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wildgoose wrote:Several of you have been talking about soups. I have my standard soups that I make all the time (especially lentil chili and multi-bean minestrone), but sometimes I want something uncomplicated and not too spicy. I just saw a demo of a soup that Chef Ramses Bravo makes for part of the re-feeding process at True North Health Center (where they do water-only fasting). Dr. Michael Klaper devised the soup to be especially digestible.
The technique is simple. Peel a few Yukon Gold potatoes; cut them into about 1-inch pieces; put them in a pot with enough water to cover them and extend about 1/2 inch above; simmer until they're about half-done. Then cut a couple of zucchini (washed but not peeled -- you want the green) and cut them into pieces about the same size as the potatoes. You want about as much volume of zucchini as you have potatoes, maybe a little less. Add the zucchini to the pan of potatoes and continue simmering until the potatoes and zucchini are both tender. Then use an immersion blender to blend everything to the consistency of thick cream soup. You can transfer the contents of the pan (carefully!) to a regular blender to blend, as Chef Bravo did, but I didn't want a blender to clean and the immersion blender worked well. Add more water if you like it thinner.
This soup sounds very bland, but I tried it and I really like it! It's like a potato soup with a green vegetable overtone (and it's a very pretty green, visually). The Yukon Golds make it richer tasting than it would be if you used another type of potato. Chef Bravo says you can use other green vegetables (I tried spinach the second time I made it -- still really good!), but the zucchini is the most digestible. If digestion is not the issue, you could always add spices or things like onion and garlic, but I like the original recipe. It's extremely warm and comforting, easy on the stomach, and simple to make.
If you want to see the episode of Chef AJ Live where Chef Bravo makes the soup, he starts talking about it and cooking it at about the 5:00 mark.
Goose
That seems like an astute observation, and it makes sense to me. As Jeff wrote,Artista wrote:In the end I decided that the 10 point checklist is hard enough without adding to it, maybe I just need to work on nailing down all of the 10 points before I start adding to them.
JeffN wrote:You don’t have to figure it out or work out it. Only follow the guidelines. When hungry (regardless of whether you may think it is true hunger, appetite, or something else) just eat. Eat of the recommended foods as outlined in the 10 point checklist.
Over time, it will work itself out.
Given that recommendation, it sounds like you are doing fine, provided you aren't finding it induces troublesome cravings. On the occasions when I have used salt in the past, I would measure out 1/2 tsp into a pinch bowl and just sprinkle from that throughout the day; it would often still have some salt left at day's end. I'd imagine up to a full tsp of added salt per day for sprinkling would still fit within the overall guidelines. Fantastic how you were able to "get along without going along" with respect to the extra protein. I'm delighted your shoulder seems to have healed nicely. Thanks for the warm welcome back, my family time was a delight. Keep up the great work!JeffN wrote:In regard to added salt and added sugar, we recommend buying and preparing food without either and if any are to be used, to add them at the table on the surface of the food. If either one is troublesome and create uncontrollable cravings for you, then leave them out.
Exactly. Have an amazing week!VegSeekingFit wrote:I am dusted off which I think is the important part for me --- to just stop and move on.
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