Medium Texture Foods (Fruits & Vegetables)
(Everything medium texture such as soup, pate, rice, cereals )
Appetizers/On the side
Apple & Curried Carrot Soup
Avocado with Gazpacho
Scandinavian Summer Soup
Zesty Mexican Soup
Carrot Orange Ginger Soup
Goji Power cold Soup
Peach & raspberries Soup
Persimmon Curried Soup
Plum Cold Soup
Spicy Posole Soup
Strawberry Yogurt Soup
Tomato Creamy Soup
Watermelon Chilled Soup
Watermelon Citrus Soup
White Gazpacho (grape, apple, cucumber)
1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1 tablespoon curry powded
5 large carrots, peeled and thinly sliced (3 cups)
2 large McIntosh or other apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
1 bay leaf
4 1/2 cups reduced-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons low-fat plain yogurt, for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)
Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown. Stir in curry powder, then add carrots, apples and bay leaf.
Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
3 tablespoons red-wine vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/8 teaspoon salt
Freshly ground pepper, to taste
1/2 c Brown sugar; or less
3 tb Flour; [optional] 1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves; [optional] 1/8 ts Ground nutmeg [optional] 1/2 c Apple juice
1/4 c Lemon juice
1/2 ts Vanilla extract
4 Apples; tart, cooking like Granny Smith, peeled, cored and sliced
4 lg Red plums; pitted and sliced
1/2 c Dried apricots
1/4 c Golden raisins
1 ts Vinegar; [opt’l, if served with meat] 2 tb Butter; or margarine
Preheat oven to 350 F. Combine all the ingredients and dot the top with butter. Bake about 30-45 min until apples are tender.
Feel free to substitute other fruits, adjust the spices or change the sweetness.
The same ingredients can be stewed in a saucepan on top of the stove without the flour for a delicious stewed fruit dish.
Make an oatmeal crumb crust and turn this into a cobbler or crisp style dessert.
Serve over ice cream, pound cake, pancakes or waffles or with buttered toast points. Makes a good side dish for pork, ham, wild birds and tongue with perhaps a little chutney stirred in.
4 ripe, Fresh Avocados
2 Tbsp. fresh lemon juice
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. salt and pepper
Mash avocados. Stir in lemon juice. Add sour cream with chili, salt and pepper
1 lb. tomatoes, chopped
1 (14.5-oz) can diced tomatoes
1 green bell pepper, chopped
½ cup Red Wine Vinegar
2 Tbsp. Extra Virgin Olive Oil
1 cup water
1 cucumber, chopped
2 garlic cloves, crushed
1 ripe, Fresh Avocado, peeled and cubed
Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste. Refrigerate for several hours or overnight. Serve in bowls and garnish with cubed avocado. Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
1/2 lb of butter
5 french shallots,
3 small onions or whatever else you can find that’s oniony.
1/2 of a big cabbage (10 cups, chopped)
6 cups water
3 medium beets
3 large potatoes
20 tomatoes, peeled
Plenty of salt (this will come up a few times)
5 tbsp fresh dill
Optional veggies: celery, peppers, cauliflower or whatever else the garden is producing
Ok, first start the broth. In the biggest pot you own, boil the carrots, potatoes and beets in salted water. While that’s boiling, start with the frying.
First, fry the shallots and onions in 1/4 of your butter. After they get soft, start adding the tomatoes and squish them/cut them until they are soft and cooked. Scoop out the tomatoes, set aside.
Check the potatoes, carrots and beets. If they are soft, remove from water with a slotted spoon and mash. If not, keep boiling
Next in the frying pan, use another 1/4 of your butter and fry as much of the cabbage as you can reasonably fit in the pan. As it browns, add to the bowl full of tomatoes. Cook all the cabbage this way. Be generous with the butter
Are those potatoes done yet? Good! Mash them and put them back in the water, then add the tomatoes, fried cabbage etc
Continue frying the cabbage and other vegetables you have on hand. Add to the pot of soup. When it is full, mix in the dill, salt (to taste, be generous) and some pepper.
Serve with more fresh dill and a dollop of sour cream.
