Welcoming Spring Soup

Potato Arugula Soup: Hot or Cold Here’s a yummy soup perfect for this transitional weather. It was a new adventure for me – starting off with roasting some of the ingredients while prepping the stovetop broth. Roasted leeks, garlic, Russian and red kale along with the young arugula drizzled with olive oil; it’s packed with green vitality and rich in fiber and nutrients. I added a splash of Braggs mineral soy flavoring along with the dry sherry and mirin rice wine, plus sea salt and cracked lemon-garlic- pepper and a hint of healing cayenne. The rainbow of potatoes include local purple, reds, golden, and sweets. The broth includes celery, parsley, yellow onion, parsnips, carrots and twice filtered water, with sea salt, peppercorns, sage and garlic. I did use some Imagine not chicken broth as well. I didn’t even need to add the oat milk I bought to add creaminess – but if you’d like to enrich it – that’s one that I think tastes, looks, and feels most like whole milk. Rice, mixed grain or coconut would work well too. If you want the texture to be lighter, I recommend the Imagine not-chicken broth. Along with a fresh salad, this makes a lovely light meal. What’s even better, you can serve hot or cold – and freeze some for a few weeks too. Chanting Ingredients: Packed to overflowing with the many hours spent at The First United Methodist Church with the wonder-filled Interfaith 'Om Again' shared chanting thanks to Rev. Gail Ransom, followed by hundreds of voices in call and response with Krishna Das leading more uplifting meditative chants with wonderful accompaniment of our favorite yogi drummer, Jim Donovan and a tabla player. If you missed it – and you're in the 'burgh, you can sip it! (and join in next year!) Next week begins the real Spring soup offerings ( The wish of the week: let’s hope ramps make their way to the Coop or Right by Nature for me to include in the first April Soup: 4/3 Garlic Broth with Greens 4/11 Creamy Broccoli (with cashews) 4/18 Lemony Lentil Spinach 4/25 Mung Bean Cauliflower ‘stew’ Pints or Quarts can be ordered - by the month or by the week - one week in advance recommended. Since I have extra arugula, this week I'm also offering by request - Arugula pesto. And any week, 'burghers can special order the Magic Mineral broth to use as a tonic tea or when cooking rice, quinoa or other grains in place of water. Next week, begins the http://www.21daykickstart.org/ again. A great opportunity for FREE online support in vegan transitioning -- great recipes, meal planning, celebrity phone calls and more! That's what I can offer my out-of-towners -- register at the link above -- and I'm confident you will be glad you did!! Did I mention, this program is an offshoot of The Physicians Committee for Responsible Medicine - my hero - Dr. Neal Barnard? All Blessings of Compassion & Joy Your singing soup-maker, Sharda Many Species - One Planet - One Future I See You ~ Namaste ~ Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature, This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com http://www.wellnesstraining.com/ http://www.celebratingtheinnerhealer.blogspot.com/ Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

This week's Soup Suprise

Curried Triple Squash Granny Smith apples join with pumpkin, butternut squash and Japanese Kabocha for another version of this creamy golden soup. We can’t get enough of the Magic Mineral Broth c tm. This delicious and restorative veggie base was created by Chef Rebecca Katz and conveyed by ‘Chefnurcian’ Laura Pole, who I had the joy of meeting at a Smith Farm Retreat in Maryland (learn more at her site: EatingforaLifetime.com) Additional ingredients include olive oil, pears, yellow onion, dried ginger and curry, Braggs mineral soy sauce, almond butter, fresh lime juice, brown rice syrup and mango chutney. If you prefer a thinner/richer version, you could add coconut, almond, oat or rice milk. A funny thing happened on my way to deliver soup last week and retrieve the empties. Much to my surprise, I was ‘gifted’ a quart of the Magic Mineral Broth – complete with a sprig of an herb – I couldn’t positively identify – and hoped it was lovage! (refer back to the previous blog entry on this) I’m still not certain, after researching pictures online, but am delighted regardless! Along with the quart, was an internet print out with the recipe as well as an article about the healing power of this broth. I couldn’t resist playing the Magic forward, and shared the broth with a dear friend journeying with cancer right now. The reprint of Guideposts recipe brags about how sipping this potassium – trace mineral nutrient-rich broth alone is like giving your body an internal spa treatment. The accompanying article talked about a woman gifted with the broth while she was coping with breast cancer treatment. She renamed the broth Magic Miracle Broth! – finding it incredibly restorative. If you’d like a special order just of the broth, let me know. So many possible fun garnishes for this soup, I finally offered two new variations - Tamari toasted sunflower seeds or dry roasted cashews - for some added toasty crunch. For myself, I've had this soup for breakfast and added baby spinach, very comfy. All Blessings of Compassion & Joy this Super Full Moon week! Your singing soup-maker, Sharda Many Species...One Planet...One Future~ I See You ~ Namaste ~ Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature, Suzen Sharda Segall This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com http://www.wellnesstraining.com/ http://www.celebratingtheinnerhealer.blogspot.com/ Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

