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Curried-Cumined Zucchini Soup

Curried-Cumined Zucchini Soup

Our winter is too long and too white. There, I said it! To break all this whiteness, I made a warm green soup.

you’ll need:

  • 2 Tbs fat (butter, ghee, coconut oil, tallow);
  • 1 tsp cumin seeds;
  • 1 onion, coarsely chopped;
  • 3 garlic cloves, coarsely chopped;
  • 1 tsp curry powder (if you like less spicy, use 1/2 tsp curry and 1/2 tsp turmeric);
  • 3-4 zucchini, coarsely sliced (I also used one Dudhi, an Indian type of long zucchini);
  • 3-4 cups liquids (bone broth, chicken broth, vegetable broth, water). Use less liquid (3 cups) for a thicker consistency;
  • salt and pepper;
  • lemon;

* optional: garnish (cilantro, parsley, sour cream)

ingredients assembly. not in the photo: lemon, broth, parsley, salt n' pepper

ingredients assembly. not in the photo: lemon, broth, parsley, salt n’ pepper

how-to:

  1. Melt fat in a large saucepan over medium heat. Add cumin seeds and allow them to heat just until they let out their wonderful aroma. They will start to splutter. Don’t allow them to burn or blacken.

    sizzling cumin opening it's fragrance

    sizzling cumin opening it’s fragrance

  2. Add the onion and garlic and saute for about 4 minutes until they start to soften.

    zuc·chi·ni. noun, plural zuc·chi·nis

    zuc·chi·ni. noun, plural zuc·chi·nis

  3. Add liquid, zucchini, curry powder and salt (add more salt if using only water as your liquid). Bring soup to a boil, reduce heat, cover and cook gently for 30 minutes, until veggies are tender.
  4. Allow soup to cool, and blend (I use an immersion stick) until just smooth.
  5. Before serving, reheat soup. Taste and adjust seasoning, if needed. Ladle into bowls, squeeze some lemon, and add some garnish.

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I am so proud of myself, that I needed to brag. I just never knew that making an almond milk could be so easy.

sweet almond milk, home made

sweet almond milk, homemade

Lately I have been trying to find new kinds of “milk” besides cow’s milk, as the latter felt too heavy.

The almond milk  that’s found in the stores isn’t just almonds, but has other additives. So, in my search, I found a great site, full of  explanations about the different milks (cow, soy, nut) and a recipe for homemade almond milk. Guess what? It worked, and it’s so EZ, Not to mention- white and sweet.

I made mine with less dates- thus less sweet, and didn’t use cheesecloth or a “nut milk bag”, but a regular strainer/sieve.

without further ado, turn to choosing raw.

Cheers !

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“Summertime,
And the livin’ is easy
Fish are jumpin’
And the cotton is high..”  by DuBose Heyward.

So I gathered bits and pieces from here and there that I felt I needed to tell the world.

  • Starting with food. Here’s a real quick and tasty recipe of Pattypan summer squashes. I just got them at our local farmers market. They’re not only cute and add color to your dinner table, but also, ahammm, healthy (here). Most of all- they’re yummy !

Pattypan squashes fresh from the market

All there’s to do: Cut them into halves wide-wise. Also cut a thin flat slice at each end, so the half squashes could rest steadily in the baking dish (wide side facing up). Turn oven to 400 F or 200 C. Drizzle olive oil, bit of salt, crushed or chopped garlic and coarsely chopped rosemary on the yellow shining faces of the squashes.

pattypans go into the oven

That’s all folks. Cover with aluminum foil, put in oven for 30 minutes. Take off foil and let them pattypans get some oven tan till they’re golden(ish). Out of the oven and into your plate they go. With some nice green salad on the side. Ahh ha. Oh yeah- don’t over roast them, they don’t like to dry out.

  • more food: Yesterday, on our way to one of the last shows of HAIR in Broadway, a small window on 9th Ave. caught our eyes.  A pile of some fine-looking Bourekas just called us in. The owner, Gazala Halabi, was placing paper-thin rounds of dough on the taboon, which will later become Druze pitas.
tasty druz bourekas

Gazala makes pitas on the taboon

We had wonderful bourekas: one filled with sun dry tomatoes and goat cheese, and the other was with spinach and feta cheese. The kids had a Druze pita wrap (“laffa”) with salad and falafel. The plate was wiped clean off the lamb kabab that was there merely 20 minutes before.

