Is soup good for you? Ask the ancient Greeks.
During the Greek Olympics, every athlete brings a goat or calf to the temple of Zeus for the rituals. These animals were killed and cooked in a huge pot.
The meat was distributed to the non-athletes present while the soup was given to the athletes to increase their strength.
Since the time of ancient Greece, man has discovered that boiling meat and vegetables in water cause their nutrients to be released into the water.
The body can then absorb and assimilate these nutrients quickly without having to digest and break down the meat and vegetables. An ideal way to obtain loads of nutrients minus the calories!
Chicken SoupThe Hero Against Flu And Colds
There is something comforting about a bowl of chicken soup.
It�s not just the Chinese who likes to use chicken to make soup, many cultures have also recognized its efficacy, especially for colds and flu.
Chicken soup relieves coughs and sore throats because the gentle heat from the soup improves blood circulation near the throat and windpipe.
It also helps eliminate any bacteria or viruses entering the system through the throat and windpipe. The chicken and any vegetables used also provide much needed supplements to boost the immunity system.
Bone SoupFight Against Aging And Osteoporosis
Have you ever noticed how some people seem to shrink with age?
It�s a sign of aging and osteoporosis. The bones become thin and compressed under pressure, resulting in the loss of height. As people age, they face greater risks of osteoporosis, especially ladies who seldom exercise or do strength training.
Soups made from bones contain calcium ions, which is easily absorbed by the body. I mean, we cannot possibly eat bones, so bone soups are the next best thing. Anyway, I�m sure drinking soups is more enjoyable than taking calcium supplements.
Bone soups will also contains collagen, proteins, fats and natural salt. All these enhance micro-circulation. Better micro-circulation means better cell production. Better cell production means delayed aging.
The Chinese usually use pork bones to make bone stock soups. But chicken carcass is also a good choice. Just make sure the fats are trimmed off.
Vegetable SoupThe Natural DetoxifierAlkalinity
The body has a natural and constant detoxifying process to detoxify and transport toxins via the bloodstream to the kidneys and liver to be eliminated.
Blood must be slightly alkaline in ph in order to eliminate toxins well. And vegetable soups are supposed to help to maintain that weak alkaline ph.
Constipation
Constipation traps toxins in the body. An important part of a detoxification program is to ensure good bowel movements.
People suffering from constipation can consume large amount of soluble fibre through vegetable soups, which helps bowel movements. I think this is a better natural alternative to taking laxatives.
Cholesterol
Research has also shown that certain vegetable fibre stabilize the ratio of blood lipids and cholesterol. Good news for people with high cholesterol caused by high-fat diets!
Dieting
People on diets to control their weight can also try vegetable soups between meals especially when hunger pangs strike. Besides relieving hunger pangs, it provides more nutrients, eliminate toxins and excess fats from the body.
I have personally experienced weight loss after drinking soups. Read my story.
Soups are ideal for the elderly
The elderly has significantly lower metabolic rate and their bodies do not absorb nutrients as well as before. They should have lighter meals consisting of good proteins and complex carbohydrates.
Does that conjure up images of bland boring food?
It doesn�t have to be that way...
Ingredients such as chinese mushrooms (fresh or dried), chinese wolfberries, red dates, chinese angelica root, and astragalus add complexity and interest to chinese soups and are ideal for the elderly. They are easy to make too!
These are the names of different kinds of pastas – that you’ve tasted at one time or another – which varies from one region to another, but like you will see none of the figures in the pictures or Italian names will be completely new. Capelli di angelo:Extremely thin, long strands of pasta, which are available in both strands and nests. These must be dried in rolled or bunches so they don’t break. Also known as Angel Hair. Because of its delicate texture it tastes better with a light sauce. Cannelloni:Large tubes of pasta normally seasoned and filled with sauce and cheese, before baking them.