Moosewood Russian Cabbage Borscht Revisited

Another soup with Eastern and Central European roots – with mucho variations, depending on the country and region of origin.With my Hungarian and Romanian influences, we actually only served chilled Beet Borscht, while Russian rooted Aunt Ruthie also served a chilled spinach borscht “Schav”. I wonder if her Schav originally featured sorrel. A Russian healer I was blessed to know, introduced me to a version of this hot soup. Again, I begin with the enriching Magic Mineral Broth (tm) and adjust a couple of the original ingredients to maintain vegan vitality. Last week, did you hear me wish for Wayfare's latest non-dairy non-soy Sour Cream to finally make it to the 'burgh? I am tickled pink that my wish is granted!!! Thank you East End Food Coop!! I'm very excited to include a sample of it with a bit of dill as a wonderful garnish for this gorgeous beet borscht. And eager to get feedback on it. I wasn't sure about it myself, and in the blender, whipped it up, hoping it would feel and taste more like Tofutti's sour cream (that, btw, has almost three times the calories!!) Now there are three Wayfare products available in the 'burgh and I hope you cut the coupon and try them!!

Here’s the unique ingredient list for the “Not Sour Cream”: Oats, rice, lima beans, an oil blend of safflower and coconut, (In my experience, when cold, coconut oil solidifies – so, if you find after refrigeration that the garnish isn’t the texture you expected – I think that’s why) sea salt, citric acid and onion powder.

Other ingredients include: Apple cider vinegar, brown rice syrup, tomato puree, olive oil, yellow onions, celery, green cabbage, savoy cabbage, orange and red beets, beet tops and stems, red-skin and golden potatoes, sweet potatoes, Chinese healing spleen yam, sea salt, garlic and cracked lemon pepper with garlic, and fresh dill. This hearty soup is traditionally served with a dark bread for a first course (not as pictured above!), and I suggest having a few ounces of protein as an entrée, as this soup is packed with sugars from the beets – and glycemic index can be tamed with the addition of protein. With tofutti sour cream, there is more protein – in this Wayfare formula, we get 30 calories per 2 T, less than 1 gram of protein and fiber, 1% carbs and 80 mg sodium.

If only I had lovage leaves, I could introduce us to the Romanian version (with the traditional wheat bran ). I thought I’d put that new wish out and see what manifests :)

All Blessings of Compassion & Joy this Daylight Savings Week!

Your singing soup-maker, Sharda

Many Species...One Planet...One Future~

I See You ~ Namaste ~

Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,

Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

http://www.WellnessTraining.com

http://www.celebratingtheinnerhealer.blogspot.com

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

Karrot Soup with a KICK +

Again, I'm spotlighting a great recipe from my healing sisters at Smith Farm. Thank you, Jnani Chapman and Laura Pole and forgive me for tweeking -- my own version --I don't miss you so much when I cook 'with' you!

Since feedback from subscribers tells me you are enjoying a little to a lot of heat and flavor,here goes! Although fresh ginger is called for in the original recipe, as per my medical QiGong mentor, Ted Cibik, I generally cook with dried. The mango chutney does include raw ginger. Additional curry, cumin and cinnamon round out the sweet heat.Magic Mineral Broth (tm) the healing base in this week's root veggie beta-carotine rich soup. I added the parsnips plus zucchini for extra green nutrients and silky texture. I started off with yellowonions pearled in a scant teaspoon of olive oilm adding thyme and sea salt along with the curry blend. I hope
you didn't miss garlic -- I think this is the only soup without!

If desired, when reheating -- enrich this soup to the max with the addition of baby spinach - allowed to wilt until it is brilliant green. May the dynamic warm colors bring a smile to your face and encouragement to your heart and soul, knowing that more sun and Spring are on the way.

I've included a dollop of coconut plain yogurt with chives for you to enjoy as you choose. Some may explore their creativity and exercise their design muscles and even
center themselves before taking the first spoonful by swirling. Some folks may have fun placing a dime size drop in the center of the soup you've plated, then with the edge of the butter knife or toothpick, swirl away playfully, symbolically and happily :).

Also packed separately, fresh lime juice for you to spritz once the soup is in your bowl -- enhancing flavors, adding the degree of tartness and cooling of the heat, as you like.


Chanting Ingredients include:

A round sung at the Jain Meditation Int'l Center:

You can make the sun shine any ol' time, even when the

sky is grey. (2x)

You can make the sun shine, you can make the sun shine,

You can make the sun shine any ol' time, even when the

sky is grey.

Threshold's healing song: Up from the Earth


All Blessings of Compassion & Joy this day!
Your singing soup-maker, Sharda
Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com


http://www.WellnessTraining.com
http://www.celebratingtheinnerhealer.blogspot.com/
Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years