The Cabbage Soup Recipe Diet For Quick Weight Loss

You've probably heard of the cabbage soup recipe diet. It's also known by several other names including the Mayo Clinic Diet, Sacred Heart Diet, Military Cabbage Soup, TJ's Miracle Diet and the Russian Peasant Diet. It's also called the Banana Diet and I'll tell you why a little later. The reason the diet is somewhat famous is the promise it makes that you can lose ten pounds in a week by following the diet. Is that possible? I can say it is because I've done it myself. And you get plenty to eat and a variety of different foods, so it wasn't that hard to follow.

Now is this diet a sensible long-term eating plan? Not really. It's a short-term way to drop a few pounds, that's all. Don't you know that sometimes you need to see some quick results to keep you motivated or to get you motivated. That's what this eating plan can do: help your motivation by letting you drop a few pounds fast.

You might think that the cabbage soup diet is just eating cabbage soup for a week. No fun, huh? Actually you can use all kinds of cabbage soup recipes to provide some variety. But that's not what it is at all. Actually, you can eat all the cabbage soup you want for the entire week, but there are many different foods you can eat during the week. It's not at all a starvation diet. Each day you eat certain foods and the foods change on each day. When you consider that you can eat all the soup you want, there is little chance you will really get hungry. The down side is the absence of several of my favorite dishes from the food plan. No brownies, ice cream, sweet potato casserole or pizza. Oh well! Like most fat loss diets, you don't get breads and pastries.

Included in the meal plan are fruits, vegetables, meat, milk and bananas. Alright, here's the banana part. On the fourth day of the diet, you eat up to eight bananas and all the skim milk you want plus the soup. That's why I call it the banana diet!

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Broccoli Recipes For Broccoli Recipe Haters

I love malts and smoothies and anything remotely like them, and so do my kids. We had always eaten fruit smoothies and tried to make them as nutritious as possible, but we had never tried adding veggies to them until recently.

The mere thought of it is an assault on your taste buds, I know. But the truth is, you can hardly -if at all, detect the difference between a smoothie or a vegetable-spiked version. The amount able to be hidden inside a smoothie is approximately what your body needs each day depending upon how much you can sneak in.

Adding a veggie-laced smoothie to your weekly menu is a very easy way to get these vegetables into you and your family's diet even if you or any one of them absolutely hate broccoli recipes of any kind.

Wash that blender off that's been idle for so long. Your blender is your "portal" to good eating habits and makes eating hard-to-eat-foods so simple. Make a permanent place for it on your counter because now you're going to be experimenting with other ways to sneak the good things into your diet.

Broccoli Recipe for Veggie Smoothies.
This broccoli recipe is so simple. But to be honest, I never measure. Feel free to alter the ingredients to taste and experiment with variations on thickness. This is supposed to be fast right?

Choose your favorite frozen fruits in the freezer section of your grocery store.

Add about a half cup of each of the following frozen fruits, strawberries, peaches, blue berries, mixed berries, papaya, cherries, blackberries, etc. in your blender. The fruit should come up half-way on your blender. Include a half or whole banana if desired.

Add the following to the blender:

1 heaping spoon full of peanut butter (your taste bud confuser)
3/4 cup of dried oatmeal for thickness and they're very good for you.
1 tablespoon honey
1/2 cup tofu for great thickness and more protein (tasteless)
1 or 2 tablespoons Ovaltine / Nestle Quick to sweetness (both have vitamins)
1 handful (about a half cup to 1 cup of broccoli florets -more can be added without detection. But add too many and you risk a taste bud security risk and you may lose your cover!

Pour in skim milk or reduced fat soy milk until contents are just about submerged. You may like a thicker smoothie so the the liquids can be adjusted to one's taste.
Blend until nice and smooth.
If it's hot out, add some ice!
Serve right away.

Don't spill the broccoli to the kids now!

Try it with fresh or frozen spinach leaves, cauliflower, kale, and other vegetables. Adding beats gives your smoothie a great red color! Enjoy!

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Stuffed Cabbage Rolls Recipe - Try This Old-World Favorite From Germany

This recipe for cabbage rolls was first brought to Texas by the German settlers in the 1800's. It takes about 1/2 hour to prepare the cabbage rolls for cooking, and about 2 1/2 hours for the total preparation time. Make sure and choose the biggest cabbage head you can find, in order to get at least 12 good cabbage leaves to stuff with filling. Any unused cabbage can be steamed or fried the next day or two.

Ingredients:

12 large cabbage leaves
1 pound ground beef
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 cup cooked rice
1 small onion, minced
1 egg
1 tablespoon brown sugar
juice of half a lemon
1/4 cup water
2 8-ounce cans tomato sauce
2 tablespoons vegetable oil

Cooking string, or toothpicks for holding cabbage rolls together

Directions:

Core the cabbage, then place the rest of the cabbage head in a large pot with the core end up. Pour about 3 cups of boiling water over it. The leaves will begin to loosen. Carefully peel off as many leaves as you can, then pour more boiling water in the pot to release more leaves. Keep doing this until all 12 leaves have been removed from the head. The leaves may still be a little stiff, but if so, pour some boiling water over them to make them a little more pliable and limp.

Cut out the middle veins in the larger cabbage leaves. Set the leaves aside, and start putting together the filling. In a large bowl, combine the ground beef, salt, pepper, rice, onion, egg, and the thyme, and mix well (mixing with your hands is best). Set mixture aside.

Now make the sauce by mixing together the brown sugar, lemon juice, water, 1/4 cup water, and the tomato sauce in a separate, smaller bowl. Set this mixture aside.

Start bundling the cabbage rolls. Place two heaping tablespoons of the meat mixture on each cabbage leaf near the vein of the leaf. Fold the end over the filling, then fold over the ends like an envelope. Roll the rest of the leaf as tight as possible, then fasten by tying a piece of string around roll, or hold together with toothpick through the middle.

Heat oil in a 10-inch skillet, then evenly brown half of the cabbage rolls at a time. After all rolls are browned, place all 12 in the skillet, then pour the sauce over them. Cover and simmer over low heat for about one hour, basting the rolls occasionally.

Remove the rolls to a hot serving tray, and remove the strings or toothpicks. Look at the sauce, and if it of the thickness of ketchup, then it is good. If it looks too thin, then simmer it down until it is the right consistency. Pour the sauce over the cabbage rolls and serve.

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Spicy Chili - Super Easy

I came up with this recipe a year or two out of High School. I was living with 2 friends in St. Cloud in a small apartment. They were going to school and I just wanted to move out of my parents house. I was walking through the grocery store and found a packet of Chili seasoning "Hot". And I went through the store looking for the rest of the ingredients. I never liked stewed tomatoes so I bought Tomato Sauce. I found a can of "Chili beans in Hot Sauce". Instead of chopping up peppers and onions, I used salsa. Usually Pace - Thick and Chunky.

Ingredients:
1 16oz can - Tomato Sauce
1 16oz can - Chili Beans in Hot Sauce
1 packet - Chili Seasoning - Hot
2 cups - Salsa

1 pound - Ground Beef, Ground Turkey or Ground Chicken (Only one pound of meat not all three. You could also use some other forms or substitute for meat, tofu, veggie meat, etc. Or leave the meat out all together.)

Directions: While cooking the meat in a medium fry pan. Mix together the Tomato Sauce, Chili Beans, Chili Seasoning and Salsa in a large pan on medium heat. Once the meat is thoroughly cooked, drain the grease and add meat to the large pan of Tomato Sauce, Chili Beans, Chili Seasoning and Salsa.

The chili should be ready to serve right away. Add you favorite topping and eat. Please remember the more toppings you add the less healthy the chili becomes.

As mentioned in the title this is super easy to prepare. I make this recipe several times a year. Now that the weather has turned cold it is the perfect time to make chili. I hope you enjoy this recipe as much as I have over the years.

