Conscious Eating Part 40

Cream of Broccoli Soup

Balances V and P, neutral for K All Seasons 1 medium bunch broccoli 4 cups almond milk (see Nut and Seed Recipes: Seed Milks) cup loose parsley 2 tsp nutritional yeast tsp hing Celtic salt to taste Blend and serve.

Creamy Carrot-Ginger Soup

Balances V, neutral for K, slightly unbalances P Fall, Winter, and Spring 1 cups fresh carrot juice cup avocado cup fresh cilantro (reserve a bit for garnish) inch fresh ginger, peeled and minced, or 1 tsp ginger powder 1 Tbs shoyu or Celtic salt to taste Sesame seeds Blend all ingredients until smooth. Garnish with fresh cilantro and sesame seeds. Serves 1-2.

Creamy Red Pepper Soup

Balances V and P, slightly unbalances K All Seasons 1 red pepper 1 ripe avocado 1 sprig oregano cup mixed cilantro and parsley 2 cups water Blend and serve.

Green G.o.ddess Soup

Balances V, slightly unbalances P and K All Seasons 3 cups sunflower seeds, soaked cup parsley cup cilantro 2 Tbs dill weed Juice of 3 lemons Celtic salt to taste Blend and serve.

Cuc.u.mber-Dill Soup

Balances P and V, unbalances K Summer 1 large cuc.u.mber 1 cup sunflower seeds, sprouted cup dill Celtic salt to taste Nutritional yeast to taste Blend and serve.

Cuc.u.mber-Tahini Soup

Balances K, neutral for V, slightly unbalances P All Seasons 1 cuc.u.mber, chopped 1 red pepper, chopped 1 carrot, shredded 1 cup mushrooms, chopped 1 cup spinach, finely chopped 1 cup string beans, chopped cup raw tahini cup fresh parsley, minced 1 clove garlic Juice of 2 lemons Celtic salt to taste 2 cups water Blend water, tahini, lemon juice, and garlic. Combine with remaining ingredients and add Celtic salt to taste. Garnish with parsley.

Carrot-Celery Soup

Balances V and K, slightly unbalances P All Seasons 4 parts carrot juice 1 part celery juice zucchini, shredded rutabaga, shredded parsley, chopped 1 Tbs c.u.min seed 1 Tbs ginger powder Celtic salt to taste Fill bowl full with carrot-celery juice mixture. Add vegetables and spices, mix well, and serve.

Three-Carrot Soup

Balances V and K, slightly unbalances P All Seasons 3 carrots 1 avocado 1 cup fresh carrot juice 1 tsp c.u.min Blend and serve.

Carrot-Sprout Soup

Balances V and K, slightly unbalances P All Seasons 1 cup fresh carrot juice 1 avocado 1 handful mixed sunflower, alfalfa, and clover sprouts 1 tsp masala of choice (see Masala Recipes) Blend the avocado with the carrot juice until smooth. Mix in masala or try adding sea vegetables for a different taste. Garnish with sprouts and serve.

Italian Soup

Unbalances V, P, K All Seasons 6 tomatoes 3 zucchini 1 carrot 2 cups sprouts 1 Tbs virgin olive oil 1 Tbs fresh oregano 1 Tbs fresh basil 3 cloves garlic Blend all ingredients and garnish with fresh parsley. Serves 3-4.

Minestrone Soup

Balances K, neutral for V, slightly unbalances P All Seasons Broth: 2 cups carrot 2 cups celery 1 cup zucchini Soak the vegetables in 4 cups of water overnight, blend, and strain.

4 cups tomatoes 2 cups total of the following vegetables: carrot, zucchini, broccoli, green beans, corn, spinach 1 cups celery cup parsley cup barley, sprouted (optional) cup virgin olive oil 2 tsp basil 1 tsp oregano tsp rosemary 2 bay leaves 1 clove garlic, minced Celtic salt and pepper to taste Blend the above ingredients with the broth for 15-30 seconds in a way that maintains the chunky quality Serves 10.

Mexican Zucchini Soup

Balances V, slightly unbalances P and K All Seasons 4 cups zucchini 2 cups carrot, shredded 2 Tbs lemon juice 1 Tbs oregano 1 Tbs chili powder 1 Tbs allspice 1 Tbs Celtic salt Garlic to taste (optional) Blend all ingredients, except shredded carrots, adding water to achieve desired consistency Mix shredded carrots into blended mixture. Serves 6.

Spicy Papaya Soup

Balances V, slightly unbalances K, unbalances P Summer 1 papaya seeded and peeled Juice of 1 lime Pinch of cayenne Blend and serve.

Spinach Soup

Balances K, neutral for V and P All Seasons 1 bunch spinach 1 avocado cup parsley 1 Tbs lemon juice -1 cup water Blend ingredients and serve. For a warm soup, add water heated to 115 F.

Sprout Soup Balances V, P, K All Seasons-best in Summer 1 cup buckwheat sprouts 1 cup sunflower sprouts 1 large avocado handful parsley 1 tsp masala of choice (see Masala Recipes) 1 cup water Blend all ingredients, except parsley, until smooth. Garnish with parsley and serve. Serves 2-4.

Upbeet Soup

Balances V and K, neutral or slightly unbalancing to P All Seasons 2 cups fresh carrot juice cup beet, grated cup carrot, grated 1 avocado Blend ingredients until smooth and serve. Garnish with sprouts.

For a chunkier soup reserve cup grated carrots and beets and add to blended soup and mix well. Serves 3-4.

Remarks: For cold winter days try adding 1-2 tsp of a heating masala (see Masala Recipes).

Creamy Borscht

Balances V and K, neutral for P All Seasons, best Spring, Summer, and Fall 2 cups fresh beet juice 1 cup beets, grated (optional) 1 avocado 1 nori sheet, cut into 1" by " strips Blend all ingredients, except for nori strips. Top soup with nori strips and serve.