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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Rosemary Red Soup

Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books).

This soup is a gorgeous red color with a deep, satisfying taste to match. Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal. Serve it with cornbread and Our Favorite Salad for a simple meal or along sire our Emerald City Salad or Mediterranean Quinoa...whole grains, legumes and load of vegetables.

3 medium carrots, chopped
1 beet, chopped (2 if small)
1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons fresh chopped rosemary or 2 teaspoons dried
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup dried red lentils
2 bay leaves
4-5 cups water or stock
2-3 tablespoons light miso

Scrub and chop carrots and beet. Remove tops of beet if present. No need to peel unless vegetables are not organic. Heat oil in a 4-quart pot; add onion and saut� until soft. Add carrots and beet; saut� a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to saut�ed vegetables; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Let soup cool and puree in small batches in blender or use an immersion blender. Dissolve miso in � cup water and stir into pureed soup. Gently reheat before serving if needed and garnish with sour cream if desired..

Preparation time: 50 minutes
Makes 6-8 servings

FOR BABIES 6 MONTHS & OLDER: Steam a few extra carrot slices and puree with water.

VARIATION FOR CHILDREN: Make a face in the bowl with crackers!

CLICK HERE

25 Comments:

Kathy Byrd
Can't wait to try the rosemary red soup. All of the ingredients are things we all love - except the beets - and if I puree it, they'll never know!!
February 26, 2009, 12:56 pm

Denny Holberton
This is a great tasting soup, the added miso works, I tried it without the miso and then with and found it great both ways, love your clips
February 27, 2009, 8:13 pm

Julie Fay
Do you have recipe for the parsley pumpkin seed topping?
February 28, 2009, 11:42 am

Cynthia Lair
Julie, The garnish recipe will be up next week.
February 28, 2009, 1:36 pm

Tessa Francis
I made this soup for dinner tonight. I cheated a little bit - didn't puree all of it, leaving some nice chunks of beet. I loved it, and both the 23-month old and 40-year old boys in the house gave it glowing reviews. Yums all around once again, Cynthia!
March 1, 2009, 8:32 pm

Ida Zelaya
Making this for Shabbat dinner tonight. Yum. Does it freeze well if I double the recipe?
March 12, 2010, 8:17 am

Cynthia Lair
Ida - yes this freezes well.
March 12, 2010, 8:57 am

Jeff Blumenkrantz
Yet another great recipe - I follow your recipes to the letter, and you haven't disappointed me yet. :-)
May 23, 2010, 10:27 pm

nina bean
where do i find miso?
September 19, 2010, 9:20 am

Cynthia Lair
Hi Nina, Not sure where you live so it's hard to say where you would find it. Most natural foods stores carry miso, also Asian supermarkets. Westbrae - one of the producers of miso - has a store locator here: http://www.westbrae.com/store_locator/index.php
September 19, 2010, 2:07 pm

Anne Harrington
I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
October 29, 2010, 5:15 pm

Anna Barresi
I love this soup. I get lentils in sealed plastic bags from my grocery store and I soak them for a few hours. After soaking, I notice that they are a much lighter shade of orange. Am I losing nutrients by soaking them?
November 1, 2010, 7:23 am

Cynthia Lair
Hi Anna, Soaking the beans would result in negligible nutrient loss.
November 1, 2010, 8:31 am

Shelley Burr
For hubby with severe legume allergy, could you substitute cannelli beans or what would you suggest?
November 12, 2010, 1:27 pm

Shelleyl Burr
PS, hubby also thinks he hates beets. Can't wait to surprise him with this recipe. Think I'll tell him it's made with red velvet cake!
November 12, 2010, 1:30 pm

Rebekah Youngers
I just made this soup tonight and it was fantastic! It was so pretty, and the flavor was incredible. Seriously, I could not stop raving about it. Thank you so much for this creative recipe. It is unlike any other soup that I make, and I'm so happy to add a new one to my repetoire.
January 7, 2011, 11:30 pm

Irina Saibeni
Thank you so much for this recipe!! I made this tonight and it was so delightful!!! Loved every bite of it!!!
May 5, 2011, 8:03 pm

Eve Erickson
Now that the air is getting chilly, it's time to pull out the yummy root veggies! I made this soup for the first time today for lunch: YUM! And it was fun to see the colors changing as it cooked and then when it was pureed, it changed again. It sure made a lot, so I'm definitely freezing some for later. I really like the lentils in this, pureed, it lends a nice flavor and texture.
October 26, 2011, 4:17 pm

becky huntley
Delicious--don't omit the miso (had to make a trip to the store). Gives a unique depth of flavor.
November 17, 2011, 7:39 pm

Anna Barresi
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
November 29, 2011, 5:57 pm

Ines Hourani
I was so excited to make this soup and even made the extra trip to the store for the miso and it didn't work?! I ended up with Rosemary dirt tasting soup?! What did I do wrong? Please help.
December 9, 2011, 10:53 pm

Jami Kimble
Made this for dinner tonight - it was tasty and a nice change. Used golden beets, so it wasn't as pretty, but we have two little boys and I was worried we might never get red beets out of their clothes. Served it with plain yogurt and the parsley-pumpkin-seed garnish - which was very worth making - it added a lot. Thanks!
February 12, 2012, 9:17 pm

derek gluten
Rosemarry red soup seems to be delicious in taste as seen from the above pics. Its recipe is very simple. Thanks and regards.
May 5, 2012, 1:39 pm

KJ G
I live in a country where I have not yet been able to find red lentils. Could I use regular lentils? Or some kind of bean? Maybe yellow split peas? I could use a suggestion. Also, a substitute for miso? Thanks!
August 24, 2012, 4:47 pm

Cynthia Lair
KJG, Hi there. The thing is the red lentils cook MUCH faster than other kinds of beans or lentils and they require no soaking � so not as easy to substitute as they might seem. You could try yellow split peas, but soak them overnight first. Just use 1 teaspoon of salt in place of the miso.
August 27, 2012, 12:50 pm