World Food Day Zoom Cooking Class

Wednesday, October 14th, 2020

Friday, October 16th is World Food Day and on that day I will be holding my monthly ZOOM cooking class sponsored by New Horizons Senior Center. It is: Vegetarian, Vegan, Gluten Free, Sugar Free and you are invited. Here is the link below. No fee.

The topic is jar sprouting and microgreens and I will be going over a recipe I posted some time ago that I am re-labeling Halloween Soup made with organic sweet potatoes and sprouted black beans. Also an early fall salad and maybe an appetizer.

 

Sunflower Microgreens for Windowsill Gardening

 

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Curry-Flavored Halloween Soup

Tuesday, October 30th, 2012

Did you know that curry can have many different ingredients and still be called curry powder? As used in India, this simply means “sauce:” Thus, all Indian foods made with sauces are all called “curries.”

On a website entitled www.lionsgrip.comcuringredients.html, I learned that this Indian spice is based largely on four ingredients: coriander, cumin, fenugreek and turmeric, with many other ingredients included, depending on the brand you buy. Some of these other ingredients are:
cloves, garlic, ginger, chillies, mustard, red pepper, salt, black pepper, poppy seeds, anise, and celery seed. The site gives several different formulations that you can use.

Coincidentally, although I don’t really believe in coincidences, I went to an Ayurvedic* practitioner this week and he gave me a list of spices that I mixed up for my own personal curry powder as part of a healing treatment. Turmeric, which is on my list, is “the spice that ignites your body’s astonishing immune system…5 to 8 times stronger than Vitamin E and stronger than vitamin C, this ‘antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on again.” (www.mercola.com).


Utensils: Cutting board & knife, soup pot, (immersion) blender)
Prep. Time: 10-15 min.
Cooking Time: About 20 minutes
Categories: Vegan, gluten-free, sugar-free

Ingredients

4 cups water or veg. stock
2-3 carrots
1 parsnip (sub. another carrot if not available)
1 sweet potato
1-2 tsp. curry powder

Directions

1. Scrub and peel (if organic, you may skip this step for the carrots) carrots, sweet potato, and parsnip, if using.
2. Cut veggies into small chunks, especially the sweet potato to cut down on cooking time.
(Hint: Scrub & peel the sweet potato first and put it into the pot of water on a medium flame while assembling other items.)
3. Cook veggies until soft, about 20 minutes. Cool slightly, add curry powder, then use an immersion blender to puree the soup to a desired consistency. (I like my soup somewhat pureed, but still a little chunky.)
4. Reheat to desired temperature and serve sprinkled with black sesame seeds.

Servings: 3 or 4Overnight the soup may thicken, so add a little water or stock if needed.
Variation:
Cook up some wild rice, which is almost black, and sprinkle on top of soup.


*Note: On March 29th I posted information on the Ayurvedic Diet in my Nobody Eats Like Me category. Just click on the Nobody Eats Like Me category and you will see the article.

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