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Vitamins and Minerals That Our Hair Needs

Vitamins are an important part of maintaining our hair and making it look healthy. Most people suffering from hair loss have several vitamin deficiencies. Most of the time, people suffering from hair loss have deficiencies in the B-complex vitamins. However, vitamins in the B-complex are not the only vitamins that our body uses to grow and maintain our hair. There are also other vitamins and minerals. It is important to know these vitamins and minerals because they are a great way in fighting hair loss and re-growing hair back in the scalp.

All vitamins are important in our body. But most of the time, we do not have enough time nor do we pick our foods that have a healthy dose of the vitamins we need so we rely heavily on supplements. Some of the vitamins that our hair follicles use for nourishment are:

Vitamin A - This vitamin function as an antioxidant. It aids in the building and production of healthy sebum in the scalp. Vitamin A can be found in eggs, butter, chicken, turkey or beef, milk, carrots, spinach, orange or yellow vegetables or fruits,, fish oil, liver, broccoli, apricots, lamb, pork, nectarines, cantaloupe, and sweet potatoes.

Vitamin C - Vitamin C is an antioxidant also. This vitamin functions to improve skin and hair. Some food sources for vitamin C include peppermint and parsley, tomatoes, zucchini, raspberries, asparagus, broccoli, bell peppers, kale, cauliflower, strawberries, lemons, mustard and turnip greens, brussels sprouts, papaya, chard, limes, celery, pineapples, lettuce, watermelon, cabbage, spinach, kiwifruit, snow peas, cantaloupe, oranges, grapefruit, fennel.

Vitamin E - This vitamin is great for improving scalp circulation.
Vitamin B3 or Niacin - This vitamin also promotes or improves scalp circulation.
Vitamin B5 or Pantothenic Acid - Prevents graying of hair.
Vitamin B6 - This vitamin is very important. This prevents our follicles from falling out and promotes the production of melanin in the body. Melanin is also responsible for hair color. Too much B6 however have severe side effects or adverse effects. Studies show that taking less than 100mg a day shows no side effects to the subjects.
Vitamin B 12 - This is also another great vitamin to prevent thinning and shedding.

Biotin - Biotin requires a page on its own due to a lot of Internet feedback and lack of studies. Other minerals and vitamins that are important to hair growth and hair loss prevention are Zinc, L-Cysteine and L-methionine, Trace Mineral Silica, Iodine, and Iron. Some herbal extracts that also help re-grow are Rosemary Extract, Saw Palmetto, Horsetail Extract, and Chamomile Extract.

There are many vitamins and minerals that help our hair grow and be healthy. Some of these vitamins and minerals even stop hair loss by blocking DHT. DHT is the leading cause of hair loss for men. They cling on to the hair follicles and slowly squeeze the life out of it by preventing nutrients from getting into the hair follicles. When hair follicles cannot get food or nourishment to grow, they slowly wither and die. So one of the most important part of battling hair loss and re-growing hair is having the right vitamins and minerals.

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Explore the Barrier Islands - SW Florida's Island Coast

My wife and I discovered this sub tropical paradise in 2002 after a family vacation to Key West. We sent the kids home early after Christmas, extended our vacation and drove to the Fort Myers/Cape Coral area by ourselves. Over the next week, we discovered an enchanting chain of barrier islands off the coast of Southwest Florida. Like pearls on a necklace in an azure sea, they all offered surf, sand, sun and fun and a lot of good fishing. Each was unique and each begged to be explored.

Running from the South to North, the first significant island off the coast of Fort Myers is Estero Island, home to the little beachside town of Ft. Myers Beach. This is Southwest Florida's version of Miami Beach but on a smaller scale. North of there one discovers the magical islands of Sanibel, Captiva, North Captiva, Cayo Costa and Gasparilla Island with the town of Boca Grande where the billionaires live and play. Interior to these islands, are two large bodies of water named Pine Island Sound and Charlotte Harbor. Seventeen mile long Pine Island is the largest of the interior islands. Useppa, Cabbage Key and dozens and dozens of other mangrove lined islands are found within Pine Island Sound. This huge area encompasses the second largest estuary in Florida. It is fed by 3 major rivers, the Caloosahatchee to the South and the Myakka and Peace Rivers to the North.

This estuary is home to abundant sea life. Sport fishermen come here for snook, redfish, trophy tarpon, grouper, snapper, shark and dozens of other species. Waterfowl and shore birds inhabit the area in large numbers along with manatee and a smaller population of alligators. Fresh Gulf shrimp are the best in the world and Southwest Florida's delicious stone crab are found no where else.

I've met sailors who tell me this area offers some of the finest sailing in the world. If you're a yachtsman, you'll be right at home in the Gulf, bays or the Intercoastal Waterway. The boats down here are magnificent!! Fishermen will find enough water and fish here to occupy them for a lifetime. The beaches are world class and shelling is a local pastime. It is coastal living at its finest.

A lifelong angler, I learned that Southwest Florida's Lee Island Coast offers a 12 month window of fishing and boating with all the comforts and necessities of life. No sacrifices are necessary here! They have hospitals, restaurants, movie theaters, doctors, shopping centers and all the ingredients to make for a good life and a grand retirement! The fishing is great and the people are friendly. Golfers take notice; this area is also a golfing Mecca! The lifestyle is casual and laid back. The colors are bright, the music is lively and the cuisine is a mixture of spicy Caribbean, seafood and Southern comfort.

Now, eight years after our initial discovery, this paradise is our home. We've settled in nicely. Guess what! We have a lot of friends who love to come and visit! We have a beautiful house with a pool and my wife and I have jobs and a life we could barely imagine back then. Those once mystical sub tropical islands are all now part of our everyday life.

I'm a Charter Captain, fishing guide and water taxi. I spend my days among these magical islands named Captiva, Sanibel, Cayo Costa and Boca Grande. I still enjoy exploring these islands myself and now I get to help tourists and fishermen from around the US and the world explore them too. The very best way to explore these islands is by boat. It's quicker and the only way to get to some of these islands. What could be better than spending a beautiful day on the water exploring these barrier islands. Any number of local Captains and water taxis can help you.

There is lots to see and do for the tourist or vacationer! We can fish for 200 pound Tarpon on the sandy flats in turquoise blue waters or we can catch snapper for dinner tonight! I can take you on an eco tour to see the manatees and alligators or we can hike thru a canopy of palms to the surf on a secluded beach on the Gulf of Mexico. We can lunch at Barancle Phill's on Upper Captiva Island or eat fresh oysters at Cabbage Key. Consider my boat to be your own personal "water limo" and let me take you to the restaurants and boutiques on Boca Grande for a visit. You can also walk the beaches of Gasparilla or visit the lighthouse.

If you fall in love with these barrier islands as my wife and I did 8 years ago, you might catch yourself thinking wild crazy thoughts about making this place your permanent or second home. Check out the real estate. You can find some bargains! "It's a great place to visit and by golly, you just might want to live here"!

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Free Soul Food Recipe Update - Southern Fried Cabbage

Southern fried cabbage continues to grow in popularity among my thousands of readers. Food lovers who visit my many free soul food recipe sites continue to make the fried cabbage recipe page the most visited page for 6 months running now. I continue to scratch my head as people click past the fried chicken, collard greens and even candied yam pages. I got tired of guessing why people love cabbage with a growing passion so I decided to do an informal poll of my visitors. Here's so of the reasons they gave for turning on to fried cabbage I hadn't noticed. Some of the reasons I lightly expected and other reasons totally surprised me.

Here's the replies I received to the question why is fried cabbage now one of your favorite soul food vegetables. Here's a breakdown of the reason given.

1. It taste good.

2. It's easy to prepare.

3. It's quick and easy. (Under 5 minutes)

4. It's healthy.

5. Cabbage is cheap according to price per lb.

6. It goes with any meat.

7. It's a good vegetarian choice

8. It's light, doesn't weigh you down.

9. It's satisfying or filling.

10. Its easier to clean and prepare than other soul food vegetables. For example, collard greans or black eye peas.

These were the top ten reasons my readers gave for favoring southern fried cabbage. Perhaps some of the reasons surprised you, especially if you've never tried it. I have to admit many of the answers gave me a reason to start eating it more, especially because of the low cost per pound compared to other popular veggies. Add the health benefits and I couldn't help to vote for this  fried cabbage recipe. See resource box below on where to get this mouth watering fried cabbage recipe.

