Summer Salad, Juicing and Potato Kale Soup

If you are trying to figure out what to do what all of your summer squash~try this salad.  You can eat it as is or use it to top your garden salad. This salad is delicious and refreshing and NO OIL...it doesn't need any.

Summer Salad

1 large zuchinni~matchsticks or chopped

1 small yellow squash ~matchsticks or chopped

1 small red onion diced

1 c. of grape tomatoes halved

2 large pieces of garlilc~minced

parsley

real salt

fresh ground pepper

balsamic vinegar

Mix and let marinate for a few hours in fridge.

 For the past several weeks I have not been juicing and I can feel a difference, so I juiced today~


celery
cucumber
zuchinni
swiss chard
beets
ginger
lemon
liquid stevia


I have also been eating a bit more cooked foods since I began working out. Knowing that this creates a more acidic state than I am used to, I am wondering if this is the source of the wrist pain I have been experiencing.  It seems that after I stopped juicing is about the same time the wrist pain began...so hopefully by eating a more alkaline diet with less cooked foods, juicing and staying super High Raw, the  problem will be remedied.

My family still eats more cooked foods than I do, so I made Potato Soup as a special request from my son today..
This is a recipe I created a few years ago that  is one of my family's favorites

Potato Kale Soup

Using a food processor slicing attachment (on the same attachment as the shredder-just upside down)
Slice:
1 vadalia onion
2 large carrots
2 stalks of celery
2 -3 potatoes (I used Yukon Gold today)
sometimes I shredd a bit of cabbage (optional)
I put each item in the stockpot as I go and then fill it with the appropriate amount of water to cover and then some.
add: 5 heaping T. of Seitenbacher veggie broth powder or use unchicken broth and skip the water
2 T. dried parsley
pinch of cayenne pepper
a couple shakes of poultry seasoning herb
salt to taste

bring to a boil and then turn down the heat to simmer until it is al dente...
then add 3 -4 c. of shredded Kale stir kale into soup and it is ready to serve.

If you want to make this creamy you can add some Vegenaise..


I am currently working on phase 3 of P90X... and power walking 2-3 days a week...add to that my cleaning job in which I normally work it pretty vigorously for at least 4 hrs. two days a week.

Friday~Soup recipes for cooler weather

Friday~
The weather is getting cooler. Time for sweaters, sweat pants and hoodies..one of my favorites times of the year.
Today has been a day where I didn't have to leave the house and could stay in my comfy clothes, messy hair and leave off the make up to let my skin breathe.
I am also feeling the effects of yesterdays' Pilates class that lasted 1.25 hrs. Yippee!! for exercise. I do love the way it makes me feel...stronger, more balanced and cleansed. I have signed up for a six week class and hope that she continues it indefinitely. I have also signed up for a weekly yoga class. Both of these forms of exercise are great to build strength and tone the body. When I am doing a regular exercise routine I deal with stress much better also.

I am feeling better with each passing day since my last painful episode. So I must strive each day to eat more water packed fruits & veggies

today~
rawpucchino

Large bowl~1 orange, black berries, blueberries topped with a handful of walnuts

blended salad~ mixed greens, 2 tomatoes, 5 baby carrots, few slices of red bell pepper, celery topped with green goddess dressing and some blue corn chips

broccoli soup*

rawpuchinno~left over from last night, I just added some ice

2 T. garlic & chive hummus & blue corn chips


*This is not a raw soup but my gut cannot tolerate raw broccoli soup (I've tried it) My whole family loves this soup, so this is a double recipe.

KATHY'S BROCCOLI SOUP~this is something I made up for a Broccoli Cheese Soup substitute

Saute 1/2 chopped onion & 4-5 crushed cloves of garlic in coconut oil

Add approx. 7-8 c. of water & 4 veggie boullion cubes w/o msg (read your labels)
Or 2-32oz pkgs of Pacific vegetable broth
1 c. of nutritional yeast

When adding the next ingredients you only want to warm until al dente. Do not cook them at high temperatures and destroy the life giving enzymes.


4-5 c. broccoli chopped (I also use the stems and pulse them in a
food processor)
one handful of shredded carrots
one handful of celery leaves
2T of vegan worchestershire sauce or Bragg's liquid aminos
1/2 lemon juiced

Optional: for a creamy consistency you can add 2 T. of vegenaise~when doing this you may prefer to add more nutrtional yeast as it does change the flavor a bit. I prefer mine without this ingredient.
You can also leave out the broccoli and use this as a base for Potato Kale Soup
It is cooler weather and my family does not eat an all raw diet so these are great healthy recipes for those that are not on a strict diet.