Some Recipes To Stew On

From Dr. Fuhrman's book Eat to Live:

Lisa's Lovely Lentil Stew
1 cup lentils for ever 3 cups water
medium onion, finely chopped
1 tsp. black pepper (optional)
1 tsp. basil
3 big ripe tomatoes, chopped
1 stalk celery, finely chopped

Cook lentils in water for 30 minutes with onion, pepper, and basil. Add tomatoes and celery and cook for an additional 15 minutes.

Tomato Barley Stew
1 cup celery juice
1 medium onion
2 carrots, diced
1 zucchini
1 baked or boiled potato (no skin)
cup unrefined barley
6 tomatoes, chopped
1/3 cup sun-dried tomatoes, finely chopped
8 oz. white mushrooms, chopped

Heat 1 cup of water and the juice on a low flame. Add the onion, carrots, zucchini and potato. Let simmer about 1 hour and then blend in blender or Vita-Mix. Return pureed mix back to the pot and add the barley, tomatoes, dried tomatoes and mushrooms and simmer for another 45 minutes.

Quick Corn Stew
2 cups soymilk
1 tbsp. whole-wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
tsp. dulse
2 tbsp. dried vegetable flakes
tsp. Mrs. Dash seasoning
1 tsp. Butter Buds
1 10-oz. bag (or box) frozen corn

Heat 2 cups of water and soymilk together on a low flame. Mix in the flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add the frozen corn until it defrosts and the soup comes to a boil again.

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Comments (3) Read through and enter the discussion with the form at the end
B. Durbin - June 24, 2006 1:13 AM

What's "dulse"? I've never heard of it before.

Rainy - September 7, 2006 7:26 PM

Dulse is a sea vegetable. :)

Annie - May 21, 2009 10:33 AM

The Quick Corn Stew is fantastic!! I have 3 year old twins and a 1 year old and they always ask for seconds!

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