Healthy Spring Recipes
Simple Celery Soup
(So simple, so satisfying)
4 stalks celery chopped
In a blender, puree:
1 avocado
1 tomato
juice of 1 lemon or lime
1 clove garlic
handful cilantro
1 tablespoon kelp
Pour over the chopped celery. (Serves 2)
Asian Noodle Bowl
2 cups pure water
1 Tablespoon Nama Shoyu
2 teaspoons unpasteurized miso
1 teaspoon toasted sesame oil (optional)
1/2 teaspoon finely grated ginger
1 cup finely shredded cabbage
2 small yellow squash spirulized
1/4 cup chopped cilantro
In a blender, puree the water and miso. Add this broth and all the other ingredients in a bowl. Serve topped with a few chopped scallions.
Spring Green Rolls
(Serve with a bit of Mustard Sauce and Sweet and Sour Sauce).
8 collard green leaves, washed and the stem form the middle cut out.
2 avocadoes, chopped fine
1 cup shredded carrots
1 cup chopped red pepper
1 cup almond butter
1/2 cup chopped cilantro
1/2 cup chopped basil
Lay the 16 collard leaf halves on a plate. Take each leaf and on one end, place about 1/16th of each of the filling items listed above. Roll up. (Serves 8).
Not Fried Rice
1 peeled jicama, run through the fine blade of a food processor, so it looks like “rice.”
2 Tablespoons olive oil
1/2 cup chopped snow peas
2 tablespoons chopped basil
2 tablespoons chopped cilantro
1/4 cup chopped soaked shiitake mushrooms (Soak 2 hours)
1/2 teaspoon grated ginger
1 tablespoon Nama Shoyu tamari
1/4 cup soaked and rinsed almonds
Mix it all together and enjoy. You’ll never need to crave cooked fried rice again. (Serves 6).
Asian Noodles
(Tastes like noodles with peanut sauce without the aflatoxins)!
1 cup raw tahini
1/2 cup pitted soaked dates
1 cup fresh orange juice
1/2 cup Nama Shoyu
4 daikon radishes, cut with the large section of the spirulizer
1 cup snow peas, ends removed
1/4 cup sesame seeds
In the food processor, blend tahini, dates, orange juice and Nama Shoyu. Pour over spirulized daikon. Mix in snow peas. Garnish with sesame seeds. (Serves 4).
Sweet and Sour Sauce
(A perfect compliment to oriental dishes or nori rolls).
1/2 cup pitted dates
1/2 cup soaked apricots
1 teaspoon mustard powder
2 inches fresh ginger root
1/4 cup orange juice
1/8 cup lemon juice
1/8 cup Nama Shoyu
1/8 cup flax seeds
Process in a blender or food processor with an S blade. (Makes about 2 cups).
Tabouli
1 1/2 cups hemp nut
1 cup chopped fresh parsley
1/4 cup chopped fresh spearmint
1 tomato, diced
1/2 cup cucumber, diced
2 scallions, sliced
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1/2 cup sun cured pitted olives
Toss in parsley, mint with the sprouted buckwheat, tomatoes, scallions and cucumbers. Mix in lemon juice and olive oil and salt. Garnish with olives. Chill before serving for 1/2 hour. (Serves 4-6)
Hummus
(Serve with raw vegetable chips)
2 cups almonds, soaked overnight, rinsed and drained
2/3 cup tahini
2 cloves garlic
Juice of 2 lemons
1/2 teaspoon Celtic salt
1/4 cup chopped parsley
1/4 cup chopped fresh spearmint
1/2 cup water
Process in the food processor with an S blade. (Makes about 2 1/2 cups).
