Beneficials
Hi! I have been reading cookbooks and the list and finally got that not
eating avoids was good, but that it was also imperative to eat Beneficials.
So, I made a stoup, (family talk for a soupy stew or lumpy filled soup) and
included all sorts of beneficials! Bought some organic adzuki beans and
cooked them according to the label, with a 3″ piece of Kombu (sea vegetable).
In the meantime, I browned a pound of stew meat in a bit of olive oil.
(Started about 5pm) Then, to the meat added:
beet leaves, 5 cloves of garlic, 3 leeks, 2 parsnips, celery, sweet potato,
broccoli butts (I always cut off the big stemmy parts and save them when
steaming the florets), and an onion. I just put the slicing blade in my food
processor and ran everything through it.
To that I added, another slice of Kombu, a piece of dulse, 2 cups of beef
bouillon (my Vitamin Cottage sells something called Meatless Beef Broth
powder that seems O compatible), a huge handful of fresh parsley, 2 Tbs. of
bladderwrack, a generous dash of cayenne and some salt. Add seasonings of
your own, to taste, if you want. Maybe some tomato juice or tomato paste.
Added the beans when they were done (drained and that piece of kombu
discarded).
Cooked on low for hours. Then, removed the kombu, the dulse seems to have
disappeared, pulled out the parsley, next time I think I will just chop it up
in the beginning and leave it in.
Anyway, moved it to the crockpot and left it on low all night. Had a bowl
for breakfast.
Yum!! I’m going to freeze some and have some more for dinner. The meat was
really tender, no problem digesting the beans, and I’m feeling very virtuous
for having all those beneficials. 
You’re all invited over for a bowl of Beneficial Stoup,
Betsy
December 30th, 2004 at 11:48 am
<< leeks became an avoid when the Live Right book came out
Sarah, Thanks for the heads up! I actually have that book, or at least all
the parts pertaining to O’s, but haven’t had time to update my thinking. I
will have to remember the check with that list instead of the ER. I actually
prefer onions to leeks, so I’m happy to know it. I think I will finish
eating this batch though as its too much food to waste. I also used two bay
leaves, one sprig of rosemary and two of thyme. My local produce store sells
them in little baggies of fresh sprigs, and I am finally learning how to use
spices! I had some squash in there, too.
Here’s another beneficial recipe to say thanks for double checking me.
Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts Serves 4
from Reasons to Roast by Georgia Chan Downard and Evie Righter
Preparation Time: 15 minutes (includes toasting the nuts)
Cooking Time: 12 minutes
Roasted broccoli is fuller in flavor than its water cooker counterpart, and
it has a different texture as well.
1 pound broccoli florets - from a 1 1/4 pound bunch (save the broccoli butts
for stoup)
2 Tablespoons olive oil
salt and pepper to taste
2 Tbs unsalted butter
1 Tbs minced garlic
1/2 tsp grated lemon zest
1-2 Tbs fresh lemon juice
2 Tbs pine nuts toasted (see Tip)
1. Preheat the oven to 500 F.
2. In a large bowl, toss the broccoli with the oil and salt and pepper to
taste. Arrange the florets in a single layer on a baking sheet and roast,
turning once, for 12 minutes, or until just tender.
3. Meanwhile, in a small saucepan, melt the butter over medium heat. Add
the garlic and the lemon zest and heat, stirring, for about 1 minute. Let
cool slightly and stir in the lemon juice.
4. Place the broccoli in a serving bowl, pour the lemon butter over it and
toss to coat. Scatter the toasted pine nuts over the top.
Tip: To toast pine nuts, place them in a small, dry skillet over medium heat
and toast, stirring occasionally, for 3 to 5 minutes, or until golden brown
and fragrant. Remove from the skillet and let cool.
Betsy