AsparaZincgusto Soup

Ingredients

12 stalks Asparagus, trimmed
1 Avocado
5-6 large Tomatoes
1 cup fresh Parsley
3-5 Sun-dried Tomatoes
1/4 cup dried Onion
4 cloves fresh Garlic
1 Red Bell Pepper
Bragg's Amino's, to taste
1-2 tsp. Herbes de Provence
2 tsp. Deliciously Dill
2 Lemons or Limes, cut in thin slices

Directions

Blend all ingredients (except lemon/lime) in a food processor or blender until smooth. Warm in skillet until just warmed, not cooked, or serve cold. Garnish with lemon or lime slices.

Green Raw Soup

Ingredients

1-2 Avocados
1-2 Cucumbers, peeled and seeded
1 Jalapeno pepper, seeded
1/2 Yellow onion, diced
Juice of 1/2 Lemon
1-2 cups Water or Veggie stock
3 cloves roasted Garlic
1 Tbsp. Cilantro
1 Tbsp. Parsley

Directions

Puree all ingredients (except onions) in a food processor or blender. Add more or less water to desired consistency. Top with diced onions for garnish.

Carrot Crunch

Ingredients

1/2 tsp SuperGreens
7 drops Prime pH
1 cup fresh carrot juice
1 chopped carrot
4 ice cubes

Directions

Combine ingredients in electric blender or use hand blender. Blend until smooth. Sprinkle with nutmeg.

Hummus

Ingredients

One 14 oz. can garbanzo beans
1T. tahini
1/4 c. veg. broth or water
2T. olive oil
2T. fresh lemon juice
2t.minced garlic
1t. cumin ( optional)
A pinch of cayenne powder

Directions

In a food processor, combine first five ingredients and process until smooth and creamy. Add garlic, cumin and cayenne and process to blend. If desired you can add jalapeno peppers with other spices and pulse to blend.

Enjoy the recipe. If y'all like eggplant a have one for a dip with it that is completely "legal " for us.

PS: For a delicious variation, I tried substituting some fresh veggie juice instead of the usual liquid called for in the recipe (i.e. spinach, parsley, zucchini). Then I also added some of the pulp produced by the juicer of these same veggies. It is fabulous! Also has a pleasing green color. Try it!

Spicy Black Bean Salad

Ingredients

2 cans black beans
1/2 red pepper, chopped fine
1/2 yellow, orange or green pepper, chopped fine
1 lime, juiced
1/2 red onion, chopped fine
1/2 bunch cilantro, leaves removed from stems and
chopped
1 1/2 tsp. olive oil
2 TBSP. apple cider vinegar
1/4 tsp. garlic powder (or 2 cloves minced garlic)
1/4 tsp. turmeric
1/2 tsp. oregano
1 tsp. chile habanero sauce (or Tabasco)
salt and pepper to taste

Directions

Mix, Don't use the vinegar (it's acid)

Alkalarian Cole Slaw

Combine in large bowl:

4-5 cup sliced cabbage (red or green)
1 1/2 cup shredded carrots 1 cup chopped bell pepper (green, red, yellow, orange, or combo of any colors)
1/2-1 seeded chopped cucumber

For dressing combine, then wisk:

1/4 cup fresh lemon juice
2 tbs honey
1/4-1/2 tsp crushed red pepper

Directions:

Pour dressing over cabbage mixture and allow to marinate in refrigerator for at least 2 hours.

Doc Broc Casserole

Ingredients:
1 pkg. Smart Ground by LiteLife (soy protein substitute)

Florets from 2 large bunches of Broccoli (save leaves and stocks out, peel and clean stocks)
1 small bunch of fresh Basil or Tarragon stemmed and minced
1 cup soft Tofu
1 tsp. ground mustard seed
2/3 cup Olive Oil
1 pkg. Terra Red Bliss Potato Chips (I use the Olive Oil and fine herbs flavor)
Real Salt and Spice Hunter's The Zip to taste.

Directions:

1. Steam Broccoli with a little water in a covered pan for about 4-5 minutes until Broccoli is bright green and just crisp/tender.

2. In a food processor, process the broccoli leaves and stocks until very fine(scrape down sides if necessary)

3.Then add the soft Tofu, mustard, basil, into the food processor with the fine broccoli mixture and process. With the processor running, slowly add the Olive Oil until mixture is well emulsified and creamy.

4. In a large Electric Fry Pan, heat a small amount of Oil and add the Soy Smart Ground, crumble it up and fry it for a couple of minutes, then add the steamed broccoli and pour the creamy sauce from the processor over the top and stir in well.

5. Take the bag of chips and mash them while in the bag with a rolling pin until they are crumbs. Then sprinkle over the top of the broccoli mixture and serve.Or return the lid to the fry pan and steam the mixture a bit to soften the chips and broccoli more. Add Real Salt and The Zip to taste....YUM!

Zucchini and Corn

Ingredients:

3 zucchinis, cut into chunks
4 slices sweet red onion, halved
2 cups fresh corn kernels
1/4 cup cilantro, coarsely chopped
1 tomato, diced
1/4 cup EV Olive oil
1/8 teas Black pepper
1 garlic minced fine

Directions:

Mix well and refrigerate 30 minutes before serving.

Savory Greens

Ingredients:

2 tbls EV Olive Oil
1 tbls Udo's Oil
2 tbls Sesame Oil
1 onion - coarsely diced
2 tbls chopped Garlic
1 tsp Spice Hunter's Stir Fry Ginger
1/2 tsp Spice Hunter's Zip
1 bunch fresh Kale - coarsely chopped & washed thoroughly
2 bunches fresh Spinach - coarsely chopped & washed thoroughly
3 tbls Vegetable broths
1/4 cup chiffonade fresh Basil
1/4 cup chiffonade fresh Parsley
J uice of 1 fresh lemon
1/4 cup Pine Nuts
2 tbls Sesame seeds
1 tsp Redmond Real Salt - optional 1 tsp or so of Bragg's Aminos to taste

Directions:

Warm oils in a large stock pot, over medium heat. Add garlic, onion, basil, parsley, and dry spices. Cook until onions become translucent. Add broth, lemon juice, kale and spinach, salt. Cover. Turn greens regularly with tongs. As greens cook down about 10 minutes, (do not overcook) add nuts, seeds and Bragg's Aminos to taste.

Spicy Millet, Almonds and Peas

Ingredients:

1 c millet
3 1/2 c water
1 10 oz box frozen peas
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 clove garlic, minced
2 tsp soy sauce
1/2 c chopped almonds

Directions:

Cook millet in water for 15 minutes over medium heat. Add the rest of the ingredients and cook for 10 more minutes, stirring occasionally. Serve hot. Serves 4