Vegetables Soup Quotes

'I think you ought to go to New York or Chicago or San Francisco or any city with character and vitality. You should go to work. This place is no good for you, Randy. The air is like soup and the people are like noodles. You're vegetating. I don't want a vegetable. I want a man.' " - Lib McGovern

In the City Market is the Meet Café. Followers of obsolete, unthinkable trades doodling in Etruscan, addicts of drugs not yet synthesized, pushers of souped-up harmine, junk reduced to pure habit offering precarious vegetable serenity, liquids to induce Latah, Tithonian longevity serums, black marketeers of World War III, excusers of telepathic sensitivity, osteopaths of the spirit, investigators of infractions denounced by bland paranoid chess players, servers of fragmentary warrants taken down in hebephrenic shorthand charging unspeakable mutilations of the spirit, bureaucrats of spectral departments, officials of unconstituted police states, a Lesbian dwarf who has perfected operation Bang-utot, the lung erection that strangles a sleeping enemy, sellers of orgone tanks and relaxing machines, brokers of exquisite dreams and memories tested on the sensitized cells of junk sickness and bartered for raw materials of the will, doctors skilled in the treatment of diseases dormant in the black dust of ruined cities, gathering virulence in the white blood of eyeless worms feeling slowly to the surface and the human host, maladies of the ocean floor and the stratosphere, maladies of the laboratory and atomic war... A place where the unknown past and the emergent future meet in a vibrating soundless hum... Larval entities waiting for a Live One...

Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.

My meal arrived. It was a bowl of tepid, green curried water with two spinach leaves floating in it. The waiter called it 'vegetable soup'. I called it inedible slop.

I don't need to eat the stuff now because now I'm here-right in the middle of it!The soup I ordered in Colorado had all these little slices of vegetables and things, which at the time just looked like kitchen scrapings to me. But now I'm in the miso soup myself,just like those bits of vegetable. I'm floating around in this giant bowl of it, and that's good enough for me.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

Nearly one whole wall was dedicated to cans, but there was so much variety, according to the different labels. Most were too faded or torn to read, but I was still able to pick out a lot of canned vegetables, fruit, beans and soup. There were also cans containing strange foods I’d never heard of. Spa Gettee Ohs, and Rah Vee Oh Lee, and other weird things.

When I'm in a blue mood, I head for the kitchen. I turn the pages of my favorite cookbooks, summoning the prospective joyful noise of a shared meal. I stand over a bubbling soup, close my eyes, and inhale. From the ground up, everything about nourishment steadies my soul.

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

Man, all the time somebody is telling me, ‘Cassius, you know I’m the one who made you.’ I know some guys in Louisville who used to give me a lift to the gym in their car when my motor scooter was broke down. Now they’re trying to tell me they made me, and how not to forget them when I get rich. And my daddy, he tickles me. He says, ‘Don’t listen to the others, boy; I made you.’ He says he made me because he fed me vegetable soup and steak when I was a baby, going without shoes to pay the food bill. Well, he’s my father and I guess more teenagers ought to realize what they owe their folks. But listen here. When you want to talk about who made me, you talk to me. Who made me is me.”3

Cooking was therapy for Eisenhower: on hearing about Pearl Harbor, he went straight to the kitchen and made vegetable soup.

You can boil them, too," I contributed. "Or mash them with milk. Or fry them. Or chop them up and put them in a soup. A very versatile vegetable, the potato.

Once or twice a week, make a giant pot of vegetable bean soup and use that soup for several days to limit cooking chores.

She walked down to Daisy Belle’s for dinner once a week and that was a treat. There was something about the vegetable beef soup that she loved.

Ch. What does it matter that she fails in the laws of Vaugelas, provided she does not fail in the cooking? I would rather, I would, that in cleaning the vegetables she should make the verbs agree ill with the nouns, and say a hundred times a low or bad word, than that she should burn y  my meat or put too much salt in my soup; I live on good soup, and not on fine language.

To maximize the immune-function benefits of cruciferous vegetables, do the following: 1. Chew all cruciferous greens very, very well, trying to crush every cell. 2. Puree, blend, or chop cruciferous vegetables before adding them to stews or soups. 3. When steaming green cruciferous vegetables such as broccoli and cabbage, try to undercook slightly so they are not too mushy.

Walking the two buildings between Daisy Belle’s Diner and the apartment above her photography studio, she was glad she chose a small bowl of vegetable beef soup for dinner. It would help keep her warm until she got home.

It’s different and bold. It stands out amongst a blank world of black, white, and gray. Orange is the early morning sun stretching across the sky and the color of a burning ember standing tall in the middle of a beach bonfire. It’s leaves in the fall, carrots in Nana’s vegetable soup on a cold winter day, tulips in the spring, and the ladybugs in the middle of the grassy park on a hot summer afternoon. Orange is life. It’s unexpected but beautiful.

Kids in aprons appeared, putting tureens of vegetable soup on the tables and plates of boiled eggs, potatoes and lentils, bowls of endive-and-radish salad, small rounds of cheese and loaves of brown bread, all looking quite delicious, in Zoe's opinion.

At BearPaw Duck Farm, we want to help you lose weight by serving nothing but MoonPies, which have significantly less gravity than earthier foods such as fruits, vegetables, and SwimmingBird Soup. The MoonPies taste fake, just like the 1969 Apollo Lunar Landing.

Boiling, the technique, should almost never be used, with the exception of green vegetables and pasta. Very few food items benefit from the agitation of boiling. Boiling will fray tender food, and in stocks, soups, and sauces it will emulsify impurities into the liquid.

His attempt at polite discussion having been rebuffed, Cam sat back as the soup was removed and the second course was brought out. Sweetbreads in béchamel sauce, partridges nestled in herb beds, pigeon pies, roast snipe, and vegetable soufflé laced the air with a cacophony of rich scents.

