The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

256 the rice diet renewal

1 teaspoon freshly ground black pepper

1 large bok choy, diced (about 8 ½ cups)

1 can apple juice (5.5 ounces)

1 ½ cups vegetable stock or water

In a large saucepan, heat the olive oil over medium - high heat. Add

the leek, onions, basil, tomato puree, and black pepper and let sim-

mer for 5 minutes. Then add the bok choy, apple juice, and stock

or water, and bring to a boil, stirring often for 5 minutes. Reduce

the heat and let simmer for 15 more minutes. Remove from the

heat and serve.

Yield: 6 ½ cups, 5 servings (approximately 1^1 ⁄ 3 cups per serving)

Each serving contains approximately: Calories 82 (34% from fat), Protein

2.6 g, Fat 3.1 g, Carbohydrate 10.4 g, Cholesterol 0 mg, Sodium 87.6 mg

Allowances: 3 vegetables

Cassandra ’ s Carrot Ginger Soup

2 pounds carrots

1 large onion, diced

3 stalks celery, chopped

1 quart no - salt vegetable stock

2 tablespoons fresh peeled and chopped ginger root

3 tablespoons honey

1 teaspoon extra - virgin olive oil

6 ounces orange juice

Few sprigs of fresh parsley (optional)

In a saucepan with a little water, boil the carrots until they ’ re soft

and set them aside. Add the olive oil to a hot skillet and saut é

the onion and celery until they ’ re tender. Add the cooked carrots

and the ginger root and continue to cook for approximately 10

more minutes. Put the vegetable stock, the carrot mixture, and all

of the remaining ingredients except the parsley into a soup pot.

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