Posts tagged ‘vegetarian’

all recipes asparagus soup

By Cooking In Season, 23 August, 2010, No Comment

all recipes asparagus soup

Is the Cabbage Soup Diet a Miracle Diet?

Regarding the origins of the Cabbage Soup Diet, we know almost nothing, some people say that Cabbage soup Diet has been developed in the US hospitals while some others say that Belgian university hospitals created this type of diet – a friend of mine has been following this dieting method in a Belgian hospital fifteen years ago. Some other people call Cabbage Soup Diet “The Dolly Parton Diet”.

Anyway, the supposed creators of this popular diet refute being part of this weight loss method even while many hospitals used it to help obese patients to quickly lose weight before undergoing a surgery.

The results of this weight loss programme are a spectacular miracle: 10 pounds lost in just one week!

The principle of this diet combines cabbage soup, known for their slimming properties, and fruits, vegetables, meat, sometimes in unlimited quantities but not at the same time neither the same day.

Cabbage is known for having weight loss stimulating properties, by regulating the sugar and fat metabolism and is also rich in vitamin C, potassium and fiber. Fibers are indispensable to a good intestinal transit.

Peppers and tomatoes provide vitamins A & C as well as potassium. Carrots provide vitamin A and beta carotene while celery provides fiber and potassium. Onions are also rich in potassium, fiber and protein.

But we do not have to include all the ingredients to cook the cabbage soup diet, and may improve the taste by replacing tomatoes and / or peppers by zucchini.

Here is the Cabbage Soup Diet basic recipe:

* 1 white cabbage, chopped
* 2 sliced green peppers
* 1 kilo sliced carrots
* 6 large white onions, chopped
* 4 stalks celery
* 1 or 2 canned peeled tomatoes, chopped
* 1 or 2 teaspoon vegetable soup mix
* Pepper, herbs to taste

Directions:

Putt all vegetables in a big pot and cover with water. Bring to a boil until all the vegetables are soft. Do not add salt.

Eat as much soup as you like and as often as you want.

Maybe you think that cabbage soup is not appetizing… But there are some ways to improve the taste of this soup by adding some ingredients.

Cabbage Soup Diet lasts for seven days and, while you eat cabbage soup every day, each day you have to eat different food:

* Day 1: Fruits
* Day 2: Vegetables
* Day 3: Fruits and vegetables
* Day 4: Bananas
* Day 5: Fish or Chicken + tomatoes
* Day 6: Steak + vegetables
* Day 7: Vegetables + rice

Unfortunately, Cabbage Soup Diet may lead to nutritional deficiencies; therefore, it is advisable to combine this diet with protein supplements such as drinking at least a homemade protein milkshake once a day.

Here is an easy to do recipe:

* 4/5 glass skim milk
* 1/5 glass pure apple juice (no canned juice!)
* 2 tablespoon protein powder
* Fruits
* 1 teaspoon aspartame

Blend the ingredients.

If you want to improve the Cabbage Soup Diet effects, preferably eat negative calorie vegetables, such as (energy for 100 g):

* Artichokes (40 cal)
* Asparagus (25 cal)
* Broccoli (35 cal)
* Cabbage (28 cal)
* Cauliflowers (30 cal)
* Chinese Cabbage (12 cal)
* Green Beens (40 cal)
* Lettuce (18 cal)
* Mushrooms (28 cal)
* Pumpkin (30 cal)
* Spinach (25 cal)
* Watercress (20 cal)
* Zucchini (30 cal)

Good luck!

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The bestselling cookbook series of the 1990s–now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century. The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion. With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authors–and even higher photographic, design and production standards throughout–the The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

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From light starters to hearty fare to sophisticated specialties, Soup & Stew contains 42 recipes for dishes such as Turkey Gumbo, Cream of Asparagus, Thai Red Beef Curry, Moroccan Lamb Stew, and Coq au Vin. 100 color photos.

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2006 IACP Award Winner: General Category! Preface by Martha Stewart. Recipes. Cooking all comes down to the recipes — those ingredient-by-ingredient, technique-by-technique, step-by-step instructions. In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends. Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. Prepare focuses on the basics, from making a vinaigrette to roasting garlic and peppers. Chop includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. Sauté explains how to pan-sear fish and make a layered omelet. Grill shows proper techniques for cooking scallops, asparagus, and steak over an open fire. Roast offers the perfect roast chicken and a roasted squash salad. Bake features a variety of pizzas as well as mushrooms baked in parchment paper. Simmer and Braise coaxes the most flavors from soups and lamb shanks. Finally, there’s Indulge, a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake. Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.