I make almost everything from scratch. I add this and that ‘til it tastes just right. My husband and daughter always says ”write this down so you can make it again!” So I just write the ingredients ‘cause I never know exactly how much of anything that I put in. When I see a recipe from someone else, I do the same thing, changing it to suit our tastes. Thank you for the video. :)
Thank you for showing us how to make healthy soups. In the past I've always just used butter and flour and made a rue to thicken my soups and then added in vegetable broth and then the rest of the veggies. Now I have a BlendTech so I'm totally making this, but I'll be adding finely minced curly kale after the blending for sure. In fact, I think I'll blend half of the sweet potato and beans together and then add in the remaining potato and beans to give it texture. It makes my mouth water just thinking about it. I never would have guess that I could add in a blended nut/seed to thicken it.
My pleasure Anna :) Indeed, there are so many ways to make healthy and wholesome soups given the amazing versatility of plant foods. And with a high powered blender, whether puréed or more chunky and hearty, so much potential! Enjoy :)
Just found you today and I love your attitude of PLAYING with herbs, spices & other ingredients... Not so rigid and regimented or recipe bound....Great ideas, great guidance here. THANK YOU for posting.. Leading more & more toward self sustainability ...even with just 1/3 acre I CAN grow lots even micro greens (when it's crazy hot in summer here, in Phoenix, Arizona) Making MY version of this soup tonight... I did add 1 can of tomato paste. Thanks for your commentary on spices like cumin or cayenne and even lemon... Great stuff.. Much appreciated. PEACE.
Thank you Evita! You have impacted my life in a powerful ways. Your simple but truly healthy recipes are so yummy! And since i have anxiety from adrenal fatigue, enjoy your 5 minutes meditation/breathung exercises. Thanks again, sharon
GREAT job here! LOVE your video! YES....please let it work for the individual...just adapt the recipe towards what you have on hand! thanks so much! REPURPOSING the beans is great too...cook them up from dried on a Sunday and use them up for the week ahead...nice!
As far as "raw" nuts are concerned, a couple of notes here. If you are buying your nuts online or in the store, you may see "raw" almonds or "raw" cashews. Almonds are all pasteurized, UNLESS you can source them from the farmers market, as I do. Unfortunately, this is primarily here in California, as this state produces the bulk of almonds available. Cashews are processed, actually opened using heat or steam, so they are NOT raw, either.
I really like how educational your videos are ! Personnaly, I cook my vegetable completely in the water, but I use the water of the cooking in the blender, so the minerals are still in the soup. I think that at the end it's as healthy as yours. Right ?
Thank you so much Fabrice for taking the time to share. I appreciate your feedback very much :) In terms of cooking the vegetables in water, definitely using the water as part of the meal makes a positive difference as far as we know today to keeping those vital nutrients. So you can by all means add more water than I used to maintain the nutrients. The only tip I would share with regards to the cooking anything, anytime is to keep it on as low heat as possible and cook for as short amount of time as possible, as many nutrients and enzymes are heat sensitive and get destroyed by high or prolonged heat.
Healthytarian Yes, in fat my comment was only concerning soups. I try to eat vegetables raw as often as possible, or I steam them. Really happy to see that your new video is about guacamole, as I am completely avocado addict !! :-)
Yes! Healthetarian (sp sorry) tends to be too didactic for me, but she is so helpful. I am of the Tom Petty and the Heartbreakers school of thought: don`t bore us get to the chorus. Most of her videos could be a lot shorter but her information is impeccable. I don`t think you need pink Himalayan salt (carbon footprints!) and I am suspicious of the ban on any food that is not organic. The ideal situation is to grow your own vegetables, which is what Healthetarian does. This is a great movement that I`ve observed in the vegan movement -- make no mistake it is a movement -- but there are people like me who live in crowded over-populated cities, who must deal with an imperfect world. Survival strategies among other things; ride a bike everywhere, watch Monty Python or anything else that acknowledges the insanity of our world, don`t eat animal products and be kind to your fellow man whatever your belief system. Not complicated.
