Monday, October 28, 2013

The Eat to Live Project: Broccoli Mushroom Bisque and Upcoming Dr. Fuhrman Appearance in Charlottesville, VA

Have you ever heard Dr. Fuhrman give a live lecture? If so, you know what I mean when I say it's a don't miss opportunity. The experience is unforgettable and totally inspiring. That's why when I received this e-mail I didn't hesitate in sharing it here on HGK, in the off chance that some of you live in or near Charlottesville, Virginia.

"Hi Wendy. Since you're a Dr. F fan - and going thru his cookbook now, to boot! - I was wondering if you might help me promote an upcoming talk he's giving on November 14 in Charlottesville, VA. The talk is on cancer prevention and all proceeds benefit the Nutritional Research Foundation, which is the non-profit he started and is the research director for. (I work for the NRF as their assistant director.) It's a lecture from 4:00-6:00pm for $20. Whole Foods is sponsoring it, and Vitamix will be giving away one of their blenders."  Click here to sign up.

I hope that some of you can make it. You can read about my experience hearing Dr. Fuhrman live right here.

Tonight's recipe was a total winner. I'm so happy to share it with you.

Broccoli Mushroom Bisque
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 148

Did I like it? Very much so!

Was it easy to make with readily available ingredients? It was actually easier and faster than I had anticipated, which is refreshing. The ingredients were all standard.

What specifically did I like about the recipe? This creamy soup recipe is full of all highly nutritious ingredients--broccoli, onions, garlic, mushrooms--and it's got a wonderful taste and texture. I'm getting accustomed to the Eat to Live soup recipe formula and I love it. Basically, simmer a bunch of vegetables in a combination of carrot juice, water, herbs/spices and salt free seasoning, then blend 3/4 of that mixture with some nuts to achieve a cream soup that still has plenty of chunks of vegetables in it. It's a winning formula and I'm pretty stoked to add it to my Plant Based cooking technique repertoire.

What specifically didn't I like about the recipe? Again, too many nuts in the recipe as published for those of us who want to lose weight. I simply halved the quantity of nuts and the soup was still outstanding.

Did my husband like it? He loved it. At two huge bowlfuls on the first night.

Did my teenage daughter like it? It was a B for her. I was surprised, I thought she would have loved it as much as her dad and I did.

Did my eight or five year old try it? Nope.

Would I make it again? Oh yes I will.

Is there anything I would do to improve on it if I made it again? No, but I would stick with the lower volume of nuts like I used when I made it this first time.

Overall Grade (completely unscientific, I admit): A

Have you made Dr. Fuhrman's Broccoli Mushroom Bisque? What were your impressions? Leave a comment below.

Still don't have the book? What are you waiting for? These recipes are amazing.

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Have you ever heard Dr. Fuhrman give a live lecture? What was that experience like for you?
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