Friday, August 20, 2010

Kale and Rice Chowder Recipe

Today's whirled soup recipe is a delectable vegan chowder (or veggie stew) adapted from the book by Mike Anderson, "The RAVE Diet & Lifestyle" a simple enough transitional diet from the less-than-healthy Standard American Diet (SAD) to recipes for delicious foods that actually heal dis-ease.  Mike is also the author of Healing Cancer From the Inside Out (book and film) and the award-winning film Eating.  We heartily subscribe to his recipes and will be adapting them here from time to time for your eating health and pleasure!

Ingredients to serve 6:
2 C. diced stewed organic Tomatoes
2 C. organic Vegetable Broth
2 C. chopped Kale
1 C. cooked Brown Rice or organic Quinoa
2 C. cooked low-sodium organic Garbanzo Beans
1 C. chopped organic Onion
1C. chopped organic Red Pepper
1 1/2 C. filtered Water
1/2 C. chopped organic Leeks
1/3 C. sliced raw organic Almonds
1 T. Paprika
2 tsp. Vegetable Broth for sautéing
2 Bay leaves

Warm the broth over medium-high heat.  Add the onion, pepper, leeks and almonds and sauté for a couple of minutes.  Add the almonds, paprika, bay leaves, water, tomatoes and broth.  Bring the soup to boil and add the other ingredients: kale, rice and garbanzo beans.  Reduce the heat  and simmer for 10 minutes or until completely warmed through.
You might be interested in the Social Network that encourages members to be good stewards of the  food that we eat: Our Food Matters

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