Rotation Diet Soups

A rotation diet

Six years ago, I began following a rotation diet.  Meats, grains, vegetables, fruits, sweeteners, oils, and flavorings are grouped by similar chemical structures.  While I no longer follow the diet strictly, I have found that matching the meats with the correct vegetables and grains gives results that tend to taste good.  Turkey (or flounder, sole, clams, oysters) matches with members of the nightshade family, rice, millet, nutmeg, apples, pears, kiwi, rice bran oil, corn oil.  Beef (or swordfish, lamb) with cole crops, amaranth, butter, ghee, mints, basil, black pepper, chocolate, stone fruits.  Pork (or cod, shrimp, lobster) with buckwheat, the cucurbits, the allium family, cinnamon, pineapple, melons, ginger, tapioca, pumpkin seeds, olives, olive oil, canola oil. Beans (or salmon, duck, chicken (I think)), the carrot family, sunflower seeds and oil, soybean seeds and oil, wintergreen, licorice, anise, filberts, grapes, bananas, citrus fruits.  Adelle Davis’s Let’s Cook it Right, is the source for the stock recipe.

Chicken Soup – for bean day

  • 1 recipe Adele Davis’s soup stock – made with wine vinegar and chicken bones and with 1 chopped medium turnip, 1 chopped medium carrot, and 1 sliced medium celery stalk as the vegetable parings
  • 1 lb raw chicken meat chopped into small pieces
  • 1 large turnip peeled and chopped (Turnips are actually on beef day, but the soup is still good.)
  • 2 medium carrots chopped
  • 2 medium celery stalks sliced

Make the chicken stock.  If there is time, let the stockpot sit in the refrigerator overnight.  The recipe is better if the stockpot is cooled and the hardened fat is mostly removed.

Strain the contents of the stockpot into a large saucepan, through a strainer.  You should be left with just the liquid in the saucepan.  You can discard (or eat parts of) the solids.  Add the three chopped vegetables to the stock.  Bring to a boil and simmer for 15 minutes.  Add the raw chicken and stir in. Bring back to a boil and simmer for five minutes.  Serve.

Fish and Potato Soup – for turkey day

  • 3 cups rice drink (original, vanilla, sweetened, or unsweetened – your choice – they are all good)
  • 4 medium potatoes quartered (to peel or not to peel – your choice)
  • 1/2 t salt
  • 1 lb sole, frozen or fresh
  • Dash or more nutmeg

Put the rice drink, potatoes and salt in a large saucepan. Bring to a boil.  Boil slowly for 15 minutes. In the meantime, thaw the sole (in the microwave), if frozen, and chop into bite sized pieces.  After the 15 minutes are up, turn up the heat on the soup and, a few pieces at a time, add the sole.  Let the soup come back to a boil each time, before adding more sole.  Stir each time to mix the sole into the soup.  When finished adding the sole, sprinkle with nutmeg and let simmer for a few minutes. Serve.

Turkey Soup – for turkey day

  • 1 recipe Adele Davis’s soup stock – made with cider vinegar and turkey bones and with 2 chopped medium potatoes and a few crumbled dried hot peppers as the vegetable parings.
  • 1 T rice bran or corn oil
  • 1 green bell pepper cored, seeded, and chopped
  • 1 sweet red pepper cored, seeded, and chopped
  • a few crumbled hot dried chili peppers
  • 1 can diced tomatoes
  • raw turkey meat (optional)
  • 1/2 C rice or 1/4 package rice fusilli (optional)

Put the oil in a large saucepan and put the pan over medium heat.  Put all the peppers in the heated oil, salt using a shaker, and sauté a few minutes.  Push the peppers to the side and put the raw turkey in the pan (if you are using turkey).  Salt, using a salt shaker, and sear the turkey, mixing the meat and peppers together.

Strain the contents of the stockpot into the saucepan, through a strainer.  You should be left with just the liquid drained into the saucepan.  You can discard (or eat parts of) the solids.  Add the rice or fusilli (if you are using rice or fusilli) and the canned tomatoes to the saucepan.  Bring to a boil and simmer for until the rice or fusilli is cooked or, if you are not using the rice or fusilli, a few minutes for the flavors to merge.  Serve.


More Rotation Recipes

Turkey, Pepper, Corn Stir Fry

  • 1 T rice bran or corn oil
  • 3-4 dried hot chili peppers – to taste
  • 1 green sweet pepper (bell pepper)
  • ~ 1 lb raw turkey – not ground – any cut
  • chili powder – to taste – I use about 2 T’s
  • 1 can corn
  • salt – to taste

Use a moderately large frying pan.  Put the oil in the pan and crumble or snip (using scissors) the dried hot chili peppers into the pan.  Set the pan at medium heat on a burner.  It is okay if the peppers burn.  Chop the bell pepper into bite size pieces and add to the pan.  Sprinkle about a tablespoon of chili powder over the peppers and also sprinkle salt over the peppers.  Toss to get the peppers covered with the chili powder and salt (or stir with a fork or spoon).  Again, it is okay if the peppers burn some.

