“Low Glycemic Index and Great Fiber for Probiotics”
This vegan soup is sweet and very tasty and has lots of nutrition to do the body good. Malanaga is a tropical root that grows in Florida and other tropical regions of the world and the US and can be found at Asian and Latin markets. Malanga is much creamier than potatoes and has a low glycemic index, and this wonderful soup is sure to please everyone. This soup is a full spectrum food with great protein from the beans, carbs, and live enzymes.
Glycemic index of malanga root is 50 which is a low glycemic index, while a baked russet potato has a high glycemic index of 111. Malanga has a much lower glycemic index making malanga great for diabetics. Plus malanga is low in fat and contains lots of fiber for growing good probiotic bacteria.
4 – Cups of Organic Malanga Root Cut into Medium Chunks – and potatoes could be used instead of malanga.
3 – Cups of Organic Carrots Chopped
1 – Large Organic Yellow Onion Chopped
1 – Large Organic Red Bell Pepper Chopped
12 – Cloves of Organic Garlic Minced
3 – Cups of Organic Parsley Chopped
1 1/2 – Cups of Organic Marinara Sauce
2 – Cups of Cooked Organic Garbanzo Beans
2 – Tablespoons of Organic Garlic Powder
3 – Organic Vegan Bouillon Cubes
Enough Spray Organic Olive Oil for the Bottom of the Pot
Enough Filtered Water to Cover Everything
Salt and Pepper to Taste
Sauté the onions and garlic in a little bit of spray organic olive oil. Then add all the rest of the ingredients except the parsley and cook until everything is tender. Let cool to under 116 degrees and add the chopped parsley, don’t want to kill all the live enzymes in the greens, salt and pepper to taste and that’s it.
Serves about 12 people— or if they are really hungry about 6
And this soup is nice and sweet because of the sweet taste of malanga root and the carrots.
“Health Benefits of Organic Malanga Root”
There are many great tasting roots that grow all over the world and malanga root is another one which has many health benefits. And as the climate of the world become warmer we need to look at new tropical foods that are coming to the US and other parts of the world that can sustain our growing population. Plus malanga root is very tasty, and it can be used just like potatoes, plus it can be made into flour for baking and chips.
Good Carbs – A full cup of malanga contains 48 grams of good carbs which is important for those who are working out, for runners, or anyone who has a physically demanding job and needs carbs to keep them moving. Plus when times are hard and calories are needed malanga will sustain a person until things are better.
High in Fiber – A full cup of malanga contains 9 grams of fiber. Fiber is important for creating a good environment for the production of good bacteria in our gut (Probiotic Bacteria) and thus boosting up our immune system preventing disease. In fact malanga contains 3 times more fiber than potatoes.
Gluten Free Flour – Malanga can be made into a flour which is totally gluten free. And malanga flour can be used for cooking and baking.
Nightshade Free – Malanga is a nightshade free root veggie. So if a person is sensitive to the nightshade veggies then malanga is a great food to try.
Allergy Free – Malanga has a very low allergy coefficient meaning… it’s very uncommon that fresh malanga or the flour will produce allergic reactions of any kind.
Great for Baking – Malanga flour can be made into cookies, breads, pancakes, muffins, donuts, cakes, and anything else that regular wheat flour can be use for.
Protein – One cup of cooked Malanga contains 3 grams of protein, which is more protein than found in potatoes.
Also contains – Malanga also contains B-Vitamins and some Vitamin C, and malanga also contains more magnesium, phosphorus, and potassium than that found in potatoes. Magnesium is important for enzyme production, potassium for cardiovascular health, and phosphorus for strong bones. And malanga also contains calcium and iron for strong bones and anemia.
Weight Loss – Because malanga is high in fiber it digests slowly and thus helps to prevent hunger and promotes weight loss.
Easy to Digest – Malanga contains small starch granules, thus it’s easy to digest making it important for those who are convalescing.
Cooking – Malanga is a large root which is creamy and nutty, thus if peeled and cut into pieces and boiled it makes a great mashed malanga which is a real treat… like mashed potatoes but even creamier. And malanga can also be baked and roasted or fried like potatoes. Google recipes for malanga and lots of tasty recipes will come up. And malanga soup just like potato soup is to die for… and malanga can also be made into chips just like potato chips.
Enjoy this Great Soup!
Dr. Paul Haider – Master Herbalist
Feel Free to Share – This information is meant to get you started so you can do more research on your own… dig a little deeper and find what works for you. This article is for educational purposes only, I strongly recommend that you seek advice from your own GP, private doctor, or medical specialist for any ailment, illness, or medical condition.. this article not meant to be a scientific analysis in any way, shape, or form.
Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 25 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, and at www.paulhaider.com – feel free to connect with him any time.
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