More Garden Bounty

For those of you new to the blog, I was formerly an obese and chronically malnourished food addict who has been completely set free from all food addictions and eating disorders; including anorexia, nutrient restrictive dieting, yo-yo dieting, and binge eating disorder as result of embracing the nutritarian lifestyle that’s described in Eat to Live and Eat for Health. Here is my transformation.

It’s been hot and sunny in Indiana, and the tomatoes are ripening almost faster than I can pick them. This novice gardener is becoming addicted to growing vegetables as I’m already starting to plan my garden for next year!

I discovered a practical and innovative way to store up the bountiful harvest.

I took the overflowing supply of garden vegetables: zucchini, summer squash, cabbage, kale, and tomatoes galore; and combined them with various other vegetables that I had on hand, and made a “Harvest Puree” that I’m freezing to use as a base for soups, sauces, and even salad dressings this upcoming winter.

I followed the basic principles of making Anti-Cancer Soup as demonstrated in Joel and Lisa Fuhrman’s Secrets to Healthy Cooking DVD, except I used less water to make it the thickness of sauce instead of soup.

The puree is a deep shade of red, and full of vital nutrients.

Cost?

Cheaper than a bottle of cough syrup, trip to the doctor, and three days of missed work productivity.

Cheaper than a trip to the plus size “fashion” store to buy yet another size of black stretch pants.

Cheaper than the quart of cookie dough ice cream on the way home to drown the sorrows.

And cheaper than the anti-acid medicine needed before bed.

And much cheaper than the vial of insulin (a.k.a. liquid gold) that will be needed on down the road.

Cost?

Priceless.

Nutritional excellence; cheaper than…you fill in the blank!

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Comments (4) Read through and enter the discussion with the form at the end
Melissa Hoffman - August 25, 2009 9:19 AM

A great idea! My garden is overflowing too, and I was thinking that I had to make all this soup now, whereas this way, you can just puree what you've got, and use later as a soup base. So much easier...Thanks for the idea. I'm also juicing leaves of broccoli, tough stalks, blending with water and straining arugula, then making green ice cubes for later additions to green smoothies!

Emily Boller - August 25, 2009 7:35 PM

Bravo ~ what an innovative way to save and use extra greens!

Go greens. Go phytochemicals and micronutrients. Go health!

aunt cia - August 26, 2009 6:34 AM

What a smart way to use up produce. My tomatoes sadly came to an end b4 I even picked one as we have that tomato blight that is so widely spread this summer...however, I think I'll round up some produce elsewhere and still make this. Thanks, Emily for the idea!

CJ - August 30, 2009 7:14 PM

"Cheaper than a trip to the plus size “fashion� store to buy yet another size of black stretch pants."

... Oh my, now that is inspiration enough to eat greens and live a healthy Dr. Fuhrman lifestyle.

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