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Treating the Veggie Right to Make Delicious Cabbage Soups

Cabbage is king of the cruciferous family of vegetables. Here are some tips to help you prepare the best cabbage soup

1. Choosing the Right Cabbage

Look for green cabbage with large heads that are not cracked. Fresh cabbage heads can be stored in the refrigerator for up to fourteen days. Do not wash the cabbage before storing since this will hasten the wilting of the leaves. Here are some things that you should be reminded of when looking at the different varieties of cabbage:

Green cabbage - this is also known as Dutch White. The leaves of this variety are deep green on the outside and the inner layer is of a paler shade. This cabbage should be eaten in a few days if it will be consumed raw.

Savoy cabbage - this is the cabbage of choice for salads. It presents as wrinkled leaves with a blue-green dash. Savoys when cooked, smells better than the green cabbage

Red cabbage - this variant has a stronger flavored compared to the thicker heads of the green cabbage. Remember to use genuine stainless kitchenware and cookware when cooking the red cabbage or else it will be discolored

2. Nutrient Facts

The well known varieties in the United States are bok choy and the green cabbage. Cabbage is known to lower the risk for cancers including colorectal cancer. This vegetable is high in vitamin C, fiber, and beta carotene.

3. Proper Cooking

The original cabbage soup recipe is a mixed of cabbage, carrots, peppers, onions, tomatoes, and celery. The broth is reddish and is seasoned with salt to taste. Cook the soup in low to medium heat until all the vegetables are tender and good to eat.

There are several variations of this soup and if you love to cook you can experiment to improve or enhance the basic soup for your diet. Below are some examples of the cabbage soup variations:

- Munich - contains a mixed of caraway seeds, thyme, and apple cider vinegar

- Florence - flavor is enhanced by herbs like oregano and basil mixed with garlic and parsley

- Honolulu - spicy mixed of hot sauce and ginger

- Casablanca - mint leaves and curry spikes this soup up

- Spicy - this is a feast of flavor putting vegetables flavoring it with ginger, curry, lemon grass, cilantro, and chili powder

4. Preserving

Cooked cabbage soup can be stored in your refrigerator for about two weeks and will not spoil. Raw cabbages can be pickled and used on a later date. It can also be fermented by mixing the cabbage in a water-salt solution that promotes growth of good bacteria while killing unwanted germs. The fermented cabbage is called Kimchee and sauerkraut.

The cabbage soup diet is a fast acting diet plan; the best thing is that it doesn't limit you to eating cabbage only. A specific set of food for each day is well outlined through the course of the week. You will be eating vegetables, fruits, and meat. Choosing and handling the right type of cabbage for your cabbage soup diet is vital especially the way you cook it. But the most important thing is to follow the dietary plan.

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Kimchi - A Zesty Korean Staple

Kimchi is part of the international family of pickled vegetables. It is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of japan, the achar of India, and the pickles of other regions. In all its variations, kimchi provides Koreans with essential vitamins as well as a distintive flavor, which invariably draws a strong reaction from the first-time taster. Detractors protest that their nostrils and taste buds are overwhelmed by the garlic and the hot red pepper.

Yet aficionados find the assault on their senses sheer delight, and they keep coming back for more. As people seek to lend more spice to their meals, kimchi is becoming known worldwide. Servicemen from the west, immigrant workers, and thousands who came for the Seoul Olympics in 1988 got to taste it. kimchi is rich in vitamins and minerals and its fame has grown with the spreading demand for more healthful foods. Note that kimchi is a side dish. It is meant to be eaten as a compliment to other foods, particularly rice. The neutral flavor of rice and the zesty and salty flavors of kimchi compliment each other. But how is kimchi prepared?

Try making this recipe yourself and I'am sure it will become a staple in your home... First to make Spicy Korean Kimchi the following basic ingredients and and seasonings will be needed....1 pound chinese cabbage, 2 tablespoons salt, 4 cups cold water, 2 cups very hot water. The seasonings will be, 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped fresh ginger, 1 tablespoon finely chopped scallions, 2 teaspoons finely chopped dried red pepper, 2 teaspoons sugar, 1 tablespoon salt.... Now, heres how to prepare the ingredients and add the seasonings:

First, separate the cabbage leaves, and sprinkle them with salt. Pour in cold water, and allow the mixture to stand in a cool place for eight hours or overnight. Rinse the cabbage well and squeeze out excess liquid. Pour very hot water over the seasonings and mix well. Combine with cabbage leaves. Put the combination in a large glass bowl. You may have to cut the leaves in half to make them fit. Cover with plastic wrap, and leave in a cool place for about two days. Drain the leaves, and cut them into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 pound. Remember, store in the refrigerator after use. Most likely you will find kimchi agreeable to your palate. when this happens, "Mat-itkae duseyo!"- thats korean for "enjoy your food!"

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At Home Smoothies - Incorporate Into Your Diet and Lose Weight Quickly

At home prepared smoothies are becoming more and more popular for everyone to add more fruits and vegetables to their diets. With smoothies, you can easily get the recommended 5 daily servings of fruits and vegetables without the chore required if you were to eat the actual fruits and vegetables. At home smoothies when incorporated into your diet, will also allow you to lose weight quickly the healthy way.

Home made smoothies are an excellent way to add fruits as well as certain types of yogurt which are superfoods because they are packed chock full with nutrients into your diet without the added calories.

It is important to note that a commercial smoothie may not be as beneficial for you because they will contain more calories and sugars than a homemade smoothie which will defeat your weight loss goals. A typical commercial smoothie size usually starts from 16 ounces up which is a lot of calories.

You will be in a better position if you prepare the smoothies yourself and you will save money. It will usually take you less than two minutes to prepare one so you have no excuses.

If you have a family, preparing smoothies is also a great way for your children to consume the required fruits and vegetables which they will not otherwise consume without it being prepared in a smoothie which is not only healthy but also delicious. This is also a fun way to get them involved in the kitchen when you have various smoothie recipes.

The great thing about smoothies is that you shall be able to use the entire fruits and vegetables without discarding any nutrient rich parts. Unlike fruit juices, smoothies utilize the pulp of fruits and vegetables in the preparation. The pulp is an excellent source of fiber which helps you feel full quicker so that you consume less calories and lose weight quicker.

Smoothies will also allow your body to digest food and eliminate waste quicker and more efficiently and encourage the maintenance of good health. It is important to lose weight in a healthy manner and at home smoothies allow you to accomplish this goal.

Homemade smoothies can be created from a variety of healthy ingredients and milk or yogurt are great additions in order to create creamy smoothies. Use low fat or soy milk and use honey which is a natural sweetener instead of sugar or artificial sweeteners and watch your excess weight decrease when you step on a scale.

Leafy vegetables such as cabbage, carrots, celery, asparagus and even flowers such as broccoli and cauliflower are excellent for adding to smoothies for all the nutrients they contain that are great for the body as well as maintaining skin that will not be susceptible to premature aging and healthy hair and nails.

With all these benefits, how can you not start making smoothies on a daily basis? You can use smoothies as a snack or dessert. You can also use them as a meal replacement for faster weight loss. If you have only a few minutes in the morning, having a smoothie for breakfast is an excellent option. The preparation time is minimal and you shall ensure that you have a healthy breakfast.

Breakfast is said to be the most important meal of it shall boost your metabolism which allows for more calories to be burned a day. Do not skip this meal if you would like to lose weight and having a smoothie at this time ensures that you kick start your metabolism early in the day even when you are pressed for time.

You can be as healthy or as indulgent as you would like with your at home prepared smoothies but it is important to add a variety of recipes so that you do not get bored with this smoothie habit.

