I was speaking to a friend the other day and she mentioned that my website was “SCARY”. (Don’t worry- I never take offense).
She went on to say that many of the recipes were really HARD and she wanted to have her family eat better..
BUT… this way of eating seemed too scary.
I couldn’t help but smile to myself…because I have used that same descriptive word when I look at how the majority of people eat in this country. People’s diets are SCARY! Fast food multiple times a week….Kids diets consisting of processed meat, cheese and dairy with very few foods that are ALIVE. Dr. Joel Fuhrman has done the research: Only 7% of children’s diets in this country consist of fruits and vegetables and 40% of that is made up of POTATOES (french fries & potato chips).
SCARY- huh?
I have to admit there are times that I have thought to EASE UP a little on the recipes. Possibly try to make them easier for our “NEWBIE” guests by adding a small amount of dairy or meat…
But I just can’t. It’s too scary!
I want to admit that I don’t eat like a VETERAN MOMMY some of the time…and neither do my children. But this website is where I turn to for HEALTHY, GUILT-FREE, Disease-Proofing Recipes. And it might be scary to some…but for me (and thousands of our readers I’m sure will agree) This website is anything but SCARY. It brings me PEACE in an ever confusing world of unhealthy food and increasing disease.
Want to know a SUPER YUMMY RECIPE? It’s been on our site for awhile- but I have to highlight it. I made this tonight and I don’t think I have ever made it better. So I adjusted our recipe to what I did tonight. SUPER YUMMY! All my children devoured it- makes me a happy momma!
Hope you ENJOY!
Cream of Broccoli Soup
Ingredients:
2 Medium potatoes, diced
1 Orange pepper, diced
4 cups broccoli florets
1/2 onion, diced
1-2 teaspoons garlic powder
1 teaspoons salt
1-2 tablespoons dried basil
1/4 teaspoon black pepper
2 cups water
CASHEW CREAM SAUCE (see recipe below)
DIRECTIONS
Place potatoes, pepper, broccoli, onion, & seasonings and water in a large pot. Bring to a simmer. Cover and cook over medium heat for about 10 minutes, or until potato chunks are tender and pierced with a fork (do not overcook).
Make CASHEW CREAM SAUCE in a blender. Pour cream sauce into the pot with the vegetables and stir together (don’t forget to add the additional 1 1/2 cups of water…see recipe below). Heat until boiling so your soup thickens- stirring constantly. Transfer half of the soup to your blender and blend the mixture until it is smooth. Pour back into soup…mix all together…EAT and ENJOY!
CASHEW CREAM SAUCE
1 cup raw cashew nuts
2 cups water
2 Tablespoons Better than Bouillon Vegetarian No- Chicken base
2 Tablespoons cornstarch, flour or Clear Jel
1 1/2 cups more water (to be added after blending)
Place all ingredients in blender and blend on high for about 2 minutes until smooth (make sure mixture is smooth- not gritty). Pour into pot with vegetables. Add the 1 1/2 cups more water to the blender, swish it around, and add to the mixture in the pot.
Source: WFM 1-10