2 cups fresh cauliflower florets
2 cups sliced carrots
1/2 cup sliced green onion, garlic scapes, or a mix
1 tsp dill
3 tablespoons of butter or margarine
3 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 & 1/2 cup of cream
2 slightly beaten egg yolks
2 cups torn fresh spinach, or 1 cup frozen
6-8 largish radishes, sliced
In a large covered saucepan, cook cauliflower, carrots, green onion, garlic scapes and dillweed in boiling salted water for 10 minutes. Drain, keep 1 cup of the drained stock.
In a large dutch oven, or stew pot melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved stock from the vegetables, the milk, and cream all at once. Cook and stir until it’s been thick and bubbly for about a minute. Slowly stir roughly 1 cup of the hot mixture into the egg yolk; return to the saucepan with the remaining cream sauce. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through.
1 medium onion, chopped
6 medium cloves garlic, chopped
4 cups chicken or vegetable broth
2 TBS fresh lime juice
3 cups kale, rinsed and chopped fine
2 cups canned hominy, drained
15 oz can diced tomatoes
4 oz can diced green chili
3 TBS chopped fresh cilantro
salt and pepper to taste
Chop onion and garlic and let sit for 5 minutes before cooking to bring out their hidden health benefits.
Rinse kale and remove stems. Chop fine.
Heat 1 TBS broth in medium-sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
Add garlic and continue to sauté for another minute.
Add remaining ingredients except kale and cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add kale and cook for 5 more minutes.
Add cilantro, salt, and pepper.
1 medium onion, minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS chicken or vegetable broth
1 small to medium green bell pepper, diced into 1/4-inch pieces
1 small zucchini, diced into 1/4-inch pieces
1 cup finely chopped collard greens
1 15 oz can (BPA free) diced tomatoes
2 cups or 1 15 oz can (BPA free) black beans, rinsed
1 cup frozen yellow corn
1 4 oz can (BPA free) diced green chili
1 tsp dried oregano
1 tsp ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
salt and pepper to taste
Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper.
2 pounds of cantaloupe, peeled and chopped 1 Tbspn of freshly squeezed lemon juice 3/4 cup of fresh apple juice not from concentrate Raspberries (for garnish) Mint sprigs
Puree the cantaloupe with the lemon juice in a blender or food processor until very smooth. Stir in apple juice and season with a bit of sea salt. Ladle into serving bowls and garnish with mint sprigs and fresh raspberries. Serve immediately. Makes 4 servings.
2 cups freshly squeezed orange juice
2 cups chicken broth
8 oz. carrots, peeled and sliced
¼ cup onions, diced
2 Tbsp. ginger, peeled and diced
2 cloves garlic, minced
1 cup cream
salt and white pepper
Combine fresh-squeezed orange juice, chicken broth, carrots, onions, ginger and garlic in medium saucepan. Simmer approximately 20 minutes until carrots are tender.
Remove from heat and let cool to room temperature.
Place in bowl of food processor and puree until mixture is smooth. Soup may need to be pureed in batches, if food processor bowl is small.
Add cream, salt and white pepper to taste, and use pulse cycle of food processor to blend in slowly.
Chill for a minimum of 2 hours before serving.
Ladle 1 cup of soup mixture into each of 4 soup bowls. Sprinkle each with a dash of cayenne pepper and serve.
1/2 Cup Wild Crafted Goji Berries (soaked, save soaked water)
1 Cup chopped Kale
1/2 Bunch Cilantro and/or parsley
1/2 Cup Sunflower Sprouts
1/2 tsp Sea Salt
2 Stalks Celery
2 Tbsp Truly Raw Cashews
1 tsp Raw Cacao Nibs
Add Organic / Wild Crafted Goji Berries soaked in water in a blender. Add the rest of the ingredients and blend until smooth. Add more water if necessary. Serve right away.
1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar
1 teaspoon almond extract
Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; sit in nectar, yogurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours.
drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.
3 1/2 lbs of peeled Fuyu (flat) persimmons.
1/2 cup minced onions,
¼ cup carrot
1 1/2 T. minced fresh ginger
3 1/2 cup chicken broth.
1 1/2 t curry powder and cook 30 seconds.