Evita- you have taught me so much,and i love your recipes. Here in california we have prop. 65 warning consumers of products that have metals such as lead. I want to use spiralina- i think that is how you spell it. I need to know if you know of a very clean source for it. I plan on putting it in my smoothies. I used to use protein powder but i dont like that its processed and all the plant based powders have the prop 65 california warning. Could you recommend a clean source for boosts to my smoothies? Thank you, sharon california
Thank you for your nice feedback Sharon, and glad to be of help. Good for you for moving away from the processed protein powders. When it comes to spirulina, just like with chlorella, it can be a great addition and boost, but it is tricky to find a truly clean and trusted source these days. I used to use it periodically, but have pretty much stopped using it since after Fukushima mostly for these reasons. However, that is not to say all is lost. While I cannot personally recommend a specific brand, there are lots of great guides that provide up-to-date info about the safest and high quality choices these days. Here is a good example: urbanvegan.net/best-spirulina-powder/ I also recommend reading this guide, not necessarily for their product, but it provides a really good outline of what to look for and what to avoid when choosing a spirulina powder: www.organicburst.com/blogs/ob-life/16860276-how-to-ensure-your-spirulina-comes-from-a-clean-source Best wishes Sharon!
I have a question : when you cook beans ( I imagine you soak and discard the water) but.. do you use the water you cooked them in? Thank you ..love your videos !
Thanks for the feedback Anita. Usually I discard the cooking water, but I use it if I am making a bean soup specifically. In the case of this soup, you could use the cooked bean water, but it is a tricky subject as that cooking water also has some of the compounds that are released from the beans that can cause gas for people or bloating. So some people choose to use it, some prefer to discard it, and I recommend to do what works for you.
Hi Claire, when you make this soup fresh, the ingredients are still hot when you blend them and there is no need to heat this soup, as it will still be hot. If you save it as leftovers, then yes, heat it gently to your liking when it is time to eat it again. With regard to flax and hemp, as long as you mean the actual seeds, and not their isolated oils, then yes, these are extremely healthy foods to have in the diet. Just keep in mind that flax seeds are best blended or ground, as the whole seeds are hard to chew and won't be digested properly, if at all, if they are consumed whole, unlike hemp seeds, which are easier to chew and easy to digest.
Healthytarian Thanks for your reply. I did mean the seeds and I did not know that flax seeds are hard to digest however I have been using ground flax so that is good. I just looked up some more of your recipes and they looked delicious. I have RA and have read that tomatoes are not a good food to eat as they can trigger a flare. I have not been eating them for awhile now. Have you ever heard this? I would appreciate hearing your thoughts about it ? Thanks.
Hi Claire, tomatoes are dismissed as being inflammatory based on reductionist principles that isolate one compound as having this or that property. From a holistic perspective, and as a whole plant food, they are anti-inflammatory and helpful for many parts of our health. For more info about this, please read the following about tomatoes: www.whfoods.com/genpage.php?tname=foodspice&dbid=44 However, there are certain fruits and vegetables that are naturally acidic going into our bodies, which can aggrevate certain health conditions. So what I always recommend in such cases, where healthy whole plant foods are concerned, is to experience it and test it out for yourself to see what does or does not agree with your body.
I thought your templates were incredibly useful when I transitioned to a vegan diet. So there are parameters. I use an InstantPot to cook my beans after soaking overnight and I have been assured that nutriants are retained. I disagree with your point regarding vegetable stocks. I do not discard bits of the vegetables that I chop up and freeze them (excluding cabbage) and roast lightly in the oven on 300 degrees and add a very small amount of Miso; simmer until decreased by half. I think it is justified because I live in a large city and cannot use them as compost. This stock is a genuine flavour enhancer and works for me environmentally. I love cooking but do not having time to hover etc. It really is simple. This recipe is great.
Thanks for sharing your experience and feedback Evelyn. The soup stocks to avoid that I refer to are the processed ones. What you are doing with your vegetables is just fine and essentially where the soup gets its flavor from.
