Monday: Torero's with friends
Tuesday: Roasted Tomato and Sweet Potato Soup with sour dough breadDr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!
My note: I added Great Northern Beans.
Wednesday: Pizza
Thursday: Tuscan Soup with sour dough bread
We used a sweet potato instead of potatoes. We also added chickpeas.
HOMEMADE 10-SPICE MIX (MAKES 1/2 CUP):
- 2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon dried basil
2 teaspoons dried thyme
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons fine grain sea salt
1 teaspoon white pepper (optional)
1 teaspoon cayenne pepper
Friday: Black Bean Soup with Engine 2 corn muffins (p. 111)
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