Well another week is nearly over although a new day begins and a new week will soon begin so we need to begin with positive and good vibrations.
I have been extremely busy over the last few weeks and have valued the importance of eating right to keep energy levels up as well as keep the body and mind fully charged by meditation and feeding them both with goodness and nutrients. In addition it is also very important not to forget to hydrate the body by drinking lots of still, room temperature water. This also helps to cleanse the body and flush out toxins where needed.
Although the weather is still quite warm(ish) and pleasant, I have been preparing and eating a lot of soups as this not only warms the body, but gives the body the vitamins from the vegetables that it so desperately needs. So below you will see 2 of my lovely and favourite soups for this time of year. One is my mums lovely recipe for the famous Russian soup, Borsh and the 2nd is my favourite version of the Carrot and Coriander soup. I hope you enjoy. Until soon...........
Borsh (Russion Cabbage and Vegetable Soup
Ingredients - 4-6 servings
2 medium potatoes cut into medium bite size chunks
1 medium size green cabbage (savoy is good for this dish) sliced
2 stalks of celery sliced
2 medium carrots sliced
1 green pepper chopped into small pieces
3 bay leaves
1/2 can of chopped tomatoes
3 tbsp of tomato puree
Salt and pepper to taste
Add all the above ingredients into a big saucepan with about 3-4 pints of boiled water. Bring it to boil and then turn the heat down so the ingredients can simmer until the vegetables are nice and tender.
Serve with a little cream or yoghurt on the top and some toasted rye bread.
Carrot and Coriander Soup
Ingredients - Serves 4
1 kilo of carrots sliced
2 medium size potatoes
1 red pepper sliced
1 stalk of celery
1/4 tsp of cinnamon for added flavour
Salt and Pepper to taste
Add the above ingredients into a large saucepan with about 2-3 pints of boiled water and bring to boil. Once boiled, turn the heat down so the ingredients can simmer until the vegetables are nice and tender. At this point, add 1/2 cup of finely chopped coriander and then blend the whole mixture until nice and smooth.
Serve with a little cream/cottage cheese (this gives the soup an added creamy flavour).
ENJOY!
I have been extremely busy over the last few weeks and have valued the importance of eating right to keep energy levels up as well as keep the body and mind fully charged by meditation and feeding them both with goodness and nutrients. In addition it is also very important not to forget to hydrate the body by drinking lots of still, room temperature water. This also helps to cleanse the body and flush out toxins where needed.
Although the weather is still quite warm(ish) and pleasant, I have been preparing and eating a lot of soups as this not only warms the body, but gives the body the vitamins from the vegetables that it so desperately needs. So below you will see 2 of my lovely and favourite soups for this time of year. One is my mums lovely recipe for the famous Russian soup, Borsh and the 2nd is my favourite version of the Carrot and Coriander soup. I hope you enjoy. Until soon...........
Borsh (Russion Cabbage and Vegetable Soup
Ingredients - 4-6 servings
2 medium potatoes cut into medium bite size chunks
1 medium size green cabbage (savoy is good for this dish) sliced
2 stalks of celery sliced
2 medium carrots sliced
1 green pepper chopped into small pieces
3 bay leaves
1/2 can of chopped tomatoes
3 tbsp of tomato puree
Salt and pepper to taste
Add all the above ingredients into a big saucepan with about 3-4 pints of boiled water. Bring it to boil and then turn the heat down so the ingredients can simmer until the vegetables are nice and tender.
Serve with a little cream or yoghurt on the top and some toasted rye bread.
Carrot and Coriander Soup
Ingredients - Serves 4
1 kilo of carrots sliced
2 medium size potatoes
1 red pepper sliced
1 stalk of celery
1/4 tsp of cinnamon for added flavour
Salt and Pepper to taste
Add the above ingredients into a large saucepan with about 2-3 pints of boiled water and bring to boil. Once boiled, turn the heat down so the ingredients can simmer until the vegetables are nice and tender. At this point, add 1/2 cup of finely chopped coriander and then blend the whole mixture until nice and smooth.
Serve with a little cream/cottage cheese (this gives the soup an added creamy flavour).
ENJOY!
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