Stress Be Gone, a Creamy Liquid Repellent

Often individual’s lives are extremely stressful and one becomes overwhelmed with the stress of work, friends, and just life in general. Sometimes these individuals turn to food to destress. One problem, what is the greatest de-stressing food – why soup of course, creamy, comforting chowder.

Comfort Food: “Comfort food is food that provides a nostalgic or sentimental value to someone,[1] and may be characterised by its high caloric nature, high carbohydrate level, or simple preparation.[2] The nostalgia may be specific to an individual, or it may apply to a specific culture.[3]As defined on Wikipedia. 

@marlboros knows that stress these days is too real.

This speaks to anyone that has every experinced stress in the slightest way @wtfivxn

Arguable comfort food is not the healthiest thing for individuals, but when you are stressed out it is a free pass. So throw away that diet (for a meal) when you become stressed and grab a piping hot bowl of creamy chowder. You will feel better, trust me.

Here are some twitter accounts doing comfort soup the right way:


Find some fantastic comfort soups here:

My ultimate creamy chowder is Clam Chowder, especially when it served in a bread bowl. Something about the soup just melts my stress away. Just a pinch recipes has great Clam Chowder recipe by Betty Graves that will be sure to relieve your stress.


  • bread round loaves of rye or sour dough. (i use small individual loaves for each person)
  • 1/4 salad oil
  • 1 tsp garlic minced
  • 4strips of bacon fried (and chopped)
  • 1 celery, diced
  • 1 carrots, diced
  • 1 onions, diced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1 tsp thyme
  • 1 tsp salt and pepper to taste
  • 1 can(s)chicken broth
  • 3 can(s)clam juice
  • 1 half and half
  • 3 large potatoes, peeled and diced
  • 2 clams, drained and chopped
  • roux: (1/4 pound butter and 1 cup flour)
  • cheese, shredded on top of soup when served (i use cheddar)


  1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
  2. Slice off the top 1″-2″ of the bread. Cut around the inside of the bread to create a 1″ border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
    3. If desired, sprinkle bits of green onion on top.
    Screen Shot 2017-03-19 at 6.34.09 PM

    Creamy Soup has got to be the #1 repelant of stress.

Slurp the stress away with a creamy chowder and refocus your energy to accomplish your goals. So the real question is what is your ultimate comfort soup?



The Secret to Spain’s Happiness – Gazpacho

Spain is notoriously known for siestas and fiestas, all in which contribute to the perceived happy culture of the Spanish people. But there is a less known secret about Spaniards happiness – Gazpacho. A cold and refreshing soup that Spaniards sip on to escape the hot rays of sun; this is the key to happiness – a cold bowl of Gazpacho on a hot day.

@Food&Tapas really nailed that meaning of Gazpacho in this tweet.


-So true, because there is a difference between cold soup and gazpacho you know! Via quick meme. To get a little more insight on the history of gazpacho! Because soup is more than just a scrumptious liquid, it has a complete history. Courtesy of Amanda M. Darling via her youtube Culinary History with Caroline

Here is the breakdown of Gazpacho:


How does one make Gazpacho though? Dana Wilde via OC Mom Blog elegantly explains the liquid happiness as follows:

A Taste of Spain… Andalusian Gazpacho

How could you not love a tomato-based soup with chunky pieces of cucumber and pepper? It was so refreshing and cool and at the height of summer helped conquer the heat of the city. It wasn’t until I visited Spain with my friend and roommate Katie that I first tried Andalusian Gazpacho. It was a completely different Gazpacho than what I had ever had before and I fell in love with it.

What was different? It was the slightly grainy, yet creamy texture, the tang of sherry vinegar and the not strong but still present garlic. It was zesty and refreshing and addicting and so much better than what I was used to.

After doing a little research, what I came to discover was the texture I loved so much in the Andalusian Gazpacho I had in Spain came from olive oil and… bread!