Whoops! Computer blip. I learned the very difficult Mindfulness meditation program, which I alternate with guided meditation and swimming. I live in an over-stimulated stressful environment and yearn for the peace that my best friend in New Brunswick has (10 acres and a lake) or my sister outside of Peterborough, back from the States after the advent of Trump (also 10 acres no lake) so I adapt as best I can. I`m a free-lance writer, ex-academic, and did a lot of desultory research about the vegan movement (and it is a movement) which took me aback for a while until I metaphorically separated the wheat from the chaff. I apologize for nitpicking but for me it`s a learning process and I really appreciate your writing back. You do wonderful work!
Hi Evita and everyone, please invest in saladmaster cookware, you can cook with no water and no oils in them. I’ve been using it for 2 years now and i feel i have to tell the whole word about it. Boiling vegetables in water leaches the vitamins and minerals and then we pour the water 😭
Be sure to always drain the water from the cooked beans, and keep them covered with a lid or in a closed container in the fridge. This will make the beans last longer. You would only want to keep the water with the beans if you are making a bean soup.
You are most welcome. And yes, it really is not required; it will save you money and benefit your health from not needing a processed food high in sodium.
Hi Patricia, most leafy greens, as well as cruciferous vegetables and even many beans are high in calcium. The key is to eat the right overall diet > whole, plant foods, rather than relying on any one food or recipe. Calcium is maintained in our body based on many factors and while you can get some foods or recipes high in calcium, it does not meant that it will be properly digested, absorbed or used. Secondly, it depends greatly on the acid-alkaline balance in your body. Many people try to get more calcium via foods or supplements, not realizing it that their overall diets and/or lifestyles are highly acidifying, in which case the body is using that calcium just to balance things out or may even be deficient, meaning the calcium does not go where it is needed like bones and other tissues. This is why the more you take a holistic approach to food, nutrition and health, the more you will benefit and also make your life easier. The focus should always be on eating a diet based on the best foods for human beings to begin with > whole, plant foods, and then also having a healthy overall lifestyle. For more help with this I recommend for you my free food guides: Optimal Health (www.evitaochel.com/post/optimal-health-food-guide) and Acid-Alkaline (www.evitaochel.com/post/acid-alkaline-food-guide) guides.
Estefania, you misunderstood the message in the video and the approach that I convey when it comes to healthy eating. The idea is to *cook* your own dry beans whenever you can, not sprout, because canned beans have various risks and health concerns. This is not a matter of being restrictive, but a matter of common sense and taking best care of your health. My message to be flexible and not restrictive applies to HOW you put together your food, not what food you use, as some foods are just bluntly healthy and some are not. I wish you patience and tolerance for greater understanding of other people so that you help your health by not stressing yourself so much and getting so easily triggered.
I make almost everything from scratch. I add this and that ‘til it tastes just right. My husband and daughter always says ”write this down so you can make it again!” So I just write the ingredients ‘cause I never know exactly how much of anything that I put in. When I see a recipe from someone else, I do the same thing, changing it to suit our tastes. Thank you for the video. :)
You are very welcome! And yes, I find creating a meal naturally feels best :)
Thank you for showing us how to make healthy soups. In the past I've always just used butter and flour and made a rue to thicken my soups and then added in vegetable broth and then the rest of the veggies. Now I have a BlendTech so I'm totally making this, but I'll be adding finely minced curly kale after the blending for sure. In fact, I think I'll blend half of the sweet potato and beans together and then add in the remaining potato and beans to give it texture. It makes my mouth water just thinking about it. I never would have guess that I could add in a blended nut/seed to thicken it.
My pleasure Anna :) Indeed, there are so many ways to make healthy and wholesome soups given the amazing versatility of plant foods. And with a high powered blender, whether puréed or more chunky and hearty, so much potential! Enjoy :)
I’m enjoying your videos, but just wanted to say you have a very pleasant voice to listen to; I could easily picture you as an audiobook narrator.
