Still Using Canola Oil?
Ditch Canned Soup!
DIY T mato soup
This year even Campbell’s decided that it’s healthier to
produce their canned foods without using dangerous
BPA lined cans. But this will be a lengthy process. In
the meantime, why not make your own delicious soup?
Here’s an easy recipe:
You know that grapeseed oil comes from
grape seeds, and olive oil comes from olives.
Where does canola oil come from?
Canola oil comes from the seeds of the
rapeseed plant – those lovely yellow fields you
see along the highway. Because of the plant’s
high erucic acid content (originally it was used
for fuel) it has been genetically modified many
times to be cheaper and more easily digestible
for humans.
Next time you’re shopping, consider
switching to a more natural oil product.
Preferably an organic oil that is not sprayed
with pesticides like canola is.
We put effort and money into searching for disease causes.
But screening toxic effects of thousands of new molecules
every year is painstaking and expensive, so most are never
tested. Often, mirroring genetic effects, different molecules,
each harmless on its own, may collectively create a problem.
Research is beginning to show that even
diseases with genetic components, like
Alzheimer’s and Parkinson’s, can be
triggered by pesticide exposure.
When we consider the vast array of chemicals spewed into
air, water and soil, predicting those that may interact with
each other and our genetic makeup to create health problems
is difficult if not impossible.
Our health is tied to air, water and food from the soil. That
means we should keep them clean, and stop dumping toxic
wastes into them. Our health is also improved by exercise,
which should be part of the way we live. Outdoor exercise
is especially good. Connecting with nature is beneficial for
physical and mental health. Caring for ourselves and the
biosphere would pay many times over in improved health
and happiness. •
Ingredients
2 cups fat-free, less-sodium chicken broth
1 cup chopped onion
3/4 cup chopped celery
1 tablespoon thinly sliced fresh basil
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons plain low-fat yogourt
3 tablespoons thinly sliced fresh basil
Preparation
Combine first 6 ingredients in a large saucepan and
bring to a boil. Reduce heat, and simmer 30 minutes.
Cool slightly and place half of tomato mixture in a blender.
Remove centre piece of blender lid (to allow steam to escape);
secure blender lid on blender. Place a clean towel over
opening in blender lid (to avoid splatters) and
blend until smooth. Pour back into saucepan.
Repeat procedure with remaining tomato mixture.
Stir in salt and pepper. Ladle 3/4 cup soup into each of
6 bowls; top each serving with 1 tablespoon yogourt and
1 1/2 teaspoons basil.
TIP: Leftovers can be frozen into ice cube trays
for use as broth cubes later!
Celebrating our 10th year! ~ Summer 2016
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