Mix all and bring to a boil. Cover and simmer until fruit is tender. Whirl in a blender, a bit at a time, until smooth. Season to taste with lemon, salt, and pepper. Garnish with cilantro.
1 can Purple plums; 1-lb. 13-oz.
1 cup Water
2/3 cup Sugar
1 Cinnamon stick
1/4 ts White pepper
1 pinch Salt
1 cup Sour cream
1/2 cup Heavy cream
1/2 cup Dry red wine
1 tb Cornstarch
2 tb Lemon juice
1 ts Grated lemon rind
3 tb Brandy
Pit and chop plums, combine with syrup in a saucepan. Add water, sugar, cinnamon, salt and pepper. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. Mix wine and heavy cream with cornstarch, add to mixture and cook until thickened. Stir in lemon juice, rind and wine, remove from heat. Place 1/2 cup soup in small bowl, whisk in sour cream. Add brandy and stir mix back into the soup pan until smooth. Chill at least 4 hours. Serve in cups, garnish with dollops of sour cream and sprinkle with cinnamon.
1/3 lb salmon fillet, cut in half
2 tsp lemon juice
sea salt and black pepper to taste
4 oz cup low-fat plain yogurt
1 medium cucumber, seeded and diced
1 TBS dill weed
1 tsp fresh mint
black pepper to taste
To Quick Broil, preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
Combine all ingredients and serve on chilled Quick Broil Salmon. Serves 2
4 cups (1 L) Strawberries
1 cup (250 mL) cranberry juice
1-cup (250 mL) water
1 cup (250 mL) Balkan-style plain yogurt
¼ to 1/2-cup (125 mL) acai syrup
1 tbsp. (15 mL) lime juice
6 sprigs mint leaves
In blender, puree together strawberries, cranberry juice, water, yogurt, sugar and lime juice.
Strain into bowl. Cover and refrigerate until chilled, about one hour.
1/3 c Sugar
3 tb All purpose flour
1 tb Minced tangerine peel
2/3 c Fresh tangerine juice
1 tb Butter, room temp
2/3 c Low-fat milk
2 Egg yolks
3 Egg whites
Preheat oven to 350 degrees. Butter 8 inch diameter souffle dish with 2 inch high sides. Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolks and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place souffle dish in large shallow pan. Add enough water to pan to come up one inch on side of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold.
½ pound of fresh tomatoes
1 medium onion
1 Tbsp. cornstarch
1/2 cup milk or cream
1 cup water
Sea salt and freshly ground black pepper to taste
2 Tsps. butter
In a large pan heat and melt butter on low to medium heat. Add the chopped onion and tomatoes and stir fry them for about 5 minutes, stirring frequently. Add some water and simmer the vegetables for about 15 minutes. Add some water or stock to it and simmer the vegetables for 15 – 20 minutes, until it softens. In a blender or food processor, add the cooked tomato mixture and blend until smooth. Strain the soup mixture and set aside. In the same large pan, add 1 Tbsp. of butter and melt over medium heat. Add the cornstarch and stir well. Cook for about 2 minutes, stirring constantly. Take the pan off of the heat and add the milk. Place mixture over the heat again and bring to a boil. Cook for about 3 minutes until the mixture thickens and becomes smooth. Whisk the tomato puree into the white sauce and heat slowly. Season to taste.
28 oz. Fresh Tomatoes, or a can
4 Branch of celery
2 small onions
2 red peppers
3 cloves of garlic
1/4 olive oil
1 tsp. of vinegar
2 tsp lemon pepper
Drops of Worcestershire
Put everything in your blinder and mix. Serve cool with a few ice cube
6 cups cubed ripe melon
1/2 cup diced seedless cucumber
6 tablespoons lime juice, divided, plus more to taste
1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided
1 jalapeño pepper, plus more to taste
1 cup cold water
1 2-by-1/2-inch strip orange zest
1/2 cup orange juice, plus more to taste
1 teaspoon chopped fresh ginger
1/2 teaspoon kosher salt
2 tablespoons finely chopped cilantro, or mint for garnish
6 teaspoons plain yogurt, or crème fraiche for garnish
Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
Refrigerate the soup until chilled, 2 hours.
Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.
1 box lemon-flavored gelatin mix
1 box lime-flavored gelatin mix
2 cups boiling water
6 cups seedless watermelon puree, chilled
3/4 cup fresh mint leaves
Place the gelatin mixes in a heatproof bowl and pour in the boiling water. Stir until dissolved. Stir in the watermelon puree and divide among 6 to 8 serving bowls. Sprinkle the mint over the tops of each bowl and serve immediately.
1/4 c Sugar
1/4 c Water
2 ts Grated Lime Rind
6 tb Fresh Lime Juice
2 tb Ginger; Peeled And Chopped
2 tb Chopped Fresh Mint
8 c Watermelon Balls
2 c Honeydew Melon Balls
2 c Cantaloupe Balls
Combine first 6 ingredients in a small bowl; set aside. Combine melon balls in a large bowl, and add lime juice mixture. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.
3 tablespoons water
2 1/2 teaspoons unflavored gelatin
1 cup fat free half & half
4 tablespoons acai syrup
1 cup low-fat buttermilk
6 ounces fat free, plain Greek yogurt
1 tablespoon grated orange rind
2 teaspoons vanilla extract
1/8 teaspoon salt
1 application cooking spray (Pam)
3 tablespoons sugar or agave sirup
1 tablespoon cornstarch
1 dash salt to taste
1/8 teaspoon cardamom spice
1 cup seedless watermelon puree
1/3 cup frozen or fresh raspberries
1 tablespoon lemon juice
Sprinkle gelatin over water in a small bowl. Stir and let stand for 5 minutes.
Combine half & half and sugar in a medium saucepan. Warm over medium heat until it simmers. Remove from heat, add gelatin mixture, and stir until the gelatin is dissolved and the mixture is smooth. Set aside and cool, approximately 45 minutes.
Stir buttermilk, yogurt, and grated orange rind, vanilla and salt into the cream mixture.
Pour into 6 custard cups or ramekins (spray bottom of cups with Pam). Refrigerate for at least 3 hours until Panna cotta sets.
Run a thin knife around the edges and set each ramekin in hot water for 1 minute to loosen the gel. Place a plate on top of each ramekin and invert to allow the Panna cotta to settle onto the plate.
SAUCE: Combine sugar, cornstarch, salt and cardamom into a small saucepan. Whisk to combine. Add watermelon puree, raspberries and lemon juice. Stir to combine. Heat over medium heat, whisking until thick. Do not boil. Remove from heat and let cool. You may pass liquefied berries through a fine sieve to remove seeds. Pour sauce over Panna cotta and serve.
3 envelopes plain gelatin
1 cup boiling water
3 cups watermelon puree
1 cup lightly toasted coconut
4 cups whipped topping
2 cups shredded sweetened coconut
Instructions: Dissolve the gelatin in the boiling water and stir into the watermelon puree. Pour the mixture into a 9 x 13 casserole dish and chill overnight or until very firm. Lightly toast cup of coconut and set aside to cool. Add layer of whipped cream to serving dishes. Cut chilled gelatin/puree mixture into small squares and place in serving dishes over layer of whipped cream. Top with coconut. Add dollop of whipped topping and sprinkle with toasted coconut. Serve immediately.
1 medium Sized watermelon
1 c Mascarpone cheese
1 Orange, zested and segmented juices set aside
2 Lemons, zested and segmented juices set aside
1 Grapefruit, zested and segmented, juices set aside
2 tb Sugar
Cut watermelon in half lengthwise. Using a melon baller, cut into balls and place in a shallow serving bowl. In a blender, mix the mascarpone and the citrus fruit juices and the sugar until smooth. If too thick, thin with a little water (it should be as thick as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle the fruit segments over and serve cool.
¾ cup seedless green grapes
2 tbsp. chopped fresh dill
1 cucumber, peeled and chopped
1- Granny Smith apple, peeled, cored, and chopped
3 – scallions (white and green parts), sliced
1 ½ cup plain yogurt or buttermilk
1 ½ cup ice water
Salt and pepper to taste.
4 radishes, sliced paper-thin
Combine all ingredients except radishes.
Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours.
Garnish each serving with sliced radishes.