We’ll be there again.  Gazala’s Place

bourekas

Druze cuisine @ Gazala Place

  • Staying in the city: restaurants will now need to display the cleanliness rating of their facility according to new letter-grading rules. Now, when deciding upon your next dinner in the City, look on the restaurant’s window. Does it have an “A”, “B” or “C”? Under the new plan, a restaurant receiving an A grade will post it at the end of the inspection. If the grade is lower than an A, the restaurant will not have to post a grade until it has a chance to improve its sanitary conditions. The Health Department will return within a month to conduct a second inspection. The ultimate goal is to improve sanitary conditions and reduce the risk of food-borne illness.
  • Going west: San Francisco is requiring stores to post cellphone radiation levels.  Those rates are the levels at which radio frequencies penetrate body tissue. whether or not there is a connection between cellphones (and their radiation) to cancer, it sure brings the question to the table again, to deserve a serious awareness.

Any thoughts to share?

Fun and healthy summer to us all   🙂

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Where do I even start?

Well, it’s my inner instinct and logic to prefer food that does not contain chemicals (man made), toxins, pesticides, hormones, or any other synthetic additives, nor food that has been meddled with (genetically). I don’t need any books, studies, magazines or movies for that strong inner feelings. Yet, better know and be educated, informed, than not…

organic

organic

Lately I have read Robyn O’Brien’s book “The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It“, who has started AllergyKids.com.

According to the book, most of Europe and Great Britain, Australia, Japan, and even Russia demand the clear labeling of food products that contain genetically engineered ingredients.  Several African countries even refuse to accept genetically modified (“GM“) grain as food aid. According to Reuters, Egypt just announced that it won’t be importing or exporting any GM foods.

Today I have also watched the film “The Future of Food” that has reinforced and better illustrated my gut feeling. I am already waiting to watch the much talked about film “Food, Inc.“.

It seems that while the world around us has long begun to understand the meaning of contaminated food and its consequences, here in the US, people are either too sleepy, or ignorant, or affixed and have their mind set, that the FDA or big agri-businesses or the government are taking real good care of the people and the food they are allowing us to eat.

That’s right, nobody is forcing us to buy GM food,      or do they?  When we try to buy any box of any food, and read the list of ingredients, do we know which was GM’d ? Do I know if the corn flour, the soy or any other grain was modified?

No, I don’t. In fact, I just learned about genetically engineered sugar beets in Kellogg’s products:

Organic Consumers Association and allies sent a letter to Kellogg’s on June 12, requesting that Kellogg’s not use sugar from genetically engineered sugar beets in its products or face a consumer boycott.

Kellogg’s has responded, claiming that US consumers do not care if their food contains Genetically Engineered (GE) food or not.”

So do I have any free choice in choosing the unmodified foods? not if I can’t identify them.

proccessed food

processed food

D’you hear the name Monsanto before? I bet that once you start to read a little more about any of those topics above, “Monsanto” will introduce itself right out of those articles you’ll be reading, because it is one of (if not the largest) multinational agricultural biotechnology corporation that has produced herbicides, genetically engineered seeds, and develops and markets Bovine growth hormones, just to name a few.

And guess what? Monsanto is fighting hard and lobbying with all its might (and mighty it is) to keep us consumers in the dark. It is fighting against labeling any of the GM foods as such. The Europeans, concerned about the food they eat, chose mandatory labeling of GM foods and ingredients. Here, Monsanto and big $$$ are still winning, and GM foods aren’t labeled. Read more about GM foods.

The more I dived deep into the food industry info, I became aware of the knotted political ties that thrive behind the scene of the food industry, the ones between government, pharma- business and agriculture business. I also became aware of the potential role of the chemical toxins added to the foods in the development of autism, allergies, asthma, and ADHD.

What is one to do in the meantime?

  • read, learn, watch the movies, get educated, and pass on the word.
  • try to avoid processed foods, or at least read the labels and make a rational decision based on what you know when choosing that product;
  • try to consume organic food products, or at least the basic ones, such as milk, and eggs.
  • try to purchase locally grown fruits, vegetables, dairy and support your local farmers.
  • take an extra step and write to your local newspaper editor;
  • take an even bigger step and write to your legislators (type your zip code to find your officials);

It’ll probably be long before the labeling of GM food will become a must, or maybe even banned, it’ll take some time before government will subsidize organic farms. But we shall overcome someday.

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