"If you prefer it, Your Excellency, a private room will be free directly: Prince Golitsin with a lady. Fresh oysters have come in." "Ah, oysters!" Stepan Arkadyevich became thoughtful. "How if we were to change our program, Levin?" he said, keeping his finger on the bill of fare. And his face expressed serious hesitation. "Are the oysters good? Mind, now!" "They're Flensburg, Your Excellency. We've no Ostend." "Flensburg will do -- but are they fresh?" "Only arrived yesterday." "Well, then, how if we were to begin with oysters, and so change the whole program? Eh?" "It's all the same to me. I should like cabbage soup and porridge better than anything; but of course there's nothing like that here." "Porridge a la Russe, Your Honor would like?" said the Tatar, bending down to Levin, like a nurse speaking to a child. "No, joking apart, whatever you choose is sure to be good. I've been skating, and I'm hungry. And don't imagine," he added, detecting a look of dissatisfaction on Oblonsky's face, "that I shan't appreciate your choice. I don't object to a good dinner." "I should hope so! After all, it's one of the pleasures of life," said Stepan Arkadyevich. "Well, then, my friend, you give us two -- or better say three-dozen oysters, clear soup with vegetables..." "Printaniere," prompted the Tatar. But Stepan Arkadyevich apparently did not care to allow him the satisfaction of giving the French names of the dishes. "With vegetables in it, you know. Then turbot with thick sauce, then... roast beef; and mind it's good. Yes, and capons, perhaps, and then stewed fruit." The Tatar, recollecting that it was Stepan Arkadyevich's way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill: "Soupe printaniere, turbot sauce Beaumarchais, poulard a l'estragon, Macedoine de fruits..." and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevich. "What shall we drink?" "What you like, only not too much. Champagne," said Levin. "What! to start with? You're right though, I dare say. Do you like the white seal?" "Cachet blanc," prompted the Tatar. "Very well, then, give us that brand with the oysters, and then we'll see." "Yes, sir. And what table wine?" "You can give us Nuits. Oh, no -- better the classic Chablis." "Yes, sir. And your cheese, Your Excellency?" "Oh, yes, Parmesan. Or would you like another?" "No, it's all the same to me," said Levin, unable to suppress a smile.

She made it, she made it all, and she made it well. She stood with arms akimbo in her Connecticut garden; she strode her kitchen as a colossus. In our small world, she was the great, ever-giving Mother, maker of mysterious soups, magical stews, peerless fluffy loaves of bread, shiny fruit tarts glowing like family jewels, crispy-juicy brown hunks of roasted meat, vegetables cooked so crunchy-tender that your teeth wept, portages of cream, sauces of jus, mysterious dishes of rice and herbs, salads that slayed you, all from produce grown in my mother’s own meticulously kept garden, or from ingredients sourced with an alchemist’s care. My mother was a witch in the kitchen and a Demeter in the garden. We hated her for it.

We sometimes used this phenomenon to prank newcomers. A PJ would fill his mouth full of soup with chunky vegetables and sit next to a new PJ. At the proper time, and in full view of the butt-of-the-joke, the PJ would vomit the soup into a clear plastic bag and lick the dribble off his lips. If well-acted and timed, this spectacle would often trigger vomiting in the victim.

Ferrol’s Law was created for ordinary Fhrey, not the Miralyith,” Gryndal said. “The Art has elevated us, and we cannot be bound by the law of a god when we have become gods ourselves.” Arion saw Mawyndulë nodding, a look of wonder and admiration in his eyes. He would be the next fane, and it was her responsibility to make sure he was a good ruler. She stepped forward. “How wonderful! I wasn’t aware we had achieved divinity. When exactly did that happen?” Her tone caught them all by surprise. “And now that we have,” she continued, “please tell me when we’ll be having tea with brother Ferrol? My mother would love his recipe for vegetable soup. As for myself, I’d like some advice on how to create my own race of people, for that ability has eluded me.

Naomi: ‘And when we die we become an onion, a cabbage, a carrot, or a squash, a vegetable.’ I come downtown from Columbia and agree. She reads the Bible, thinks beautiful thoughts all day. ‘Yesterday I saw God. What did he look like? Well, in the afternoon I climbed up a ladder—he has a cheap cabin in the country, like Monroe, N.Y. the chicken farms in the wood. He was a lonely old man with a white beard. ‘I cooked supper for him. I made him a nice supper—lentil soup, vegetables, bread & butter—miltz—he sat down at the table and ate, he was sad. ‘I told him, Look at all those fightings and killings down there, What’s the matter? Why don’t you put a stop to it? ‘I try, he said—That’s all he could do, he looked tired. He’s a bachelor so long, and he likes lentil soup.

For these galas, the Mohaves came together wearing bark masks and face paint or mud-slathered hair, marched upriver to the feasting area, built a fire, and danced until midnight. The next day they ate. The women arrived carrying soup, cakes, or boiled vegetables in dishes and baskets on their heads. Their cakes were made of ground wheat and boiled pumpkin rolled into a dough that was placed in the sand, covered with a leaf, and baked.

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

Yesterday I saw God. What did he look like? Well, in the afternoon I climbed up a ladder—he has a cheap cabin in the country, like Monroe, N.Y. the chicken farms in the wood. He was a lonely old man with a white beard. ‘I cooked supper for him. I made him a nice supper—lentil soup, vegetables, bread & butter—miltz—he sat down at the table and ate, he was sad. ‘I told him, Look at all those fightings and killings down there, What’s the matter? Why don’t you put a stop to it? ‘I try, he said—That’s all he could do, he looked tired. He’s a bachelor so long, and he likes lentil soup.

