|Self Portrait with Hood #3, charcoal|
|Self Portrait with Hood #4, Charcoal|
EDITED RENDITION: (I couldn't stand looking at the blue head in the collage, so I reshot the photo under the incandescent lights of the studio the same way I shot the others. Note that the head on the lower left side, must be darkened. It doesn't carry the same weight as the others).
In the last few days, diversity has been my pleasure. I really have always been happiest doing this and that. I made no-salt carrot soup--well actually carrot/potato soup, a new batch of Light Rouille with red peppers and finished David McCullough's 1776. Now, I'm into American Lion: Andrew Jackson in the White House by Jon Meacham and waiting on the reading table is George Washington by Ron Chernow plus another Tuft University Desk Top Food reference book; my copy was in shreds. Online, I shopped low sodium products from the Healthy Heart Market where I found staple treasures--no-sodium mayonnaise, mustard, sweet and sour sauce, baking powder and hopefully a decent bread? I have a feeling I'm going to throw away the bread; it has nothing in it--no glutten (whatever that is), so salt, no sugar. I really don't want to get into baking bread, but we'll see.... The Carrot soup recipe below was my cooking accomplishment this week. Adding a large Idaho potato did great things for the texture and my low sodium score: 563mg. Unbelievable but true. Happy painting. Happy, healthy cooking.
NO SALT CARROT SOUP: (I intend to use this recipe to make pea soup too. I will cut out the Cumin and add lots of Thyme and finely chopped carrots to enrich the color. The color of food is as important as the colors on any palette I put together--I once sent a salad back at a restaurant, because it wasn't colorful enough.
2 green onions diced; 1 tsp. minced garlic; 1 small onion chopped; 1 1/2 tsp. olive oil; 4 C. carrots sliced (8 -10); 3 Idaho potatoes sliced (I used one gigantic one and increased the carrots by 2); 2 1/2 C. low sodium chicken broth; 1/2 tsp. fennel seeds crushed; 1/2 tsp. cumin (ginger is an alternative); 1/4 tsp marjoram; 1/4 tsp. pepper (cut the pepper to taste is spicy makes you nervous).
Instructions: Saute green onions, garlic and chopped onion in oil till lightly browned (about 2 minutes). Add carrots, potatoes, chicken broth and enough water to cover vegetables. Add seasonings. Bring to a boil, lower heat and simmer till vegetables are tender, about thirty minutes. Puree in batches in food processor. Cilantro would be an attractive and tasteful garnish--mixed in too.
Makes about 7 cups of thick soup. Can be served hot or cold. If served cold, a dollop of plain low fat yogurt or sour cream is nice (but does increase the salt, calories and fat content). Maybe when I relax a bit?
Nutrition: 96 calories per cup; 25 mg of Sodium; 21 g of Fat, (low sodium is always a trade off with high fat content). And those numbers are all I am interested in at this time. Having potatoes in this recipe is a good thing with regards to potassium and controlling the water in the body. In my studies, I've read that potassium rich foods are excellent for cleaning and balancing sodium in the body--things like bananas, avocados, tomatoes, potatoes, orange juice, cantaloupes, lima beans, flounder, cod and chicken all contain potassium (says eatlowsodium.com under the Tips tab). I adore avocados have no idea what cod is and really only like cantaloupe wrapped with prosciutto, once devoured enthusiastically, now, out of the question. THERE ARE SACRIFICES to eating clean.