Snow & Soup: A Winning Winter Combination- Part One

Early  yesterday morning the snow started and by 9:30 am, everything was white and like the movie Frozen, the limbs were and still are heavy with snow and ice. Here is the photo:

With this kind of weather, only two kind food will satisfy me: Soup & my kitchari dish, which is like a stew that warms my belly. Since I have been planning to do a postingon soup toppings, I will focus on soup today and the next posting.

Because cooked foods are missing precious food enzymes that our body needs, eating something raw with the soup will give you enzymes to help digest your foods. So you can eat a small salad as part of the meal, or add a raw topping.

Since not all of the toppings here and next posting are raw, I suggest that you eat a raw veggie or veggie salad first.  And  March is National Nutrition Month, so eating homemade soup with a salad or raw topping on your soup would be a great way to celebrate!

Here is an excerpt from the Loomis Institute about enzymes: (www.loomisinstitute.com) (Underlining, bold and italics are my way of highlighting important facts.)

Enzymes are present in all living animal and plant cells. They are the primary motivators of all natural biochemical processes. Life cannot exist without enzymes because they are essential components of every chemical reaction in the body. For example, they are the only substance that can digest food and make it small enough to pass through the gastrointestinal mucosa into the bloodstream. Three very broad classifications of enzymes are:

  1. Food enzymes – occur in raw food and, when present in the diet, begin the process of digestion
  2. Digestive enzymes – produced by the body to break food into particles small enough to be carried across the gut wall
  3. Metabolic enzymes – produced by the body to perform various complex biochemical reactions

In the 1930s, Edward Howell, MD, the food enzyme pioneer, found that there is a difference between plant enzymes and those that are produced by the body. He was convinced that plant enzymes in food and supplements have a different function in human digestion than that of the body’s own digestive enzymes. With this theory, he began isolating and concentrating plant enzymes from their sources. He found the difference is that food enzymes begin digesting food in the stomach and will work for at least one hour before the body’s digestive system begins to work. For this reason, enzymes should be considered essential nutrients. Unfortunately, this is not the case, and food manufacturers are removing them from food to gain shelf-life.

Dr. Howell was particularly impressed by the way the ingestion of raw food slowed the progress of chronic degenerative diseases and spent his professional life postulating and then validating his theories.


Here’s are two photos of split pea soup with paleo croutons and roasted chick pea croutons. The recipe for the pea soup and other soups can be found on Menupause with this link: http://www.menupause.info/archives/151.

This pea soup is topped with paleo croutons, that is a bread made without grains, softer than whole grain bread, so it works better toasted on made into croutons. I just left the bread out until in a cloth napkin and cut into into crouton-sized pieces before adding it to the soup right before eating. It is gluten & sugar free bread.


This bowl of split pea soup is topped with chick pea croutons. I soaked the chick peas over night and then put them in a colander to sprout for a day or so before cooking them in water and baking them the oven with olive oil and herbs. (Shortcut: If you use canned chick peas, just roast them for a few minutes in 350-400 degree oven with olive oil & herbs.)

Instead of the two toppings above, consider these uncooked toppings:

Sprouts

Grated carrots  or  Grated Beets

Fresh Dill or Parsley

Minced Bell Peppers

Grated Zucchini or Yellow Squash

Scallions



More in Part  2 —next posting




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