It’s not a quick and easy recipe. Not that it’s complicated really. It just takes some chopping, some blending, and some straining. It’s well worth it though.

Makes approximately 8 cups


4 slices of Italian country loaf (best if a day or two old, so it’s dried out a bit)

3 pounds of ripe tomatoes (roma or vine ripened)

2 cucumbers

1 red pepper

1 green pepper

1/4 medium red onion

3 cloves of garlic

¼ tsp of cumin seeds

sea salt or kosher salt

½ cup of Spanish extra virgin olive oil

3 Tbsp of aged sherry vinegar

Chives for garnish


  • Remove crust from the slices of bread. Crumble the bread into a bowl. Slice tomatoes in half or quarter and collect seeds with juice in the bowl with the bread. Add a tablespoon of sherry vinegar. Mulch it all together with your hands and let rest while you dice your vegetables, starting with the tomatoes.
  • Peel and dice cucumbers, leaving seeds in.
  • Remove core and seeds of both red and green pepper and dice.
  • Peel the red onion and dice ¼ of it saving remaining for another use.
  • Place all vegetables into a large bowl and toss together with about 3/4 teaspoon of salt and let rest while juices form about 15 minutes.
  • Toast cumin seeds on medium low heat until fragrant
  • Peel garlic and smash removing the bitter green center.
  • Place garlic, toasted cumin seeds, and ½ teaspoon of salt in mortar and pestle and smash into a paste.
  • Place the tomato and vinegar soaked bread into a food processor and add the garlic paste. Pureé until smooth.
  • Add one third of the vegetables and 1/3 of the extra virgin olive oil into the food processor with the bread garlic mixture still in the bowl and purée until smooth.
  • Place a strainer over an eight cup measuring cup and strain the mixture using the back of a wooden spoon to press the mixture through the strainer. Discard solids. Process the remaining vegetables and extra virgin olive oil in two batches and strain.
  • Once all three batches are processed and strained, pass through a fine sieve the second time, using the back of a wooden spoon to press through and once again discard the solids. While you can use a fine sieve the first time and strain only once, I think it’s easier to use a regular strainer first to get the larger chunks and then remove what’s left with the finer sieve.
  • Stir in the remaining 2 tablespoons of aged sherry vinegar and chill for at least 3 hours before serving. Garnish with a drizzle of the Spanish extra virgin olive oil and chopped chives.

For more details about Dana’s recipe go check out her post on OC Mom Blog. 

Also, how can one not be happy when they are eating something that looks this beautiful, pretty hard for someone not to feel joy! Look at these pretty gazpacho’s – works of art I say.

The key to happiness (well at least in Spain) is Gazpacho. So if you want to feel fresh, alive, and of course happy make yourself some gazpacho.

Crack Open a Can of Vegan

Veganism has taken off in recent years, capturing thousands to follow this respecting the Earth trend. Those who are vegans make a big deal of restaurants having vegan options on their menus, but what do vegans make at home? One simple recipe is soup – vegan revamped.

Respect the Earth – Respect Yourself.

So What is a Vegan?

 explains what is a vegan and what vegans eat. 

“In fact, online searches for the term vegan have risen by more than 250% over the last 5 years.

Veganism is currently defined as a way of living that attempts to exclude all forms of animal exploitation and cruelty, be it for food, clothing or any other purpose.

Vegans avoid all foods of animal origin. These include:

  • Meat.
  • Chicken.
  • Fish.
  • Shellfish.
  • Eggs.
  • Dairy.
  • Honey.

Moreover, vegans avoid foods containing any ingredients that come from animals.

This includes albumin, casein, carmine, gelatin, lactic acid, pepsin, shellac, vitamin D3, whey or certain animal-derived E-numbers.

Foods containing these ingredients can include some types of beer and wine, marshmallows, frosted mini-wheats, certain gummy candies and chewing gums.

