How to Make Healthy Uncooked Soups
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Health & Fitness > Nutrition
Nov 24, 2007
jimmycox
How to Make Healthy Uncooked Soups
Food is devitalized when it is subject to excessive heat and chemical processing. It loses no value when it is air dried, frozen, warmed, smoked, or pickled with natural spices, organic substances, salt and water; nor when it is transported, or gathered unripe. Take the so-called "staff of life" - bread. To begin with, the wheat has been so denatured through refining that most of its vital substances have been destroyed. Then it is baked in overheated ovens and the removal of what was left of vital substances is completed. All the added vitamin pills cannot take the place of the natural ones that have been destroyed. Enjoy the following soups which all are full of valuable vitamins for vibrant good health. None of these vitamins have been destroyed by cooking! Tomato Soup 6 ripe tomatoes 1 tablespoon grated onion or scallion 2 cups water Dash of oregano 1 basil leaf 3 tablespoons olive oil Coarse salt and red crushed pepper, as desired Since B vitamins are water soluble, soups are valuable reservoirs of the vegetable elements. Vitamin B tomatoes help keep the small blood vessels and gum tissue firm. Liquefy the tomatoes in an electric mixer. Add onion and seasonings, then water. WARM, DO NOT COOK! Vegetable Soup 3 cups liquefied tomatoes (fresh) 1 carrot grated No vitamin shortage here! 1 cup fresh green peas, or frozen peas 1/2 cup raw potato, diced 1 stalk celery leaves 2 tablespoons chopped parsley 1 green pepper, diced 1 basil leaf 1 teaspoon oregano 3 tablespoons olive oil 1/2 cup raw oatmeal 1 or 2 cups water 1/2 teaspoon coarse salt and red crushed pepper, as desired Heat the liquefied tomatoes with water; add oil, vegetables, and seasonings. At the very end of warming, mix in the raw oatmeal. This provides a bit of thickening and excellent flavor. Keep stirring over heat until hot. (3 to 5 minutes) Minestrone 6 fresh ripe tomatoes 2 scallions, chopped 1 green pepper, diced 2 stalks celery, cut up with leaves Dash oregano 1 basil leaf 1/2 teaspoon coarse salt and 1/4 teaspoon red crushed pepper 3 tablespoons olive oil 1 or 2 cups hot water Spaghettini, fine noodles or little bits of macaroni The Italian flair in soup. Sear very quickly the scallions, green pepper, and celery leaves in 1 tablespoon olive oil. Combine all of these vegetables with the noodles, seasonings, oil, and hot water. Heat until hot, careful not to cook. May be served with grated cheese, Parmesan type. Soak the noodles in hot water with salt for about five minutes. Chicken Soup 4 cups chicken soup stock, or chicken powder or bouillon 1 carrot, grated 1 onion, grated 1 stalk celery leaves, minced 1 bay leaf 1 basil leaf 1 sprig of parsley Coarse salt and pepper, as desired Mineral values here and the added vegetables combine to make this rich in vitamins A, B and C. Both body and energy building. A treat for the palate. Make chicken stock out of wings, neck, and entrails by simmering together with onions and celery for about 5 minutes. Strain the liquid stock and add to the raw chopped or liquefied vegetables. Throw away the chicken and the vegetables that have been simmered. Warm the chicken stock and add the raw vegetables when about to serve. Green Pea Soup 2 cups fresh peas in season, or fresh frozen 3 cups water 1 scallion, chopped fine 2 slices Canadian bacon 2 tablespoons olive oil Coarse salt and red crushed pepper, as desired Phosphorus here, good for bones. Fresh peas are high in Vitamins A, B and C. Liquefy the green peas with a little water in an electric mixer. Warm in a pan the Canadian bacon. Mix the bacon and its own fat with the olive oil and the scallion and heat the entire mixture with the liquefied peas. Add water until you reach desired thickness. Add seasonings to taste. Enjoy these soups both as a taste treat and as something beneficial to your health.
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