Pasta e Fagioli

Pasta and Beans, the traditional meatless peasant soup, has become a worldwide gourmet favorite. Just as there are many regions and towns in Italy, there are a tremendous number of local variations of this recipe ---all good---! Is there anything more warming mid-winter like a bowl of this hearty zoupa? I would love to see some of the readers contribute their childhood/recent vegan version of pasta e fagioli in our comment section below.

In fact, I reached out to several of my extended Italian 'family' friends with whom I've had some of my best food as medicine food as love meals with over the years, to get their recipes. What I created for my first February Healing soup subscribers is a combination of several versions I've enjoyed.

I agree with reknown Italian chef/blogger, Lola Baldwin, of Rome, that cooking with dried beans richly rewards us with superior flavor and texture. Did you know that cooked tomatoes, packed with lycopene, contributes to glowing skin along with other protective and healing properties. Lycopene is a carotinoid found in many red fruits, including papayas, red carrots and watermelons, but not strawberries or cherries. Carotinoids are natural pigments that act as antioxidants for the body. Antioxidants serve to lessen the effects of free radicals, blamed by some in the scientific community for damage to cells.

Unlike other fruits and vegetables, the cooking of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is four times more bioavailable than in fresh tomatoes. Cooking and crushing tomatoes served in oil-rich dishes greatly increases assimilation from the digestive tract into the bloodstream. Oil is said to help absorption as lycopene is fat-soluble.

Numerous studies have shown that eating foods high in lycopene is beneficial in warding off heart disease and several types of cancer such as lung, prostate, cervical, digestive tract and breast. Continuing studies are looking at the affect of lycopene on such conditions as macular degenerative disease and serum lipid oxidation.

Ingredients:Tomato Puree, Broth, ditalini pasta, great northern beans, carrots, onion, celery, parsley, Italian spices, garlic, olive oil, cracked sea salt -lemon pepper, brown rice sweet wine - mirin, bay leaf, kombu (kelp - minimizes gasiness of the beans). Since I had extra sauce and ran out of the great northern, I made a second batch combining chickpeas and kidney beans. By request I can substitute brown rice shells for the durum wheat traditional pasta.

Chanting Ingredients
Jain Universal Mantra of Protection and Healing: Navkar Mantra, and for healing: Shivum Astu and for forgiveness: Kamiya Kamaviya


Threshold Choir: Do Not Seek Perfection in a Changing World instead perfect your love.

If not love.
And last but foremost: Here we go Zoupa hear we go!!!

Buon Apetito! L'Chaim! In Joy!
Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

January really is National Soup Month!

Comfort food...Is Soup on your list? When was the last time you enjoyed making some; ok, heating some at home?? Beginning most meals with soup is optimal for its calming effect on the body and mind, and its supporting of the digestive process by stimulating essential digestive enzymes and juices. When I was on the holistic cruise, I learned to begin breakfast with Miso soup -- a Japanese macrobiotic healing practice. It felt and tasted good!

My Healing Vegan Soup Subscription program is taking on a life of its own -- growing organically with word of mouth referrals joining each week. This week I'm preparing a unique version of Escarole Soup (aka Italian Wedding Soup). I apologize for any inconvenience, but I've decided to switch the schedule -- and hold off the Miso soup until January 24th -- since I realized that I was feeding folks soy ingredients two weeks in a row by keeping the original schedule. And with Mushroom Barley being gluten free last week - the Escarole soup - has lots of wheat gluten (and protein) between the pasta, seiten neat balls and chunks of seiten chicken. It's also loaded with great greens -- not just escarole -- but also baby arugula, Italian flat-leaf parsley and carrot greens -- The Right by Nature market had the most exciting very fresh organic rainbow baby carrots with tops!! A rare find! Thank you one and all!

I am dedicating this week's exceptional soup to the memory of Aunt Ruth Solomon, who took her last breath recently at age 90. All those who I've every served my home-cooked meals, potluck dish, or the soups, have Aunt Ruth to thank for inspiring me to share Food as Medicine Food as Love. From early childhood I was inspired to present food with celebration of life and love -- and family -- and I am most grateful to now recognize the world as family -- as I share now the World Peace Diet through my Healing Soup program. I am most grateful and most enriched counting you all in my family.

