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soups & yields 7 quarts chini right before serving. immersion blender. Add the zuc- quarters full. Cook for 1½ hours. cooking bag for easy removal.) (The bones can be wrapped in a ions in the oil or water. shredded (optional) (optional) 4. If desired, puree the soup with an 3. Add water to fill the pot three- 2. Add the lentils, salt, and bones. 1. In an 8-quart pot, sauté the on- 1 zucchini, unpeeled and finely 1½ pounds chicken or turkey bones 1½ tablespoons sea salt
accompaniments

yields 7 quarts
BUTTERNUT SQUASH VEGETABLE SOUP
Don’t discard the seeds of the butternut squash just yet! Bake them for 10 minutes at 350° F,
and let them dry at room temperature for 12–24 hours. Use as croutons in the soup or as a
light snack.

1 butternut squash, unpeeled 1. Wash the butternut squash and prick with a sharp knife. Bake tips
2 large onions at 375˚ F until very soft, for 1¼ hours.
4 stalks celery 2. In a food processor, shred the onions, celery, parsnips, garlic, • The chlorine usually
2 parsnips carrots, and zucchini. found in tap water will
½ head garlic 3. In an 8-quart pot, heat the oil. Sauté the shredded vegetables kill the bacteria you
2 carrots in the oil for 30 minutes. (To save calories, vegetables can be wish to cultivate. Use
3 pounds (about 12 small) “sautéed” in water—see p. 265.) only purified filtered
zucchini 4. Add the salt and pepper. Fill the pot two-thirds full with water water for making
¼ cup oil and bring to a low boil. Rejuvelac.
1½ tablespoons salt 5. Cut the baked butternut squash in half. Remove the seeds. • Add one herbal fruit
Dash of ground black pepper Scoop out the flesh, mash, and add to the soup. Cook for 1 tea bag (raspberry,
hour.
peach, lemon) per
quart of Rejuvelac
yields 3–4 quarts and steep for 2 hours,
NURTURING LENTIL SOUP
or add a squeeze of
Lentils pack a punch in the protein and iron arena. Use red lentils in the summer months, lemon with stevia for
which makes a lighter soup, and green lentils in the winter for a heartier dish. Rejuvelac lemonade.
1 onion, diced 1. In a 4-quart pot, sauté the onions and mushrooms in the water • Begin drinking 8
8 ounces fresh mushrooms, sliced until the onions are soft and lightly browned. ounces (1 cup) per
½ cup water 2. Add the salt, oil, seaweed, bay leaves, and lentils, and add wa- day until your body
1 teaspoon sea salt ter just to cover. (The seaweed and bay leaves can be wrapped becomes accustomed
1 tablespoon oil in a cooking bag for easy removal.) Bring to a boil on high to Rejuvelac’s cleans-
1 strip wakame seaweed heat. Lower the heat and let simmer for 15 minutes until the ing properties. Gradu-
3 bay leaves water is nearly absorbed. ally increase to 1 quart
1 cup lentils 3. Add more water, enough to fill the pot three-quarters full and per day.
1 carrot, peeled and sliced bring to a low boil. Cook for 45 minutes.
1 stalk celery, diced 4. Remove the seaweed and bay leaf. Add the carrots and celery
and cook gently until soft, an additional 10–15 minutes.

202 HEALTHY EVER AFTER Sweet Corn Chowder Green Energy Soup Spinach Mint Soup Beta-Carotene Soup Melon Soup Curried Lentil Soup Spiced Gazpacho Super Seaweed Soup Raw Zucchini Soup Cool Cucumber Soup Emerald Avocado Soup Raw Beet Soup Gluten-Free Nokerlach Nokerlach Gluten-Free Quinoa Dumplings Garlic Soup Nuts Whole Wheat Kneidlach Creamed Asparagus Soup Gluten-Free Creamed Chicken Soup Spinach Soup Parsnip and Leek Soup Garbanzo Soup