They can also be fried once filled until they turn golden and crunchy; in that case they would have to be cooked before filling them. Lasagna are commonly used for cannelloni, since it’s easier to place the filling and roll them up. Farfalle:Its name means butterfly. This bow tie pasta – which is also called butterfly pasta – is ideal for serving with a meat and vegetable sauce, since the sauce can be caught between the folds. Fettuccine:Flat pasta that looks a lot like spaghetti. It’s sold in coiled nests and is delicious, especially with creamy sauces which stay on more than others that are too thick. Lasagna:These rectangular sheets of pasta are almost always layered with meat, fish or vegetables, to later be covered with cheese and baked. The result is an exquisite and filling dish. In some place you can find instant lasagna which doesn’t need to be cooked beforehand. Linguine:In Italian it means ‘little tongue’. Very similar to spaghetti but with cut extremes. Used as spaghetti and fettuccini. Macaroni:There is the classical long, short or thin tube, but the easiest one to cook with is the cut macaroni called “elbow noodle”, very common outside Italy. It’s very frequently used for baked dishes and with the ever so popular macaroni with cheese. Orecchiette:Thick disk shaped pasta that is formed into bowls or "little ears." The outer edge is thicker than the center. They’re made without eggs so its texture is firmer and chewer than other pastas. This pasta was traditionally homemade, however now it is possible to find in supermarkets and Italian stores. Pappardelle:Wide flat ribbon pasta. It is available with straight edges or rippled edges. Sometimes spelled papparedelle. It was a custom to serve this pasta with a sauce made of hare, herbs and wine, but nowadays it is used with any spicy sauce.Penna:The ‘penne’ noodle is a tube like pasta, cut at the ends at an angle, resembling a quill pen. Its ideal for serving with beef sauces that get trapped in the tube.Conchiglie:This is what they’re called when they’re big, but if they’re small they are ‘conchigliette’, which means little shell or snail. It’s the best one to serve with a fish or seafood stew. These pasta shells are favorites for salads and soups.Spaghetti-Espagueti:Its name is from the Italian word “spago” which means string and it’s the most liked and known of pastas outside of Italy. It can be served heated in butter or olive oil and its tastes great with any sauce. Pasta spirale:Its also known as “fusilli”, spiral, screw or twists; its excellent when mixed with a meat sauce which gets caught on the spirals. Tagliarini:Its pronounced “tallarin”; very similar to fettuccini (wide and narrow). It is more common in the north of Italy, and it is cooked the same as fettuccini.NoteThere are some rules that will help you to better enjoy your pasta: thin and long pasta, for example, needs a sticky sauce. Hollow or twisted pasta needs a thick sauce; while flat and smooth pasta goes good with rich sauces and delicate pasta need a light sauce, without chunks in the sauce.
There are recipes that use a combination of pasta and salads, making it a healthy and nutritious everyday meal.Macaroni Salad with Eggs and HamIngredients:1 ½ c cooked ham, diced6 hard-boiled eggs, chopped2 c macaroni, cooked, cold1 dill chopped pickle½ c celery, chopped¼ c pimiento-stuffed olives, choppedSaltPepperMayonnaiseMixed Salad greensProcedure:1. Mix the following ingredients: ham, chopped eggs, macaroni, chopped pickle, celery, and chopped olives2. Add mayonnaise and stir to moisten the salad.3. Season with pepper and salt.4. Serve this on top of your mixed salad greensCreole Macaroni SaladIngredients:2 c tomatoes, diced8 oz macaroni, rinsed, drained and cooked¾ c Monterey Jack or cheddar cheese¼ c stuffed olives, sliced1 c mayonnaise2 tbsp grated onions1/8 tsp cayenne1 clove garlic, small, finely mincedLettuce leavesProcedure:1. Chill the macaroni, and then measure about 4 cups.2. Combine the macaroni with the remaining ingredients.3. Serve this on some lettuce leaves, with dressing.Tuna Macaroni SaladIngredients:½ tsp dried tarragon or thyme, crumbled½ c mayonnaise3 c cooked macaroni, chilled1 can white tuna (7 oz, in water), broken up and drained2 celery ribs, sliced1 ½ c frozen carrots and peas, cookedProcedure:1. With a big bowl, mix some tarragon and mayonnaise.2. Add the celery, tuna and pasta.3. Carefully stir in the carrots and peas.4.
Cover and serve with some lettuce.5. Top this with salad and garnish, if preferred.Tuna Salad with FettuccineIngredients:¼ c olive oil2 cans of tuna in oil1 clove garlic, large, minced1 c broccoli florets or small cauliflower4 oz mushrooms, fresh, chopped1 yellow summer squash or small zucchini, diced2 tbsp fresh parsley or basil, minced1 red bell pepper, small, sliced8 oz fettuccine1 tsp lemon juice¼ tsp black pepperLettuce leavesCherry tomatoes4pz mild cheddar or Swiss cheeseItalian salad dressingProcedure:1. Drain the oil from the tuna and put it in a large skillet.2. Place the tuna inside a large bowl.3. Separate this into chunks and set aside.4. Add some olive oil onto the skillet.5. Heat and add the following:Minced garlicCauliflower or broccoliMushroomsRed bell pepperZucchini6. Cook this over medium to low heat.7. Stir occasionally for approximately 5 minutes. Make sure the vegetables become tender.8. Add parsley or basil, stirring it a few times and removing it from the heat.9. Allow cooling of the vegetables while you are still cooking the noodles.10. Cook some fettuccine. Follow the directions on the package. Make sure you drain it well.11. Add some noodles to the mixture and mix it with tuna, and cooled vegetables.12. Add some lemon juice and pepper.13. Gently toss the ingredients to blend.14. Cover this and place inside the fridge for about 30 mins. Make sure it is thoroughly chilled.15. Prior to serving, taste it again and adjust the seasonings.16. Using a platter, line it up with lettuce leaves, and then sprinkle with cheese.17. Lastly, garnish this with cherry tomatoes and serve with the Italian dressing.
