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| From Gail pix |
Light Cream of Celery Soup
2 med. potatoes, peeled and diced
4 cups celery, chopped
1 cup (heaping) celery, very finely minced
3 cups water or veggie broth
1 3/4 tsp. salt
1-2 TBS butter
1 cup milk or soy milk
Bring to boil potatoes, 4 c celery, water and 1 1/4 tsp. salt in saucepan. Simmer, covered for about 15 min. (until veggies are soft). Puree' and transfer to larger pot. Melt butter in skillet with onions, minced celery and 1/4 tsp. salt. Saute until veggies are tender (about 10 Minutes). Add to the puree'. Stir in remaining ingredients. Heat gently and top with fresh parsley or chives if you like.
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| From Gail pix |
Ginger Dressing - think tasty, healthy and great on top of greens
1/2 cup purple onions
1/2 c peanut oil
1/3 c/ rice vinegar
2 Tbs water
2 Tbs freshly peeled and sliced ginger
2 Tbs celery, chopped
4 tsp soy
2 tsp fresh lemon juice
1/4 tsp pepper
Blend in blender until ingredients are fully blended. Put on top of our favorite green salad mixture. Our favorite - iceberg lettuce or spinach (both is nice!), chopped cucumber, chopped cabbage, chopped carrots, chopped tomatoes, and a few springs of chopped cilantro
Blend throughly in a blender and top with:
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| From Gail pix |
[This Ginger Dressing of Gail's isn't a beverage, but it should be!-Roc]
Do you have a piece of Ginger that is starting to sprout? Plant it! I took a chance a while back when Gail had some Ginger that was getting the Fu Manchu finger nail action with some sprouts. Sure enough it grew in the small pot and produced some long greens that after awhile began to dry up. Gail dug into the pot to replant and we found our one little piece turned into several others. We've been growing our own Ginger ever since.
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| From fitnessGZ |
1. I LOVE the Gail and Rocco blog.
ReplyDelete2. I also took special attention to the Chef Gail recipes. They sound delicious,easy, and very healthy. Give Gail my total props.
3. If I may be so bold as to make a suggestion regarding the recipes...
What does Gail think about the following?:
a) 1-2 tbsp of Butter in the soup... Butter adds about 100 Calories every TBS, so assuming 2 TBS, and that the batch makes 4 servings, that is at about 50 calories extra per serving, and 6 grams of saturated fat.
****Note: Butter is 1,000 times more healthy than margarine, so props on that... Would substituting olive oil mess up the taste of the soup? Extra virgin Olive oil would replace some Saturated fat for unsaturated fat.
b) In the Ginger dressing: 1/2 cup of peanut oil- that adds about 1,000 calories and 108 grams of fat (mostly saturated) to the dressing. Per serving, maybe 80-100 extra cals.
Would it be possible to add extra rice vinegar (very low-cal and healthy) and take away some of the peanut oil? Is is possible to make a similar dressing that tastes great with almost no oil, and only Rice vinegar?
Please understand that I am not criticizing in any way. I commend the recipes whole-heartedly as they are.
You guys just got me excited about the possibilities of procuring the PERFECT WEIGHT LOSS recipes, and I am super curious as to Chef Gail's ideas about my comments.
If the idea is "Brad back off, no one wants to eat that low-fat, no taste sh*t," Then, I would love to hear that oppinion as well!!!!!!!
Cheers, and props on the blog!
Coach Brad