Last night I juiced 5 lbs of carrots and a bunch of celery added them to a pound of beans, 1/4 cup of purple barley, 1/4 cup of wild rice, and 1/4 cup of kamut (wheatberries), and soaked them overnight. Here's the beans and grains before adding the juice (kind of pretty):
Cooked them up this morning for 3 hours. Here they are cooked. This was yummy. I had to exercise discipline to not eat more than 2 bites of this:
I picked two lbs of greens from the garden, two lbs!
How am I going to cook up all these vegetables? Use the food processor! That shrinks them down.
Add some herbs from the garden: basil, parsley, thyme, rosemary (chopped in the food processor)
Added 1 lb of eggplant, mushrooms, 1 green zucchini, 3 medium onions (like I said, whatever was in the fridge that could be cooked).
I cooked these up in two pressure cookers. Two! This was my crazy soup.
I dished them out into 20 1-cup servings. 20! I ate two today, housemate ate one. I figure I'll eat two a day, one for lunch and one for dinner.
Here's the nutritional information for 2 servings: 327 calories, 17 g protein (17%), 2 g fat (4%), 65 g carbs (78%), 16 g fiber.