22 Feb Saving Time with Char: The Doctor is in the House
The Doctor is in the House
In this modern age of medicine, the house call is something of the past. That is, of course, if you don’t count Dr. McDougall and his line of “Right Foods.” I am pretty much a food purist, and never really gave thought to an “instant” soup, but last year when I was getting ready for my first mission trip to the remote mountain areas of Honduras, I was in a panic about staying plant-strong.
Dr. McDougall paid me a house call. I cruised the aisles of the grocery store to see what variety of his “cup soups” would suit my palate. I thought to myself, “Really, how good can a dry soup in a container actually taste?” My primary goal in purchasing Dr. McDougall soups was to get me through a week of jungle living far away from life as I knew it.
A few tricks to Dr. McDougall and traveling together.
-The cups can be rather cumbersome and bulky for travel, so I opened the contents of each “cup” and put it in a plastic bag.
-Cut out the label and put it inside the bag, as well, so that I know that I am eating.
-And to make the dish purely plant-strong, use only HALF of the spice packet. This way, sodium levels are in check with the caloric value. Something I learned from Jeff (Novick).
My first trip to McDougall soups had me eating split pea, black bean with lime, Pad Thai, and tortilla soup. And to this day, they are my favorites. Portions are perfect. Flavor is over the top. And, when I am either short on time OR just need a new flavor kick, these soups are perfect. I even keep them in the truck of my car, because you never know when you will need nutritional back-up. The Doctor is in!
A few things I do with McDougall Soups to make them into a dinner/main course:
-Bake a potato. Cover it with half a container of already prepared Black Bean and Lime Soup. Delicious and filling. To me, this soup tastes like feijoada, the national Brazilian bean dish. You can also take a few fingerlings, cut them up, and make a delicious soup!
-Take a serving of brown rice. Cover it with a container of cooked Pad Thai. Extends the meal, and becomes either a side dish, or a main staple.
-Prepare the Split Pea Soup. Add it to smashed potatoes with chopped kale. The soup acts as your “creamer” and makes a fabulous potato dish.
Dr. McDougall’s soups are delish. They are affordable. If you find a microwave, they are super easy to prepare. I take them on vacation. They are perfect snacks. But, think about the sodium, and use only half the packet. Road trip? No worries, where isn’t there a microwave?
Save time and add a new dimension to your plant-strong repitoire. The Dr. is in (your cabinets).
And, he’s keeping you plant-strong (home and afar) and helping you save time!