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  • The Low Fat Chick 2:33 pm on October 18, 2013 Permalink | Reply
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    Nutrient-Infused Tomato and Lamb’s Quarter Soup 

    Lambs quarters Soup

    by Karen Stephenson

    Enjoy this nutrient-infused Tomato and Lamb’s Quarter Soup, which is perfect for the cool autumn season. Depending on the time of year when you can get fresh tomatoes this is a very inexpensive soup that provides extras to freeze (or can) and the nutritional level is very high.  Countless studies prove that health benefits are enormous when consuming super foods, such as garlic, tomatoes, and sprouts on a daily basis. Garlic contains vitamins, minerals, flavonoids, antioxidants, essential oils, fatty acids and amino acids. Tomatoes are chock full of antioxidants and sprouts are loaded with goodness as well.  In addition to super foods, lamb’s quarter leaves provide a fresh flavor, but if you cannot find it in your local store, fresh spinach* can be substituted.  Enjoy!

    Ingredients

    4 lbs plum tomatoes, chopped
    2 cups water
    3 garlic cloves, finely chopped
    3 large onions, finely chopped
    2 cups fresh basil, chopped (or ½ cup dried)
    2 cups fresh lamb’s quarter leaves*, chopped (or 1 cup dried)
    ½ cup fresh sprouts (any type)
    sea salt, to taste
    pepper, to taste
    cayenne pepper, to taste

    Preparation

    Place tomatoes, water, garlic, onions, and basil in a large pot. Bring to a boil.  Reduce temperature to low and simmer for 30 minutes.

    Place the simmered mixture into a blender and liquefy.  Be careful not to burn yourself.  Pour mixture back into the pot.  Add the lamb’s quarter leaves, sprouts and spices. Simmer for an additional 15 minutes.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 148
    Total Fat 1g


    Karen Stephenson is a specialist in
    edible wild foods, a member of the Society of Environmental Journalists, and one of the one of the top ghostwriters at The Happy Guy Marketing.

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    • Jueseppi B. 2:58 pm on October 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat™.

    • Hilda 6:53 pm on October 18, 2013 Permalink | Reply

      This looks delicious. I will give it a try, if I can find enough green lambsquarters. I am even thinking of bringing in some seeds to grow indoors over the winter.

      • The Low Fat Chick 9:39 pm on October 19, 2013 Permalink | Reply

        Growing over the winter sounds like a great idea. I wish I was good at growing things like I am cooking things!

  • The Low Fat Chick 12:49 pm on July 20, 2013 Permalink | Reply
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    Raw Food Delights, Cheesecake: Who Needs an Oven? 

    Lowfat Blueberry Cheesecake

    by Jennifer Appleton

    Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    Ingredients

    For Cake:
    1 cup low-fat Graham crackers, crushed
    2 Tbsp unsalted butter, melted
    1 Tbsp olive oil
    1 oz. lemon flavored gelatin
    1/2 cup boiling water
    1 ½ cups cottage cheese, low-fat
    2 Tbsp sugar
    1 Tbsp lemon juice, fresh (1/2 a lemon)
    1/4 tsp lemon zest

    For Topping:
    1 Tbsp sugar
    2 tsp cornstarch
    2 Tbsp water
    1 cup blueberries, divided
    1 tsp lemon juice
    Powdered sugar (optional)

    Preparation

    Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

    Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

    To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

    When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 313
    Total Fat 12g

     
  • The Low Fat Chick 4:14 pm on April 14, 2013 Permalink | Reply
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    Raw Food Delights, Gazpacho: Who Needs an Oven? 

    Fresh Gazpacho 4-14-2013 smaller

    by Jennifer Appleton

    Eating low fat in this day and age can be quite a feat, with creamy donuts, rich mud cakes and cheesy dips sometimes making it incredibly challenging to stay on the straight and narrow. Then again, websites like Low Fat Chick are here to prove healthy and delicious foods can go hand in hand. In fact, when we get used to eating seasonal, fresh, healthy dishes, we begin to wonder what we were missing in the first place, when we decided to forego greasy, sugary foods.  In this post, we introduce Gazpacho, the first of a series of raw food recipes. Once you try your hand at these easy, delicious dishes, you’ll see why, for at least one or two days a week, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.

    It is said in the summertime, the Spanish live on a diet of sun, sand and Gazpacho.  Just a sip of this deliciously, refreshing cold soup (which is ‘drunk’ directly from the bowl or a tall glass) will definitely turn you into an addict.  This is a fresh and light dish, but if you like a spicy kick, add a dash or two of hot sauce.

    Ingredients

    3 large tomatoes
    1 medium cucumber, cubed
    ½ small red pepper, cubed
    ½ small green pepper, cubed
    1 large garlic clove, crushed
    1 Tbsp extra-virgin olive oil
    2 Tbsp lemon juice, or red wine vinegar
    1 cup cold water
    salt and pepper to taste
    Tabasco hot sauce (optional)

    Preparation

    Peel tomatoes after submerging for a couple of seconds in boiling water. Slice roughly and place into a blender or large food processor. Blend for 1 minute. Add cucumber, peppers and garlic. Continue to Blend.

    Slowly add water. Add oil and lemon juice (or vinegar). Blend for 1 additional minute.

    Pour into a sealed container and refrigerate for 2-3 hours. Mix before serving. Add salt, pepper, and Tabasco (optional) to taste.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.9 ounces).
    Calories 68.83

    % Daily Value
    Calories From Fat  32.79  48%
    Total Fat 3.72g  6%
    Saturated Fat 0.51g  3%

     
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