Keep Close to the Plant - Week 1 Recipe

July 11, 2012 - PRLog -- The concept is very simple; a healthy diet can be maintained by keeping one's diet high in vegetable produce and low in animal products, in conjunction with regular exercise and drinking two liters of water per day.

Diets high in animal products such as red meat, processed meats and cheeses are high in cholesterol which can lead to high blood pressure and obesity. Whereas by opting for vegetable alternatives and a diet rich in vegetables and fruits healthy blood pressure and a healthy weight can be maintained.

Each week we will be providing health advice and recipes to help you 'Keep Close to the Plant'.
https://www.facebook.com/pages/Keep-close-to-the-plant-Dr-Sparman/168206639974052?ref=tn_tnmn

MINESTRONE SOUP
Serves: 6
Cooking Time: 1 hour 20 minutes

Ingredients
2 medium carrots   
1 can of kidney beans
1 medium onion   
1 cup of diced tomatoes
1 celery stalk   
1 tablespoon of olive oil
4 cups of water   
2 zucchini
½ cup pasta shells, dry   
½ teaspoon (2ml) salt
1/8 teaspoon pepper   
¼ teaspoon basil, dried
½ cup of green peas

INSTRUCTIONS:
1.   Thoroughly clean the carrots and zucchini and dice into small pieces. Thinly slice the onion and the celery.
2.   If canned tomatoes are being used, drain and rinse the tomatoes before use.
3.   Place the diced carrots, onion and celery into a 3-quart saucepan. Add the water and olive oil to the saucepan.
4.   Place the pan over high heat and bring the contents to a boil.
5.   Reduce the heat and simmer for five minutes.
6.   Add the diced zucchini and pasta shells and bring to a boil.
7.   Reduce the heat and simmer for five minutes.
8.   Add the kidney beans, tomatoes and pepper and simmer for ten minutes.
9.   Following this stir in the basil.

Serve in heated bowls.