Food, Inc. – vegetable soup

Food, Inc. has brought food consciousness in the U.S. to a whole new level. The movie was groundbreaking because it was the first enviro-food film to be screened at major movie theaters across the country. An unflattering look inside America’s corporate controlled food industry.

A glance to springboard to exploring where the food we purchase at the grocery store really comes from, and what it means for the health of future generations. By exposing the comfortable relationships between business and government, Kenner gradually shines light on the dark underbelly of the American food industry. The USDA and FDA are supposed to protect the public, so why is it that both government regulatory agencies have been complicit in allowing corporations to put profit ahead of consumer health, the American farmer, worker safety, and even the environment? As chicken breasts get bigger and tomatoes are genetically engineered not to go bad, 73,000 Americans fall ill from powerful new strains of E. coli every year, obesity levels are skyrocketing, and adult diabetes has reached epidemic proportions. Perhaps if the general public knew how corporations use exploited laws and subsidies to create powerful monopolies, the outrage would be enough to make us think more carefully about the food we put into our bodies.

Rewind your thought process and think, what your grandparents used to eat for their dinner? Can you have even half of that healthy food? I’m sure answer is No. Still we choose pizza over vegetables. After watching this movie you will surely think about this issue and say goodbye to factory farms and switch to pure vegetables near us. Eat well. Live better should be our motto. Let’s start today and taste some healthy vegetable soup. Here comes the recipe.


  • 4 Tbsp butter
  • 1 yellow onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon yellow mustard seed
  • 2 cloves garlic, minced
  • 2 lbs potatoes, peeled, quartered, cut into 1/2-inch slices
  • 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
  • 2 cups water
  • 2 cups roughly chopped cauliflower florets (about 1/2 a head)
  • 1 1/2 teaspoons salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 small yellow summer squash, roughly chopped
  • 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish


1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to puree about half of the soup. Adjust seasonings.

Garnish with chopped cilantro. Healthy and tasty soup is ready to sip.



Super Size Me – Bean Burgers with Spicy Guacamole

Super Size Me is an American documentary film directed by and starring Morgan Spurlock. The film follows a 30-day period from February 1 to March 2, 2003 during which Morgan ate only McDonald’s food. At the same time he reduces the amount of exercise and walking to match that of the ‘average’ American to make for a fair experiment. After an initial bit of sickness he gets to enjoy the food and eats it three times per day. However after a week or two, his doctors begin to notice significant increases in body fat, cholesterol and blood pressure. Interspersed with this are interviews with experts on the nutritional value, marketing and impact of McDonalds and fast food generally.

Overall this was a very entertaining film that mixes its gimmick well with humor but also a good core of a documentary with interesting talking heads that don’t rant or rave but simply look to the figures in most cases. True, it only speaks about unhealthy food but nevertheless, when we think about McDonald’s the first thing that comes in our mind is Burger, so let’s make a healthy burger today and enjoy the taste without guilt.

Bean Burgers with Spicy Guacamole



  • 1/2 cup water
  • 1/4 cup quinoa, rinsed (Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 2 1/2 cups cooked pinto beans, well drained
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground toasted cumin seeds
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons cornmeal, plus 1/3 cup for coating burgers
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 6 whole-wheat hamburger buns, toasted
  • 6 lettuce leaves
  • 6 tomato slices


  • 1 ripe avocado
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons finely chopped red onion
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper, or more to taste
  • 1/8 teaspoon salt


  1. Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.
  3. Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.
  4. To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.
  5. Preheat oven to 200°F.
  6. Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole.