I have recently become more interested in growing my own fresh and organic vegetables. It can be very rewarding to cultivate a little piece of land in your garden, sow some crops and then reap the benefits a few months later. However, I have found that growing your my vegetables generally leads to too much food at times.
However, I am not alone with this problem. At first I thought I was just a very poor gardener, being unable to predict the size of the crop and simply sowing too many seeds. But this is a common problem which most growers have each year, in fact they even have a name for it – Glut.
Glut comes from the word for overeating that you have problem heard from the Bible – gluttony. Gluttony means to eat too much food, glut is the food that can lead to gluttony. Of course the real problem is usually that there is so much of one type of food that it gets wasted because you cannot think what to make from it. Fortunately I have now compiled a lost of Glut Recipes to ensure that I can make use of the food as it becomes available throughout the season.
You may be wondering that this actually has to do with “shrinking your gut”. Well, many of the vegetables which lead to bumper crops are healthy, high fiber and sometimes low GI. These are great foods to eat to help manage and lose weight – although as we know any food eaten to excess will lead to weight gain.
My Favorite Glut Recipes
Firs up here are a few soups. As we discussed in the 10 Scientific Ways To Lose Weight soup is a great way to manage your appetite. The other great thing about soup is that it is easy to freeze for another day.
Zuchinni (courgette) and Spring Onion Soup
For this you can use 3 zuchinnis / courgettes (4 at a push) and 5 spring onions. You will also need:
- 1½ oz butter
- 1 oz flour
- 1 ¾ pints stock (chicken is good, vegetarian good too)
- A pinch of mace and sugar
- 1 tbsp parsley
- 1 tsp chopped dill
- 2 egg yolks
- ¼ pint double cream
The double cream obviously adds a few calories but dairy is an important source of calcium which also can aid fat loss, so do not worry about adding double cream to your soup. The eggs give this soup a protein boost and also provide many essential vitamins.
The zuchinnis just need to be peeled and chopped up. Cook the onions in the butter for 5 minute on a low heat then add the cucumber for about 3 minutes. Add the flour, stock, herbs and bring to the boil then simmer for at least 15 minutes.
Blend the soup and then return to the pan and add the egg yolks and cream and vigorously stir them in until fully mixed. Keep the soup heated during this mixing stage but do not boil. The soup is now ready to serve. Avoid having half a loaf of bread with it if you are trying to lose weight.
French Bean Soup
French beans / green beans also have a habit of all coming at once. This is European style soup that is a pleasure to make and eat.
You can use a pound of green beans in this recipe. You will also need:
- 1 oz flour
- 1-1½ oz butter
- 1 medium onion
- 1 clove garlic
- 1½-1¾ pints stock
- 1 level tsp thyme or summer savory
Start in a similar way to the cucumber soup. Cook the onions and garlic n a pan using the butter.After 5 minutes add the flour and then once blended add the stock, salt and pepper and bring to the boil.
Just top and tail the beans and then add them to the pot with the thyme or summer savory. Cook for at least 25 minutes. You can eat this as it is or blend.
Cabbage soup is a great way to use up excess cabbage. Many people run out of ideas for cabbage beyond steaming it for a roast dinner. Soup is once again the solution – and so healthy too. You can use up to 3/4 of a pound of cabbage in this soup recipe.
- 3/4 green cabbage
- a large onion
- 2 leeks
- 2 carrots (another common glut)
- a potato
- 2 rashers of bacon
- tbsp of flour
- 1.5 pints of stock
- parsley, nutmeg and dill
Simply boil the cabbage by itself for 5 minutes then drain. Then gently cook all the other ingredients for about 4 minutes before adding the cabbage and stock. Simmer for at least 25 minutes.
Generally you can get through all your tomatoes by using them in stews, pasta dishes and salads. But if you have a massive surplus this year soup is the solution again. Tomatoes are incredibly healthy and the most important property, lycopene (an anti-oxidant linked to reduction in some cancers) is not damaged by cooking.
- a pound of tomatoes (or more!)
- 2 chopped onions
- 1 large carrot
- a clove of garlic
- a stick of celery
- 2 tbsp of olive oil
- 2 pints of stock
- a teaspoon of sugar
- salt and pepper
- if you have some basil this can be added too
Simply chop the tomatoes in half. Then cook the onions, garlic, carrot and celery in the oil gently for about 10 minutes. Add the sugar (this is not enough sugar to make the recipe “unhealthy”!), salt and pepper and the chopped tomatoes. Cook this for 5 more minutes, stirring occasionally to avoid burning
Add the stock and then simmer for at least 10 minutes. Blend it in a liquidizer and stir in the chopped basil (if you have some) and serve.
So, a few simple glut recipes that are healthy and nutritious and as they are soups will also help you to manage your appetite. Enjoy!