As I rolled and rolled and rolled and rolled the mini-neatballs, I had to smile, persevering and coming to appreciate the many hours of preparation Aunt Ruth was willing to take--- for probably 80 years - for the love of family. Yes, Mother Florence was my first and most important role model, who gave me the same message about the spirit of cooking and the meaning of serving --and who taught me some very different lessons as well. Between these two women and my Grandma Solomon and Boubi Segall, I was steeped in Hungarian, Russian and Romanian influences. How about you?

So for those subscribing to the Healing Soup program this week, here's the skinny!
And for those close enough to Berkeley Springs West Virgina, I am working on making a couple of the soups available January 29th at the Spa Fest - including this one.
Leave a comment here if you are interested in reserving some!

Escarole Zoupa!

Ingredients include: Olive oil, yellow onion, shallots, garlic,rainbow young carrots with tops, celery, flat-leaf parsley, baby arugula, escarole, oregano, fresh basil, parsnips, broth, Acini di Pepe whole-wheat organic pasta, and the neatballs have seiten (wheat gluten and bread crumb base (except for those who requested gluten free - they get brown rice pasta instead), italian spices, garlic and fresh cracked pepper. Fresh lemon drizzled on top before serving is suggested.

A quote from George Ohasawa from The Practical Guide to Far Eastern Macrobiotic Medicine:

In reality, good chewing of well-balanced food is the greatest ceremony of creating life.

Chanting Ingredients:


The first two are Jain prayers Navkar Mantra - Centering and Protecting and
Shivum Astu for Healing

Preparations continued with the CD playing Songs and music from Dr. Emoto's friends - inspired by the balanced harmonious chrystal formation of water -- Water Songs
Threshold Choir:

Do Not Seek Perfection in a Changing World, Instead Perfect Your Love
Jain Meditation Intl Center:

From you I receive, To You I give, Together we share and From this we live
Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

New Year Soup Notes +

Celebrating the Inner Healer
Notes to my Soup Subscribers
1st week of January 2011

Monastery Lentil Soup

An old time comfort food – one of my earliest
vegetarian soups I’ve been sharing with guests
since the 1970’s – taken from Frances Moore
Lappe’s Diet for a Small Planet – and updated
with Daiya dairy and soy-free grated Mozzarella.

This hearty stick to the ribs soup is a meal in
itself served along with some crusty bread/corn
tortilla and a lovely raw salad.

Soup ingredients include red lentils, yellow onion,
olive oil, tomatoes, carrots, thyme, kelp, lemon pepper and
marjoram. Serve piping hot poured over the Daiya grated
mozzarella - stir well to melt - and garnish with the chopped
cilantro.

Chanting Ingredients include:
Navkar Mantra

From Thik Naht Khan:
Breathing in Cherish Yourself
Breathing Out Cherish The World

From Hopi Wisdom:
I Walk in Beauty
Beauty is Before me
Beauty is Behind me
above and below me

Sim Shalom: Let there be Peace

The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people and warms the heart. Samuel Chamberlain

Bon Appetito! L'Chaim! In Joy!!
All Blessings of Compassion for the New Year!
Your singing soup-maker, Sharda
http://www.CelebratingtheInnerHealer.blogspot.com
412 656 4645

From you I receive, To You I give, Together we share and From this we live
Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

Week Two Notes to my Soup Subscribers

Celebrating the Inner Healer:
2nd week of December 2010

Enjoy your savory ‘stew’ this week:

Middle Eastern Sleek ala Sharda
I’ve added sea salt, lemon pepper, kelp
And leeks to the traditional ingredients
Of kale, black-eyed peas, yellow onions
And bulgar ( cracked wheat). Again, a
protein packed, stick to the ribs meal in
a bowl, with lots of minerals, vitamins
and tons of fiber!

Some folks are used to garnishing Sleek with
some salty crumbled feta – instead, I’ve
included a sample packet of Daiya's
grated ‘mozzarella’ – a dairy-free, soy-
free alternative. (Place it in your bowl
first to encourage melting – then toss
the steaming hot sleek with it and finally
drizzle fresh lemon juice to taste and
garnish with the additional fried onions.

