Ingredients
| 2.00 |
teaspoon |
Apple cider vinegar |
| |
|
Squash |
| 1.00 |
cup |
Chopped onion |
| 0.50 |
teaspoon |
Oregano |
| 2.00 |
tablespoon |
Soy sauce |
| 2.00 |
teaspoon |
Liquid swetener |
| 3.00 |
teaspoon |
Parsley |
| 7.00 |
cup |
Peeled, chopped yams or |
| 0.25 |
teaspoon |
Each kelp, marjoram, and |
| 1.00 |
teaspoon |
Basil |
| 6.00 |
cup |
Water or stock |
| 0.13 |
teaspoon |
Rosemary (crushed) |
| 2.00 |
each |
Cloves garlic, minced |
| |
|
Thyme |
| 1.00 |
each |
Strip wakame or kombu |
| 1.00 |
each |
Bay leaf |
| 1.00 |
cup |
Chopped fresh beets |
|
|
|
Preparation
|
Steam the yams and beets until tender. Saute the onion and garlic in
|
water until transparent. Blend all ingredients except the bay leaf
|
until smooth; heat in a saucepan with the bay leaf for about 20
|
minutes to meld flavors. Remove the bay leaf. Serve hot on pasta,
|
pizza, vegetables, etc.
|
|
Source: from Vegan Delights by Jeanne Marie Martin
|
|
Posted by carol@unify.com (Carol Collins) to the Fatfree Digest
|
[Volume 16 Issue 28] Apr. 1, 1995.
|
|
Individual recipes copyrighted by originator. FATFREE Recipe
|
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
|
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
|
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
|
|
1.80รก
|
|
 |
|
 |
Health Nutrition Facts
per serving
| Calorie | 1174.23 |
| Protein | 20.72g |
| Fat | 3.38g |
| Water | 1593.62g |
| Sodium | 252.79mg |
| Cholesterol | 0.16mg |
| Carbohydrates | 272.09g |
| Fiber | 44.92g |
| Vitamin A | 2364.22IU |
| Vitamin C | 198.65mg |
| Calcium | 475.76mg |
| |
Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
|
| |  | 172 minutes of Bicycling at 12 mph |
| |  | 160 minutes Walking at 4 mph |
| |  | 55 minutes Runing at 10 mph |
| |  | 141 minutes Swimming at 50 yards/minute |
| |  | 168 minutes Playing Tennis (Single) |
| |  | 141 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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