16 Sept 2009

Yum, tearty, Spicy Yam & Coconut Soup!

Hi tearty!

Did you know that too much dietary fat can put you at risk for heart
disease, cancer or diabetes... *even* if you're not overweight?

Dr. John McDougall and Dr. Michael Klaper -- both recognized
experts on vegetarian nutrition -- recommend that we get less than
10% of our calories from fat. But how do you make traditional recipes
taste good with so little fat/oil?

Meredith McCarty, who's authored several veggie cookbooks, is an
expert on this topic. Her web site is www.healingcuisine.com

Tomorrow (Thu) night at 9:30pm EST, Meredith will be interviewed by
my friend Trevor Justice on a free Q&A phone call. The topic:
"Making low fat recipes delicious!"

During this 30 minute Q&A call, you can learn a few of her secrets.
The best part is, you can participate via phone OR webcast. "Webcast"
means you can listen from your computer, and type in questions using
a chat tool.

There's just one thing. To receive the invitation and call-in details,
you need to be on the priority email list for Trevor's school, The
Vegetarian Health Institute. If you haven't joined that list yet,
fill out the web form on this page right now:

http://clicks.aweber.com/y/ct/?l=KME.R&m=jFE5hx2j3yk6&b=LWv9YRQjd8bwa6DdDtbTTQ

If the link doesn't work, it's probably because it broke into two
lines. Please paste them together and then paste into your browser.

If you're already on Trevor's list, then stay tuned. You'll get his
invitation tomorrow.

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Spicy Yam & Coconut Soup
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This is one of Meredith's luscious low-fat recipes. Yams and onion are baked
whole, then puréed with light coconut milk and flavorful herbs,
spices and white miso.

2 pounds yams (garnet and/or jewel yams), 2 to 3 medium-size yams
1 large red or yellow onion
1 cup light coconut milk
2 tablespoons each basil and cilantro
1 tablespoon cumin powder
½ teaspoon each cardamom, coriander and red pepper flakes
¼ teaspoon sea salt
2 tablespoons white miso
Water to texture desired, about 2 ½ cups
½ cup peas, fresh or frozen
Toasted coconut for garnish (300° for 5 minutes, stir once.)

1. Preheat oven to 450°. Bake yams and onion whole until tender, 30
to 60 minutes, depending on size. Cut in half and when cool enough
to handle, discard skins. Makes 3 to 4 cups mashed.

2. In a food processor, purée yams and onion with coconut milk and
seasonings, adding water to texture desired. Start with a cup.

3. Transfer mixture to soup pot with peas. Bring to boil and simmer
10 minutes. Garnish to serve. When reheating soup, add a small
handful of peas for fresh green color.

Makes 4 to 6 servings -- or 6 cups


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