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Bring water to a boil in an 8-quart pot. Add ingredients
and allow to boil for 3 minutes. Lower heat and simmer for
Salmon Spread
1
/2 pound salmon, cooked
teaspoons cold pressed olive oil
/8 teaspoon cayenne pepper
/2 teaspoon basil
/4 cup lemon juice
/4 teaspoon sea salt
/8 teaspoon blackpepper
1
hour. Stir occasionally. Serve hot. Leftover soup can be
3
1
1
1
1
1
frozen. Serves 6 to 8 people.
Squash Soup
3 tablespoons cold pressed olive oil
1 onion or 3 cloves garlic, chopped
1 butternut squash, chopped
2 apples, chopped
Blend salmon in food processor. Graduallyadd oil. Add
the remaining ingredients and continue blending until
mixture is smooth. Cover and store in refrigerator. Serve
chilled.
2 cups vegetable broth recipe
1 cup liquid non-dairycream
1
1
1
/4 teaspoon blackpepper
-1/2 teaspoons curry
/2 teaspoon sea salt
SOUPS
Sauté onions in olive oiluntillightlybrown in an 8-quart
pot. Add squash and apples. Continue cooking untilsquash
and apples are soft. Remove pot from heat and blend
ingredients in the pot with a hand blender or transfer to a
tabletop blender. Add remaining ingredients, stir and cook
for 15 minutes at lowto medium heat. Soup can be served
hot or cold.
Corn Chowder
4
2
2
2
3
cups water
tablespoons corn starch
tablespoons tapioca flour
tablespoons potato flour
tablespoons cold pressed olive oil
1
2
2
6 oz. corn kernels
potatoes, peeled, sliced small
cups rice milk
Vegetable Broth
6 cups water
2 large potatoes, chopped into 1/2”pieces
1 cup carrots, sliced
1/2 teaspoon sea salt
1/4 teaspoon blackpepper
1 cup celery, sliced
1
1
1
tablespoon vegetable soup powder
teaspoon parsley
teaspoon basil
1 cup another other vegetables
4 cloves garlic, chopped
1 onion, chopped (optional)
1 teaspoon basil
Mix corn starch, tapioca flour, and potato four with cold
water. Add remaining ingredients. Bring to a boil. Lower
heat, cover, and simmer for 1 hour.
1 teaspoon blackpepper
1 teaspoon parsley
1/2 teaspoon sea salt
Grain &Vegetable Soup
Put all vegetables into a 8-quart pot, add water, cover
and slowly cook for 30 minutes. Strain and serve warm.
Use vegetables for another meal.
1
2 cups water (3 quarts)
1
cup lentils
/2 cup brown rice
/4 cup millet
/4 cup amaranth
/2 pound mushrooms, sliced
1
1
1
1
6
4
4
7
2
2
scallions or 2 cloves garlic, sliced
stalks celery, sliced
carrots, sliced
cloves garlic, chopped
tablespoons parsley
teaspoon basil
1
1
1
1
/2 teaspoon ginger
/8 teaspoon or more cayenne pepper
/2 teaspoon blackpepper
teaspoon sea salt
6
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