Longevity Soup

Five ingredient recipes are beloved by everyone, and if they follow the rules of The McDougall Plan, so much the better. Dr. McDougall has a nutritionist in his employ named Jeff Novick. Now, not everything Jeff says is 100% McDougall, like his insistence on people popping their daily foods eaten into something called the CRON-ometer, a nutritional information database developed by the CRON - Calorie Restriction for Optimal Nutrition, the people who believe that eating a super-low calorie diet prolongs life, which, ironically, is a higher calorie diet than what most doctors put their fatties on. He wants you to make sure your daily foods cover all those micronutrients, like selenium and folic acid, and that the calorie count stays fairly low - he insists normal healthy adults can live on 1200 to 1500 calories a day, even have enough energy to bike a few hours and do an hour or more of other aerobic exercise. Dr. McDougall, in every one of his books, tells us not to count calories or go bat-shit checking every little nutrient, that as long as we eat a diverse diet within his guidelines we have everything covered except for B-12, and for that he recommends a B-12 injection every three years.

But one of the things Jeff did that I do agree with is post his file of 5-ingredient recipes. Today's soup comes from that file. He calls it Longevity Soup.

Longevity Soup
1) 1 can whole tomatoes, 1 can pureed
2) Your favorite beans (I use kidney or garbanzo)
3) 1.5- 2 lbs of Your favorite frozen veggies plus 1 lb of frozen collards
4) Your favorite starch (potato, sweet potato, rice, barley) cooked separate then added
5) your favorite seasoning (I use fresh ginger, garlic)

I used a bit more tomatoes - 2 giant cans of crushed and a 15 ounce of diced. I added a small bag of mixed frozen vegetables as well as 2 giant chopped carrots and spinach instead of collards. Instead of adding a starch into the pot I'm making a loaf of bread to go with the soup. And garlic. Plenty of garlic. I also added 2 giant cans of water. It looks and smells fantastic!

The bread, on the other hand, has more ingredients than the soup. It's a new-to-me recipe and I'm making it for the first time, so let's see how it goes, shall we? I'm omitting the oil and using dried parsley and celery flakes and had to add a bit of liquid (I used water) to moisten the dough as it kneaded.


* Exported from MasterCook *

Veggie Bread

Recipe By :Sandra L. Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : ABM breads Whole Wheat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 tablespoon vital wheat gluten
1 teaspoon yeast -- instant, bread machine
1 teaspoon sea salt
1 tablespoon oil -- or lecithin granules
1 tablespoon honey -- or barley malt
3/4 cup buttermilk -- non-fat, OR
3/4 cup non-dairy milk and 1 teaspoon
vinegar
1/4 cup grated carrot
1/4 cup celery -- finely chopped
2 tablespoons green onion -- finely chopped
1 tablespoon fresh parsley -- minced

Put everything in your machine according to the manufacturer's
instructions, on the whole wheat setting if you have one.

Source:
"Smart Bread Machine Recipes - Healthy, Whole Grain, and Delicious"
Copyright:
"1994"
Yield:
"1 pound"

- - - - - - - - - - - - - - - - - - -

Per Serving: 97 Calories; 2g Fat (14.8% calories
from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0