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soups & yields 2 servings room temperature. bage and onion and mix well. Serve at lemon juice until smooth. water, Bragg liquid aminos or salt, and the beets, garlic, avocado, celery, thyme, and onion. or ½ teaspoon salt 3. Pour the blended soup over the cab- 2. In a blender or food processor, puree 1. In a mixing bowl, combine the cabbage 1½ tablespoons fresh lemon juice (optional) 1½ teaspoons Bragg liquid aminos 2 cups water ½ teaspoon thyme 1 stalk celery, diced 1 a
accompaniments

SUPER SEAWEED SOUP yields 2 servings BETA-CAROTENE SOUP yields 2 servings
A quick supernutritious soup for when you need something instantly. Alternate Carrots (and most red, yellow, orange, and green fruits and vegetables) are full of
between dulse, nori, wakami, and kelp seaweeds to get the minerals and trace carotenoids—fat-soluble compounds that are associated with a reduction in a wide range of
minerals that are often lacking in our diet. cancers, boosting immunity, and enhancing eyesight. It’s the avocado that gives this soup its
creamy texture—rich in omega-3 fatty acids and vitamin E, which is great for your hair and
3-inch piece wakame seaweed skin. For a warm soup, use warm water in this recipe.
3-inch piece kelp seaweed
1 teaspoon minced ginger 2 small carrots, sliced Juice of ¼ lemon
1 avocado or 2 cups coconut milk (see recipe note) 1 kale stem or ½ cup chopped 1 teaspoon Bragg liquid aminos
Juice of ½ lemon spinach Pinch of paprika
1 clove garlic 1 avocado 2 cups water
Pinch of paprika 1 teaspoon minced ginger
Dash of stevia (optional) Blend all ingredients until smooth.
2 tablespoons pumpkin or sunflower seeds,
for garnish
2 tablespoons chopped red bell pepper,
for garnish (optional)
SPINACH MINT SOUP yields 2 servings
1. Soak the wakame and kelp seaweed in a bowl of tepid water for 15 minutes while you mince
the ginger and chop the avocado (if using). Mint is an aromatic herb that has cooling, refreshing properties. It’s versatile, available all year
2. Drain the water from the seaweeds and blend the seaweed with the ginger, avocado or coco- round, is naturally antibacterial—and has a wonderful flavor. The avocado gives this soup its
smooth and creamy texture.
nut milk, lemon juice, garlic, paprika, and stevia.
3. Spoon into 2 soup bowls. Top with the pumpkin or sunflower seeds and/or chopped red pep- 1 cup chopped spinach ¼ avocado
per. ¼ cup chopped fresh mint 1 clove garlic (optional)
1 cucumber, unpeeled and 2 cups water
chopped 1 tablespoon Bragg liquid aminos
RECIPE NOTE If you are using coconut milk, the coconut milk from the ¼ cup chopped red or sweet Adzuki bean sprouts or cubed cucumber,
can, with its thick consistency, is preferred. onion (optional) for garnish

1. In a blender or food processor, puree all the ingredients except the garnish until the consistency is
smooth.
2. Spoon into individual bowls and garnish with with the adzuki bean sprouts or cubed cucumber.

220 HEALTHY EVER AFTER use. checked for insects, before minutes, then rinsed and need to be soaked for 10 leafy vegetables, seaweeds Note that similar to green snack. or just toast for a light crisp eral content to your dishes, soaked) and also add min- beans have not been pre- for easier digestion (even if It will tenderize the beans cooking soups and beans. Add a strip of seaweed when prefer. while enjoying the tastes you you receive all the benefits flavor. Using t

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favorite spice.
ately. Sprinkle with a dash of your

process started.
necessary to get the blending
melon well. Add a little water if

ginger, for sprinkling

chopped

yields 2–4 servings
seaweed

all about