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.

5 Simple & Delicious Alkaline Recipes

It is essential for us to consume large amounts of alkalizing foods. These foods help keep the ph level of the body balanced and so the body stays disease free. The general idea is to consume plenty of fruits and vegetables as opposed to meats and oils. Here are 5 simple alkaline recipes to take note of. They are simple and nutritious.

The first of the various alkaline and beneficial recipes that we shall discuss is gluten free pumpkin bread. Take a small pumpkin and bake it whole in the oven till it is completely soft. Cool, peel and mash the pumpkin and add it to 300 gm of gluten free flour, 2 tsp baking powder and 1 tsp Italian seasoning. Knead adding a little water if necessary. Make small cakes and bake for half an hour. This recipe will do wonders for your health. Moreover it tastes good too.

The list of recipes that are alkaline continues and now we have a great one which doubles as a liver cleanser. Take two large grape fruits and 4 lemons. Squeeze their juice. Add water, some garlic and ginger grated juice, two tablespoons of UDO's choice and one of acidophilus. Mix and have as a refreshing drink. This is one of the simplest of the alkaline recipes and is great to have after a good work out.

The list of alkaline recipes continues with a lovely alkaline vegetable broth. Take two carrots, two celery tops, two beetroots, two cups water, three cups celery stock, one zucchini and 2 cups of peeled red potatoes. Wash thoroughly and boil and then simmer for about half an hour. The best of these recipes is ready to consume right after straining it.

The miso soup is an ideal way to have miso, which is a highly alkalizing food. Alkaline recipes are all healthy and low of fat. So having them means you kill two birds with one stone. Not only does one shed those unwanted pounds but also gain good health. Take 2 tsp of Miso and add it to some water. Bring to a boil adding iodine sea salt to taste. This one of the alkaline recipes is ideal for a cold winter day.

Another great pick from the basket of alkaline recipes is the green salad. Take a few salad leaves, some chopped cabbage, a small chopped onion and a large tomatoes. Mix all the vegetables adding a bit of vinegar for taste and throwing in some oregano and some tofu or boiled chicken breast pieces. Of all the alkaline recipes this one is definitely my favorite. Not only is it a nice tasting filling meal but also keeps my energy level high though the day.

There are many alkaline recipes to be found in various books and on the net. Just take your pick of a few and incorporate them in your diet plan. You will see the wonders it does for your health and your skin and hair shall have a shining glow on them.

Getting Rid of Age Spots is a Simple Science

Let's face it, many people want to get rid of age spots but it can be confusing with all the treatments available.

But, I, for one don't want to go to extreme measures like chemical peels and expensive laser therapies to get rid of them. I want a more natural solution. Maybe you do too.

But I'm getting ahead of myself. First let me explain what causes age spots. These brown spots are officially called solar lentigines and are caused by too much sun. The brown spots are patches of tanning pigment or melanin--the same process that causes all over tanning and they're most evident in light skinned people.

Age spots are safe but their presence means you've probably had a few sunburns in your day so you might be at risk for skin cancer. It doesn't hurt to be checked out for this by your doctor.

Now that you know what causes age spots, you can prevent more from forming by protecting yourself with a good sunscreen, large hat, long sleeves/pants and avoid the mid day sun.

To get rid of existing age spots you can find a good cream with safe and effective ingredients to fade age spots. I'll get to that in a minute, but first, why don't I like the chemical peels and laser therapies?

Well, besides the expense in time and money, they destroy valuable skin cells near the age spots which can result in scarring and cell damage. And, you have to repeat the treatments as new age spots form.

Research shows you can get rid of age spots with a convenient and natural approach. By reading the labels on your skincare products, you can learn what ingredient will fade your age spots by up to 40% without harsh side effects.

This ingredient is called Extrapone Nutgrass Root. Don't let the funny name fool you. This substance fades your age spots and gives you younger looking skin by blocking melanin production in your cells so those ugly brown spots just fade away.

Another ingredient I like to prevent wrinkles and skin sagging is called Phytessence wakame. It strengthens your collagen and elastin fibers which give your skin shape and elasticity. The Japanese have used it for centuries as part of their skin care and eat it in dishes like miso soup. This is one of the most powerful antioxidants available today in skin care.