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How to Make Zucchini Soup

Perhaps a friend, family member, or neighbor is a keen gardener and has given you more zucchini than you know what to do with, or maybe it is on sale at the grocery store. If you enjoy the taste of this healthy and flavorful vegetable, you might be interested to learn how to make zucchini soup.

One of the most basic methods to make zucchini soup is to simmer some chopped or sliced zucchini in water or broth, adding herbs, spices and seasonings. Stir in a little cream or milk if you like, then puree the soup in a food processor or blender and enjoy. Of course, you might like to add meat, fish, or poultry to your zucchini soup or add noodles, potatoes, or rice to make it more of a meal and more satisfying.

There are other recipes for soup where the zucchini is combined with other vegetables, such as carrots, potato, onion, leek, rutabaga, squash, pumpkin and more to make a mixed vegetable soup. You can be creative with these and throw in any vegetables, which are past their prime, because they are ideal for making soup.

Zucchini soup is also very tasty and if you have lots of zucchini to use up, you might like to make a delicious soup to impress your family with. There are also lots of things you can do with zucchini if you have some left over after making soup. You can use it in stews and stir fries and it is also tasty serve raw in salads. Why not stuff it with risotto or pilaf?

Recipe for Zucchini and Potato Soup

You can serve the following soup recipe hot or chilled. Thyme, rosemary, basil, soy sauce, and dill add plenty of flavor to this zucchini and potato based soup recipe and the milk gives it a luxurious creaminess. This recipe makes enough soup to serve six people.

You will need:

2 tablespoons butter
4 cups chicken broth
1 tablespoon soy sauce
1/2 teaspoon dried basil
4 tablespoons chopped fresh dill weed
2 peeled, diced potatoes
2 chopped yellow onions
1 cup whole milk
8 chopped zucchinis
1/4 teaspoon ground white pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 cup instant mashed potato flakes

How to make it:

Melt the butter in a skillet, then saute the onion until it is translucent. Add the zucchini, thyme, diced potato, basil, white pepper, and rosemary, and cook the mixture for five minutes.

Add the broth to a pot and bring it to a boil. Add the potato and zucchini mixture, then turn down the heat and simmer the zucchini soup for fifteen minutes.

Puree it in a blender or food processor in batches, then return the soup to the pot and stir in the milk. Bring to soup just to a boil, and then stir in the mashed potato flakes and soy sauce. Adjust the seasonings and serve garnished with the dill weed.

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Tasty Crockpot Soups With Vegetables

If you want to make economical, easy and delicious food, what about making crockpot vegetable soups? You can use all kinds of vegetables to make delicious soup recipes, including asparagus, potatoes, carrots, turnips, broccoli, cabbage and more. If you have some vegetables, which need to be used, up or if you see some vegetables on sale at the grocery store, snap them up because you can turn them in to a delicious crockpot soup.

You can make most soups in a crockpot and that even includes classic recipes like French onion soup. Actually, crockpot cooking brings out the flavor of all the ingredients you use and makes a more rounded and balanced soup than if you were to cook it in a soup pot.

Inventing New Vegetable Soup Recipes

If you like to be creative you can even make up your own vegetable soup recipes. Combine some broth and some chopped vegetables in your crockpot. Add a few herbs and spices and leave it to cook for a few hours. You can come up with some really clever soups this way and find new flavor combinations. If you are going to add cream or fresh herbs, add these at the end of the cooking time. If you are also adding meat, you might like to sear and brown it in a skillet before adding it to the crockpot to finish cooking.

How to Make Asparagus Soup in a Crockpot

The following recipe makes enough asparagus soup for four servings. The recipe is very simple to follow and the ingredients are kept simple. Most of the flavor comes from the asparagus, onions, and chicken broth. The potatoes make the soup filling and the parsley adds a nice accent.

What you will need:

2 lbs fresh asparagus
6 finely chopped green onions
1/4 teaspoon seasoned salt
5 cups chicken broth
2 cups peeled, cubed baking potatoes, in 1/2 inch cubes
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish
2 tablespoons sour cream, for garnish

How to make it:

Rinse the asparagus spears and snap the woody ends off. Cut them into one-inch pieces. Mix the broth, potatoes, asparagus, and green onions in a crockpot. Cover and cook for about six hours on low or until the potatoes are soft. Turn the temperature up to high. Puree the vegetable solids in batches, using a food processor or blender, adding some of the cooking liquid too. Put the liquid back into the crockpot and stir in the salt and pepper, adding more to taste if you like. Cover and cook for another half an hour on high. Serve garnished with a swirl of sour cream and the chopped parsley.

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Cabbage Soup Recipe Suggestion

Cabbage soup recipe variations make for interesting eating and not boredom. Cabbage is a cool weather crop and there's no better time than now to stir up your own tasty version.

Soup can be bland, but there's no reason it has to be. Spices and some creative variation turns cabbage into gourmet fare. Many traditional diets around the world use cabbage as a staple. Prepared properly, it's gourmet peasant eating at it's finest.

The long-time popular cabbage soup diet includes the soup as a major part of the eating plan. This is just a short-term plan to drop a few pounds fast. Lose ten pounds in a week is the claim. It's more than just eating soup though. You eat different foods each day for the seven days. Then the soup becomes a filler that you can eat whenever you like.

Following is one basic recipe to get you going...

Original Recipe

1 head cabbage
6 medium onions
6 green onions
6 carrots
2 bell peppers
3 large tomatoes
5 stalks celery
4 oz uncooked brown rice

salt and freshly-ground black pepper

Cut the vegetables into small pieces. Place in a large pot and add enough cold water to cover. Bring the water to boil. Lower heat and then simmer uncovered for ten minutes.

Cover, and then simmer on low heat until the vegetables are soft. This should take about 15 minutes.

While the soup is simmering, cook the rice. Add the rice when the soup is cooked. Season to taste with salt and pepper.

Cabbage soup recipe ideas allow for all kinds of creativity. The many recipes on our site give you more suggestions on how to build your own recipes for making great dishes yourself. For dieting or just tasty eating, cabbage soup is right for cool weather meals.

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Cabbage Soup and Sacred Heart Diet Review

There have been many, many "quick weight loss" diets presented to the American public in the last few decades. All promise near-miraculous results with very little effort. Some even suggest that people with specific ailments, or those headed for serious surgery, might benefit especially from their program.

One of these "fad" diets is the Cabbage Soup Diet, and its close relative, the Sacred Heart Diet. Let's examine this type of diet and see what it offers.

We'll examine the basic regimen for both the Cabbage Soup Diet and the Sacred Heart Diet.

The dieter is directed to eat large quantities of cabbage soup and follow a very strict diet for a span of seven days. The idea is that the hot broth will fool the stomach and brain into satiety despite the few calories and nutrition offered by the soup or by the day's specific menu.

The soup recipe is comprised of variations on the following ingredients: cabbage, green onions, green peppers, canned diced tomatoes, a bunch of celery, mushrooms, and various flavorings and seasonings. The advantage to this soup is that it is completely fat-free. Despite some early claims for this diet, the cabbage itself has no inherent fat-reducing qualities, according to nutritionists.

Technically, it is possible to see a drop of ten pounds on the scale in the course of a week. This might be attractive to the very obese, or new mothers trying to reduce their postpartum belly fat quickly. With so few calories in the diet, however, this rapid weight loss is mostly water, according to nutritionists.

A loss like this is misleading, because the weight will come back as soon as the dieter drinks a reasonable amount of water and ends the diet after the seven day cycle.

The dieter must follow a very restricted daily food regimen while on this diet:

• Day 1 - All the soup you can eat, plus plenty of fruit except bananas. Drink water, cranberry juice or unsweetened teas.
• Day 2 - Soup plus vegetables, except peas, beans and corn. No fruit. For dinner, a baked potato with a little butter.
• Day 3 - Soup, fruits and vegetables only.
• Day 4 - Soup, plus up to 8 bananas and all the skim milk you want.
• Day 5 - Soup, plus 10-20 ounces skinless chicken or beef, and up to 6 tomatoes. Be sure to drink plenty of water today.
• Day 6 - Soup, plus plenty of vegetables, and up to two steaks. No carbs, fries, etc.
• Day 7 - Soup, brown rice and vegetables, and unsweetened fruit juice.