Cold leek and potato soup. Little pastry boats filled with minced chicken or fish in a white sauce. A large green salad, a tomato and spring onion salad, a cold roast of beef with horseradish or port wine jelly to taste, cold roasted chickens with sage and onion stuffing, with a variety of crisp cold vegetables, each with their proper sauces. Fruit salad. A marmalade-filled roulade with slices of sugared oranges and crème Chantilly which was even now rolling in its damp tea towel as though there were no such things as culinary accidents in the world. Cheeses and fruits and coffee or tea.

mental, sensory, creative, emotional, social, and spiritual. We can determine the rest we need by looking at where we are using most of our energy in the day. Perhaps rest for you is getting more sleep. Or maybe it is walking in nature, a morning of solitude, playing an instrument, or watching the clouds pass by. I rather like going to a local grocer’s to unhurriedly wander the aisles of fruits and vegetables and return home to make a soup—for someone else, of course, this might be the opposite of restful. Giving yourself permission to rest in the way you need it can be the very thing that allows you to discover more opportunities to shape your day rather than having busyness shape it for you. Taking

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

Oh, it can’t be as bad as all that. Come on, can’t I interest you in some soup? I make a pretty mean vegetable barley, if I do say so myself.” “You know I love your food. It’s just that my stomach is in knots. I noticed a gray hair in the mirror the other day.” “Oh please, you’re still just a girl,” Ibis laughed, then caught himself. “I guess I shouldn’t speak to you that way, you being noble and all. I should be saying, ‘Yes, Your Ladyship,’ or in this case, ‘No, no, Your Ladyship! If you’ll allow me to be so bold as to speak plainly in your presence, I beg to differ, for I think you’re purty as a pot!’ That would be a more proper response.” Amilia smiled. “You know, I never have understood that saying of yours.” Ibis drew himself up in feigned offense. “I’m a cook. I like pots.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke!

I take a cue from the list I made on my first night here alone and make soup. I chop vegetables and boil pasta, pour a carton of chicken stock into a pot. Once I’ve combined all the ingredients and it’s time to wait while they cook, I turn to the second essay in the solitude book, but my mind is too full of different versions of the last summer’s story. There’s one where I fail him. Where I stop coming home so he stops making dinner, and I’m not around to see how much he needs me. And then there’s one where he fails me. Where I feel it—that he doesn’t want me there, that I’m in the way. So I stay away, for him and for me. So that I never face his rejection. So that I get to pretend I’m the most important thing to him, the way he is to me. Because if we have any sense of self-preservation, we do the best with what we’re given. I was given cakes and cookies and rides to school. I was given songs and dinners at a table with brass candlesticks. I was given a man with a sensitive heart and a devious sense of humor and enough skill at cards to win me a year of private college—tuition and room and board—and I took all of those good things and told myself they made us special. Told myself they meant we were a family the way Mabel and Ana and Javier were, told myself that we weren’t missing anything. We were masters of collusion, Gramps and I. In that, at least, we were together.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

A more complex example is a cooking recipe. An algorithm for preparing vegetable soup may tell us: 1.​Heat half a cup of oil in a pot. 2.​Finely chop four onions. 3.​Fry the onion until golden. 4.​Cut three potatoes into chunks and add to the pot. 5.​Slice a cabbage into strips and add to the pot. And so forth. You can follow the same algorithm dozens of times, each time using slightly different vegetables, and therefore getting a slightly different soup. But the algorithm remains the same. A recipe by itself cannot make soup. You need a person to read the recipe and follow the prescribed set of steps. But you can build a machine that embodies this algorithm and follows it automatically. Then you just need to provide the machine with water, electricity and vegetables – and it will prepare the soup by itself. There aren’t many soup machines around, but you are probably familiar with beverage vending machines. Such machines usually have a slot for coins, an opening for cups, and rows of buttons. The first row has buttons for coffee, tea and cocoa. The second row is marked: no sugar, one spoon of sugar, two spoons of sugar. The third row indicates milk, soya milk, no milk. A man approaches the machine, inserts a coin into the slot and presses the buttons marked ‘tea’, ‘one sugar’ and ‘milk’. The machine kicks into action, following a precise set of steps. It drops a tea bag into a cup, pours boiling water, adds a spoonful of sugar and milk, and ding! A nice cup of tea emerges. This is an algorithm.17

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

This white broth... ... is soy milk!" "That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it. This is my pike dish... Pike Takikomi Rice, Ojiya Style!" OJIYA Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water. "Soy milk?" "Ah, so you finally see it, Alice. Like all soups, the most important part of Ojiya porridge is the stock! He built this dish to be porridge from the start... ... with soy milk as the "stock"!" "Soy milk as soup stock?!" "Can you even do that?!" "So that's what it is! Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially! The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! " "Soy milk Ojiya Porridge. Hm. How interesting!" " Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in... ... with these red things. Are they what I think they are?" "Yep! They're crunchy pickled-plum bits!" "What?!" "Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..." "He totally dumped those in there just for the heck of it!" "These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of! Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

God damn you!” Alfred said. “You belong in jail!” The turd wheezed with laughter as it slid very slowly down the wall, its viscous pseudopods threatening to drip on the sheets below. “Seems to me,” it said, “you anal retentive type personalities want everything in jail. Like, little kids, bad news, man, they pull your tchotchkes off your shelves, they drop food on the carpet, they cry in theaters, they miss the pot. Put ’em in the slammer! And Polynesians, man, they track sand in the house, get fish juice on the furniture, and all those pubescent chickies with their honkers exposed? Jail ’em! And how about ten to twenty, while we’re at it, for every horny little teenager, I mean talk about insolence, talk about no restraint. And Negroes (sore topic, Fred?), I’m hearing rambunctious shouting and interesting grammar, I’m smelling liquor of the malt variety and sweat that’s very rich and scalpy, and all that dancing and whoopee-making and singers that coo like body parts wetted with saliva and special jellies: what’s a jail for if not to toss a Negro in it? And your Caribbeans with their spliffs and their potbelly toddlers and their like daily barbecues and ratborne hanta viruses and sugary drinks with pig blood at the bottom? Slam the cell door, eat the key. And the Chinese, man, those creepy-ass weird-name vegetables like homegrown dildos somebody forgot to wash after using, one-dollah, one-dollah, and those slimy carps and skinned-alive songbirds, and come on, like, puppy-dog soup and pooty-tat dumplings and female infants are national delicacies, and pork bung, by which we’re referring here to the anus of a swine, presumably a sort of chewy and bristly type item, pork bung’s a thing Chinks pay money for to eat? What say we just nuke all billion point two of ’em, hey? Clean that part of the world up already. And let’s not forget about women generally, nothing but a trail of Kleenexes and Tampaxes everywhere they go. And your fairies with their doctor’s-office lubricants, and your Mediterraneans with their whiskers and their garlic, and your French with their garter belts and raunchy cheeses, and your blue-collar ball-scratchers with their hot rods and beer belches, and your Jews with their circumcised putzes and gefilte fish like pickled turds, and your Wasps with their Cigarette boats and runny-assed polo horses and go-to-hell cigars? Hey, funny thing, Fred, the only people that don’t belong in your jail are upper-middle-class northern European men. And you’re on my case for wanting