Mark, thank you so much for your nice feedback and meaningful comment. It is greatly appreciated :)
Totally agree with you
Just found you today and I love your attitude of PLAYING with herbs, spices & other ingredients... Not so rigid and regimented or recipe bound....Great ideas, great guidance here. THANK YOU for posting.. Leading more & more toward self sustainability ...even with just 1/3 acre I CAN grow lots even micro greens (when it's crazy hot in summer here, in Phoenix, Arizona) Making MY version of this soup tonight... I did add 1 can of tomato paste. Thanks for your commentary on spices like cumin or cayenne and even lemon... Great stuff.. Much appreciated. PEACE.
Thank you for your wonderful comment and feedback, Rick. Great to hear about your approach to healthy and sustainable living. Best wishes!
Thank you Evita! You have impacted my life in a powerful ways. Your simple but truly healthy recipes are so yummy!
And since i have anxiety from adrenal fatigue, enjoy your 5 minutes meditation/breathung exercises. Thanks again, sharon
You are most welcome Sharon. Just take things one step, one breath at a time :)
Great. Thank you. I am learning so much from you.
You are very welcome, Kathy, and thank you for your nice comment.
GREAT job here! LOVE your video! YES....please let it work for the individual...just adapt the recipe towards what you have on hand! thanks so much! REPURPOSING the beans is great too...cook them up from dried on a Sunday and use them up for the week ahead...nice!
Thank you so much for your enthusiastic feedback. Love it and appreciate it so much!!!
As far as "raw" nuts are concerned, a couple of notes here. If you are buying your nuts online or in the store, you may see "raw" almonds or "raw" cashews. Almonds are all pasteurized, UNLESS you can source them from the farmers market, as I do. Unfortunately, this is primarily here in California, as this state produces the bulk of almonds available. Cashews are processed, actually opened using heat or steam, so they are NOT raw, either.
Yes, indeed. There are many variations in "raw" nuts and yes, they vary also based on geographic region. Thank you for your comment.
I really like how educational your videos are !
Personnaly, I cook my vegetable completely in the water, but I use the water of the cooking in the blender, so the minerals are still in the soup. I think that at the end it's as healthy as yours. Right ?
Thank you so much Fabrice for taking the time to share. I appreciate your feedback very much :)
In terms of cooking the vegetables in water, definitely using the water as part of the meal makes a positive difference as far as we know today to keeping those vital nutrients. So you can by all means add more water than I used to maintain the nutrients. The only tip I would share with regards to the cooking anything, anytime is to keep it on as low heat as possible and cook for as short amount of time as possible, as many nutrients and enzymes are heat sensitive and get destroyed by high or prolonged heat.
Healthytarian
Yes, in fat my comment was only concerning soups. I try to eat vegetables raw as often as possible, or I steam them.
Really happy to see that your new video is about guacamole, as I am completely avocado addict !! :-)
Yes! Healthetarian (sp sorry) tends to be too didactic for me, but she is so helpful. I am of the Tom Petty and the Heartbreakers school of thought: don`t bore us get to the chorus. Most of her videos could be a lot shorter but her information is impeccable. I don`t think you need pink Himalayan salt (carbon footprints!) and I am suspicious of the ban on any food that is not organic. The ideal situation is to grow your own vegetables, which is what Healthetarian does. This is a great movement that I`ve observed in the vegan movement -- make no mistake it is a movement -- but there are people like me who live in crowded over-populated cities, who must deal with an imperfect world. Survival strategies among other things; ride a bike everywhere, watch Monty Python or anything else that acknowledges the insanity of our world, don`t eat animal products and be kind to your fellow man whatever your belief system. Not complicated.
super delicious! thank you
Great to hear Yulia and my pleasure :)
Awesome
Thank you!
Looks delicious!
Great to hear! Thanks :)
Amazing..living food..some ppl cook the blended soup mixture again before serving..but you didn't.. whats your view on this dear?
There is absolutely no reason to cook it again. The more we cook our food, the more nutrients are lost.
Evita- you have taught me so much,and i love your recipes.
