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yields 2 cups
kimchi, kombucha onion, and radish will be ready in 1 month. erator; fermenting will continue slowly. For full potency to be reached, garlic will take 3 months; turmeric, ginger, etables. Close the jar tightly and insert the air lock into the grommet. washed and cut into ½-inch pieces washed and cut into ½-inch pieces 3. Cover with a towel and let stand at room temperature for 1 week (if using garlic, 1 month). Transfer to the refrig- 2. Prepare the brine: Stir the sea salt into the filtered water until

& more
Beet kvass is another name for the sour
borscht many people make for Pesach.
Beets are loaded with nutrients. Half a
cup of beet kvass in the morning and LIGHT CHICKEN ZUCCHINI SOUP yields 7 quarts
night is an excellent blood tonic: it
boosts the blood since it is high in iron, 1 large onion, chopped 1. In an 8-quart pot, sauté the onion, zucchini, and
and also acts as a blood cleanser, which 6 medium zucchini, peeled and garlic in the oil until lightly browned.
also enhances all body functions. cubed 2. Place the turkey or chicken bones in a cooking bag
4 cloves garlic, sliced and place in the pot with the sautéed vegetables. Add the salt
yields 2 cups 3 tablespoons oil and enough water to cover. Cook at a low boil for 2 hours.
2 pounds turkey or chicken bones 3. Add the chicken breast and cook an additional half hour.
NON-DAIRY FARMER 1 chicken breast 4. Remove the cooking bag with the bones and discard. Remove
the chicken breast and cut into bite-sized pieces. Set aside.
CHEESE 1½ tablespoons salt
1 tablespoon dried parsley, basil, 5. With a blender, puree the soup until smooth. Return the chick-
Most almonds and cashews are or dill, for garnish en to the pot and sprinkle the soup with the parsley, basil, or
labeled raw when they have, in fact, 1 cup green peas, fresh or frozen dill. Serve with 2 tablespoons green peas in each bowl.
been pasteurized or heated. For the
most nutritious nut, buy your nuts at
farmer’s markets or health food stores.
yields 5 quarts
2 cups raw cashews, peeled almonds, EXTRAORDINARY SQUASH SOUP
macadamia nuts, or hazelnuts So good and creamy you might think you’re gaining weight on this one! The barley has less
¼ cup Rejuvelac (p. 194) (optional) fat and more iron than brown rice. You can enjoy half a cup of cooked barley with all its
1/3 cup filtered water calcium, potassium, and niacin at the “cost” of only 52 calories. This soup is also a great way
1 teaspoon sea salt of sneaking calcium, magnesium, and vitamins A and C into the fussy eater’s diet.
1. Soak the nuts for 4 hours. Rinse 1 onion, diced 1. In a 6-quart pot, cook the onion in 1/3 cup water on high heat for
well. 11/3 cups water 15 minutes. Add drops of water if the onion sticks to the pot.
2. With a blender or food processor, 1 small butternut squash, peeled 2. Add the butternut, acorn, and spaghetti squash. Add remain-
blend the nuts, Rejuvelac, water, and cubed (see recipe note) ing 1 cup of water and cook for an additional 15 minutes.
and salt. 1 small acorn squash, peeled and 3. Add the barley and salt to the soup. Add water to cover the
3. Place the mixture in a bowl and cubed squash 2 inches. Cook for 1 hour.
let stand at room temperature 1 small spaghetti squash, peeled
to ferment for 18–20 hours, or and cubed RECIPE NOTE The butternut, acorn, and spaghetti
at 90° F for 10–12 hours (but no ½ cup barley, soaked overnight, squash can be prebaked for easier removal of the flesh and to
longer than 24 hours), until the rinsed, and drained (optional) avoid peeling and slicing and for a soup that has a creamier,
cheese suits your taste. 1 teaspoon sea salt smoother texture. Wash the squash, prick with the sharp end
4. Store the cheese in a sealed glass of a knife, and bake at 375˚ for 1 hour. When baked, cut the
container in the refrigerator. Nut squash in half, remove the seeds, and scoop out the flesh from
cheeses will keep for 1 week the peels.

196 HEALTHY EVER AFTER flavorless. drink with purified water until the fruits become colorless and Fruit kvass will last in the refrigerator for 1 week. bit longer to ferment. menting. If the temperature is cooler, your kvass may take a The liquid will foam and turn cloudy, which means it is fer- ture for 3–5 days, turning it upside down several times a day. salt and fill the jar with filtered water up to the jar’s shoulder. new batch. erator. When the beets are spent, throw them out and start a

197

Make homemade soups a standard of your repertoire.

yields 1 quart
Here you will also find recipes for “live” soups—in which

Blended soups may be a little more trouble to make,

yields 2 quarts