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soups &
accompaniments

SPICED GAZPACHO yields 2 servings CURRIED LENTIL SOUP yields 2 servings

Originating from Spain, gazpacho is a cold, raw soup made with a variety of vegetables that were The main ingredient in curry is turmeric. A tropical root related to
originally enjoyed by harvesters working under the hot summer sun. Today the ingredients are usually ginger, the vibrant yellow-orange turmeric root is available fresh or in
poured into a blender or food processor to make a smooth or chunky textured soup. Feel free to create your powdered form (most common). It has a somewhat bitter taste and
favorite version of gazpacho, using seasonal ingredients. A typical gazpacho has tomatoes, cucumbers, is very high in antioxidants, having powerful healing properties.
garlic, and onion. Nutrient-dense gazpacho can be even more nutrient dense by adding an avocado — Dulse is a dark, purplish-red seaweed. It’s very high in minerals and
either blending it with the soup for a creamy texture, or adding bite-size pieces into individual plates. can be purchased in whole-leaf form, flakes, or granules. Dehydrate
whole-leaf dulse for a crunchy, crispy snack. Dehydrating is a way
2 tomatoes, peeled (see recipe note) ½ teaspoon ground cumin of preserving food and their vitamins and enzymes by lowering its
2 stalks celery 2 frozen cubes cilantro or 2 tablespoons fresh moisture content, thereby slowing bacterial growth and curtailing
1 cucumber cilantro spoilage, and also adds variety to a raw-food diet.
2 cloves garlic 1 cup filtered water
2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil or any 2 cups sprouted lentils or mung beans (see p. 136
1 tablespoon raw wine vinegar (optional) unrefined oil for “Sprouting Know-How”)
¼ chili pepper or dash of cayenne pepper 2 tablespoons oats, or 2 slices whole wheat ½ cup sliced scallions
bread (optional) ¼ cup cilantro
1 scallion, sliced, or 1 cucumber, diced, for garnish 1½ tablespoons dulse flakes (optional)
1 stalk celery, chopped
¼ cup chopped carrots
1. In a blender, blend all ingredients, except the scallion or 1 clove garlic
cucumber for garnish, until not quite smooth, for a hearty 1 teaspoon curry powder
texture. The oats or bread will give the gazpacho a thicker 1 cup water
texture. Thin to the desired consistency with water. ½ cup cold-pressed oil or 1 avocado
2. Ladle the gazpacho into individual bowls. Garnish with 1 tablespoon Bragg liquid aminos or ½ teaspoon salt
the sliced scallions or diced cucumber. 1 tablespoon fresh lemon juice (optional)
¼ cup chopped scallions (optional)
½ tablespoon chopped fresh ginger (optional)

RECIPE NOTE To peel tomatoes, bring a 1. In a mixing bowl, combine 1 cup of the sprouted lentils or mung beans, sliced scallions, cilantro, and dulse flakes.
small saucepan of water to a boil. Using a slotted Set aside.
spoon, dip the tomatoes one at a time into the 2. In a blender or food processor, puree the rest of the sprouted lentils or mung beans, celery, carrots, garlic, curry pow-
boiling water for 20 seconds. The skin will now der, water, oil or avocado, Bragg liquid aminos or salt, lemon juice, chopped scallions, and ginger. Add additional
come off easily. salt, if desired, to taste. Allow to stand at least 30 minutes before serving.
3. When ready to serve, pour the blended soup into 2 individual bowls and spoon the chopped vegetable mixture into
the soup.

222 HEALTHY EVER AFTER chopped, for garnish aminos 1 carrot, shredded, for garnish 1 red and 1 yellow bell pepper, ½ teaspoon dried dill or parsley ½ teaspoon salt or Bragg liquid 1 cup water ded carrots, or your favorite vegetables. Serve at room temperature. aminos, and dill or parsley. Add more water for a thinner soup. overnight (optional) chopped 2. Ladle the soup into 2 individual bowls and garnish with the chopped red and yellow pepp

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