AsparaZincado Soup:
Time: 15 minutes
Serves: 3-5.
Notes: This great soup is rich in zinc and has a rich tomatoeee flavor.
Ingredients:
- 12 stalks medium asparagus (or 17 thin stalks)
- 1 avocado
- 5-6 tomatoes
- 1 cup fresh parsley
- 3-5 sun-dried tomatoes (bottled in olive oil)
- ¼ cup dried onion
- 4 cloves fresh garlic
- 1 red bell pepper
- Bragg Liquid Aminos to taste
- 1-2 Spice Hunter’s Herbes de Provence
- 2 tsp. Spice Hunter Deliciously Dill
- 2 lemons or limes, cut in thin slices
Preparation:
Trim and dice the tips from the asparagus and set aside for a
garnish. In a food processor or Vita-Mix blend the asparagus and red
tomatoes, parsley, dried tomatoes, spices, garlic, onion and red bell
pepper. Then blend the avocado until soup is smooth and creamy. Warm in
an electric skillet and garnish with lemon or lime slices on top. Season
with Bragg’s to taste or serve cold in the summertime. Sprinkle diced
asparagus tips on top just before serving. Yummy!
AvoRado Kid Super Green Shake:
Time: not specified
Serves: 1
Notes: This is by far Dr. Young and Shelley’s
favorite cool green shake, and they enjoy it for breakfast, lunch and
dinner-or anytime they want a snack. It’s a great way to get
concentrated nutrition and chlorophyll of green powder and soy sprouts
powder. The cucumber and lime cool the body, and the essential fats in
the avocado and soy sprouts make this shake one that you can burn on for
many hours.
Ingredients:
- 1 avocado
- ½ English cucumber
- 1 tomatillo
- 1 lime (peeled)
- 2 cups fresh spinach
- 2 scoops soy sprouts powder
- 1 scoop SuperGreens
- 1 pkg. stevia (Shelley recommends Sweet Leaf With Fiber)
- 6-8 ice cubes
Preparation:
Blend on high speed to a thick, smooth consistency. Serve immediately.
Variations:
- Add coconut milk or fresh almond milk for a cremiwer shake
- Substitute a grapefruit or lemon for the lime for a different taste.
- Add 1 tablespoon fresh grated ginger
- Add some seasonings that are bottled in oil (without alcohol) for a new exciting twist of flavor.
- In the summer, freeze AvoRado Kid into pops for a cool frozen treat.
Broccoli/Cauliflower Soup:
Time: not specified
Serves: not specified
Notes: not specified
Ingredients:
- 1-2 cups broccoli, chopped
- 1-2 cups cauliflower, chopped
- 1 cup cucumber juice or veggie broth
- 1 avocado ( off cleanse can use ½ cup soaked almonds)
- 1 clove garlic, minced
- ¼ tsp. Curry powder
- 1 Tbs. lemon or lime juice
- 1 Tbs. Braggs Liquid Aminos
- ½ tsp. Real Salt
Preparation:
In a food processor or blender, combine the almonds with the
cucumber juice or broth, and garlic. Blend well. With machine still
running, add the broccoli and cauliflower and blend until smooth. Lastly
blend in seasonings and lemon/lime juice, Bragg Aminos and salt. Add
more broth or water to desired consistency.
Variations:
- Use this recipe for salad dressing.
Celery Soup:
Time: not specified
Serves: not specified
Notes: not specified
Ingredients:
- 4-5 stalks of celery (including leaves if fresh)
- 3 cups pure water
- 2 Tbs yeast-free instant vegetable broth
Preparation:
Cook celery until tenderized. Add water and broth mix. Pour
all into blender. Blend 15-29 seconds. Reheat and serve. Use flax seed
oil, Bragg liquid Aminos, and cayenne pepper to taste.
Celery/Cauliflower Soup:
Time: not specified
Serves: not specified
Notes: not specified
Ingredients:
- 1 onion peeled and chopped
- 1 whole head of celery, trimmed & chopped
- (save some celery leaves for garnish)
- 1 head cauliflower, trimmed and chopped
- 1 Tbs. Olive or Udo’s Oil
- 1-2 quarts vegetable stock
- ½-1 quarts almond milk
- salt, pepper to taste
- use seasonings of choice to taste
Preparation:
Steam-fry the onion in a little water in a large soup pan for
about 5 minutes without browning. Pulse-chop the celery and cauliflower
in the food processor until finely chopped. Add the celery and
cauliflower mix to the pan and warm until tender. Add the vegetable
stock, almond milk and simmer for about 15-30 minutes, or you can leave
this raw and not cook at all. Puree the soup mixture in a blender or
food processor until smooth texture is achieved. Season with salt and
other seasonings of choice. Serve warm or cold.
Chunkie Veggie Soup:
Time: not specified
Serves: not specified
Notes: not specified
Ingredients:
- 2 1/2 cups fresh carrot juice
- 1 avocado
- 6-8 celery stalks
- 2 carrots
- 1 summer squash
- small bunch of arugula
- spice options: parsley, basil, coriander
Preparation:
For broth, blend carrot juice, avocado and 3-4 celery stalks.
Grate squash and carrots and celery, adding finely chopped arugula and
other fresh green spices last. Serve in a bowl or cup; decorate with
fresh herbs.
