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I ended up making a Vegetable Soup Stock because that’s what this evenings Gazpacho Soup called for. So dinner got pushed back 45 minutes, while the Stock cooked up.

Vegetable Soup Stock:

Ingredients:

8-10 Cups Distilled Water

2 Onions, Cubed

3 Cloves of Garlic

2 Carrots

4 Celery Stalk

2 Potatoes with Skin

2 Cups Cauliflower Pieces

2Cups Broccoli Pieces

1/2Cup Parsley

1Bay Leaf

1Tsp Thyme

1Tsp Basil/Mint

Directions: Chop all vegetables into 1-inch pieces. Place in stock pot and add seasonings. Steam saute until slightly tender. Cover with distilled water , bring to boil and reduce heat and simmer over low heat for 45 minutes to an hour. Cool and strain twice. Stock will keep in refrigerator for a week and can be frozen too to be used in soups and stews.

Gazpacho Soup

Gazpacho Soup

Then I was free to complete the Gazpacho Soup:

Ingredients:

 3Cups Tomatoes

2Cups Cucumber, Peeled

2 Stalks Celery, Diced

1/2Green Bell Pepper, Seeded and Diced

1Red Bell Pepper, Seeded and Diced

3Green Onions or 2Tbsp Dried Onion Flakes

2Tbs Olive Oil

2Tbs Lemon Juice

1/2Tsp Celtic Salt

1tsp dried onion flakes

1tsp parsley

1tsp oregano

1 tsp paprika

1tsp thyme

Directions: Place half of tomatoes and 1/4cup soup stock into blender and puree. Pour into a container and add other vegetables and olive oil, lemon juice and seasonings. Cover and refrigerate before serving… served cold.

While I was waiting on the Vegetable Soup Stock and the Gazpacho Soup to be made, I worked on the Hallelujah Acres Vegetable Salad:

Hallelujah Acres Vegetable Salad

Hallelujah Acres Vegetable Salad

Ingredients:

Small Broccoli Florets

Small Cauliflower Florets

Finely Diced Celery

Finely Chopped Sweet Onion or Scallions

Finely Diced  Red or Yellow Bell Peppers

Peel and Chop Avocado

Top with Grated Carrots

Squeezed Lemon Juice

Seasonings

Directions: Wash Green Leaf Lettuce and Spinach Lettuce and add Vegetable Ingredients along with dressing and serve.

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Today, I’m embarking on the second stint of the 14 Day Eating Plan. Simply put, this Hallelujah Acres Diet is raw fruits for lunch and raw vegetables for dinner. The vegetables and fruits are cleaned or peeled and eaten whole, without much preperation, with Barley max and sometimes carrot juice before each meal.

I am also including my regular Pilates workouts which I’ll be doing 4 days a week and then incorporate walking, weights on my own.

Well successfully, I started the day by making my Juice with Carrots, Cucumber and Celery.

The menu calls for:

Breakfast: 1Tsp of  Barley Max Powder mixed into 4-8oz glass of distilled water.

Barley Max

Barley Max

Mid Morning: 8oz Carrot Juice

30 Minutes before lunch 1tsp of Barley Max Powder & Water

Lunch: Apples until satisfied

Mid Afternoon: 8oz Carrot, Celery Juice

30 Minutes before Dinner 1tsp of Barley Max Powder & Water

Dinner: Hallelujah Acres Vegetable & Salad Gazpacho Soup

I made it to lunch with no problems… and remembered I have to take a spoonful of Barley Max 30 minutes before my lunch of Apples(as much as I can eat!)

And that’s what I did.. I sat down about an hour after I took the Barley Max and had two Apples for lunch. I have to say, I am feeling the mid afternoon hunger pains!!!!! I’m thinking about dinner and what is on tap for the menu. A Vegetable Salad and Raw Gazpacho Soup!

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