I have to take that chance.
It doesn’t mean I won’t blog about other stuff, but my blogging for at least a year will certainly focus on recipes from The Eat to Live Cookbook and my experience with them.
I need to try. I just can’t get this idea out of my head. I’ll regret it if I don’t.
Strange story: I have had this recipe for Ukrainian Sweet and Sour Cabbage Soup from Dr. Fuhrman’s Member Center for a few years now. I had printed it out and filed it neatly with all of my other soup recipes. But it got buried and remained untried for a long time. Then last week I happened upon it, this strange combination of apples, prunes, cabbage, carrots, onions, barley, split peas and spices. I knew it was time to make it.
So I did, make it that is, on my special “play hooky day from work because yesterday was my birthday and I deserve one day off all to myself every decade” day. And I wrote about what I was doing on Facebook. And one thing led to another and I found out that this very recipe that was simmering on my stove at that very moment was in the new Eat to Live Cookbook.
I was already doing it, and I didn’t even know it.
I don’t have the cookbook in my possession yet, but I ordered it earlier that day as soon as I found out it went on sale.
I was blogging about Eat to Live, and there was really no stopping it.
Ukrainian Sweet and Sour Cabbage Soup
from The Eat to Live Cookbook by Dr. Joel Fuhrman
Did I like it? yes
Was it easy to make with readily available ingredients? Absolutely. The only sort-of odd ingredient was caraway seeds, which I was lucky enough to have in my spice pantry, but I have no idea why they were in there to begin with.
What specifically did I like about the recipe? I loved the crunch from the toasted walnuts. I’m also going to steal the creative idea of using blended up granny smith apples and prunes to sweeten the soup a touch (don’t be afraid, the soup is not very sweet!). It was very filling, so that made me very happy.
What specifically didn’t I like about the recipe? I know I would have gone gaga over this soup if I had put salt in it, so perhaps my reservations just lie in the fact that my taste buds have not adjusted yet to ABSOLUTELY NO SALT. In addition, as you can see from the photos, it’s not too pretty. But I can get past that.
Did my husband like it? Yes, in fact, he loved it. He said it was totally unusual, in a good way!
Did my teenage daughter like it? Nope, but she gave it a good try.
Did my eight or five year old try it? I got my eight year old to try one bite. She refused any more, even after I offered to pay her $1.00 to take 4 more bites.
Would I make it again? Probably, but not anytime soon, as I made a lot of it and I have 174 other E2L recipes to test!
Is there anything I would do to improve on it if I made it again? Maybe add some salt free seasoning? But I’m really hoping that my taste buds adjust and I won’t need to do that. It’s a very flavorful soup even without salt and the textures are great.
Overall Grade (completely unscientific, I admit): B
Have you made this soup? What were your impressions? Leave a comment below.
What do you think of my crazy undertaking to cook and review each and every recipe from the new Eat to Live Cookbook? Am I off my rocker?
Wanna buy the book and go on this ride with me?