SPARROW SCHOOL TOKMACH SOUP Boil coarsely chopped potato, thinly sliced onions, and carrots in beef broth until soft. Add thin noodles and cook until done. Put boiled beef in bottom of bowl and pour broth and vegetables over.

You went to Bundle’s to eat meat. The kitchen turned out acceptable soups, vegetables, puddings, tarts, savouries, and the like, but all these were as nothing compared with the meat. The place was a vegetarian’s nightmare. It seemed to be perpetually celebrating the victory of some medieval baron.

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.

I fill one container with hearty vegetable soup, and another with a Japanese-style broth, bok choy, scallions, and udon noodles. I pack up a roasted chicken breast, and some plain steamed brown rice. Some orange slices in honey vinegar with mint. A couple of corn muffins.

The soup is based on a traditional Scottish cauliflower cheese soup. I made a rich stock with ten assorted vegetables from the Rigley organic garden. We used their extra sharp cheddar and the double cream to thicken the soup. The sandwiches include soft muenster, slices of smoked ham, and a dollop of the Scottish marmalade for sweetness." Jenny smiled. "How did you make those crispy cheese sticks? The kids seem to really love them." Sophia answered. "We incorporated Parmesan and fresh dill in the dough." "And the fruit flowers? I have a sneaking suspicion that was not the work of our Scottish chef." Elliott grumbled under his breath. Sophia raised a brow. "I made the flowers. My girls loved it when I made vignettes with fruits and vegetables on their plates.

When vegetables begin to look a bit stale, chop them and put them in a Crock-Pot on low all day with water or broth to make vegetable soup. Don’t throw away the leaves on radishes, beets, or turnips. These can be used in smoothies or cooked and enjoyed. They are highly nutritious and count toward your daily quota of greens. The leaves on cauliflower, broccoli, and kohlrabi are also edible. Use them in smoothies and soups, and eat them steamed. Two easy ways to use greens: (1) Put them in a blender with fruit and/or orange juice or full-fat coconut milk and blend on high to make a

A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.

The smell of sewage flooded into the car and I saw rotting vegetables and chunks of garbage floating in the clogged water on the streets. The city's very own soup of decay, served cold, and each one of us was sipping it bit by bit.

Waiters began to appear with tureens of soup, platters of fish and meat, and bowls of vegetables. Another with a huge gold tasting spoon hanging like a necklace at his chest showed the Count a bottle of wine, which he approved, and when opened, sniffed the cork, and then nodded so that a glass could be poured for me. He ordered the waiters to put everything on the table and retreat to the rear of the room. "I will serve her," he said. "Tell me what you would like, Mina." I opened my mouth to speak, but he put a finger to my lips. "Not that way. Tell me with your thoughts." Without looking at the food, I directed my attention by scent to the tureen of turtle soup, whose aroma I recognized from my first dinner at the asylum. "Yes, good," the Count said, ladling out a small bowlful for me. "What else?" I relished the aromas of the white fish with wine and capers, the lamb with mint sauce, and the carrots, but rejected the turnips, which I had eaten for so many years at Miss Hadley's that I had come to abhor them. My repulsion made him laugh, and he signaled for a waiter to take the bowl away.

APrimo First course, usually a substantial pasta, rice or zuppa (soup) dish. ASecondo Second course, often carne (meat) or pesce (fish). AContorno Side dish, usually verdura (vegetable). ADolce Dessert; including torta (cake). AFrutta Fruit; usually the epilogue to a meal. ANostra produzione Made in-house. ASurgelato Frozen; usually used to denote fish or seafood not freshly caught.

Cassie concentrated on her soup. The turnip had been even sweeter than she expected and Aidan had added just the right amount of spices. She thought about some of the other vegetables the co-op clerk had suggested: yellow squash, zucchini, shiitake mushrooms. Tomorrow she'd go back and get some more recipes and try a vegetable crepe or an egg white omelet.

This soup, which is great for really cold winter days, would have been a very easy one to prepare out on the prairie. In the winter, I will make a big pot of this soup in the late morning and just leave it on the stove until late afternoon. That way, anyone can grab a mugful at any time. Serves 4 to 6 2 bunches (about 10) spring onions, trimmed ¼ cup (60 ml) sunflower or vegetable oil 1 yellow onion, coarsely chopped 3 russet potatoes (about 1½ pounds/680 g), peeled and quartered 1 quart (960 ml) chicken broth Salt and freshly ground black pepper • Cut the spring onions in half crosswise, dividing the white and green parts. Coarsely chop the white parts and set aside. Finely chop the green parts and set them aside separately. • Heat the oil in a medium pot over medium heat. Add the yellow onion and chopped white parts of the spring onions and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add the potatoes and broth and season to taste with salt and pepper. Increase the heat to medium-high and bring just to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are soft, 30 to 35 minutes. • Allow the soup to cool slightly. Working in batches, puree the soup in a blender or a food processor until very smooth. Return the pureed soup to the pot and cook over medium heat until hot. Adjust the seasonings to taste. Garnish individual servings with the reserved spring onion greens.

