Recipes

Butternut Smooth Soup

1 butternut squash, peeled,seeded,sliced

• 1 yellow bell pepper
• 4 stalks celery
• 1 red onion
• 1 tsp curry
• 1/2 cup raw nut butter * see recipe below
• 1/2 teaspoon nutmeg
• Braggs aminos to taste
• 1/4 cup pure water

Blend all ingredients and add enough pure water to create desired consistency.

Nut Butter

• 2 cups shelled raw almonds/hulled raw sunflower seed
• finely grind nuts without separating oil.

Creamy Sprout Soup

• 1 green onion
• 1/2 red bell pepper
• 1/2 clove garlic
• 3 T.fresh basil
• 1/2 avocado
• 1/3 cup sunflower greens
• 1 tsp. dulse
• 1/4 cup cucumber juice
• Pinch cayenne
• 1/2 cup lentil sprouts
• 1/4 cup fenugreek sprouts

combine all ingredients except lentil and fenugreek sprouts in blender. Liquefy. Stir in sprouts and serve garnished with sunflower greens. Serve 2

Tomato Fennel Soup

Ingredients

    * 10 medium small ripe tomatoes diced
    * 1 head fennel (including stalks) diced
    * 1 lemon juiced


Add all soup ingredients in the blender and blend until smooth. Garnish if desired with thinly sliced fennel , fennel stalks, cherry tomatoes, and thinly sliced cucumber rounds.

Source

Sprout Shake

• 2 cups water
• 2 cups sunflower sprouts
• 1½ cups organic greens; kale, spinach, parsley, dandelion, green cabbage, mixed greens
• 1 carrot or 1 apple
• ½ avocado
• ½ lemon juice
• Pinch of Celtic or Himalayan Salt

Blend until well blended. Use more dandelion (6 leaves) if you have a chronic liver condition or would just like to detoxify quicker.

Green River Cucumber Watercress Soup

A light cucumber broth with fresh lemon and watercress.

• 3 1/2 cups cucumber juice (4 - 6 cucumbers)
• 1/3 cup fresh lemon juice
• 1/2 bunch fresh watercress
• 3 cloves garlic, peeled
• 2 tbsps olive oil
• 2 tsp sea salt

Using a juicer, juice the cucumbers.  In a high-speed blender, combine all of the ingredients and blend until smooth.

Source: RAWvolution: Gourmet Living Cuisine

Broccoli with Fresh Fennel Soup

• 1 large head brocolli (separate florets and stems)
• 1 large onion, chopped
• 4 - 6 cloves garlic, chopped
• 1 tbsp organic, unrefined coconut oil, ghee or butter
• feathery fennel tops from one bulb fresh fennel
• 6 cups water
• 1 tsp (or more, to taste) ground fennel seed
• sea salt or Herbamare to taste
• scallions and parsley, finely chopped, for garnish

Remove tough outside layer of broccoli peel from stems and chop (discard any woody pieces). Saute onion, garlic and ground fennel seed in oil until onion is translucent.  Add broccoli, fennel and water.  Simmer until tender, about 20 minutes.  Puree mixture in blender for several minutes until very smooth.  Return to stockpot, adding sea salt or Herbamare to taste.  Simmer 10 more minutes, adjust seasonings before serving.  Garnish with parsley, scallions or chopped red bell pepper strips.

Source: The Body Ecology Diet

Cool Cucumber-Spinach Soup

This is a well balanced soup because of the fat, fruit and chlorophyll content. It will easily serve as a light meal by itself.

• 1 cup purified water
• 2 medium-large cucumber
• 3 cups spinach (or other leafy greens like kale or mixed greens)
• 1 handful of basil leaves (about 15 leaves)
• 1 Tbl. fresh ginger with skin
• 1 1/2 lemons (5 tsp.) or 3 tsp. raw apple cider vinegar
• 1/2 apple or try another sweet fruit
• 1/2 tsp. Himalayan Salt Crystals
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 small avocado
• 1 tsp. dried dill or 2 Tbl. fresh

Place everything except the avocado and dill in a blender and puree. Add the avocado and continue to blend on high until creamy. Put in a bowl and mix in dill. Top with crunchy dehydrated sunflower seeds or freeze dried peas.

Source: www.purejoyplanet.com

Cream of Celery Soup

• 1 large bunch celery
• 4 cups water
• ¼ cup olive oil
• ¼ cup lemon juice
• 2 tsp raw honey
• Cayenne pepper to taste
• 1-3 tsp Celtic Sea Salt or Himalayan Salt
• 1 chopped avocado
• 1 small sweet red pepper, chopped
• ½ cup fresh parsley
• 2 carrots or parsnips

Blend all ingredients in a blender until fine.

Avocado-Spinach Soup

• 2 avocado
• 1½ lb. fresh spinach (wash well)
• 3 garlic cloves
• 4 cups fresh cucumber-juice
• Nutmeg, to taste
• Bragg Liquid, to taste

Blend avocados, garlic and juice until smooth. While the food-processor or blender is running, slowly add the spinach-leaves and process until blended.

Green Soup

• 3 cups Green Juice
• 1 cup chopped Celery
• 1 cup chopped Cucumber
• ¼ cup chopped Red Onion
• ½ avocado
• 2 cup Chopped Fresh Herbs
• 1 tbsp Fresh Lemon Juice
• Kelp powder, to taste
• Garlic and Ginger (optional)
• Nama Shoyu (optional)

Blend all ingredients in a blender.

Erika’s Vibrant Green Soup

1 cup baby spinach and/or mixed greens

• 1 cup loosely packed sprouts, or sunflower
• 1 avocado or 2 tbsp olive oil
• 1 garlic cloves (or as you like)
• 1 small piece of celery top with greens, tender inside part
• 1 medium tart apple
• 1½ cups water (more or less)
• 1 tbsp lemon or lime juice or to taste
• 1 tsp shoyu or Celtic salt to taste
• ¼ tsp cayenne pepper
• ¼ tsp herb blend of choice, fresh or Herbamare (Vogel product) optional
• ½ cucumber

Place all ingredients in your blender with garlic and avocado on the bottom. Start with lesser amount of water and add more as needed for desired consistency. Blend until well blended. Serve at once. Does not store. Makes 3 cups.

Source: Principal of Health, Erika Wolfe

Kelly's Favorite Super Green Soup

• 2 cups chopped dark leafy greens
• 1/2 cup whole leaf dulse, snipped into pieces
• 1/4 cup chopped scallion
• 1/4 cup sauerkraut
• 1 cup water or Hippocrates' Green Juice (see recipe under Drinks)

In a blender, combine all ingredients.  Blend well and season to taste.  Serve.

Makes 2 1/2 cups.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich

Butternut Smooth Soup

• 1 butternut squash, peeled, seeded, sliced
• 1 yellow bell pepper
• 4 stalks celery
• 1 red onion
• 1 tsp curry
• 1/2 cup raw nut butter (see recipe under Dips, Sauces & Spreads)
• 1/2 tsp nutmeg
• Braggs Aminos to taste
• 1/4 cup pure water

Blend all ingredients and add enough pure water to create desired consistency.  For decoration, float edible flowers on top.

Makes 2 - 4 servings.

Source: Permacharts