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Gazpacho Soup |
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Ingredients: |
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3 Cups of Fresh Tomato Juice
2 Cucumbers, peeled and cut into chucks
2 Onions, peeled and cut into quarters
2 Green Peppers peeled and cut into quarters
1 Celery Stalk
1 Lemon, Juiced
1 Tbs. of Cold Pressed Virgin Olive Oil
1 1/2 Garlic Cloves
Cilantro - Dash to taste
1 Mint leaf for Garnish
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Method: |
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Pre-chill your vegetables for two or three hours prior
to your meal. Add the juices, oils and 2/3 of your vegetable into
a food processor and blend until smooth. Add the balance of your
ingredients and blend for a quick second leaving the vegetable chucky
for texture. Your meal is ready to eat ready!
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Variations/Recommendations |
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Be sure to keep this soup cool to retain freshest and
heighten the tomato flavor. This is Receipt is great for a summer
afternoon
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Serves 6 |
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Avocado
w/ Ginger Twist Soup |
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Ingredients: |
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2 Avocados - Large
1 Cucumber - Large
1 Tomato - Medium
1 Ear of Corn
Zucchini - chopped - 1 Cup
Green Onion, chopped - 1/4 Cup
Cilantro - dash to taste
Distilled Water
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Method: |
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Remove the pit and skin from the avocados. Combine 1 1/2 Avocados,
Cucumber, tomato, and cilantro in a food processor. Blend with the water
until reaching the desired consistency. Add the balance of the avocado
and remaining chopped vegetables on top of soup. This adds texture and
colorful garnish.
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Variations/Recommendations |
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As a special cleansing touch, replace the Cilantro
with Ginger |
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Serves 6 |
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Cream
Of Asparagus Soup |
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Ingredients: |
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1 bunch of asparagus
3 stalks celery
1/2 small onion
1 1/2-2 avocados
1 cup water
6 sprigs organic parsley
2 tsp. tomatillo powder
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Method: |
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Blend until creamy. If not creamy enough, add 1/2
small avocado and blend
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Variations/Recommendations |
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To pick up the flavor add kelp or Nori to taste
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Serves 6 |
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Creamy
Sprout Soup |
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Ingredients: |
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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
1 tsp OHI Dry Seasoning
Pinch cayenne
1/2 cup lentil sprouts
1/4 cup fenugreek sprouts
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Method: |
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Combine all ingredients except lentil and
fenugreek sprouts in blender. Liquefy. Stir in sprouts and serve
garnished with sunflower greens.
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Variations/Recommendations |
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Preparation time: 15 minutes
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Serves 6 |
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Orange
Ginger Soup |
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Ingredients: |
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4 Carrots, peeled and chopped
1 Butternut Squash, peeled and diced (16oz)
1 Onion Medium, peeled and chopped
Fresh Ginger, grated (1 oz)
2 teaspoons Tamari
2 teaspoons Olive Oil
1 Bay leaf
Water - 1 3/4 pints
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Method: |
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Add olive oil and onions in a saucepan and heat gently
for 3-4 minutes until onions are transparent. Add the balance of the
ingredients, simmer until vegetables are soft. Put the warm mixture into
a blender and blend until smooth.
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Variations/Recommendations |
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Individuals who meditated may wish to remove Onions
and Garlic from recipes as these vegetables cause the mind to
race! |
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Serves 6 |
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Vegetable
Soup |
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Ingredients: |
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2 Tomatoes, Chopped
2 Carrots, Chopped
2 Celery Sticks, Chopped
1 Cauliflower, Chopped
2 Onions, Chopped
Black Pepper, 1/2 Teaspoon
Parsley, Chopped 2 Tablespoons
Vegetable Stock, 2 pints
Olive Oil, 1 teaspoon
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Method: |
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Add all ingredients into a blender until completely
smooth.
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Variations/Recommendations |
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This recipe can be server chilled or lightly heated.
Raw foods contain many enzymes that aid digestion |
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Serves 6 |
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