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

It had been a long time since she had been served such exquisite food. The lukewarm offerings at the London soirees and parties couldn't begin to compare to this feast. In the past few months the Peyton household been able to afford much more than bread, bacon, and soup, with the occasional helping of fried sole or stewed mutton. For once she was glad not to have been seated next to a sparkling conversationalist, as it allowed her long periods of silence during which she could eat as much as she liked. And with the servants constantly offering new and dazzling dishes for the guests to sample, no one seemed to notice the unladylike gusto of her appetite. Hungrily she consumed a bowl of soup made with champagne and Camembert, followed by delicate veal strips coated in herb-dressed sauce, and tender vegetable marrow in cream... fish baked in clever little paper cases, which let out a burst of fragrant steam when opened... tiny buttered potatoes served on beds of watercress... and, most delightful of all, fruit relish served in hollowed-out orange rinds.

AMERICAN LEGION FUNERAL HOT DISH 1 pound ground beef ½ onion, chopped 1 cup frozen sliced carrots 1 cup frozen cauliflower 1 cup frozen chopped broccoli 1 can cream of mushroom soup 1 can cream of chicken soup 3-4 stalks celery, chopped 2 tablespoons soy sauce ½ teaspoon white pepper 1 12-ounce bag chow mein noodles Preheat oven to 325°F. Fry hamburger and onion in large cast-iron pan, breaking hamburger up into small pieces. Drain and place in large baking pan. Mix vegetables, soups, celery, soy sauce and pepper, then combine with meat in pan. Fold in ⅔ of chow mein noodles (8 ounces), cover and bake for about an hour. Sprinkle remaining chow mein noodles on top. Put cover back on and bake another 15 minutes.

People think the wrong things about sewers. They think piss and shit, a sludge of brown. That’s not it. That’s just the scum that skims along the surface, that’s just the loathsome icing on the cake. It’s the cooking fats, the congealed remnants of washed-away meats, the scrubbed-down rotting husks of vegetables, and yesterday’s mashed potatoes. It’s sanitary towels flushed into a toilet prone to blockages, it’s old tissue paper never quite disintegrating, and it’s human hair that tangles like spider silk and doesn’t break. It’s detergent from the washing machine and soap from the dishwasher, it’s baked-bean grease and uneaten leek soup that has grown mould on its surface from being left in a broken fridge. It’s the fat they fast-fried the chips in, and the remains of old rotting onion. It’s pregnancy tests that gave the wrong answer and the condom that split; it’s used nappies and puke and the bleach they tried to use to take away the smell. It’s everything you’ve ever not wanted it to be, running busily away downhill through brick-built tunnels, towards pits of rotating slime or the wide open sea. The mask wasn’t there to stop the smell; that would

FEATURES OF A NUTRITARIAN DIET •  Large green salads with seed/nut-based dressings •  Bean soups with carrot/tomato juice and cruciferous vegetables •  Green vegetables, onions, and mushrooms steamed or cooked in a wok •  Animal products limited to no more than three small servings per week •  No dairy, white flour, and white rice •  No processed foods, cold cereals, and sweets •  No sweeteners, except fruit and limited unsulfured dried fruit •  Carbohydrates with high nutritional quality such as beans, peas, squashes, lentils, and intact whole grains •  Protective foods such as walnuts, mushrooms, onions, berries, and seeds

Garlic Nutter Spread Serves: 4 3 bulbs garlic 1 cup raw cashews ⅓ cup water or nondairy milk 1 tablespoon nutritional yeast Preheat the oven to 300˚F. Roast garlic in a small baking dish for about 25 minutes or until soft. When cool, remove and discard skins. Combine garlic and remaining ingredients in a high-powered blender. Blend until smooth. Use to season cooked vegetables or add extra flavor to soups and sauces. Spread it on a wrap or pita sandwich. Make a salad dressing by adding tomato sauce, vinegar, and some basil. PER SERVING: CALORIES 230; PROTEIN 9g; CARBOHYDRATE 18g; TOTAL FAT 15.2g; SATURATED FAT 2.7g; SODIUM 9mg; FIBER 2g; BETA-CAROTENE 1mcg; VITAMIN C 7mg; CALCIUM 55mg; IRON 2.8mg; FOLATE 9mcg; MAGNESIUM 108mg; ZINC 2.6mg; SELENIUM 10mcg

Cauliflower, Coconut, and Turmeric Soup Serves: 4 ½ cup unsweetened shredded coconut 1 teaspoon chopped fresh ginger 1 cup water 1 medium onion, chopped 4 cloves garlic, chopped 3 cups sliced shiitake mushrooms 1 head cauliflower, cut into pieces 4½ cups low-sodium or no-salt-added vegetable broth ½ teaspoon turmeric ½ teaspoon ground coriander ¼ cup raw macadamia nuts ¼ cup raw walnuts 1 bunch kale, tough stems removed, chopped ½ cup shredded cooked chicken or ½ cup raw chopped shrimp, optional (see Note) Blend coconut, ginger, and water in a high-powered blender until smooth and creamy. In a soup pot, heat 2 to 3 tablespoons water and water-sauté onion and garlic for 2 minutes, then add mushrooms and sauté until onions and mushrooms are tender. Add blended coconut mixture, cauliflower, vegetable broth, turmeric, and coriander. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the cauliflower is tender. In a high-powered blender, blend two-thirds of the soup liquid and vegetables with the macadamia nuts and walnuts until smooth and creamy. Return to the pot and reheat. Steam the kale until wilted and just tender, about 6 to 8 minutes. Divide steamed kale into four soup bowls and serve the soup on top. For added crunch, top with Crispy Chickpeas (page 328). Note: If desired, add chicken or shrimp after soup is blended and returned to the soup pot. Add ½ cup cooked shredded chicken and reheat or add ½ cup chopped raw shrimp and simmer for 3 to 4 minutes or until shrimp turns pink. PER SERVING: CALORIES 305; PROTEIN 9.3g; CARBOHYDRATE 29g; TOTAL FAT 19.7g; SATURATED FAT 8.1g; SODIUM 246mg; FIBER 9.1g; BETA-CAROTENE 7728mcg; VITAMIN C 175mg; CALCIUM 205mg; IRON 3.8mg; FOLATE 123mcg; MAGNESIUM 94mg; ZINC 1.7mg; SELENIUM 6.6mcg

