAT comfort.
    (2)Food..... I'd be dishonest if I didn't admit that food is a big BIG part of my life. As a young person I enjoyed eating, but mostly because of the need to fuel up or to be part of a social exchange. Now I just like to eat, to anticipate eating, to blog about eating, and to plan what to eat next. It is rare that food is not prominent on the gallery walls of my consciousness. My favorite current comfort food is a multi-textured/taste granola bar called "Sweet and Salty" (I like Almond). People who follow my raves about the health benefits of the "Green Smoothie" will no doubt be shocked to read this disclosure. It's okay. I really DO love the Green Smoothies too. There seems to be room for both.
    (3)Sleep.....If I have a headache or feel depressed, sleep is a restorative.
    (4)Love.... expressed in its many forms is a comfort.
    (5)Knowing that my loved ones are safe and well...a phone call, an email, and preferably, a visit, is all I need to sail smoothly through the other concerns in my life.
    (6)Peace and Quiet...I'm an introvert so being by myself is much more comfortable than being with groups for any length of time. I need huge daily hunks of alone-time. To others this probably looks extremely selfish; people who know me well understand that without time apart I am not worth being around.

    These are a few of the ways that I derive rapid restoration back to equilibrium.

    Excuse me now, please, while I go have a nap (hahaha).



    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***