Soup

 

 

Vegetable Broth - Weight Loss Recipe 

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Description:
This is a great recipe for cleanses, part of a weight-loss program, a simple lunch or broth for cooking with.
Beet greens are a very good source of calcium, iron, Vitamins A and C. Beetroots are an excellent source of folic acid. They are a very good source of fiber, manganese and potassium. Beet fiber has been shown to have cholesterol lowering capabilities and has been shown to lower blood pressure in subjects with normal blood pressure.
Beetroot contains the bioactive agent betaine, which supports healthy liver function. When the liver is functioning properly, fats are broken down efficiently, aiding weight loss, and preventing fatigue and nausea.


Ingredients:
2 potatoes
1 cup of carrots shredded or sliced
1 cup of beetroots shredded or sliced
1 cup of celery chopped into half inch pieces
1 cup of any available vegetable
Cayenne and dill for zest Vegetable Broth


Directions:
Cut all the vegetables into a saucepan filled with 3 and a half pints of water. Cover and cook on a very low temperature for 2 - 3 hours.

Strain all the vegetables off and just drink the broth.

Make enough for as many days as you intend to cleanse.

Use organic vegetables and don't peel them - just wipe the skins to remove any dirt.


Notes: Beetroot and especially beet greens contain high levels of oxalate, and should be avoided by individuals with kidney stones containing oxalate


Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb


Category: Soup

Submitted By: OK In Health



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Recipe
Roasted Butternut Squash Polenta with Fried Sage
Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.

¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.

¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.

¦Furthermore, butternut squash has plentiful of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.

¦It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Full Recipe


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