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soups & yields 2 servings scallions. almond or soy milk, and liquid aminos or nama shoyu until smooth. Add some warm water if the soup is too thick. of the kernels for garnish. With a blender, puree the kernels, avocado, garlic, cayenne or chili pepper, turmeric, or nama shoyu minced red chili pepper of garlic powder 2. Spoon the soup into 2 individual soup bowls. Sprinkle with cayenne pepper and garnish with the corn kernels and 1. Cut the corn kernels off the cobs with the sharp end of a serrated knife,
accompaniments

GREEN ENERGY SOUP yields 2 servings COOL CUCUMBER SOUP yields 2 servings
Here’s a soup that’s hot without being heated. The green sprouts provide green energy; Can you imagine anything more refreshing on a hot day? The nut milk and scallions add
any sprouts you have on hand can be used (see p. 136 for “Sprouting Know-How”). nourishment to this invigorating soup.
The ginger, garlic, and onion are warming and promote heart health and a boost of
immunity. 1 cup unwaxed, unpeeled chopped 2 tablespoons thinly sliced scallions,
cucumber (about 1 large or 2 small) for garnish
2 cups water 1 stalk celery, chopped 2 cups nut or seed milk, 10 cucumber slices, for garnish
1 cup chopped herbs of your choice 1 tablespoon Bragg liquid aminos such as rice, coconut, almond, ¼ cup fresh chives, for garnish
(dill, parsley, chives, or basil) or ½ teaspoon salt and pumpkin seed (see recipe note)
½-inch piece ginger root 1 teaspoon fresh lemon juice (optional)
1 cucumber or 2 Kirby cucumbers, ¼ cup baby pea sprouts or buckwheat 1. In a blender or food processor, puree the chopped cucumber with the nut milk until smooth.
unpeeled sprouts 2. Ladle into 2 bowls and garnish with the scallion and cucumber slices. Top with the chives.
½ avocado 1 cup baby sunflower sprouts
½ cup radish sprouts, garlic sprouts,
or onion sprouts, or 2 cloves garlic, RECIPE NOTE To make your own nut or seed milk, blend ¾ cup soaked nuts and/or seeds with
or 1 cup chopped scallions 2 cups filtered water. Blend well and strain. Use raw almonds, Brazil nuts, pumpkin, sesame, or
hemp seeds (see also recipe for Basic Nut Milk, p. 45).

1. In a blender or food processor, puree all the ingre-
dients until the consistency is smooth. Starting with
half the water, add the ingredients in sequence, RAW ZUCCHINI SOUP yields 2 servings
then slowly add the rest of the water as needed. The
sunflower sprouts and buckwheat sprouts should The Vidalia onion is a sweet yellow onion. Whether you add the onion or not, this soup is both
not be fully blended, only chopped, to give your colorful and flavorful. A refreshing change from the conventional cooked squash soups.
soup a hearty texture. 1 medium zucchini, unpeeled and 1 cup water
2. Adjust seasoning if necessary. Serve at room tem- chopped ½ teaspoon salt or Bragg liquid
perature. 1 tablespoon chopped Vidalia onion aminos
(optional) ½ teaspoon dried dill or parsley
½ clove garlic 1 red and 1 yellow bell pepper,
½ cup walnuts or pine nuts, soaked chopped, for garnish
overnight 1 carrot, shredded, for garnish

1. In a blender or food processor, puree the zucchini, onion, garlic, nuts, water, salt or Bragg liquid
aminos, and dill or parsley. Add more water for a thinner soup.
2. Ladle the soup into 2 individual bowls and garnish with the chopped red and yellow pepper, shred-
ded carrots, or your favorite vegetables. Serve at room temperature.

226 HEALTHY EVER AFTER the soup. salt, if desired, to taste. Allow to stand at least 30 minutes before serving. der, water, oil or avocado, Bragg liquid aminos or salt, lemon juice, chopped scallions, and ginger. Add additional Set aside. for “Sprouting Know-How”) 3. When ready to serve, pour the blended soup into 2 individual bowls and spoon the chopped vegetable mixture into 2. In a blender or food processor, puree the rest of the sprouted lentils or mung beans, celery, carrots, garlic, curry pow- 1. In

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yields 2 servings