Foods That Vegans Choose to Eat Instead

Vegan Burger

Avoiding animal products doesn’t mean you must survive on veggies and tofu alone.

In fact, many common dishes are already vegan or can be adjusted easily.

Some examples include bean burritos, veggie burgers, tomato pizzas, smoothies, nachos with salsa and guacamole, hummus wraps, sandwiches and pasta dishes.

Meat-based entrees are generally swapped for meals containing the following:

  • Beans.
  • Lentils.
  • Tofu.
  • Seitan.
  • Tempeh.
  • Nuts.
  • Seeds.

Dairy products are usually replaced with plant milks. Scrambled eggs can be swapped for scrambled tofu, whereas raw eggs can be replaced with flaxseeds or chia seeds in various recipes.

Honey can be swapped for plant-based sweeteners, such as molasses or maple or rice syrups. In addition, vegans tend to consume a variety of whole grains, as well as a wide array of fruits and vegetables (23, 24).

Finally, vegans can also choose from an ever increasing selection of ready-made vegan products, including vegan meats, fortified plant milks, vegan cheeses and even vegan versions of your favourite desserts.”

 does a beautiful job summing up what a vegan is and what they can and cannot eat via What is a Vegan and What Do Vegans Eat?MintelPieChart-2

The world has experienced a drastically large increase in vegans in the past 6 years or so and let me tell you it has reacted postiviley. Becuase who doesn’t want to give back to the Earth? Where does one find Vegan Food? One great example is highlighted in this article by 

“For those who follow a vegan diet, finding food at restaurants can be difficult, but less so in Chicago. The city boasts more than 40 vegan restaurants to choose from, including the popular Chicago Diner, Native Foods and Upton’s Breakroom, which are known for classic veggie-based grub.

Ethnic food has not been left out of the vegan community, but it is not what most people think of when they think of veganism. However, ethnic vegan restaurants are blossoming and creating an alternative to the veggie burger or tofu scramble that everyone’s vegan best friend will not shut up about.”

One example is the restaurant, “Baba’s Village serves and even delivers vegan Indian and Pakistani dishes.

Owner Malik Mohammed said the restaurant prides itself on being one of the only downtown-area Indian restaurants that uses meat substitutes. He said his chefs use soy meat in the ginger chicken and Jalerazi dishes with ample vegetables to create the right texture and protein he knows people want.”

It is all fine and dandy that the Vegan scene is making great advancements with vegan oriented restaurants, with many of their menu’s becoming vegan-driven, like the companies mentioned in The Columbia Chronicle’s article: The ethnic side of veganism: Chicago offers so many meatless choices, you’ll never get bored . But what do vegans eat at home?

-One simple, easy, and delicious menu option vegans make at home is soup.

Individuals are cracking open their own cans of soup, revamped, homemade, VEGAN style.

Here are some twitter posts that are not only funny but accurate.

Oh the irony of the spices being used to season meat…

Here are some great blogs that have fantastic soup recipes. Let me tell you vegan or not your will want to “crack open a can” of these vegan takes on soup:

Oh She Glows

Vegan Richa

Oh My Veggies

Simple Vegan Blog

Oh man these Vegan soups look fantastic! Like this one for example:


Or even this one:



So don’t let the fire-storm of vegan debates on social media strain your belief that vegans are constantly on the search for restaurants that serve meals that are appropriate for them. Vegans create beautiful dishes at home and especially with the new trend of vegan transformed soups, which will be sure to make none vegans swoon and drool. Crack open your own can of vegan soup and enjoy!

Soup for Syria

My friend Brad Hunter is a great “gift giver”. Over the years I have received quite a few from him and they are all among of my favorites. Some folks have that knack. Brad is one of those folks. He recently gave me a “cookbook-for-a-cause”. “Soup for Syria” is not just another cookbook. Many well-known […]

via Tomato Basil Soup with Bread from the “Soup for Syria” Cookbook — food on fifth