Here in california we have prop. 65 warning consumers of products that have metals such as lead. I want to use spiralina- i think that is how you spell it. I need to know if you know of a very clean source for it. I plan on putting it in my smoothies. I used to use protein powder but i dont like that its processed and all the plant based powders have the prop 65 california warning. Could you recommend a clean source for boosts to my smoothies? Thank you, sharon california
Thank you for your nice feedback Sharon, and glad to be of help. Good for you for moving away from the processed protein powders. When it comes to spirulina, just like with chlorella, it can be a great addition and boost, but it is tricky to find a truly clean and trusted source these days. I used to use it periodically, but have pretty much stopped using it since after Fukushima mostly for these reasons. However, that is not to say all is lost. While I cannot personally recommend a specific brand, there are lots of great guides that provide up-to-date info about the safest and high quality choices these days. Here is a good example: urbanvegan.net/best-spirulina-powder/
I also recommend reading this guide, not necessarily for their product, but it provides a really good outline of what to look for and what to avoid when choosing a spirulina powder: www.organicburst.com/blogs/ob-life/16860276-how-to-ensure-your-spirulina-comes-from-a-clean-source
Best wishes Sharon!
Hi Evita...Made this soup for dinner tonight and it was amazing! Instead of using sea salt, I added celery as my organic sodium source.
Hi Ryan, that is so fantastic to hear! Enjoy experimenting with its many variations :)
Gonna try this one soon, looks so simple :)
Yes, it really is, enjoy!
Lovely, thank you. God bless.
My pleasure, and thank you!
I like many of your videos but this may be my favorite!
That is so great to hear. Thank you so much :)
I have a question : when you cook beans ( I imagine you soak and discard the water) but.. do you use the water you cooked them in? Thank you ..love your videos !
Thanks for the feedback Anita. Usually I discard the cooking water, but I use it if I am making a bean soup specifically. In the case of this soup, you could use the cooked bean water, but it is a tricky subject as that cooking water also has some of the compounds that are released from the beans that can cause gas for people or bloating. So some people choose to use it, some prefer to discard it, and I recommend to do what works for you.
Love your channel!!
Awesome to hear, thank you!
Even a lot of grocery stores don't tl know the difference between yams and sweet potatoes.
Thanks for sharing that comment Jissamar.
😂
Thank you fir your reply !
You are welcome!
Can you heat this soup? Also I add ground flax or hemp to a lot of my cooking. Are they a healthy choice to use in foods we are making?
Hi Claire, when you make this soup fresh, the ingredients are still hot when you blend them and there is no need to heat this soup, as it will still be hot. If you save it as leftovers, then yes, heat it gently to your liking when it is time to eat it again.
With regard to flax and hemp, as long as you mean the actual seeds, and not their isolated oils, then yes, these are extremely healthy foods to have in the diet. Just keep in mind that flax seeds are best blended or ground, as the whole seeds are hard to chew and won't be digested properly, if at all, if they are consumed whole, unlike hemp seeds, which are easier to chew and easy to digest.
Healthytarian Thanks for your reply. I did mean the seeds and I did not know that flax seeds are hard to digest however I have been using ground flax so that is good. I just looked up some more of your recipes and they looked delicious. I have RA and have read that tomatoes are not a good food to eat as they can trigger a flare. I have not been eating them for awhile now. Have you ever heard this? I would appreciate hearing your thoughts about it ? Thanks.
Hi Claire, tomatoes are dismissed as being inflammatory based on reductionist principles that isolate one compound as having this or that property. From a holistic perspective, and as a whole plant food, they are anti-inflammatory and helpful for many parts of our health. For more info about this, please read the following about tomatoes: www.whfoods.com/genpage.php?tname=foodspice&dbid=44
However, there are certain fruits and vegetables that are naturally acidic going into our bodies, which can aggrevate certain health conditions. So what I always recommend in such cases, where healthy whole plant foods are concerned, is to experience it and test it out for yourself to see what does or does not agree with your body.
I thought your templates were incredibly useful when I transitioned to a vegan diet. So there are parameters. I use an InstantPot to cook my beans after soaking overnight and I have been assured that nutriants are retained. I disagree with your point regarding vegetable stocks. I do not discard bits of the vegetables that I chop up and freeze them (excluding cabbage) and roast lightly in the oven on 300 degrees and add a very small amount of Miso; simmer until decreased by half. I think it is justified because I live in a large city and cannot use them as compost. This stock is a genuine flavour enhancer and works for me environmentally. I love cooking but do not having time to hover etc. It really is simple. This recipe is great.
