Eating well..make it a healthy habit..Tomorrow's menu with photos

The wind storm has gone, some trees were toppled in Los Angeles County and some areas lost power overnight, but now the winds have dropped, the sun is out and the ground is getting warm again.
For tomorrow I have made some great soups that make healthy eating easy, also a great Italian style vegetable stew this is wonderful over cooked pasta or gnocchi.


When food is well prepared it is EASY to eat healthy.


Health benefits of vegetables used today:

Tomatoes:
a major source of lycopene, and antioxidant ( anti aging) & anticancer agent. Can improve eyesight too.
Also help to lower the rate of pancreatic and cervical cancer.
High Vit C & A

Butternut squash: Great for the digestive system, high Vit A & C, help with circulation of blood too.
also includes zucchini

garlic..lowers blood pressure, antioxidant, antibacterial properties, multiple anticancer properties

Onions..contains high amounts of quercetin high antioxidant, thins blood, lowers bad cholesterol, wards off blood clots, fights asthma, and chronic bronchitis



Asparagus..great for the liver and contains antioxidant glutathione

Chickpeas..Vit b complex also regulates blood sugar, high fiber

Sweet bell peppers...Vit C helps fight off colds, respiratory problems and sinus problems, 

Blueberries..high antibacterial properties to prevent infection in urinary problems, high in natural aspirin, curbs diarrhea, antiviral properties

celery..good "detoxifier" for carcinogens especially cigarette smoke., can also calm the body.

Carrots high beta carotene, immune boosting and infection-fighting antioxidant

Tomorrow's menu:
soups:

A Butternut and vegetable bisque..partly blended and finished with coconut cream and maple syrup

Tomato and basil bisque finished with purple basil and coconut cream

Spanish Chickpea and tomato soup..lovely soup with bell peppers and smoked paprika finished with zucchini and peas


A wonderful Italian inspired stew with butternut squash,red wine, nutritional yeast, garlic, onions, leeks, celery, carrots, zucchini, sweet corn, basil, grape tomatoes, bay laurel..served with pasta ( cooked at client's home)


(For all the soups, cook the soup base,sauteed carrots, onions, garlic, leeks, vegetable stock..and reduce by half.
If using tomatoes add after the base is cooked if using butternut squash add this after soup base has reduced. This makes for a deep flavored vegetable-vegan soup.)

Desserts will be Lemon-blueberry loaf ( photos tomorrow)

Granola and peanut butter, Orbs with chocolate chips and pumpkin seeds ( these are Vegan and there are never any leftovers).

Photos of prep so far:

The Italian Inspired stew..slowly simmering

Tomato soup on high simmer

Previous 4 The Spanish Chickpea soup

Previous 2 the Italian Inspired Vegetable stew..cook the base add the butternut squash and cook slowly. Remove the vegetables and place in a large bowl, add the raw tomatoes, and  blanched asparagus. Quickly cook the zucchini and corn in the vegetable stock, add chopped fresh basil..allow all to cool, then package.