Does it matter how you get in veggies?
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Does it matter how you get in veggies?
| Wed, 12-07-2005 - 12:52pm |
I'm guessing no, but just wanted to run this by the CLs. I'm still having trouble with my veggie consumption, but recently discovered a yummy veggie soup recipe that I can eat by the bowlful. I'm thinking of eating 3 cups worth (of veggies) at lunch, then 1 cup in the morning, and 1/2 cup veggies with dinner. I'm just checking that the distribution of veggies throughout the day isn't important. Thanks!




















Hi Laura,
I think your plan is great!
Sorry it took me so long to get back to you. I've been varying the recipe without making notes, but last time I wrote down exactly what I put in and it was really yummy:
3 chicken boullion cubes/3 cups water (or 3 cups broth)
1/2 cup additional water
1/2 cup wine (I actually used half wine/half beer last time since I ran out of wine, lol)
3 small onions (or 2 medium)
2 cloves garlic
1 cup carrots (frozen)
1 cup green beans (frozen)
1 cup spinach (frozen)
1 cup lima beans (frozen)
5 cups cubed zucchini (fresh)
3 cups chopped collard greens (fresh)
1 lb sliced mushrooms
2 tsp salt
1 Tbsp garlic power
1 Tbsp garlic pepper
1 lb 13 oz can of chickpeas
I sauteed the onions, garlic and mushrooms for about 10 minutes. I added the water/wine and seasonings, brought to a boil. Then I added all the veggies, brought to a boil again (b/c of all the frozen veggies), and let it simmer for 45-60 minutes. I didn't eat it till the next day, which I think helps with the flavour. Made 5 3-cup servings. If you want to halve it, I would use 1 1/2 cups water, 2 boullion cubes, 1/2 cup wine, and 8 cups of veggies.
Next time I might try using frozen zucchini too, if I can find it. Can you tell I'm all about frozen veggies? It's cheaper, in the winter, and oh, so much easier!