This diet does not teach the dieter good eating habits, or promote a healthy lifestyle that focuses on long-term vitality. No recommendations are made for any type of exercise. The cabbage soup or Sacred Heart diet is basically a modified fast diet.

Users on several sites report lightheadedness, headache, gassiness and other unpleasant side effects, as well as nausea and extreme hunger. Dieters would do well to visit their physician first, then seek out a healthier program that provides balanced nutrition and encourages proper exercise.

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Cabbage Soup Diet

A cabbage soup diet is one of the healthier ways to lose weight, albeit temporarily. It is not necessarily the best way to lose weight permanently, but it sure is a sure shot way.

A cabbage soup diet is essentially a diet which is high in fiber content and low in fat content. Due to the high fiber content, it is advised not to take up this diet for a period longer than seven continuous days.

Since it is extremely high in fiber, the diet will help your stomach concentrate on breaking down these fibers, therefore spending more energy, which turns to burning more calories. But an over-exposure to such a diet can cause a world of trouble.

So a cabbage soup diet might just help you en route to a better and healthier diet.

There are seven tips to be followed when it comes to a cabbage diet. First of all, drink as much soup as you want, you don't want to be stingy on your magic weight reducing diet. You should also drink as much water as possible, sometimes even in litres, as this would help your stomach break down the fibers faster, burning calories faster.

Also, you should keep in mind that such a diet is only for seven continuous days. Anything more will start weakening your body. But such a diet is extremely useful and astonishingly fast to lose a bunch of weight all of a sudden, may be for an occasion in the fast approaching weekend.

You should try different spices to liven up the soup, which is essentially your food intake for the seven days, unless you are cheating the diet of course, which would nullify the wonderful effects of the cabbage soup diet.

With the cabbage diet, which is, as it reads, a diet consisting of cabbage soup and nothing else, you will lose pounds like you'd breathe out air. There'd be absolutely no stinginess when it comes to losing weight.

Most diets that you read about in the papers or watch on the telly is mostly a slow, but sure, working diet that'll help you lose a pound a week or something of that sort. But with a cabbage soup diet, you'd be losing weight in no time. Just the first day, you can experience the loss of weight in strategic locations. Since each person's initial body weight differs, it is difficult to put a number on the number of pounds you will end up losing.

So remember, when you want to lose quick weight within a week, a cabbage soup diet is your best choice.

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Four Ingredient Soup Recipe

Soup is an easy dish to make and the fact that there are four ingredient soup recipes means that absolutely anyone is capable of making a tasty soup with ease, even a beginner home cook.

If you have the choice of opening a can of soup or creating a simple four ingredient soup, which do you think will be the tastiest? A canned soup often contains about twenty different ingredients but a lot of these are colorants, preservatives and fillers, so making your own soup is a healthier choice as well as a more economical and more flavorful one.

Some chicken soup recipes and other types of soup recipes are based on canned soups and you will use a canned soup as the base ingredient and add water, vegetables, fish or meat, and herbs or spices to finish it off.

However, there is a lot to be said for making soups from scratch and making soup is so easy that you really do not have to use a canned soup in the recipe. The following recipe for four ingredient chicken soup proves first of all that crockpot soups are extremely flavorful and secondly that you do not require lots of ingredients to give your soup flavor.

How to Make an Easy Crockpot Chicken Soup

This recipe has only four ingredients but the long cooking time, which is typical of crockpot cooking, means that all the flavors from the chicken and vegetables are extracted and the soup has plenty of flavor without requiring a lot of ingredients to be added to it. This chicken soup recipe makes enough soup for four servings.

You can, of course, add more ingredients if you want to. Celery is good in this four ingredient chicken soup, for example, and you might want to add some tomato paste, herbs, or spices. Alternatively, you can wait until it is cooked and then just add salt and pepper. Sometimes it is nice to eat a plain soup because you can really taste the wonderful pure chicken flavor.

You will need:

4 boneless chicken breasts
2 sliced onions
2 sliced carrots
1 pint chicken or vegetable broth

How to make it:

Arrange the vegetables over the base of the crockpot, and then add the chicken and broth on top. Cover and cook for nine hours on low or four hours on high. If you are cooking the soup on high, add another half cup of water. Remove the chicken breasts, shred them with a fork, and return the chicken to the crockpot.

To serve this soup, you might need to season it a little with salt and pepper. You can also add some cooked noodles or pasta shapes if you like, else enjoy the soup as it is, with some crusty bread or garlic bread on the side.

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Weight Loss Vitamins - Which Ones Work?

Vitamins play an important role in losing weight. There are so many vitamins out there that it is difficult to list them all out. There are, however, a few which stand out from the rest. Some of the vitamins considered to be the best for reducing weight include vitamins B2, B3, B5, B6, Vitamin C, Inositol, and Choline.

B vitamins have significant roles in cell metabolism, so they are very useful in losing weight. This type of vitamin supports and increases the metabolic rate, maintains healthy muscle and skin tone, enhances the nervous and immune system function, and promotes cell division and cell growth.

Vitamin B2, or Riboflavin, ensures that the thyroid functions properly. It has a key function in energy metabolism and is required to metabolize fats, proteins, carbohydrates and ketone bodies. Good sources of Vitamin B2 include asparagus, persimmons, bananas, chard, okra, fish, eggs, yogurt, meat, milk and cottage cheese. Vitamin B3, or Niacin, is another B vitamin that helps maintain the normal functioning of the thyroid. It is also a component of the glucose tolerance factor (GTF), a substance released by the body whenever blood sugar levels increase. Niacin can be found in foods like beef, chicken, eggs, milk, avocados, tomatoes, sweet potatoes, nuts, legumes and mushrooms.

Vitamin B5, or Pantothenic Acid, is a B vitamin that helps the body utilize fat. It also plays a critical role in the synthesis and metabolism proteins and carbohydrates. It can be found in almost any food but especially high amounts of it are contained by eggs, meat, whole-grain cereals, royal jelly and legumes. Vitamin B6, or Pyroxidine, is another B vitamin that helps regulate thyroid hormone production. Like other B vitamins, it helps regulate metabolism. It also promotes the production of red blood cells which distributes different nutrients to the body. Pyroxidine can be found in high amounts in sardines, mackerel, wheat bran, avocado, beef, brown rice, bananas, cabbage and eggs.

Although not a real vitamin, Choline, which is synthesized in the liver, is considered a Vitamin B complex-name given to supplements containing B vitamins. It is necessary for metabolizing lipids and is found in many fat-reducing supplements. There is, however, no guarantee that taking the chemical in high amounts would really speed up metabolism. Good choline sources include beef liver, egg yolk, cucumber, cauliflower, and peanuts. Another Vitamin B complex which is not a vitamin per se is Inositol. Like choline, it is manufactured inside the body. It combines with choline to aid in metabolism. Inositol has high concentrations in food like nuts, whole grains, citrus fruits, eggs, soy, wheat germ and liver.

The last among the most notable weight loss vitamins is Vitamin C, or L-ascorbic acid. Vitamin C has a number of functions in the body. It aids in many metabolic processes including the conversion of glucose-which in large amounts is converted into fat-to a form of energy that can be consumed by cells. Major Vitamin C sources include lemons, oranges, cabbage, strawberries, kiwi fruits, green peppers, broccoli and blackcurrants.

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Cabbage Soup Diet - The Recipe and 7-Day Diet Plan

At first glance, the recipe can be considered a very simple one. And it is. It was designed to minimize carbohydrates as well as caloric intake. Although some people comment on the Cabbage Soup Diet as merely losing water weight as opposed to true fat loss, the soup can be effective if it is only done the right way.