The chanting ingredients include:
Namkar MantraSinging two Threshold choir songs:

Since Love is why I'm here
Since Love is why I'm here, Let me be an open channel
Since Love is why I'm here, let me give and then receive.

Up from the Earth (the self-healing song)

Final chant while pouring and sealing:
Sarve bhavantu Sukhinah
Sarve Santu Niramayah
The ancient universal prayer:

May all living beings know real happiness and the
source of happiness within.
May all living beings become free from delusion,
disharmony and disease.
May all perceive the true, the good and the beautiful
with clarity of mind and purity of perception.
May no one, not even the tiniest of creatures,
become a victim or cause of pain, suffering, torture
or killing.
May everyone revere the sanctity of life

To eat is human, to digest, divine. Charles T. Copeland
Bon Appetito! L'Chaim! In Joy!!
Your singing soup-maker, Sharda
From you I receive, To You I give, Together we share and From this we live
Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and the Rhythm of Nature,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

Soup is Served!!

Most Hearty Healthy Vegan Soup subscribers received the first delivery on Monday, December 6th (my dear departed Mother Florence's birtday).



I introduced a unique Shitake Mung Brown Rice Soup. Included in the package was a sample of a traditional Indian bread - "Dokla" that I'm working on -- a lovely accompaniment to soups -- its packed with Chickpea protein and seasoned with a little cumin and mustard seeds with canola oil, fresh cilantro and coconut -- needing to be warmed up before serving. I'm eager to hear how it was received. While attending a community suprise 16th Birthday celebration for Pooja Pokharna at our Jain Hindu Temple , I got some great tips for improving my dokla making by Miraben Shah. I think all Jain women are expert cooks. I'm going to try it once again -- wish me well! I've decided that if I don't have the light spongy texture down this third try, I will make an appointment to join Garima Jain in her kitchen - and watch the expert. Her Jain vegan dishes continue to gain followers at our Public House and East Liberty Farmer's Market.

Sometimes cooking is an art as well as science, eh?!

So far, I've gotten rave reviews from subscribers on the soup - mixed on the dokla. Next week I'll offer a more familiar soup/ or it may become greens and beans -- since I'm getting lots of kale through a wonderful donation of Kretchman Farm winter CSA share of the week (that's an organic local farm that offers 'community supported agriculture' - subscriptions of weekly produce.

I want to publically acknowledge just some of the thoughtful generous gifts I've already received from soup subscriber benefactors:

Many thanks to Gloria DeRiggi for her seed money that supplied the program with a new large capacity food processor, new chef's knife and packaging materials.

Many thanks to Ernie Abhai Edson for the Kretchman Farm share - fresh local veggies and apples this week.

Many thanks to Dr. Greg Nicosia for his on-going support and gifting part of his multi-quart order to a mutual friend.

Many thanks to Pramoda Chitrabhanu whose 1970's mindful Ahimsa cooking coaching has served me and all of us so well.

And last but closest to my heart, in celebration of my first role model of Food as Medicine Food as Love -- I dedicate this project to the memory of Mama Florence Solomon Segall.

I am grateful to all the seen and unseen patrons of the zoupa!

Perhaps you'd like to request gift certificates for Pittsburghers for the January Soup subscription. Who do you know that would appreciate receiving this unique gift of health?
Stay tuned for some soup reviews -and more news on my dokla-making journey!

Many Species...One Planet...One Future~I See You ~ Namaste ~

Yours in Wellness, Gratitude, Vitality and Reverence for All Life

Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.comListen at: http://tinyurl.com/Blog: http://www.celebratingtheinnerhealer.blogspot.com/ on its unique radio channel at:Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally, for over thirty-five years.

Soup is On!

Putting More Compassion on the Table this Holiday Season!


I'm excited to share more widely the unique recipes I have developed for my own self-care and that of clients and friends in their time of recuperation/restoration. My soups have been inspired by a variety of ethnic traditions -- healing traditions and healers I have known. I infuse each batch with healing chants and songs. So here we have it -- the official birthing of the latest BodyArts Therapeutic practice!


If you are in Pittsburgh, you too can experience the healing power of sound and Vegan soup as we transition from Fall to Winter in the 'burgh. Perhaps you'd like to request gift certificates to give this unique gift of health to your loved ones.
I've already had some interest from friends as far away as Ann Arbor, so I'm going to do some research on shipping!

