Tempting, isn’t it? Let’s just say me and my new food processor are best friends. It’s becoming my 2011 ‘trend’ but I’m sure it will stick with me forever as I can’t seem to leave it for more than a few hours…

I mean, how beautiful is this soup? Come on, don’t you wanna just try it?

I’ve been creating delicious, quick and easy dishes for all of my meals and snacks…

How did I not think of this before? Like 5 years ago, before…

Life is so much easier with a fabulous food processor.

My mouth is happy… fresh vegetables, fresh herbs.

My stomach is happy… less irritability and easier digestion.

So, I’m happy.

And smiling.

For this soup, I decided to combine a mixture of fresh kale, fresh tomatoes and fresh parsley. I just love adding fresh herbs to any dish, but for some reason when I add it to my food processor the flavor becomes even more incredible. I know you’re thinking why would I make a chilled soup in the winter, but this dish is perfect with breakfast, lunch or dinner and even as a snack in between. You can easily turn this into a smoothie and put it into a to-go water bottle.

I have been enjoying these processed meals as I eat them along with my breakfast and they are a great way to start the day off with a slew of veggies. After facing years of stomach pain, bloating and digestive troubles, I’ve become a new person the last week. Seriously. I kid you not. My stomach is normal, well normal for me. And it feels great, which goes to show that our bodies need this extra ‘process’, well at least mine does… maybe after all these years of eating so much, my stomach just needed a lil R n’ R (rest n’ relaxation via the food processor) making my meals go down smooth and feeling great hours after eating.

This has gotten me to thinking, why don’t I try healing my stomach via the food processor and seeing how I feel? It’s been fabulous so far, so I’m challenging myself to take on many of my meals, whether they be chicken, turkey, vegetables, soup, tofu, beans, etc., and plop them into the food processor to puree into a fine, smooth texture that is easy to digest and makes me feel great. Many of my clients love using their food processors and I have showed them countless ways of creating delicious pates, hummus, ground chicken, turkey, tofu, polenta, beans, vegetables, soups, and smoothies in a cinch. I’m even working with many clients creating homemade baby food via the food processor, which is working wonders.

Exciting, isn’t it?

Keeps me happy. Another tidbit I’ve come across is Meatless Mondays. Have any of you tried to go ‘meatless’ on Mondays? This is something that has been quite interesting and fun to take on…. I usually create a delicious vegetable dish with hummus, nuts, seeds, avocado and fresh herbs… maybe a bit of salsa and Greek yogurt, as well….

What are your thoughts on Meatless Mondays?

Gotta love those antioxidants, vitamins and minerals in each sip or spoonful, whichever you choose.

Speaking of ‘trends’ this food processor is more than a ‘trend’ to me; it’s becoming a staple in my everyday meals n’ snacks. 

Vegan Kale Parsley Soup
Serves: 2

An easy vegetarian soup made with a mixture of fresh kale, fresh tomatoes and fresh parsley.

Author: Amie Valpone
Recipe type: Entree


  • 6 cups fresh kale, chopped
  • 10 grape tomatoes
  • 1/2 cup curly parsley, chopped
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. freshly squeezed orange juice
  • 1 tsp. white balsamic vinegar
  • Pinch all spice
  • Pinch sea salt and freshly ground white pepper


  1. Combine all ingredients in a food processor; puree until smooth. Serve at room temperature or chilled. Enjoy!

Nutrition Facts
Vegan Kale Parsley Soup
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 90mg4%
Potassium 1271mg36%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 4g4%
Protein 10g20%
Vitamin A 22052IU441%
Vitamin C 279mg338%
Calcium 331mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

And of course, let’s sum up the week with some headlines ‘In The News’…

“Lunch” School Lunch Documentary

America’s Test Kitchen Healthy Family Cookbook Launch

Thoroughness is Key in Children with Food Allergy Diagnosis

The Cooking Channel’s Top Food Trends for 2011

‘Fresh’ Tops 2011 Grocery Trends

It’s been a chilly week here in Manhattan, so I’m thinking about spending the weekend in my family’s warm home by the beach baking scones and making chili. Mmmmm, gotta love the winter cravings for healthy, hearty fare, don’t ya?

What are your weekend plans? Any baking and cooking?

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Poached Green Tea Tarragon Chicken...
Next Post Vegan Green Quinoa Gazpacho...
  • Share