The recipe for the Cabbage Soup Diet is as follows:

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)

Cooking the Soup

The soup is prepared by cutting the vegetables into tiny pieces. Place them in a pot and boil with the onion mix soup as the liquid base. V8 juice is also recommended. After boiling, let it simmer for a few minutes. You can let the vegetables simmer until tender but if you want it chunky, you have the option of turning the heat after a few minutes. Some people have made different varieties of the soup, giving an Indian twist to the dish by adding curry. Some people also place different herbs like parsley or sage to give it aromatic flavor.

The 7-Day Diet Plan

First Day

The first day is reserved for fruits. Any kind of fruit can be eaten, except bananas. The dieter can have as much as soup as he or she wants together with the fruit. On the first day, water is the preferred drink although cranberry juice and plain tea (without any kind of sweetener) are also allowed.

Second Day

On the second day, vegetables are the food of choice. You can eat them raw or cooked with no calorie or carbohydrate content. The diet restricts vegetables like beans, corn and peas. The diet suggests taking in as much cabbage soup as the dieter can muster. For dinner, the dieter is allowed one baked potato with little butter. However, the dieter is not allowed any kind of fruit on the second day.

Third Day

The third day is the merging of days one and two. The dieter can have as much fruit and vegetables as well as the cabbage soup on this day. However, he or she is not allowed a baked potato.

Fourth Day

The dieter can eat as many as eight bananas today as well as milk (should be skimmed). The cabbage soup is still the main course however for all three of the day's meals.

Fifth Day

Beef is introduced on this day but only up to ten to twenty ounces and raw tomatoes can be eaten but it should not exceed six tomatoes in all. Drink as much as eight glasses of water today. The cabbage soup intake can be reduced to only once a day.

Sixth Day

The dieter can eat as much beef and vegetables today. And your cabbage soup intake can be only once a day.

Seventh Day

On this day, brown rice is the first truly carbohydrate-rich food that can be taken by the dieter. The soup should still be taken once a day and fruit juices and vegetables are also advised to be part of the diet today.

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Cheese Grits a la Louisiana

Recently, I ate at a very popular restaurant for brunch and absolutely loved their cheese grits. Now, everyone has at least tried cheese grits at one time or another (I would guess,) but these were different. They had many different tastes in it with the cheese. It was hard to stop eating, and I mean that literally. (I ordered another serving of the grits. Hahaha). Me and my friends all sat there arguing about exactly what was in the grits that was standing out like that. We are still not in agreement whether it was evaporated milk or condensed milk. It's hard to say because they did not seem to be sweet enough to be evaporated milk, but whose to say...they did not give us the recipe. It tastes cheesy, peppery, evaporated milky, thick, very interesting...definitely not like anything I have ever eaten before. Now, here's the recipe. I hope that you enjoy it like I did.

Cheesy, Milky, Peppery Grits

3 Cups Grits

2 Cans Evaporated Milk

1 Cup Water

2 Tbsp Freshly Ground Pepper

5 Slices of Cheese (Preferably Velveeta)

Sugar (to your taste)

Salt (to your taste)

I mixed everything together except the cheese, sugar and salt. Put the pot on high to allow the water to boil and add ingredients. Stir often. Once the grits expand, add cheese, sugar, salt before they are cooked. Taste and adjust to your liking.

And remember, all of our taste buds are different, so be sure to change the amounts as needed for your taste. I just know that you will love it...Happy Eating!

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Tips For Delicious Vegetable Soup Recipes

Vegetable soup has to be the easiest soup to make. If you fancy a healthy, wholesome and simple lunch or supper, what about making a bowl of pumpkin soup, broccoli broth or mixed vegetable soup? Soup is easy enough for anybody to master and if you have some vegetables past their prime in the refrigerator, you can use them to make a wonderful meal.

The great thing about using vegetables in soup is that you can use any vegetables and you can combine them however, you like. What about combining broccoli and carrot, zucchini and cauliflower or pumpkin and corn?

You can be creative with vegetable soups and if you are using old vegetables, which need using up, making a soup is a great way to do this. You can get older vegetables at a reduced price from the grocery store and use them in an economical and tasty soup recipe.

How to Make Soup the Easy Way

The simplest way to make a vegetable soup is to simmer some chopped vegetables in a pot of water or broth. Add spices and herbs and perhaps some other ingredients. Raisins, garlic, fruit, nuts, cream, chili, and rice can all be used, and there are many more ingredients you can throw in too.

Obviously, you will need to decide which ingredients will go nicely with the soup you are making. If you are making a carrot and orange soup, you might like to add some curry powder, raisins, and peanuts to make it a curried soup. Add some potatoes or rice too and stir in some cream just before serving the soup.

If you are using chicken broth and an assortment of vegetables like zucchini, mushrooms, cauliflower, rutabaga, and carrots, you can add herbs to bring out the flavor. Add dried herbs when you add the vegetables or fresh herbs near the end of the cooking time.

When making sweet soups, like a recipe for pumpkin soup, you might like to add cream, sugar and maybe some nutmeg or cinnamon to bring out the sweetness of the pumpkin. Alternatively, you can use salt, garlic, onion powder, and herbs to make a more savory soup. Throw in all the ingredients, cook the soup until the vegetables are tender and then serve it as it is or puree it in a blender.

Recipe for Mixed Vegetable Soup

In this soup recipe, the vegetables are sauteed before the other ingredients are added. This is an optional step but if you are making vegetable soup, you might like to do this, to soften the vegetables and make them extra juicy.

What you will need:

1 tablespoon butter
1 tablespoon olive oil
4 cups chicken broth
8 button mushrooms, in 1/4 inch slices
2 carrots, in 1/4 inch slices
1 chopped onion
1/4 cup chopped fresh parsley
6 potatoes, peeled and chopped
3 cups water
Handful green beans, trimmed and halved
Salt and black pepper, to tasteHow to make it:

Heat the oil and butter in a soup pot, then saute the carrot, onion and beans for a few minutes. Add the mushrooms and cook for two more minutes. Add the water, broth and potatoes, and some salt and pepper.

Bring the soup to a boil, then cover the pot and simmer it until the potatoes are soft. Add the parsley and season the soup again.

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Eating Properly on the HCG Diet

It is vital that you stick to a special diet, if you have an interest to lose weight with the HCG diet program. You will be able to get some of the best benefits that this weight loss programs offers if you combine your treatment with a low calorie diet.

Tips to reduce your calorie intake:

If you are planning to follow the HCG diet in the correct manner, you will have to reduce the intake of calorie to just 500-800 calories daily. It is but obvious that you will be able attain a loss in weight when you opt in for a 500 calories per day diet, even if you were not getting HCG injections. The problem is that you will lose muscle along with you fat if you reduce your calories intake to just 500 calories per day without the assistance of the hcg. This has to be prevented and will not help you to get a toned body.

This is where the product helps. It assists to stop the loss of muscle when you reduce your intake of calories. Since HCG acts as an appetite suppressant, it also makes it possible for you to cut down on taking just 500 calories per day. You might experience mild hunger during the initial use of this program when you have reduced your consumption of food. This all will not be apparent from the second week onwards and most people have been satisfied with small servings of food. A partial reason for this is that gonadotropin assists to extract calories from the fat stored in your body and then circulate them throughout your body. In addition to this, adjustments to your metabolic rate, that are made by hypothalamus, helps you to feel full quicker.

Diet Plan

Some changes have been done to the basic diet plan that is suggested to those who are undertaking the HCG diet. Find the original plan below:

Consume nothing for breakfast. If you so want, you can drink coffee or tea, but no sugar should be included and only one tablespoonful of milk can be consumed in a period of 24 hours. Saccharin or Stevia can be used.

Your lunch should consist of 100 grams of crab, shrimp, fresh white fish, lobster, beef, chicken breast, or veal. The meat should be weighed in its raw state and all fat should be removed from it prior to cooking. The meat should be cooked either through boiling or grilling without adding any fat. One vegetable from the list below should also accompany this meat:

Beet-greens
Asparagus
Celery
Cabbage
Cucumbers
Fennel
Chicory
Chard
Green salad
Tomatoes
Spinach
Red radishes
Onions

Lunch too should consist of one grissino breadstick or a single slice of Melba toast in addition to a hand full of strawberries, half a grapefruit, an apple, or an orange.

