Garden Vegetable Soup - A Fast, Healthy and Delicious Raw Food Recipe

Visit www.learnrawfood.com to see more raw food recipes. Raw food author and chef Jennifer Cornbleet shares how to prepare garden vegetable soup, especially good for lunch. From her DVD, Raw Food Made Easy. In this video, Jennifer Cornbleet shows how to use your knife and blender to create...



http://www.youtube.com/watch?v=mu4taVitkTM&hl=en

How to Make a Healthy Garden Fish Chowder (and It's Okay For Diabetics, Too!)

Now that the season came autumn and the weather is cooler than us, we often seem to soups and chowder cool to turn sad day. Here is a recipe for a healthy and abundant vegetables Fish Chowder only for those days. But do not expect a cool, overcast. It 's perfect for every day, even warm, sunny Ones!

Chowder FISH PLANT

2 tablespoons butter

1 med green pepper, chopped

1 cup celery, thinly sliced

1 / 4 cup chopped green onions

1 / 8 teaspoonInstant minced garlic

1 can (28 ounces) diced tomatoes, do not exhaust

2 cups water

1 teaspoon instant chicken bouillon granules

1 / 4 teaspoon salt

1 / 4 teaspoon dried basil

1 / 8 teaspoon dried dill

3 drops hot pepper sauce

1 cup frozen whole kernel corn

1 pound fresh white fish fillets for about half an inch thick, cut into pieces

dissolve in a 3-liter pot or Dutch oven, the butter. Add the peppers, celery, onions and garlic in butter. CookMixture over medium heat, stirring constantly, until vegetables are soft. Add tomatoes, water, chicken broth, salt, basil, dill, hot chili sauce. Heat the mixture to a boil then reduce heat and simmer covered for 15 minutes. Stir in corn. Then gently stir in the fish not breaking to pieces of fish. Cook over medium heat about 5 / 6 minutes, or until the fish flakes slightly forked.

Yield: 6 to 8 servings

Enjoy!