This flavorful soup is taken from the book Eating Alive: Prevention Thru Good Digestion by Dr. Jonn Matsen N.D. I have removed the oil and salt and added a few things to make it compliant and bring out the flavours. Peas are a starchy vegetables so if you a tired of potatoes, this soup will help you meet your required starch targets for the day.
To print this recipe go here: recipe_compliant_split_pea_soup.docx
Note: This soup freezes well so it's great to make a big pot on a Sunday and freeze in portions to take out for meals during the week.
Go here to print this recipe: recipe_compliant_minestrone_soup.docx
This is a fat free recipe. You will be cooking in soup stock or water rather than oil.
Go here to print this recipe: recipe__compliant_spicy_black_bean_soup.docx
Here’s a simple compliant soup stock recipe to get you started.
(use organic ingredients where possible)
Go here to print this recipe: recipe_low_sodium_soup_stock.docx
All nice cream is made the same way. The only variations are the type of fruit that you are going to use but frozen bananas are always the base.
For full instructions on how to make nice cream go to this link:
Roasted potatoes are super easy to make and you can make a lot of them so you have enough beautiful satiating potatoes for the whole week. The secret to roasting without oil is parchment paper and a casserole dish that has a cover or can be covered.
Eat straight away or let cool completely and store in the fridge for up to a week in glass storage jars.
If your roasted potatoes are still lurking in your fridge by the end of the week, the best way to use them is in the form of croutons. This adds a much-needed satiating starch to your salads so you will feel fuller longer.
Simply throw them in the air fryer for 20 minutes until they come out nice and crisp.
Or, if you don’t have an air fryer, line a cookie sheet with parchment paper and spread the potatoes on it and bake in the oven for 20-30 minutes on 425 degrees. Like bread croutons, you want that crispiness. So, bake them as long as you need to without causing a house fire.
After they are done you can let them cool completely and store in a glass container lined with paper towel in the fridge. Add as many of them as you like to your salads. They are yummy!
If you want to print this recipe go here: