2-3 Tbs. raw sunflower or pumpkin seeds
2-4 cups squash (hard winter variety: Butternut, Acorn, Columbian, pumpkin etc.)
1-2 carrots
1-2 kale leaves
½ to 1 cup water
1 stalk celery
1-2 Tbs. olive oil
½ Tbs. minced ginger or ½ tsp. ginger powder.
Vegetable broth bullion or
¼ tsp. of favorite seasonings (Spike, Mrs. Dash, Herbs de Provence, Herbamare, or Trocomare)
Optional ¼ cup raisins, 2-4 pitted dates, or 2-3 pitted prunes for a slightly sweet taste
Clean and peel the squash and cut into 2 inch chunks. Clean and cut the remaining vegetables into similar sizes. Puree the raw seeds, kale and water in a Vita-Mix blender. Add the carrots, squash and celery into the blender and blend until the mixture is composed of small pieces. Warm the mixture in your Vita-mix or on the stove at a low setting, stirring frequently until warm. Add the last 4 ingredients and serve.
Optional ingredients may be added at the end of the blending process to act as sweeteners which is a common practice in many prepared foods (often in the form of corn syrup). This is a healthier option as you gain the benefit of the fiber and bulk which is more filling.
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2-3 tomatoes diced
1-2 celery stalks
½ cucumbers diced
1 green onion or ¼ red onions (diced)
1 yellow, red or orange bell pepper (optional)
3-5 parsley sprigs finely chopped
3-5 sprigs of cilantro
4-5 Roma tomatoes pureed
½ lemon or lime juice
2-4 Tbs. virgin olive oil
1 clove garlic crushed
¼ tsp. sea salt
Dash of cayenne pepper and cumin
Optional - 1 avocado diced
Chop or dice the first seven ingredients and place in a medium bowl. Pour in the pureed tomatoes. Add the remaining ingredients and mix well. Put in the refrigerator and let sit for at least one hour. Enjoy. Serves 2-3
Optional - Add the diced avocado and mix well before serving.
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Ingredients:
3 Tbs. raw sunflower seeds
3-4 cups water
1 sweet potato (chopped)
1 Carrot (thin slice)
½ -1 small sweet onion diced
2 stalks celery
¼ head cabbage shredded (purple, green or Chinese)
1 yellow squash
5-6 sprigs parsley
1 garlic clove (pressed)
2 tsp. powder veggie broth
½ tsp. oregano
½ tsp. marjoram
1 pinch sea salt
2 Tbs. virgin olive oil
Puree the raw sunflower seeds in 1 cup of water. Next add the other two cups of water and the sweet potato and puree again. Finely chop or use a Quizinart to thinly slice the next 5 veggies and set to the side. Add all the spices and remaining ingredients and blend briefly to stir. Now add all veggies and eat like a gazpacho or warm as a soup. Be careful not to over heat the soup for too long. 5-8 minutes on low should be adequate. Serves 2.
Optional ingredients may be added or substituted: snow peas, green beans, red bell peppers, tomatoes, kale, cauliflower, zucchini, chayote squash, Baby Bok Choy
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2 Tbs. veggie broth powder
2-3 Tbs. Hoisin Sauce
1 garlic clove pressed
4 slices ginger root
3 -4 cups water
1 -2 cups snow peas
2 green onions
2-3 cups Chinese cabbage
1/3 cup sea veggies (kelp, wakame, arame, Kombu or dulse
2 cups bean sprouts
Sprigs cilantro (chipped)
½ lime juice
Add the first 5 ingredients into a pot and warm on a low setting. Chop the next 4 ingredients into bite size pieces and add into the pot and continue to warm for 5 – 8 minutes on a very low temperature. Chop the bean sprouts and the cilantro and add to the serving bowls. Serve the soup from the pot into the bowls over the veggies and squeeze the lime juice into the bowl. This will serve 2-3 people.
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