Join Christy’s email list to get this story free! A notorious gang puts a bounty on Detective Cady Matthews’s head after she takes down their leader, leaving her no choice but to hide until she can testify at trial. But her temporary home across the country on a remote North Carolina island isn’t as peaceful as she initially thinks. Living under the new identity of Cassidy Livingston, she struggles to keep her investigative skills tucked away, especially after a body washes ashore. When local police bungle the murder investigation, she can’t resist stepping in. But Cassidy is supposed to be keeping a low profile. One wrong move could lead to both her discovery and her demise. Can she bring justice to the island . . . or will the hidden currents surrounding her pull her under for good? Hidden Currents is the first book in the six-book Lantern Beach Mystery series. Each book contains a standalone mystery, but there are overarching mysteries within the entire series. Get it now for
(YES, I’m still on that veggie kick.) It was too cold for a green smoothie, so I was looking through the Blendtec recipe book and thought I’d try the “soups” setting. They have a handful of soup recipes, but I took the Raw Vegetables soup and altered it.
We got beets and beet greens in our organic co-op, so I used the pressure cooker to cook them (you could probably use the microwave or a regular pot but I had my pressure cooker out already because I’d recently made chicken stock with it). I also threw in some fennel and leeks with the beets and beet greens. You could throw in whatever veggies you happen to have in the fridge. Even a mix of veggies would probably taste good in this.
Then I threw some chopped garlic in the blender (I should have added it with the veggies when I cooked them but I forgot) along with 2 cups of chicken stock. I added the veggies plus one tomato and hit the “soups” button.
A minute later, I had “cream” of vegetable soup! And it was low fat! And I got something like 5 servings of veggies in the entire batch!
It made about 4 cups of soup, and I drank the entire batch. According to SparkPeople.com, the entire batch was only 300 calories. It was a little watery so I might try adding less chicken stock next time.
I added cumin, salt and pepper but you can add whatever spices or herbs you want. Next time I might try curry powder. Do you guys have any suggestions?
We got beets and beet greens in our organic co-op, so I used the pressure cooker to cook them (you could probably use the microwave or a regular pot but I had my pressure cooker out already because I’d recently made chicken stock with it). I also threw in some fennel and leeks with the beets and beet greens. You could throw in whatever veggies you happen to have in the fridge. Even a mix of veggies would probably taste good in this.
Then I threw some chopped garlic in the blender (I should have added it with the veggies when I cooked them but I forgot) along with 2 cups of chicken stock. I added the veggies plus one tomato and hit the “soups” button.
A minute later, I had “cream” of vegetable soup! And it was low fat! And I got something like 5 servings of veggies in the entire batch!
It made about 4 cups of soup, and I drank the entire batch. According to SparkPeople.com, the entire batch was only 300 calories. It was a little watery so I might try adding less chicken stock next time.
I added cumin, salt and pepper but you can add whatever spices or herbs you want. Next time I might try curry powder. Do you guys have any suggestions?
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