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.