I am limiting subscriptions for the first few months. Orders reserved with a check/cash $36 by the last Monday of each month will receive one quart weekly. ( If requesting a second/third quart series for the four weeks @ $18 per. Total orders are limited right now, so order soon!


Here's a sample of Sharda's Healing soups:


Hearty Vegetable or Shitake Mung bean with a special Chinese healing root

Barley Lentil
Monastery Red Lentil - with tomato
Special Miso with baby spinach
Ayurvedic Tomato spinach broth (especially strengthens bones)
Curried Squash or Pumpkin soup
Italian Wedding with seiten neatballs
Seiten Chicken Brown Rice
Greens and Beans
and many more!!

Stay tuned here for reviews of the December soups submitted by the subscribees.

Order your soups at least one week in advance of the month - ie by:
Nov. 29 for December
Dec. 27 for January
January 31 for February
February 28 for March
March 28 for April
Call the singing soup maker for more information

Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and Reverence for All Life,
Suzen Sharda Segall
This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.comListen at: http://tinyurl.com/Blog: www.celebratingtheinnerhealer.blogspot.comOr on its unique radio channel at:Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally, for over thirty-five years.

The Healing Power of Food

I'm excited to be part of this unique day of cooking demonstrations, lectures on healthy diets from around the world, exhibits and opportunities to purchase a variety of healthy lunchtime treats from several local vendors .

Right by Nature has donated a Vegan Gift Basket for my Celebrating the Inner Healer raffle. They've also provided some non-dairy cream cheeses and smoked cheddar spread for sampling. I am inviting tasters to vote on their favorite plant-based product for a chance to win the Vegan Gift Basket.

Morning presentations cover a variety of topics including:
The Science of Healthy Eating
Plant-based Diets
Mediterranean Diet
Ayurvedic diet
Traditional Chinese Medicine Diet
Macrobiotic Diet

Afternoon demonstrations include:
Cooking with produce from your garden, cooking with ayurvedic spices and healthy desserts.

Look for me at the table offerring Free Su Jok acupressure hand massages and great hand-outs supporting your transition to a more powerful diet of more plant-based food.

How would your life be different if you invest in your health and wellness in a fresh way this month? If you are lucky enough to be in the 'burgh Saturday the 23rd, you could experience the support and gain momentum for a fresh start with your Self-care at this day-long special event Click for Details:
Frontiers of Holistic Medicine: The Healing Power of Food

If you are elsewhere - I'm very interested to hear what local resources you are discovering and happy to share some of my collection of educational literature sources with you.

Many Species...One Planet...One Future
~I See You ~ Namaste ~
Yours in Wellness, Gratitude, Vitality and Reverence for All Life,
Suzen Sharda Segall
This blog post can be reproduced in its entirety with the following information:© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.comListen at: http://tinyurl.com/Blog: www.celebratingtheinnerhealer.blogspot.comOr on its unique radio channel at:Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally, for over thirty-five years.

Chelsea Clinton: Let them eat gluten-free cake

In her msn report, Lynn Bruno explores the question of Chelsea's decision to 'let them eat gluten-free cake', asking: Could their decision have a trickle-down effect, inspiring increased appetites for the all-alternative wedding banquet?

“This will empower people to make these requests,” said Grace Clerihew, a principal at Table Tales, a New York City catering firm. “Prior to this, they might have thought it was not mainstream enough to even talk about, but now that they see it being done by such a public persona it becomes acceptable.”

Chelsea likely chose her menu based on both personal preferences and health needs — she is said to have been vegan since her teen years and to have a gluten allergy — but her wedding menu should have a trickle-down effect nonetheless, says Clerihew.

It’s already become standard practice for most caterers and restaurants to offer vegetarian options. Clerihew predicts this event will inspire them to explore vegan and gluten-free options “in a more inspired way.” I surely agree and am excited at the prospects of a trend.

What vegan, gluten-free involves
Vegan and gluten-free options can be one and the same, but not necessarily so. Vegan dishes are not simply vegetarian dishes; instead, they do not contain any ingredients derived from animals, including butter, cheese, milk and other dairy products.

