Thick and Creamy Corn-Potato Soup
6 ears corn (cut off the cob)6 medium-large red potatoes (chopped in 1/2 inch pieces)6 carrots (finely chopped)1 medium-large onion (finely chopped)2 green peppers (finely chopped)2 bay leaves3 teaspoons thyme2 teaspoons marjoram3 teaspoons cumin2 teaspoons sea salt2 teaspoons pepper3 32oz. boxes of vegetable brothwaterPut vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.
Tomato Basil Soup
12 Vine Ripe Tomatoes1 Package Cherry Tomatoes2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)1 Large Ripe Avocado2 Yellow Onions (chopped)4 Cloves Garlic (chopped)5 Stems Fresh Basil2 Tablespoons Pure Honey1 Bay Leave1 teaspoon Oregano1 teaspoon Sea Salt1 Tablespoon Red Pepper Flakes2 Tablespoons Olive OilCook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and place all ingredients in blender and blend on low speed for one minute. Continue to blend on high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook on medium low for 2 to 3 hours.
6 portabello mushroom caps1/2 cup fresh squeezed lemon juice2 tablespoons apple cider vinegar2 tablespoons Pure Maple syrup2 teaspoons fresh grated ginger1/2 teaspoon marjoramWash mushrooms and place in a gallon size plastic sealable bag. Combine remaining ingredients in a bowl and stir to combine. Add to the mushrooms and marinate for a few hours. Grill indoors or out until cooked through.Serve with baked sweet potatoes and grilled squash and asparagus. Grilled VegetablesToss yellow squash, zucchini, and asparagus with 2 tablespoons extra-virgin olive oil. Salt and Pepper to taste. Grill indoors or out until tender.
Vegetable Barley Soup
Choose your vegetables. Really, anything can work depending upon your taste.My picks:3 cups chopped celery2cups chopped white onion3 cups chopped carrots3 cups chopped green/yellow/red pepper3 cups thin sliced mushrooms2 cups chopped roma tomatoes (peeled and seeded)2 32oz. boxes vegetable brothUse your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley. Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender. Serves 6 For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.
Blend ripe avocados in a food processor with juice from 1 large lime, 2 cloves garlic, 1 roma tomato and a dash of salt. If you like spice, you can add 1/4 of a jalapeno pepper seeded. Serve on black beans, portobello mushrooms or use as a dip with vegetables.
Baked Apples or Pears
Slice a pear or apple in half. Use a grapefruit spoon to scoop out the seeds and the tough, center portion. Place halves, skin side down, in a glass baking dish. Brush with ½ teaspoon pure maple syrup and sprinkle with cinnamon. Microwave for 10 minutes or until tender. Serve warm.
The Breaker’s Granola
5 cups raw oatmeal1 cup finely chopped walnuts1 cup slivered raw almonds1 cup finely chopped cashews1 cup unsalted sunflower seeds1/2 cup flax seed1 cup finely chopped dry figs1 cup finely chopped apricots (unsweetened if possible)1/4 cup chopped coconut2 cups unsweetened raisins2 Tablespoons cinnamonMix together in a large bowl. Keep in tightly sealed container such as tupperware in the pantry. To serve cold, soak 1/2 cup granola in unsweetened plain soy milk for a few minutes. To serve warm, you can prepare with water or unsweetened soy milk in the microwave. Use 1 cup liquid to 1/2 cup granola. Warm for a minute on high or more if desired.Note: Chop the nuts and fruits in a food processor individually and then add them to the oats.
6 med. tomatoes, quartered2 large cucumbers1 small red onion1 med. zucchini, chopped3 med. garlic cloves, smashed1 med. green bell pepperchopped fresh herbs: parsley, basil, chives2 Tbsp. lemon juice2 Tbsp. extra virgin olive oil1 tsp. sea salt1 tsp. cayenne pepper1 tsp. ground cumin seed2 cups vegetable stock or tomato juice1. In food processor, combine tomatoes, cucumbers, onion, zucchini, garlic, and green pepper and process on high until coarsely chopped.2. Add herbs, lemon juice, oil, salt, cayenne, and cumin. Process a few more burst. Blend in stock or tomato juice. 3. Transfer to large bowl. Refrigerate at least 1 hour before serving. Serves 4. Preparation Time:10 minutes.
Vegetarian Spaghetti Squash
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Reheat the squash strands by dipping with a strainer in boiling water just before serving.You can also bake the spaghetti squash in the oven. Just scoop seeds out as described above and prick outside skin with a fork. Place skin side up in a baking pan with 1 inch water. Bake 45 minutes or until tender in a 400 degree oven. Remove and allow to cool for a few minutes until they can be handled. Scrape with a fork as mentioned above and serve with stir fried sauce.Stir Fried Sauce10 Roma tomatoes, peeled, seeded, and chopped coarsely2 cups thinly sliced mushrooms2 cloves garlic2 cups chopped broccoli florets or 1 package baby spinach2 teaspoons oregano (powdered or flakes)Sea salt to taste Saute mushrooms and onion with garlic and oregano. Add tomatoes and other vegetables. Cook until tender and heated through. Toss in a large bowl with spaghetti squash strands. Serve hot. 6 servings
Brown Rice with Edamame and Vegetables
2 cups brown rice4 cups water or vegetable broth1 cup fresh squeezed orange juice1 package frozen, shelled edamame1 cup shredded carrots1 cup sliced white mushrooms½ teaspoon cumin1 clove garlic minced½ cup chopped green onionCombine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Saute garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion. Servings:4-6 entrée size Serve with orange slices and celery sticks.
Cuban Black Beans & Rice with Tomato Salsa
1 package dried black beansVegetable broth (1- 32oz. box)Chili powderChipotle powder2 cloves garlicSoak beans overnight in water (cover w/2 inches above beans). Drain and rinse beans. Place beans in sauce pan and add vegetable broth. Add water to cover if needed. Add spices and boil for 1 hour and then simmer until tender (follow package direction if available). Prepare brown rice according to package directions.SalsaRoma Tomatoes quarteredLimeCilantroGreen onion (1 bunch)Chili powderCuminGarlic In a food processor, chop tomato, cilantro, green onion with chili powder, garlic, cumin and lime juice by pulsing the blade several times to desired texture. We prefer chunky. Place rice on individual dishes and top with beans and salsa.
Serves: 6 entrée size
Serve with sliced mango and papaya and lime juice.
Toasted Nut Snack
Pre-heat oven to 400 degrees. Place raw walnuts, almonds, cashews or other desired nuts on a baking sheet. Bake for 15 minutes or until slightly browned. Cool completely and mix in a bowl with unsweetened raisins.We keep this on the counter for a quick snack.
Honey and Oat Cereal
Prepare Oatmeal with Soy Milk or Water. Sweeten with Honey and a dash of cinnamon.