"Let food be thy medicine, and let thy medicine be food." Hippocrates

"One-quarter of what you eat keeps you alive. The other three-quarter keeps your doctor alive." Hieroglyph found in an ancient Egyptian tomb

"It is a matter of common knowledge that any processing that foods undergo serves to make them more harmful than unprocessed foods." McDonald's Corporation legal statement, shown in the documentary Supersize Me.

“Control the oil and you control entire nations; control the food and you control the people.”~ Henry Kissinger

Thursday, December 15, 2011

Recipe: Asian Mushroom Soup

1 tsp vegetable oil
1 tbsp fresh ginger root , grated
2medium garlic cloves , minced
5 cup low sodium vegetable broth
8 oz fresh portobello mushroom , sliced
1 1/2 tbsp rice vinegar
2 tsp sesame oil
1 pinch salt (to taste)
2 tbsp fresh chopped green onion

1 In wok or medium saucepan, heat vegetable oil over medium high.
2 Add ginger and garlic. Stir fry 30 seconds.
3 Lower heat to medium. Add mushrooms. Stir fry 2 minutes.
4 Add broth. Bring to boil. Reduce heat, cover and simmer 10 minutes.
5 Add rice wine and sesame oil. Stir well. Season to taste with salt.
6 Garnish with green onions. Serve.

Nutrition Facts:
Makes 6 servings
Serving Size: 1 cup

Amount Per Serving
Calories 55
Total Carbs 5 g

Dietary Exchanges:
1/2 Fat, 1/2 Vegetable


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