Cinnamint Dressing This is a fresh tasting dressing that is not salty.
Tbs. Carrot Juice 1/2 cup Olive Oil 1/3 cup Lemon Juice 1 tsp. Orange Ginger Pepper blend (Spice Hunter)
1/2 tsp. Lemon Pepper 1/2 tsp. Cinnamon 1/8 tsp. Paprika 1 Tbs. fresh Mint, finely chopped Put all ingredients except mint in a food processor or blender. Blend until smooth. Stir in Mint.
Soy Cucumber Dressing : A subtle refreshing dressing 2-3 tsp. Carrot Juice 1 lg. Cucumber 1/2 Red Bell Pepper 1/2 small Onion 1 cup Soy Milk 1 tsp. dried Basil (or 2 tsp. fresh)
Tbs. Bragg Liquid Aminos or Real Salt to taste Blend all ingredients in food processor or blender until smooth.
Healing Soup: This soup is especially soothing when tired, stressed, or sick with a cold or flu, and is very anti-fungal.
whole Garlic cloves 1 large Onion 3 Tbs. yeast-free instant Vegetable Broth 2-3 quarts Water or Veggie Broth (Pacific Brand)
Cucumber (optional: Carrots, Cabbage, Celery, and any other veggies desired)
Tbs. fresh Cilantro 2 tsp. fresh grated Ginger Real Salt to taste Chop and crush garlic cloves into small diced pieces and lightly steam-fry. Set aside. Put whole onion in water in a deep pan, simmer until onion is transparent (approx.
hour). Add garlic and yeast-free instant vegetable broth. Slice cucumber (and optional veggies) and add to soup. Simmer 10-15 minutes. Add fresh ginger, cilantro, and Real Salt to taste.
Variation: You could also bring the water to a boil, then take it off the burner and drop assorted finely chopped veggies into the water. This would just warm, but not cook the vegetables.
Creamy or Crunchy Broccoli Soup : 15 minutes to prepare. Serves 4-6. This high-protein soup is for broccoli lovers!
cups Vegetable Stock or Water 3-4 cups Broccoli, chopped 1 Red Bell Pepper, chopped 2 Red or Yellow Onions, chopped 1 Avocado 1-2 stalks of Celery, cut inlarge pieces Bragg Liquid Aminos to taste Cumin and Ginger to taste (experiment with different spices!)In an electric skillet, warm 2 cups of water or stock, keeping the temperature at or below 118 degrees (finger test). Add the chopped broccoli and warm for 5 minutes.In a blender, puree the warmed broccoli, bell pepper, onion, avocado, and celery, thinning with additional water if necessary to achieve the desired consistency. If desired, save the broccoli stalks, peeling off the tough outer skin; process them in a food processor until they are small chunks, and add to the soup just before serving to add crunch!Serve warm, flavoring with Bragg's, fresh ginger, cumin, or any other spices you like. Add a slice of lemon on top to garnish.