Cut the turkey into bite size pieces.  (Sometimes we get turkey breast on the bone and freeze the bone for soup – or drumsticks the same way.)  Using a spatula, clear an opening on the bottom of the frying pan and press the turkey bits onto the bottom of the pan.  Sprinkle with chili powder and salt to taste.  After about 20 seconds, use the spatula to turn the turkey pieces over and press the turkey down.  Let the pieces cook on the other side for about 20 seconds.  Drain about 1/4 cup of liquid from the corn and add the corn and remaining corn liquid to the frying pan.  Stir to mix all of the ingredients, turn down the heat to a simmer, cover and let cook for about 5 to 10 minutes.

We serve this dish over rice.  Usually, I start the rice first and cook the stir fry until the rice is done.  Tasty – tasty – tasty.

Rotation Diet Recipes

Am now on rotation diet.  Has helped mental and digestive health greatly.  Limited to group of foods each day, on four day rotation.  Turkey not on same day as onions and wheat completely out.  Green peppers, rice, and corn ok with turkey.  Husband loves the stuff and cooks turkey.  Had to come up with dressing recipe could eat.  Here it is.

Rotation Turkey Dressing

  • 1 C. uncooked rice
  • 1 green bell pepper
  • 1 red, yellow, or orange bell pepper
  • 1/4 or so C. corn oil
  • quite a bit of chili powder
  • salt to taste
  • 2 to 4 cups popped corn
  • 1 can corn kernels
  • about 1 C. mixed water and liquid from can of corn

Cook rice per package directions. Chop bell peppers. Fry peppers in oil till tender.  Shake lots of chili powder over peppers while cooking.  Salt too.  Mix rice, peppers with oil, corn kernels, popped corn in large bowl.  Add water/corn liquid mixture, enough to moisten.  Done.  Ready to stuff a twenty pound turkey.  Used Trader Joe’s long basmati white rice.  Probably why so good.  Based on recipe from cdkitchen for Wild Rice Turkey Dressing.

Here is a version of hummus for bean day.

Rotation Hummus

  • 1 14 oz. can garbanzo  beans (a.k.a. chickpeas)
  • juice 1 lemon
  • 1/4 t. salt
  • 1/4 to 3/4 t. cumin
  • 1 T. soy oil

Drain liquid off garbanzo beans.  Combine ingredients in food processor.  Process till consistency like.  Use as dip for carrot, celery sticks.  Good lunch.

Rotation Tuna and Sauerkraut

  • 1 can tuna, drained
  • 1/4 to 1/2 C. sauerkraut
  • 1 T. melted butter

Combine the three ingredients.  Eat.  Better if you let the mixture sit in the refrigerator for awhile, for the flavors to mix.  Not as bad as you might think.  It’s hard to figure out what to eat on cole crop day.  (Also good heated in the microwave.)

Rotation Pomegranate Tapioca

  • 1 T. tapioca
  • 1 scant C. pomegranate juice

Combine the tapioca and pomegranate juice in a sauce pan and let sit for five minutes.  Then, heat over medium high heat, stirring constantly, until the mixture comes to a full rolling boil that cannot be stirred down.  Pour the heated mixture into a bowl and let cool.  Delicious!!!!  This is essentially the recipe on the side of the tapioca box, adjusted for pomegranate juice as the liquid.  Works well with pineapple juice, too.

Rotation Mint Cocoa

  • powdered cocoa
  • peppermint tea bags
  • boiling water

On the day that I can eat chocolate, there is no sweetener I can use.  I find that making mint cocoa with no sweetener is satisfying.  I make the cocoa in one of our insulated hospital water mugs, brought home from hospital stays both by my husband and myself.  I put 1 to 2 tablespoons of cocoa powder in the mug with 2 teabags of peppermint leaves, fill the mug with boiling water, put a cover over the mug, and let the teabags steep for 6 minutes.  Then I remove the teabags and stir the cocoa.  Even with stirring, some of the cocoa will settle to the bottom of the mug.  A hospital mug holds a bit over a pint of fluid.  This is my recipe.

Rotation Navy Beans and Quinoa

  • 1 1/2 C’s dry navy beans
  • 7 C’s water, 1 C reserved
  • juice from 1 lemon
  • 1 package frozen chopped spinach
  • leftover quinoa cooked with celery, carrots, salt, and oil
  • salt to taste

Put the navy beans in the water in a saucepan.  Bring the water to a boil and boil for 2 minutes.  Remove the saucepan  from the burner and let sit covered for 1 hour.  Add the reserved cup of water.  Bring the water back to a boil, cover, and cook at low heat for about 1 hour.  In the meantime, juice the lemon and thaw the spinach.  After the beans have been cooking for about an hour, put the lemon juice, spinach, and quinoa into the pot, along with salt to taste.  Bring back to a boil, then cook over a low flame for about 1/2 hour, stirring now and then, being careful not to scorch the beans.  The resulting soup has a subtle, delicate flavor.  My recipe, though I follow a recipe from a cookbook for the quinoa and the method of cooking the beans is off of the back of the bean bag.

Rotation Dark Sweet Cherries, Strawberries, and Sour Cherry Juice

  • 1/2 bowl frozen dark sweet cherries
  • 1/2 bowl frozen strawberries
  • sour cherry juice

Put the frozen cherries and strawberries in a bowl.  Cover with sour cherry juice.  Let sit a little while for the fruit to thaw a bit.  Eat with a spoon.  Very tasty.

Rotation Soy Yogurt, Lemon Juice, and Stevia

  • a bowl of unflavored soy yogurt
  • the juice from one lemon
  • 1 T. stevia

Mix the three ingredients in a bowl.  Eat.  Very tasty.