Though dinner is similar to lunch, you should mix and match the fruits, vegetables, and meats that you select for each meal.

Since the original, a number of other diets have also been introduced and these diets all related to eating totally organic foods. It is hence not a bad idea if you checked out about the other dietary plans in order to determine which one is best suited for you.

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Healthy Eating - Cabbage

The cabbage is perhaps the most recognised vegetable of the Brassicaceae family. The Botanical name (Genus) 'Brassica', is the same as many other species of the same family. The cabbage is of the species oleracea.

The cabbage is a 'head forming' vegetable that can be used raw or cooked. Red cabbage is a cultivar used mainly in salads and coleslaws. The cabbage is a biennial though usually treated as an annual.

There are several common vegetables of the Brassica genus. Cauliflower, Broccoli, Brussel Sprouts, turnips, canola and mustards are the most common.

A common use of cabbage is the production of sauerkraut. Sauerkraut is made from finely shredded cabbage that has been made by a process called Lacto-fermentation using various bacteria including Lactobacillus. Properly fermented Sauerkraut can keep for months in sealed bottles.

Cabbage is a common cold season vegetable usually planted in late summer to early autumn. Cabbage is very depleting to the soil, pulling on much of the soil nutrients. Rotating crops with peas or other Legume crops and using plenty of organic matter to build the soil up in between planting's, will help repair nutrient depletion.

Health benefits of cabbage

Cabbage and Brassica's in general are known for their positive impact on the prevention of cancer. Research has shown the consumption of cabbage may lower the risk of heart attack.

Cabbage contains high amounts of vitamin K, which acts in blood clotting allowing wounds to heal quickly. People using anticoagulant treatments such as warfarin should eat cabbage with caution after consultation with your family Doctor.

Cabbage is high in B group Vitamins including, B1, B2, B3, B5, B6 and B9. Cabbage is also a good source of Zinc, Potassium, Phosphorous, Magnesium, Iron and Calcium. It is also an excellent source of Dietary fibre.

The many uses of cabbage

Cabbage is often used as filler in Chinese dishes and stir-fries. An old favourite, Dim Sim's are based on a mixture of meat and cabbage.

Cabbage can be shredded or finely chopped and used to make coleslaw. It also makes a tangy addition to summer salads.

A Diet using cabbage called the 'Cabbage Soup diet' surfaced a few years ago. I don't personally feel it takes the place of a well-planned healthy lifestyle as a way of losing or maintaining weight. All diets should be used in conjunction with guidance from a medical practitioner or dietician.

Cabbage should be used as one of many vegetables to form a balanced diet and eating plan.

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Hearty Irish Soup Recipes

When you think about famous Irish food, perhaps dishes like beef in Guinness, potato bread and roast ham come to mind. Corned beef with cabbage is another popular Irish dish and the Irish definition of corned beef is silverside, topside, or brisket, which has been picked in brine.

A lot of typical Irish meals are nutritious, flavorful, and hearty. So, what about Irish soup recipes?

Examples of Popular Soups and Broths

Although you are just as likely to see a French onion soup on a modern menu in Ireland as a traditional beef and vegetable broth, Ireland is famed for some of its more popular soups. Potato soup, pea and ham soup and mutton broth are very popular and these broths are thick, warming, and delicious served with soda bread or rye bread.

Broth and soup recipes in Ireland tend to be simple combinations of meat or fish, potatoes or barley, vegetables, stock and perhaps some parsley. Turnips, carrots, and cabbage are amongst the most popular vegetables in Irish broth recipes.

You can actually create your own broth recipes by simmering meat in water for a couple of hours and adding some vegetables in the final hour. Add salt, pepper and perhaps some fresh herbs at the end and you will have a warming, flavorful soup.

Maybe you have made an easy French onion soup recipe before, in which case making one of Ireland's famed broths is not that different. Onions are used in lots of Irish recipes and you can use them in pretty much any savory soup recipe, chopped, minced, or sliced.

Recipe for Irish Mutton Broth

This is a typical broth from Ireland and it is easy to make. This richly flavored broth is actually better made a day in advance, left in the refrigerator overnight and then reheated the following day. This recipe serves six people and is very economical to make. Serve it with warm, crusty, buttered bread for sopping up the delicious soup.

What you will need:

2 lb neck of mutton
2 carrots
1 onion
1 turnip
2 tablespoons pearl barley
6 cups water
1/2 head cabbage
Salt and black pepper, to taste
Fresh parsley, to garnish (optional)
How to make it:

Put the mutton in a soup pot and cover it with the water. Bring the water to the boil. Skim the fat off the surface. Rinse the raw barley then add it to the soup pot and cover the pot loosely. Let the mutton soup simmer for an hour and a half.

Peel and dice the vegetables and shred the cabbage. Add these to the soup and bring it back to a boil. Turn the heat down and simmer the soup for an hour. Take out the mutton and pick through it, discarding any gristle or bones.

Return the chopped mutton to the pot. Let the soup cool and skim the fat off the top. Reheat it, adjust the seasoning if necessary, and serve with a fresh parsley garnish and some crusty bread.

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Cabbage Ramen Noodle Salad Recipe

Ramen noodles are made from dough of wheat flour, salt, and a type of alkaline water containing potassium carbonate and sodium bicarbonate. Eggs are sometimes used instead of alkaline water. Noodles are usually flat, fat, thin, and ribbon-like. They can be straight or wrinkled and they come in yellowish hue. Ramen is a typical Japanese food though it originated in China. It is usually cooked with broth or boiling liquids flavored with meat and vegetables. Toppings are usually added like pork and onions to add flavor.

One example of ramen noodles that gained popularity is yakisoba. Yakisoba means "fried noodles." It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.

Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.

Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word "salad" comes from the French word "salade" which means salt in Latin. There are types of salads. These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.

Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.

Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
½ head cabbage, finely chopped
4 green onions, chopped
½ can sliced almonds

Directions: Mix all ingredients together except the ramen noodles and refrigerate.

Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
½ tsp of pepper

Directions: Mix all ingredients in a bowl. Serve as a salad dressing.

If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.

There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.

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Florentine Tortellini Soup With Prosciutto

If you can't go to Florence, bring Florence to you!! I first had a similar soup to this recipe about 10 years ago. I've gone through a few revisions (and years) before coming up with the soup you now see listed below.

If you haven't been to Florence, allow me to give you a very brief lesson. Florence is the most populated city in the Tuscany region. It is known for it's history and importance during the Middle Ages and Renaissance periods, mainly for it's art and architecture. Florence also became the eventual home of the great artisan Michelangelo.

That being said about Florence, maybe you can see how this soup was inspired; key-words like Renaissance and Michelangelo invoked me to create this recipe. It may not be a masterpiece or responsible for a re-birth of soup. What is DOES do is lend an original flavor with hints of Florence, bringing a little slice of this Italian province right into your kitchen!

Difficulty (Scale from 1-10): 5

Serves: 6
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes

Ingredients
1 (32 ounce) box of low sodium organic chicken broth
1 (10 ounce) container of refrigerated light alfredo sauce
2 cups of shredded prosciutto
3/4 cup oil packed sun dried tomatoes - drained - sliced into strips
2 (10 ounce) packages of frozen chopped spinach - thawed
9 ounce package of refrigerated tortellini
1 ounce of Romano cheese - grated

Preparation
In a large pot (4 quart), combine broth and alfredo sauce.
Stir in prosciutto and tomato strips.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Add tortellini and spinach, cook until tortellini float to the top, or until cooked.
Serve and sprinkle with Romano cheese.
Enjoy your soup!

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Irish Recipes and Cuisine

Ireland is known for its lush green lands, which are of course excellent for the growing of crops and the grazing of livestock. Traditional Irish food is hearty, wholesome, fare made from local produce - recipes may be simple but they are both tasty and satisfying!

Potatoes are also a prominent feature of Irish cooking. They were introduced in the late 17th century, and have become the staple crop of Ireland. Oats and barley are also grown, and have been for many centuries. Popular meats include lamb and pork.