Chickpea Mulligatawny Stew Serves: 6 ¾ cup unsweetened flaked coconut 4 cups low-sodium or no-salt-added vegetable broth, divided 3 Medjool dates or 6 regular dates, pitted 1 onion, chopped ¼ cup garlic cloves, chopped 1 carrot, peeled and diced 1 stalk celery, chopped 2 tablespoons white wine 4 ounces cremini mushrooms, chopped 1 Granny Smith apple, peeled and diced 2 tablespoons curry powder 3 cups cooked chickpeas or 2 (15-ounce) cans low-sodium or no-salt-added chickpeas, drained 3 cups no-salt-added diced tomatoes, in BPA-free packaging Cayenne pepper, to taste 1 pound chopped fresh or frozen spinach (or greens of your choice) ½ pound steamed broccoli florets ½ pound steamed cauliflower florets Purée the flaked coconut, 2 cups of the broth, and the dates in a high-powered blender until smooth. Set aside. In a large soup pot, sauté the onion, garlic, carrot, and celery in the white wine until the onions are translucent and lightly browned. Add the mushrooms and apple and continue to cook until the mushrooms release their juices. Add the curry powder and sauté for another minute. Add the chickpeas, tomatoes, coconut purée, and the remaining broth and bring to a boil. Simmer for 10 minutes, taste and adjust with more curry powder and cayenne if desired. Then, stir in the spinach, broccoli, and cauliflower and continue cooking until the spinach is wilted. PER SERVING: CALORIES 362; PROTEIN 15g; CARBOHYDRATE 57g; TOTAL FAT 10.8g; SATURATED FAT 6.9g; SODIUM 202mg; FIBER 16.2g; BETA-CAROTENE 6771mcg; VITAMIN C 75mg; CALCIUM 232mg; IRON 6.2mg; FOLATE 328mcg; MAGNESIUM 150mg; ZINC 2.7mg; SELENIUM 13.9mcg

Cuban Black Bean Soup with Garlic “Mashed Potatoes” Serves: 5 For the Soup: 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 3 cups cooked black beans or 2 (15-ounce) cans low-sodium black beans, drained and rinsed 3 cups low-sodium or no-salt-added vegetable broth ⅔ cup low-sodium all-natural salsa 1 tablespoon lime juice A few dashes of chipotle hot sauce ½ bunch cilantro, chopped 4 green onions, chopped For the “Mashed Potatoes”: 1 large head cauliflower, chopped 1 small clove garlic, minced ½ to 1 cup soy, hemp, or almond milk (to desired consistency) ¼ teaspoon pepper, or to taste ¼ cup nutritional yeast 2 stalks green onions, chopped Sauté onion and garlic in a splash of low-sodium vegetable broth until tender. Add chili and cumin, stir until combined. Add beans, vegetable broth, salsa, lime juice, and hot sauce. Bring to a boil, then cover and simmer about 45 minutes. Remove from heat and purée about half of the soup in a high-powered blender. Stir in cilantro and green onions. Cover and set aside until ready to serve. Steam cauliflower until tender. Place into high-powered blender along with remaining ingredients except for green onions and blend until smooth (add nondairy milk until desired consistency). Serve soup topped with “mashed potatoes” and garnish with green onions. PER SERVING: CALORIES 259; PROTEIN 20g; CARBOHYDRATE 42g; TOTAL FAT 3.1g; SATURATED FAT 0.7g; SODIUM 138mg; FIBER 15.2g; BETA-CAROTENE 503mcg; VITAMIN C 88mg; CALCIUM 134mg; IRON 4.6mg; FOLATE 260mcg; MAGNESIUM 123mg; ZINC 3.3mg; SELENIUM 3.1mcg

Golden Austrian Cauliflower Cream Soup Serves: 4 1 head cauliflower, cut into pieces 3 carrots, coarsely chopped 1 cup coarsely chopped celery 2 leeks, coarsely chopped 2 cloves garlic, minced 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 2 cups carrot juice 4 cups water ½ teaspoon nutmeg 1 cup raw cashews 5 cups chopped kale leaves or baby spinach Place all ingredients except cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. In a food processor or high-powered blender, blend half of the soup liquid and vegetables with the cashews until smooth and creamy and return to the pot. Finely chop the kale or spinach and add to the pot; simmer for 10 more minutes. PER SERVING: CALORIES 369; PROTEIN 15g; CARBOHYDRATE 48g; TOTAL FAT 16.7g; SATURATED FAT 1.6g; SODIUM 238mg; FIBER 18.1g; BETA-CAROTENE 17,409mcg; VITAMIN C 104mg; CALCIUM 359mg; IRON 4.5mg; FOLATE 233mcg; MAGNESIUM 149mg; ZINC 2.4mg; SELENIUM 3.5mcg