Gluten, a protein found in wheat, rye, barley and oat products, can trigger allergic reactions in people who suffer from celiac disease and gluten intolerance. So gluten-free foods are devoid of wheat, rye, barley or oat gluten.
We’ve gotten very savvy about creating wonderful things with alternative ingredients,” says Paula LeDuc, owner of Paula LeDuc Fine Catering, an event firm in San Francisco. “It’s not just pasta or a big pile of veggies anymore.”

Dishes like LeDuc’s signature grilled tofu and portobello mushroom rounds shingled on fresh rosemary skewers served on a summer corn and Beaulieu Garden sungold tomato succotash can set a banquet table abuzz and have those who ordered the meat or fish asking to switch plates. The experience is so common that her firm routinely makes extra to satisfy all who ask.

http://today.msnbc.msn.com/id/38474741/from/toolbar

I'm still watchin' for news of the menu and pictures of the actual wedding cake -- and encourage readers to share comments here as well.

Many Species...One Planet...One Future

Yours in Wellness, Gratitude, Vitality and Reverence for all Life,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

span id=Chelsea's Vegan Wedding - who knew?

This just in --"insiders" have told Life & Style magazine, the food for the big day "will include vegetarian, vegan, and gluten-free dishes." So my fellow vegan gourmands - what would you serve?? And anyone who can get the scoop to our comments box on what is actually on her menu -- cuidos!!

Read more: http://www.slashfood.com/2010/07/28/chelsea-clintons-vegan-wedding/#ixzz0v0Ud8SK0
(No suprise that she's conceded and included organic animal based entrees for some guests)


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Many Species...One Planet...One Future

Yours in Wellness, Gratitude, Vitality and Reverence for all Life,
Suzen Sharda Segall

This blog post can be reproduced in its entirety with the following information:

© Suzen Sharda Segall 2010, CelebratingtheInnerHealer.com

Listen at: http://tinyurl.com/

Blog: www.celebratingtheinnerhealer.blogspot.com

Or on its unique radio channel at:

Suzen Sharda Segall, Wellness Personal Trainer/Consultant, designer and facilitator of BodyArts Therapeutics, has provided an integrated approach to health and wellness for a wide variety of populations, internationally,for over thirty-five years

A Taste of Spring

I feel like the roving foodie reporter!

Coming off of the Wellness Voyage where we were served special menus for a week....returning home inspired to create a few new spring dishes and explore a couple local restaurants' Spring inspirations...then much to my delight, at the PPG Wellness Fair an in-house committee was presenting healthy dishes submitted by employees that would be voted on by a team of judges.

The recipes were available as hand-outs and I am taking the liberty of sharing one with my own adaptations. I had just spotted the first rhubbarb of the season at the East End Food Coop - and the Barley with Strawberries and Lime dish was calling for it! I'm also using more nut milks and a unique 'cream' made with almonds and cashews - that I thought would be a great substitute for the quart of skim milk in the original version ( and have I mentioned lately how keen I am on the vegan Coconut milk products sweaping the healthy super market shelves -- that would be my second suggestion)

Ingredients for Barley with Strawberries, Rhubbarb and Lime ala Sharda

1 lb fresh (organic) strawberies, thinly sliced

3 stalks rhubbarb baked to bring out flavor/just slice and boil til tender

Peel of one lime, finely chopped

Juice of three limes

2 Tbsp honey (I substitute 3 Tablesp Stevia)

1/4 tsp mint extract (or 3 fresh mint leaves)

1 lb box medium barley

1 quart nut cream/coconut milk

Water and remaining liquid from the strawberries to equal eight cups

Directions

1. Combine the strawberries, lime peel, lime juice, sweetener and mint

in a bowl. Cover and refrigerate overnight.

2. Drain the juice from the strawberry mixture. Reserve the juice.

3. Bring the milk, juice and water to a boil.

4. Add the barley and simmer covered for at least 45 minutes. Continue to

cook until the excess liquid is absorbed.

5. Add the strawberry mixture to the barley and mix.

6. (I suggest cinnamon garnish)

6. Serve warm or cold.

Bon Apetito!

Yours in Wellness, Gratitude, Beauty and food is medicine, food is LOVE,

Suzen Sharda Segall