LEEK AND POTATO SOUP

Potatoes have nourished for us for a very long time(7000-10,000 years) and are one of the most common and important food sources on our planet. Properly prepared, they are a nutrient dense food. Store them in  cool dark place (light causes them to produce more alkaloids and go green and bitter) and don’t eat them if they have spouted.

Cooked potatoes (not fried!) are very high in antioxidants and glutathione. Glutathione is poorly absorbed in supplement form so it is crucial to get it from food. Bone broth is another great source of this  master antioxidant and detoxifier. (more to come on glutathione in future posts).

Again, the source is of utmost importance. Modifications to the potato have taken place because of pests like the Colorado Potato Beetle. Genetic material is inserted into the plant which causes disruptions in the digestive system of the pests. Imagine what this does to our digestive systems!?..

Grow your own or purchase at the farmers markets. Eating local in Canada this time of year is easy and so nutritious!

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We will be making this healthy and tasty soup at the very first Thermomix Cooking class in Calgary. So if you want to shift into eating whole, real food in the easiest, most pleasurable way, please join us! There are so many wonderful foods I wouldn’t go to the effort of making I didn’t have this amazing machine!

 

 

 

Wild and Free!

Chokecherry syrup is one of our favorite treats provided from the prairies here in Southern Alberta – it’s wild and free! August is harvest time for this wild and free fruit – but pay heed to the name – transforming it into syrup takes the ‘choke’ out of it. It’s delectable on toast or buckwheat pancakes.

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CHOKECHERRY JUICE

  1. Wash in cool water and pick out leaves and any fruit that floats to the top. Drain.
  2. Place in a large stainless steel pot and just cover with filtered or spring water.
  3. Bring to a boil and  simmer 15 -30 minutes until soft.
  4. Cool and strain through  a cloth, cone-shaped fruit press or jelly bag. When extracting juice from chokecherries DO NOT crush the seeds – they contain a cyanide-forming compound which can cause illness or death if eaten in large amounts. .

One pound of chokecherries will yield close to 2 cups of juice. I had  two 1 gallon pails more than 3/4 full of ripe chokecherry’s and got 14 cups of juice.

CHOKECHERRY SYRUP

  • 12 cups chokecherry juice
  • 4 cups sugar

Combine ingredients and bring to a boil for 2 minutes. Remove from heat and pour into hot, sterilized canning jars (place clean jars in a 220F oven for 10 minutes to sterilize). Seal with two-piece canning lids (boil for 5 minutes in a sauce pan to sterilize).