Split Pea and Lentil Soup Serves: 6 1½ cups split peas, rinsed ½ cup lentils, rinsed ¼ cup pine nuts, lightly toasted, plus additional if desired for garnish 2 large onions, chopped 3 cloves garlic, chopped 4 stalks celery, chopped 3 cups coarsely chopped mushrooms 5 carrots, diced 1 cup carrot juice 3 cups low-sodium or no-salt-added vegetable broth 3 tablespoons fresh, chopped dill 2 tablespoons salt-free Italian seasoning blend ½ teaspoon dried marjoram ¼ teaspoon ground black pepper Bring 3 cups of water to a boil, add split peas and lentils and return to a boil. Reduce heat, partially cover the pot, and simmer for 40 minutes or until split peas and lentils are tender. Place cooked lentils and split peas and toasted pine nuts in a high-powered blender or food processor and blend until smooth. While split peas and lentils are cooking, add remaining ingredients to a large soup pot and cook over low heat until vegetables are tender, about 15 minutes. Add blended split pea mixture to soup pot and mix well. If desired, garnish with additional toasted pine nuts. PER SERVING: CALORIES 342; PROTEIN 20g; CARBOHYDRATE 57g; TOTAL FAT 5g; SATURATED FAT 0.5g; SODIUM 163mg; FIBER 21.4g; BETA-CAROTENE 8001mcg; VITAMIN C 14mg; CALCIUM 112mg; IRON 4.9mg; FOLATE 252mcg; MAGNESIUM 115mg; ZINC 3.1mg; SELENIUM 6.3mcg

During the first week of your transformation, try to accomplish these four tasks (see Chapter 9 for recipes): 1.​Make the Garlic Nutter Spread because you can use it as a spread or a dip. 2.​Make another dressing or dip you love. Once you have some salad dressings and dips that you like, it becomes easy to eat any vegetable raw: Just dip it in a great dressing or delicious sauce. Remember, the sauce makes the food special. 3.​Make a healthy cracker. 4.​Make a veggie bean soup.

Memorize this list of foods that you should eat liberally: 1.​All green vegetables, both raw and cooked, including frozen. If it is green, you get the green light. Don’t forget raw peas, snow pea pods, kohlrabi, okra, and frozen artichoke hearts. 2.​Non-green, non-starchy vegetables, including tomatoes, peppers, eggplant, mushrooms, onions, garlic, leeks, cauliflower, water chestnuts, hearts of palm, and roasted garlic cloves. 3.​Raw starchy vegetables, such as raw carrots, raw beets, jicama, radish, and parsnips. They are all great, shredded raw, in your salad. 4.​Beans/legumes, including split peas, lima beans, lentils, soybeans, black beans, and all red, white, and blue beans. Soak them overnight, then rinse and cook them, add them to salads and soups, make bean burgers, sprout them, and eat bean pasta. 5.​Low-sugar fruits, one or two with breakfast and about one more each meal. 6.​Try to have berries or pomegranate at least once a day. Frozen berries are the most cost effective.

If you are otherwise in good health and you desire animal products, you can chop a small amount into small pieces and add it to any soup, vegetable, or bean dish to enhance flavor. Don’t eat more than 1–2 ounces per day. If you decide to use small amounts of animal products in your diet, then your animal product consumption should be a mix of fish and wild fowl. You should avoid eating red meats and cheese, or only consume these very rarely. I generally advise that the intake of all animal products combined should not exceed 8–10 ounces a week for a woman and 10–12 ounces a week for a man. Avoid all processed, cured, and barbecued meats and full-fat dairy.

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.

A durable, high-powered blender is well worth the investment. I make many of my smoothies, dressings, soups, and desserts with a blender. Since I use whole-food ingredients such as vegetables, fruits, nuts, seeds, and dried fruit, it is important that the machine have enough power and speed to efficiently process these ingredients to the desired smooth consistency. Inexpensive models will not provide a smooth, creamy texture, and their motors tend to burn out after a month or two of daily use.

Every night she was shocked by the many uses of peaches. The women knew how to make anything out of them---peach-and-pecan soup, peach salsa, peach-and-onion fritters, peach-and-amaretto jelly. They combined them with the produce of their vegetable garden, which lay behind the men’s dorm. When the men cooked, it was less creative---burgers, sometimes steak. But there was always corn on the cob, cucumber-and-parsley salad with cider vinegar, beans, mild white cheese crumbled on tortillas and cooked over the open fire.

From a time even before then, from before James was born, there's a list of frequently requested items in English and Chinese: Egg rolls Wontons Pot stickers Crab rangoons (What are these? Winnie, their mother, annotated in Chinese. Their father wrote underneath, Wontons filled with cream cheese.) Beef with broccoli Following a scattershot statistical analysis, Winnie also compiled a list of things Americans liked: Large chunks of meat Wontons and noodles together in the same soup Pea pods and green beans, carrots, broccoli, baby corn (no other vegetables) Ribs or chicken wings Beef with broccoli Chicken with peanuts Peanuts in everything Chop suey (What is this? Leo wrote. I don't know, Winnie wrote.) Anything with shrimp (The rest of them can't eat shrimp, she annotated. Be careful.) Anything from the deep fryer Anything with sweet and sour sauce Anything with a thick, brown sauce And there is, of course, the list of things the Americans didn't like: Meat on the bone (except ribs or chicken wings) Rice porridge Fermented soybeans

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

Food. Super!” Bess said. “I vote for that.” She drove the car to the restaurant, turned into its driveway, and parked in the rear. There was a side entrance so the three friends entered through this door. The first floor of the farmhouse had been converted into a charming, old-fashioned dining room. A pleasant-faced woman, who reminded Nancy of Hannah Gruen, showed them to a table next to a window. It overlooked a low hedge between the two properties. “We have no printed menus,” the restaurant owner said. “Tonight we have homemade vegetable soup, baked ham or pot roast, sweet potatoes, and some of my home-canned peaches with chocolate cake for dessert. Maybe you noticed my orchards. The peaches grew right here.” Bess sighed. “It must be heavenly living on a farm and raising all your own produce. Do you have chickens and cows and everything?” The woman, who said her name was Mrs. Ziegler, beamed. “Yes, everything.

