NET cancers, caused from rare neuroendocrine tumors or NETS, are the “zebras” of the cancer world. Monday, November 10 is worldwide NET Cancer Day. Puree with an immersion blender in a 4-cup Pyrex glass container. Add the shredded cabbage and the broth ( (I used Pacific Natural Foods Organic Low Sodium Vegetable broth), and simmer till the cabbage is tender. Add leeks, carrots, and parsnips and saute about 10 minutes until just starting to get tender. Savoy cabbage, leeks, white carrots, and a big hefty parsnip Pzazz!Ībundant harvest of parsnips, leeks, carrots, savoy and red cabbage Our son, Caleb, suggested that a small amount of celery seed might be a good addition, and I did, indeed, like it. I anticipated needing to add spice of some kind, but was captivated by the simple earthy taste of this soup that highlighted the goodness of each of the root vegetables. To create this soup, I simply sauteed the chopped leeks, carrots, and parsnips in coconut oil first, then added the savoy cabbage and vegetable broth. I become as excited about taking photos of vegetables as others do of flowers. I think the green savoy cabbage is quite beautiful, with it's dimply green leaves. It was hard to know which photos to include on this post. When Tom pulled carrots from the garden, he discovered some pairs of white and orange carrots hugging around one another. I used white, rather than orange, carrots so it wouldn't turn the soup brown when mixed with the green cabbage. This soup is my own creation based on what I needed to use from the garden supply, which was an abundance of savoy cabbage, leeks, parsnips and a variety of carrots. He also appreciated the Super Soft Turkey Meatloaf, which I made with almond milk this time. He particularly liked the sweet potato and kale soup, which is the same as the Sweet Potato and Swiss Chard soup except that it uses kale rather than Swiss Chard. Ah.he discovered the joy of my pureed soups in the freezer. For a few days after Tom's surgery, he was not able to eat solid foods without pain. But all seems to be getting back to normal.
No abandonment.just some set-backs with my own health (hepatic encephalopathy) and neck surgery for my husband. It has been so long since I posted a new recipe that I bet you wondered if I had abandoned this blog. This recipe originates from and it is a definite keeper! It's all a definite Pzazz for your good health.to off-set the sweets in which you are likely to indulge in the next couple of months. Heap on top of that the benefit of cooked tomatoes with all of its lipocene, and the green pepper from our garden that I had frozen in small bags. The English word cabbage comes from the French caboche, meaning head.Īnd don't forget the benefits of onions (besides the benefit of using another onion being kept cool in an unused bedroom-turned root cellar). In fact, the Latin word brassica comes from the Celtic word bresic, meaning cabbage. According to cabbage, one of the oldest of the brassica vegetables, and the ancestor of broccoli and cauliflower, has been used in cooking in Europe for more than 4,000 years, giving it an epic history. You know, that awesome family of plants that are packed with vitamins, minerals, and antioxidents making them the powerhouses of the vegetable kingdom. But this is new! And remember, cabbage is part of the brassica family. This is a soup I had made in mid-November, but never took the time to post. So hopefully you found some recipes here or elsewhere that worked well for you. I had meant to write a post about the dishes I had made other years for that grand celebration, but I simply didn't get to it. I hope yours was an abundance of all that you need most in your life. Garnish with parsley and Crispy Shallots.Thanksgiving has come and gone. Puree in small batches until mixture is smooth. Or carefully blend half of hot parsnips in a blender.Ħ. Add broth and blend with immersion blender until it’s smooth. Add white wine and simmer mixture over medium heat until wine has reduced to a glaze. Squeeze roasted garlic from head into the pan with parsnips.ĥ. Transfer shallots and parsnips to a medium saucepan. Roast for 20 minutes more, or until shallots and parsnips are medium brown and softened.Ĥ. Toss shallots with evoo, salt, and pepper and add to the pan with parsnips. Roast parsnips and garlic at 375☏ for 20 minutes. Toss parsnips with 2 tablespoons evoo, salt, and pepper, then arrange on prepared baking sheet.
Drizzle cut garlic with 1 tablespoon evoo, and wrap in foil.ģ. Slice a quarter inch off the top of the head of garlic, exposing the tops of the cloves inside.
Line a baking sheet with parchment paper.Ģ.
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