Welcome to the Stars Hollow Health and Fitness weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.
Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.
You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.
If you don’t have an immersion blender, you might think about putting one on your Christmas list. With this blender on a stick, you can purée the soups right in the pot you cooked them in. I’ve never found a food processor to be efficient for blending soups; there’s too much liquid in the mix, and that can run out of the bowl or prevent the blades from really puréeing the soup. You can achieve a smooth result if you use a blender, but puréeing in a blender is a hassle, and it can be scary, too, as the hot soup will blow the top off the blender if you close it tightly. If you do use a blender, fill the jar only about one-third full, and remove the lid’s detachable center and pull a dish towel down over the top so that the hot soup won’t splash out. ~ Martha Rose Shulman
Ms. Shulman noticed the most popular boxed soup at her supermarket was a tomato and red pepper soup, so she came up with a version of her own.
It will take you only about 10 minutes to prep the ingredients for this comforting soup.
This simple, fragrant soup is delicious as thick vegetable soup, not puréed.
Inspired by a sweet potato and apple purée, this soup also has savory overtones.
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage.
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