Fabulous Fall Foods

Curried Zucchini Soup

3 tablespoons olive oil
2 large onions, diced
2 garlic cloves minced
1 teaspoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon ground cumin
Few dashes of cayenne pepper
5 cups of vegetable stock
5 medium zucchini (2 lbs.), quartered lengthwise and finely diced
½ teaspoon salt
(Optional: plain yogurt for garnish)

Heat the oil in a large stockpot over medium heat. Add the onions, garlic and ginger and sauté 10 minutes, stirring often. Sprinkle on the turmeric, cumin, and cayenne and cook for 2 minutes.
Pour in the stock and bring to a boil. Add the zucchini and salt and cook, partially covered, 30 minutes or until the zucchini is very tender. Remove the cover and let the soup cool for 10 minutes.
Puree half the soup in a blender or food processor, and then return it to the pot. Reheat until hot, then serve in bowls with a generous portion of yogurt on each serving.

Serves 4

---

Apple Crisp

6 cups thickly sliced, peeled organic Granny Smith or other tart apples
Juice of 1 lemon
Cinnamon
Touch of nutmeg

Preheat oven to 350 degrees. Lightly grease a 1-½ quart-baking dish. Pour lemon juiceover apples
Sprinkle generously with cinnamon and lightly with nutmeg

For topping:

¾ cup unbleached flour
¾ cup rolled oats
½ cup of brown sugar
¼ cup turbinado sugar
½ cup of butter or canola spread
(Optional: ¼ cup of chopped walnuts, and/or sunflower seeds)

Work these ingredients together with your fingers until crumbly. Spread over apples. Bake 50 to 60 minutes.
(Optional: Add fresh or frozen blueberries and/or fresh peaches)

Serves 6

P.O. Box 644292, Vero Beach, FL 32963
866-612-2991, Fax: 772-234-4010, info@healthybelly.com

Home  Healthy At Home  Fast Track
Recipes & Chefs  Dining Guide  About Us
Contact Us

Site Design by Amazing Spaces.
Site Development by PC Doctor.

Questions and problems should be directed to the webmaster.
© 2000 ViVa Center for Nutrition, L.L.C. All rights reserved.