Zucchini Carrot Soup with Cashew Sour Cream
It was hot yesterday and guess what I felt the need to cook? Soup of course. This soup recipe does really taste good even on a hot summer’s day. Thin it with more water and add more salt for a lighter soup. It’s filled with iron (thyme and parsley), vitamin C (thyme, parsley and carrot) calcium (zucchini) and protein (cashews and zucchini). Sprinkle on some seeds to make a complete protein.
Thyme is a great source of Iron
What herbs did you grow up with? Growing up in the Northern Territory to an English family, herbs were not widely used in our house. We always had mint sauce with certain meals but unfortunately more often than not it was made with dried mint. My mum did grow parsley and that was a regular in salads and as garnishes. Then when my mum discovered the delicious flavours of Italian cooking we had basil. Fresh Basil was hard to come by and we often had to resort to dried basil.
Vegetarian Burgers
Preservative Free Cooking 3 and Burger Recipes
A few months back I wrote a blog on eating preservative free food and how it is easier than you think. Now I want to write a further blog on taking small steps. On quizzing my sister in law on what seasoning her family in Timor Leste used before Ayam seasoning (which contains MSG and many other preservatives), she told me stock cubes and before that her grandmother just used salt, lemongrass, ginger, galangal and garlic.