For the uninitiated, oryoki is a baffling combo of a meal and a shell game. It goes something like this: You start the game with three nested bowls, a pair of chopsticks, a little wooden paddle with a cotton tip, and a cloth or straw place mat—all of which are wrapped like a gift in a generous napkin, whose ends are knotted so the tails stick up and the whole package can be quickly undone. If you are not expert, it is not so easy to undo the knot, spread the cloth, and organize your bowls before the servers start zipping around with the first of three vats—say, vegetable gruel, some sweet potatoes or scrambled eggs, and maybe a salad. The servers arrive at your place long before your bowls are properly aligned. (Also, your chopsticks were supposed to be laid out like compass needles; they point in one direction before you eat and end up in the opposite direction and balanced on one of the bowls when the wooden clapper signals the end of this ordeal.) You can waste a lot of time surveying your neighbors' arrangements, and, thus, barely get a bite to eat. There are also some secret hand signals you have to master to indicate to the servers whether you want the soup, and how much, and if you don't give the proper Stop! sign, you are supplied with way too much gruel or sweet potatoes, and then the lickety-split meal is ending and someone is stand- ing before you with a giant kettle of boiling water, which is aimed at your biggest bowl (which should be empty by now, but you took way too much gruel; learn the hand signals). Here's where the little paddle comes into play; you use it like a big Q-tip to swish and swab the hot water in each bowl in succession—your oryoki will not be otherwise cleaned for a week—and then you drink the dregs, and stack and wrap the bowls up as fast as you can.

And still there is not enough of anything. Parks and playgrounds have been dug up and planted with vegetables. Chard, peas, beans and marrow sprout from balconies all over Sarajevo and nettles and dandelions are plucked from the roadside to make salads and soups.

I was told that every meal starts with a miso soup, charged with tofu and seaweed, and accompanied by enormous amounts of leafy green vegetables

Onion soup, the food of the poor, but delicious for all that. Fresh baguettes from the bakers. Madam Gascon's ragout would usually consist of pig's trotters, vegetables, and whatever seasonings she had. Food that was as cheap as it was healthy. But today, there were morsels of beef swimming in a sauce that was thicker than they had tasted in a long while, Then, there was a camembert and a goat cheese and a hard gruyere, all washed down with cheap red wine.

I put the food I had brought with me into the refrigerator - soup, vegetable cakes, tuna salad. I apologized to Charlotte for bringing it. Morrie hadn't chewed food like this in months, we both knew that, but it had become a small tradition. Sometimes, when you're losing someone, you hang on to whatever tradition you can.

Jamie, I found out a long time ago that you have to take some chances in this life. Otherwise you are just a vegetable, headed for the soup pot.

I put the food I had brought with me into the refig-erator-soup, vegetable cakes, tuna salad. I apologized to Charlotte for bringing it. Morrie hadn't chewed food like this in months, we both knew that, but it had become a small tradition. Sometimes, when you're losing someone, you hang on to whatever tradition you can.

Dad, what was that soup you mentioned just now?" asked Koishi as she wiped the table down. "Kenoshiru, did you say?" "Chopped vegetables--- daikon, carrot, and so on--- deep-fried tofu, and konnyaku, simmered in kombu stock. Apparently the trick is to mix in something called jinda--- mashed soybeans, basically--- right at the end." "Why did you say that made her father a kind man?" asked Koishi as she made her way into the living room. "See, the snow's so deep in winter up there that they can't pick the traditional seven herbs of spring," replied Nagare, folding up his newspaper and following her. "So instead of making seven-herb porridge on the seventh of January like everyone else, they make kenoshiru soup. A huge pot of it, which they eat right through until the middle of January. Apparently the original idea was to give women a break from working in the kitchen all the time." "Hear that, Mum?" said Koishi, kneeling in front of the family altar. "Sounds like the real gentlemen are all up in Hirosaki." "Hey, we're even nicer in Kyoto. Kikuko knows that better than anyone." "You keep telling yourself that, Dad," said Koishi, her eyes opening slightly as she joined her hands together and prayed.

with paper towels, then add them to the pot with the other vegetables. Pour in 1½–2 liters of water, cover and leave to simmer for 30–45 minutes (or until the white beans are soft). Season with salt and pepper. 3. To make the paste: Peel and chop the garlic and blend to a smooth paste. In a medium bowl, mix the garlic paste with the salt, basil leaves and Parmesan. Add the olive oil, and mix well. 4. Spoon the pistou into four soup bowls. Pour in the hot vegetable soup, and serve. Some people prefer to stir the paste into the soup afterward. Garnish with a sprinkle of Parmesan cheese, if desired.

Spicy Cream of Chicken Soup Ingredients: 1 large onion, chopped 2 carrots, chopped 1 1/2 garam masala 5 cups chicken stock 1/4 cup parsley 3 pound chicken, quartered 1/2 cup long grain rice 1 cup half and half cream 1 cup frozen peas Salt and pepper to taste Directions: 1. Add onion, carrots, stock, parsley, garam masala, chicken, and rice to slow cooker and stir. 2. Cover and set slow cooker to low heat for 9 to 10 hours. 3. Remove chicken from stock with a slotted spoon and place on cutting board. 4. Remove meat from bones; dice chicken; dispose of skin and bones. Leave chicken on cutting board for now. 5. Puree vegetables and stock in a food processor until smooth; return to slow cooker. 6. Add cream and peas to slow cooker; return chicken to slow cooker. 7. Add salt and pepper until it reaches desired taste. Also, add more garam masala if desired. 8. Cover and set slow cooker on low for 20 minutes. Serving Suggestions: Add a delicious side of carrot or coconut rice to this spicy and savory soup.

Broccoli, Zucchini and Blue Cheese Soup Serves 6 Ingredients: 2 leeks, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchinis, chopped 1 potato, chopped 2 cups vegetable broth 2 cups water 3 tbsp olive oil 3.5 oz blue cheese, crumbled 1/3 cup light cream Directions: Heat the oil in a large saucepan over medium heat. Sauté the leeks, stirring, for 5 minutes, or until soft. Add bite sized pieces of broccoli, zucchinis, potato, water, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, or until vegetables are just tender. Remove from heat and set aside for 5 minutes to cool slightly. Transfer soup to a blender. Add the cheese and blend in batches until smooth. Return to the saucepan and place over low heat. Add cream and stir to combine. Season with salt and pepper to taste.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.