Ani Phyo's Raw Food Kitchen: Kreamy Avocado Soup

www.AniPhyo.com -Join me and I'll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook "Ani's Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.AniPhyo.com



http://www.youtube.com/watch?v=kRA4EtLaGos&hl=en

Italian recipe: Stuffed Lamb Chops allotment 2 - Saturday Kitchen - BBC

Part TWO of TWO. Rocket, celery, mint, and spring onions form the base of the side salad that accompanies Antonio Carluccio's Italian recipe of stuffed lamb chops. Delicious recipe idea from BBC cookery show Saturday Kitchen with James Martin. Watch more high quality videos on the new Food YouTube channel with BBC Worldwide here: www.youtube.com



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

Simple Soup Maker's Kitchen

Let's solve this mystery once and for all. Don't let those gourmets fool you. It really doesn't take a lot of fancy cookware or specialty items to make soup. In fact soup is ideal everyday fare, simple to make, and accessible to ANY budget. Have you ever heard of Stone Soup? It's a wonderful story that tells how simple soup really is. In fact soup evolved as a catch-all for leftover bits of this and that. Now you can get pretty fancy if you want to with soup - but we're going to stick to the simple stuff here - everyday fare for everyday folks.

Pots and Pans
You could get away with just one good sized soup pot (6-8 quart). Of course stainless steel is best or even cast iron will do. You want to stay away from pans containing aluminum or teflon as they've been associated with the development of Alzheimers and other brain disorders. I'd say the full extent of pots I use for soup includes a small pot (2 quart) for quick noodle soups or a roux, a medium pot 4 1/2 quart, and a large pot 6 quart - depending on who's coming to dinner, how much my ingredients will swell, and if I'm cooking for a week or a day; a skillet for sautéing (but you could do it right in the pot and keep all the yummy flavors in one place).

A crock pot is great to have for those long winter days if you have to go to work or go ski or "board the rad pow", and want to have a pot of soup when you get home. I've broken crock pots and readily picked up a new one at the thrift store! So budget shouldn't be a limiting factor here...after all, it's reuse before recycle, right?

Cutting Gear
Have you ever noticed, you can have a drawer full of knives, but you always grab that favorite one? All the years I've been food preparing and cooking (and it's been many) I still have my favorite knife that has gone with me everywhere. You need something good to cut veggies without it being too much work. It may be a paring knife for you or something bigger. Just always be very careful and use a knife you're comfortable with. I have one paring knife I like, on medium serrated, and a large that I adore (family heirloom) that I always have to watch my fingers with and pay attention, but I love how it cuts up my veggies for soup and salads.

Bottom line - use a knife you like, sharpen now and then, pay close attention when cutting!

Refrigerator - Produce
We are so lucky to have refrigeration, provides many options for keeping and enjoying a wide variety of produce. The baseline of my soups always begin with the many varieties of onions, potatoes, garlic, ginger and carrots. Some of these may not need to be refrigerated based on your climate and home temperature. See how they are stored at the market and do something similar.

Among the greens I always bring home cilantro, parsley and spinach; I love having them in something every day. Beyond these basics you can get into the fancier veggies such as mushrooms, kale, collards, squash, cabbages (several kinds), tomatoes, parsnips, turnips, beets...and more...

Pantry - Grains, Beans, Pasta, Herbs, Oil, Spices
In your pantry keep a supply of the Super Immunity herbs and spices you like best. I order mine by the pound through my local co-op - you'll have to figure out your best resources and use those. Most health food stores have a good bulk herb and spices section (fresher and better on cost/environment than small jars).

Get yourself a supply of beans and grains you like. Rice, quinoa and amaranth are some of my favorite grains to add to soup. I've found most dry beans even at the supermarket will sprout when soaked, so you can use those, or go to the natural food store and get organic (better for you and the Earth). Lentils, black beans (same benefits as red wine), and pintos are some of our favorites around here; we always soak at least 12 hours to start the sprouting process, drain the water (important), then add fresh water and cook 6-8 hrs to make a great soup, with greatly reduced digestive stress.

Keep some noodles in your pantry - rice noodles are a nice way to stay away from wheat which many people are allergic to (because there's so much of it in our culture). But find whatever you like among the smaller sized pastas, and keep them around for quick soups. Even the ramen packets without msg, can be used as a base and add fresh veggies, for healthy 'fast food'.

Olive oil and natural soy sauce will get you started on a good soup base and you can expand your seasonings from there as you learn about additional ingredients such as miso and Umeboshi plum vinegar.

Well, if you start out by stocking your kitchen as described above, you'll be well-prepared to make yourself quite a few pots of soup. Now take action, keep learning, discover what you like, and feed yourself and those you love in a way that protects their health and immunity.

Kitchen Set Up For Your New Diet

When most people start a new diet or new way of eating, they make one huge mistake. They try to get new results from the same old surroundings. Have you ever heard the expression that insanity is doing the same thing over and over again but expecting different results? Why would you expect new eating habits to appear when your cabinets and fridge are still loaded with the same junk food? You need to adopt some new habits and throw some stuff away if you want be successful.

Here are some steps for you to follow in setting up your kitchen for a brand new way of eating:

First thing to do is get rid of all the snacks. This is usually the biggest problem a person faces when following a new and improved eating plan. They will eat the fruits and vegetables like they are supposed to, but at the first sign of hunger they reach for the snacks. After a few times falling into this trap, the new eating plan is over. I suggest that you keep only one snack that you like a lot for an emergency type situation. Toss all the rest of it.

Sit down with everybody in the house who are beginning the new diet and talk about recipes. Pick some that the group feels that they would like to try and incorporate these into a weekly menu plan.

Plan your menu for the week. Keep the plan simple so that you will consistently follow it.Make a shopping list from the plan. Go to the grocery store and natural food market to pick up the ingredients. Remember that shopping for good food may need to happen twice a week rather than once because of the short shelf life of fruits and vegetables. That's alright though because a shopping trip will be much shorter now because you do most of the shopping in one section of the store.

Wash all the fresh fruit and vegetables as soon as you get home. It is a time consuming thing so don't wait until you are hungry to start the process. After it's all washed put it into the fridge and do the cutting when it's meal time.

Make something that can be kept on hand as a between meal filler. For instance you could make a large pot of soup or cut up some raw vegetables and put it into a food container. Another thing I like to have on hand is brown rice in a rice steamer. It is a great snack to have ready to go.

The main thing is to eat consistently. When you are eating fresh fruits and vegetables you will need to eat more often. Plan accordingly, so that you do not have long periods of time in between meals.

If you do all these things you should have no problem with your new eating plan

Ani Phyo's Raw Food Kitchen: Kreamy Avocado Soup

www.aniphyo.com -Join me and I'll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook "Ani's Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.aniphyo.com



http://www.youtube.com/watch?v=kRA4EtLaGos&hl=en