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soups &
accompaniments

all about

seaweed
yields 2–4 servings

Sea vegetables can be added
MELON SOUP to any salad and most reci-

An excellent way to break a fast or a pes. If you dislike the taste
refreshing appetizer. The spice adds of sea vegetables on their
an additional flavor boost. Start own, consider using small
with a pinch of spice and add more amounts in other recipes;
according to taste. they will not alter the taste or
½ ripe melon of your choice, coarsely flavor. Using them this way,
chopped you receive all the benefits
Cinnamon, cardamom, clove, mint, or while enjoying the tastes you
ginger, for sprinkling prefer.
1. In a blender, blend the chopped Add a strip of seaweed when
melon well. Add a little water if cooking soups and beans.
necessary to get the blending It will tenderize the beans
process started. for easier digestion (even if
2. Ladle into bowls to serve immedi- beans have not been pre-
ately. Sprinkle with a dash of your soaked) and also add min-
favorite spice. eral content to your dishes,
or just toast for a light crisp
snack.
Note that similar to green
leafy vegetables, seaweeds
need to be soaked for 10
minutes, then rinsed and
checked for insects, before
use.

Spinach Mint Soup
224 HEALTHY EVER AFTER for garnish 1 clove garlic (optional) Adzuki bean sprouts or cubed cucumber, 1 tablespoon Bragg liquid aminos 2 cups water ¼ avocado 2 cups water Pinch of paprika 1 teaspoon Bragg liquid aminos Juice of ¼ lemon smooth. onion (optional) chopped spinach 2. Spoon into individual bowls and garnish with with the adzuki bean sprouts or cubed cucumber. 1. In a blender or food processor, puree all the ingredients except the garnish until the consistency is ¼ cup chopped red o

225

can, with its thick consistency, is preferred.
RECIPE NOTE If you are using coconut milk, the coconut milk from the

per.

nut milk, lemon juice, garlic, paprika, and stevia.

the ginger and chop the avocado (if using).

yields 2 servings
for garnish (optional)

for garnish

yields 2 servings