How To (or Not to) Clean Your Kettle

Hello Everyone!

Today I will share with you a great cleaning tip and the reason for following instructions properly.

For years, I have been sharing my tips with friends and family and this was one of the simplest of them all.

How to clean your kettle the natural way without any harsh chemicals.

WHAT YOU NEED

• 3 cups of water
• 1/2 cup of white vinegar

Pour these into your kettle and bring to a boil, leave to cool, dispose and rinse well.

Simple, right?  Well not so much  This time I forgot the most important part!  Disposing and rinsing.  Last night my daughter, Helen and I were binge-watching our favorite series and simply left the water in the kettle.  This morning I wanted to have a quick cappuccino, so I boiled the water.

My kettle was happily whistling away, I poured the water on top of my Nescafé Cappuccino.  Seeing a inviting foamy liquid I slurped a mouthful of it, then…. spit it ungracefully into the kitchen sink! A morning cup of coffee never woke me up so fast.

Now I learned, vinegar and cappuccino not a good combination.

 

Zucchini Soup

Hello Everyone!

Today I’m surprising you with a soup that is not only mouth-wateringly delicious, but good for your as well. This dish is a vitamin bomb that everyone in your family will just love. Let’s face it, we all need a little help these days to boost our immunity and what better way than through tasty dishes that are easy to create.

INGREDIENTS

• 1 large carrot, peeled, sliced
• 1 parsnip, peeled, sliced
• 1 can of crushed tomatoes
• 1 can of chickpeas, drained, rinsed
• 1 can of your beans (any kind), drained, rinsed
• 2 cloves of garlic, peeled, chopped or sliced
• handful of fresh fenugreek or 1/2 tsp dried
• 1 large onion, peeled, sliced
• 1/2 tsp ground black pepper
• 1 tsp Mrs. Dash or any other kind of salt-free spice mix
• 1 large bell pepper (any color) cored, sliced
• 1 cup of shredded green cabbage
• 1 stick of celery, sliced
• pinch of thyme
• 2 zucchinis, cut off tips and slice
• 1 tsp salt (adjust to taste)
• 1 tbsp. of olive oil
• 1 cup of V8-juice or any other tomato/vegetable juice

TIP

Always rinse canned vegetables to remove access salt.

PREPARATION

Place everything into a large stockpot; add about 10 cups of water and cook on a medium setting for about 1 hour. If too much liquid evaporates add 2 more cups.

Remember to bring it back to a gentle boil before turning off the heat. About 5 minutes. I usually have to do this.

Serve with a bit of Kefir or natural yoghurt in the middle. However that’s only a serving suggestion as you may see on the photos I didn’t do it this time.

Bon Appetite!

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