Thanks for sharing your experience and feedback Evelyn. The soup stocks to avoid that I refer to are the processed ones. What you are doing with your vegetables is just fine and essentially where the soup gets its flavor from.
I am obviously very serious about this life transition that exceeds nutrition. I can
Whoops! Computer blip. I learned the very difficult Mindfulness meditation program, which I alternate with guided meditation and swimming. I live in an over-stimulated stressful environment and yearn for the peace that my best friend in New Brunswick has (10 acres and a lake) or my sister outside of Peterborough, back from the States after the advent of Trump (also 10 acres no lake) so I adapt as best I can. I`m a free-lance writer, ex-academic, and did a lot of desultory research about the vegan movement (and it is a movement) which took me aback for a while until I metaphorically separated the wheat from the chaff. I apologize for nitpicking but for me it`s a learning process and I really appreciate your writing back. You do wonderful work!
Hi Evita and everyone, please invest in saladmaster cookware, you can cook with no water and no oils in them. I’ve been using it for 2 years now and i feel i have to tell the whole word about it. Boiling vegetables in water leaches the vitamins and minerals and then we pour the water 😭
Thank you for sharing your helpful recommendation!
Healthytarian you are welcome ❤️
Exactly...work with what you have on hand... balsamic vinegar works so many ways
Thanks for your comment, Babz!
After u cook ur beans ready to use fir next meal, do u store in refrigerator in water or not?
Be sure to always drain the water from the cooked beans, and keep them covered with a lid or in a closed container in the fridge. This will make the beans last longer. You would only want to keep the water with the beans if you are making a bean soup.
Great video
Thank you so much!
Thanks for the processed boxed broth information, I thought it was good for me because it said organic.
You are most welcome. And yes, it really is not required; it will save you money and benefit your health from not needing a processed food high in sodium.
Safe and yummm!
Thanks for watching and sharing your comment Todd.
xcellent!
Thank you!
What is good recipe high in calcium?
Hi Patricia, most leafy greens, as well as cruciferous vegetables and even many beans are high in calcium. The key is to eat the right overall diet > whole, plant foods, rather than relying on any one food or recipe. Calcium is maintained in our body based on many factors and while you can get some foods or recipes high in calcium, it does not meant that it will be properly digested, absorbed or used. Secondly, it depends greatly on the acid-alkaline balance in your body. Many people try to get more calcium via foods or supplements, not realizing it that their overall diets and/or lifestyles are highly acidifying, in which case the body is using that calcium just to balance things out or may even be deficient, meaning the calcium does not go where it is needed like bones and other tissues.
This is why the more you take a holistic approach to food, nutrition and health, the more you will benefit and also make your life easier. The focus should always be on eating a diet based on the best foods for human beings to begin with > whole, plant foods, and then also having a healthy overall lifestyle. For more help with this I recommend for you my free food guides: Optimal Health (www.evitaochel.com/post/optimal-health-food-guide) and Acid-Alkaline (www.evitaochel.com/post/acid-alkaline-food-guide) guides.
Good
Ooh my, just dusvovering you in 2023...😮, i guess its never too late...
Thank you for visiting the channel :)
Her: Don't be restrictive
Also her:
Canned beans have associated with things best to sprout your own beans.
Ugh triggered
Estefania, you misunderstood the message in the video and the approach that I convey when it comes to healthy eating. The idea is to *cook* your own dry beans whenever you can, not sprout, because canned beans have various risks and health concerns. This is not a matter of being restrictive, but a matter of common sense and taking best care of your health. My message to be flexible and not restrictive applies to HOW you put together your food, not what food you use, as some foods are just bluntly healthy and some are not.
I wish you patience and tolerance for greater understanding of other people so that you help your health by not stressing yourself so much and getting so easily triggered.
@@Healthytariangreat advice on tempemperaments..