MIXED VEGE©CHOWDER (FOR THE IMMUNE SYSTEM)



FOR INFLAMMATION.

The omega 3 group of essential fatty acids found in nuts, seeds

& soybeans all contain potent anti - inflammatory compounds.

Various fruits & veges from the nightshade family, however,

including tomatoes, potatoes, eggplant, zucchini & tobacco, have

the opposite effect, contributing to the pain & inflammation

associated with such conditions as rheumatoid arthritis. Free

radicals are an inevitable byproduct of inflammation & may be

reduced by including plenty of antioxidant-rich foods such as

those found in red, yellow & orange fruits & veges, nuts, seeds

& wholegrains.

BIODYNAMIC TOFU & COCONUT DELIGHT.

If you were stranded on a desert island for a week & had nothing

else to eat, you could survive on coconut alone! The vitamins,

mineral & essential fat content is excellent & the coconutmilk is

rich in magnesium, potassium, zinc & vit.C. The anti-inflammatory

essential fatty acids found in this wonderful fruit are abundant,

provided it is not heated.

INGREDIENTS.

400G fresh biodynamic tofu

2L fresh biodynamic soymilk (sweetened with raw sugar preferably palm sugar

for non-diabetics ). For diabetics use unsweetened fresh soymilk

240G unsweetened creamed coconut.

METHOD.

Simply blend all the ingredients together in a blender.

Alternatively use slightly less fresh soymilk to make a thicker

shake & spoon into dessert glasses with a sprinkling of nutmeg on

top for a delightful & delicious pudding.

FOR INFLAMMATION.

Papaya, pineapple, cranberry & soycurd fruit salad.

Alkaline fruits are beneficial for any kind of inflammation that

tends to raise the acid level of the body. Pineapple though

acidic contains BROMELAIN which blocks the pro-inflammatory

prostaglandins, & papaya helps to neutralise the acidity & helps

to reduce gastrointestinal inflammation, as well as containing

plenty of the antioxidant, betacarotene. Cranberries are probably

the most alkaline of all fruits & so help to reduce inflammation

in the kidneys & bladder. The rainbow-coloured fruit salad is

delightful to look at, but try not to add the cranberries until

just before serving to prevent their juice from running into

the others.

INGREDIENTS.

1 small watermelon, de-seeded

225G cranberries, washed

1 medium pineapple

2 medium ripe but firm papaya, halved, peeled & de©seeded

250G biodynamic soycurd or soy yoghurt

METHOD.

Cut the watermelon in half, de-seed & squash out the juice.

Put the melon juice together with the cranberries in a small

saucepan. Meanwhile cut off the top of the pineapple & set aside.

As you will be using the pineapple to serve this pudding in,

carefully scoop out the pineapple flesh, without damaging the

skin & chop into chunks, discarding the hard centre core. Chop

the papaya into chunks of the same size as the pineapple & mix

carefully. Crush the cranberries into the melon juice, mix with

the other fruits & gently fold into the soycurd or soy yoghurt.

Pile into the pineapple shell & serve.

Wash all the peppers & rub with about a third of the olive oil.

Place into a baking dish & cook in in the oven at 180 deg.C for 30ª35 min or until the skins have begun to shrink but not blacken.

Remove from the oven & place the peppers in a plastic bag for 25

min. This makes the skins easier to remove. Once skinned, cut in

half lengthways, remove the cores & seeds & slice thinly

lengthways. Mix the olive oil, balsamic vinegar & alittle ground

black pepper with the tofu in a dish. Pour over the peppers & toss

thoroughly. Place on a serving dish & sprinkle with the sesame

seeds. Garnish with a few fresh basil leaves.

WATERCRESS, WALNUT, ALFAFA & TOFU SALAD (FOR INFLAMMATION).

Alfafa sprouts are a rich source of protein & are considered to be

a perfect food as they are packed with calcium, magnesium, vit.A &

vit.E.They are also known to have excellent anti-inflammatory

properties, but should not be eaten by those with auto-immune

conditions such as LUPUS. Walnuts are packed wiyh essential fatty

acids & vit.E, which are important for healing. Watercress is rich

in the antioxidant vit.C,ideal for repairing damaged tissue. Tofu

is a rich source of natural antioxidants as well as providing high

quality protein for tissue-repair.

INGREDIENTS.

2 bunches of watercress, washed thoroughly

100 g whole walnut, shelled

1 tbs walnut oil

2 tsp balsamic vinegar

1 tsp white wine vinegar

25 g alfafa, washed

100 g fresh biodynamic tofu, drained & diced

METHOD.

Separate the watercress stems & cut off any old stalks. Shell the

walnuts & discard any kernels that are shrivelled. Combine the

walnut oil & the vinegars in a lidded jam jar & shake vigorously to

blend the flavours. Pour over the watercress, alfafa & tofu. Toss

lightly & serve, sprinkling several walnuts over each plate.

1 tbs olive oil

200 g onion, chopped

1 clove garlic, peeled & crushed

450 g tomatoes, washed, simmered, peeled & pureed

850 ml fresh unsweetened soymilk

1 tsp fresh basil

1 tsp fresh thyme

1 tsp crushed red pepper

800 g pumpkin or winter squash, peeled, de-seeded & cut into

chunks.

2 fresh sweetcorn, husks & outer leaves removed & sliced.

METHOD.

Cut the tofu into cubes (2.5 cm or 1 in).

Gently heat the olive oil in a large heavy-based casserole dish.

Add the onion & garlic & stir until transparent.

Add tomatoes, soymilk, basil, thyme, red pepper, pumpkin & corn.

Cover, bring to boil & then simmer for 10-15 min or until the

pumpkin & corn are cooked.

Serve with chunks of rye or corn bread.

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