Of course, with the island of Ireland being surrounded by sea, fish and seafood is also popular. Ireland is particularly known for its langoustines (known as "Dublin Bay prawns") and oysters, the latter often eaten with Guinness at the many oyster festivals around the country each year. Popular types of fish include salmon and cod.

Some popular traditional Irish dishes include:

- Colcannon - Mashed potatoes with garlic, cabbage or kale (a type of cabbage closer to the plant's wild origins).

- Champ - Mashed potatoes with chopped spring onions, butter and milk.

- Irish stew (Irish: Irish Gaelic: Stobhach Gaelach) - A stew made from lamb or mutton, with potatoes, onions and parsley. Barley, carrots, parsnips or turnips may also be added in some variants of the recipes. Irish communities in other countries (such as the United States), have adapted to use locally available meats (for example, substituting beef for lamb), or by adding extra ingredients (such as Guinness or paprika) to create new flavors.

- Coddle - Boiled pork sausages with bacon, potatoes, onions and optionally barley. The ingredients are cooked in the stock that comes from the sausages and bacon. Salt, pepper, and parsley are added for flavor.

- Bacon and cabbage - Irish Americans often make a similar dish from corned beef and cabbage.

Ireland is also home to its own unique types of bread. These include:

- Soda bread - A bread made using baking soda instead of yeast. Whole wheat soda bread is known as "wheaten".

- Blaa - A very soft white bread roll, covered in layers of flour, that is unique to Waterford City.

- Irish potato bread (also known as "fadge", "potato cake", "potato farls", "slims" or "tatie bread") - Unleavened bread made from a combination of potatoes and wheat flour.

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Italian Wedding Soup Made Easy

Italian Wedding Soup is normally made with vegetables and meatballs or sausage. This recipe, however, is a meatless version used with chicken broth instead of shredded chicken that is sometimes used in the recipe. Other vegetables used in the recipe other than spinach has consisted of kale or cabbage. Mix and match the recipe below to suit your taste buds and your families likes and dislikes. Great thing about this soup is it can be eaten as a

Italian Wedding Soup

Ingredients

2 cups fresh spinach leaves (chopped)

5 oz uncooked macaroni rings of ditalini

2 cups yellow squash (diced)

1 cup red bell pepper (diced)

2 cups zucchini (diced)

1 garlic clove (minced)

1/2 cup onion (finely chopped)

2 teaspoons olive or vegetable oil

3 cans ready to serve chicken broth (14 1/2 oz)

Fresh grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Next add the onion and the garlic, cook for about 2 minutes, (be careful of the popping garlic). Once the onion and the garlic is tender, stir in the zucchini, the squash and the bell pepper. Cook the vegetable mixture for another 2 minutes.

Next add the broth to the vegetable mixture then add the macaroni rings. Mix well. Once mixture has been brought to a boil, reduce the heat (medium heat) and cook for approximately 6-8 minutes until macaroni noodles are tender. Stir mixture occasionally.

Last you want to add the spinach and cook for about 1 minute. Make sure that the spinach is wilted slightly.

Serve soup in individual bowls and top with fresh grated Parmesan cheese. Enjoy!

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Soul Food Recipes - How Soul Food Recipes Meet Growing Consumer Demands

Soul food recipe sites are continue to adapt and reinvent itself to meet changing consumer needs. The traditional southern cooking has changed to a leaner and more user- friendly style of cooking. When you think of southern food you normally visualize hearty and heavy meals filled with heaping helpings of butter, fat and salt. Oh-so delicious, but unhealthy by today's health standards. That's why the challenge for many southern recipes and the authors is to create recipes that's not only good - but good for you.

More and more soul food recipes of today recognize and continues to work feverishly to meet this challenge. That's why you'll find more and more recipes shying away from the traditional fat-laden recipes and adopting lighter ingredient recipes. Surprisingly the taste doesn't get lost in translation. "Although many will not taste exactly like your grandmother used to make, they're getting better," says soul food critic Samantha Pollard.

Many of the changes that's taking place is to substitute the traditional heavy ingredients with lighter ones. For example, animal fats such as ham hocks, fat back and bacon is replaced by low fat smoked turkey, turkey ham or turkey bacon. Cooking techniques have also gone healthier. For example, less deep fat frying and more pan frying, baking and grilling is recommended in many soul food recipes now.

In addition, stir-frying is introduced for the first time to many soul food recipes for a healthier lighter alternative. For example, a big hit on many websites is stir fried cabbage as well as stir fried collard greens. Traditionally these vegetables were boiled in large amounts of water for one to two hours. Doing this caused many of the valuable vitamins and nutrients to be loss in the cooking process. However, by using the quick stir fry method of cooking most the vitamins and nutrients are preserved as well as the taste

Another popular element added to soul food recipe sites is video. Many sites have recognized the importance of including demonstration videos with the written recipes. This gives the visitor a better show-and-tell idea of how to prepare the recipes, especially for beginning cooks or people preparing the recipe for the first time.

These changes continue to win rave reviews from visitors. As the economy slows more people change from eating out to eating in and saving money. The soul food recipes  found on these new-school websites continues to help more families who struggle to slash their food cost while providing healthier meals. As a result southern cooking has successfully started to shake the unhealthy label while maintaining the comfort food tradition it's famous for.

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Easy Diets That Work

Easy diets, as the name suggests, are easy to follow. A majority of the diets suggested in weight loss plans are hard to follow and you lose interest in following them in order to achieve weight loss. Easy diets ensure that you get your essential nutrients, feel energetic and help shed that extra fat.

1. Simple detox diet:

The aim of a simple detox diet is to eliminate toxins from your body to give you a healthy and energetic feeling. The diet concentrates on authentic whole foods, fruits, leafy green vegetables and plenty of water.

2. Cabbage soup diet:

The cabbage soup diet is a fat burning diet. The soup recipe includes cabbage, tomatoes, onions, tomato juice and onion soup mix. The diet is a seven day diet plan, which is effective and will help you lose weight. The cabbage soup diet also recommends that you eat different foods for seven days of the week.

3. Eat every 13 minutes diet:

This diet recommends that you eat low calorie food every 13 minutes. It boosts your metabolism rate, which helps in burning of stored fat. You need to choose from the recommended list of foods in your breakfast, lunch and dinner if you want to follow this diet. You can snack on tiny pieces of vegetables in between meals to keep your metabolism rate high. The biggest advantage of this diet is it allows you to drink tea and coffee when you are following this diet.

4. South Beach diet:

This easy diet is divided into three phases. The first phase focuses on eliminating cravings and initiates the weight loss process. The first phase lasts for a period of two weeks. The second phase of the South Beach diet concentrates on weight loss in the long term. You need to stay in this phase until you achieve your desired weight loss. The third phase is about making healthy choices in food to maintain your weight.

The biggest advantage of easy diets is you don't have to consult any specialist before starting them.

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Traditional Irish Recipes

Traditional Irish Stew

Serves 4

Ingredients:

8 lamb chops

Salt and pepper to taste

1 tablespoon vegetable oil

1 Bouquet Garni

1 lb potatoes, (3 to 4 medium)

2 cups finely shredded cabbage

1 medium onion, chopped

1 large leek, sliced

12 small white onions

1/3 lb celery, diced

1/3 lb frozen peas

Fresh chopped parsley for garnish

Method:

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.

Garnish with parsley and serve.

Corned Beef & Cabbage - an Irish Tradition

Serves 8

Ingredients:

5 pound corned beef brisket

1 large onion stuck with 6 whole cloves

6 carrots, peeled and sliced

8 potatoes, peeled and cubed

1 teaspoon dried thyme

1 small bunch parsley

1 large cabbage, cut in quarters and cored

Horseradish Sauce

Method:

Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce

Serves 8

Ingredients:

1/2 pint heavy cream

4-5 tablespoons finely grated horseradish

Method:

Whip cream until it stand in peaks. Fold in horseradish.

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