Recipes

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Asian Spinach Soup
  • 1 qt. water or veggie broth
  • 3 cups fresh spinach
  • 1 cup any other greens
  • ½ cup cut up green beans
  • 1 tsp. Asian chili sauce
  • 2 cloves fresh garlic
  • 1 tbsp. Bragg Liquid Amino Acids
  • ¼ fresh ginger

Add water, garlic, Braggs and a pea-sized piece of fresh ginger to a large saucepan. Add cut up vegetables. Boil until tender. Next, pour 1/4 cup of broth into a blender depending on how thick you want your soup, along with all of the vegetables. Puree and eat the soup. Drink the remaining broth.

Butternut Soup
  • 1 cup chopped onion
  • 1 celery stalk, chopped
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 1 butternut squash (2 ½ pounds) peeled and cubed
  • 1 large sweet potato peeled and cubed
  • 4.5 cups vegetable broth

Add all ingredients in large pan and bring to boil. Cover and reduce heat to medium and let simmer for 15-20 minutes or until veggies are tender. Take off heat and cool slightly and take out bay leaf and discard. Puree everything in batches in blender.

Cabbage and Zucchini Borscht Soup
  • 3 qts veggie stock
  • 1 qt of water
  • 4 cups of shredded cabbage
  • 1 large Spanish onion
  • 2 cups of cut-up cooked beets
  • 4 small zucchini squash
  • 3 small yellow summer squash
  • 2 cups cooked butternut squash
  • 2 TBSP dill weed
  • 1 TBSP anise seed (tied in a cheese cloth bag or in a tea ball)
  • 2 small scoops of Stevia (or add to your taste)
  • 1 tsp No-Salt

Add everything to large pot except for Stevia. Bring to a boil and let simmer, covered, until all veggies are tender. Cool slightly and puree. Add Stevia to puree and some to broth to taste.

 

 
Creamy Broccoli
  • 1 quart water or veggie stock
  • 2 cups broccoli
  • 1 cup green beans
  • 1 cup carrots
  • 1 cup cauliflower
  • Oregano to taste
  • Parsley to taste
  • Garlic to taste

Boil cauliflower, oregano, parsley and garlic in 2 cups of water until completely soft and ready to blend. Set the cauliflower to the side. Boil broccoli, green beans and carrots together, along with a dash of your favorite spice or no-salt seasoning in 4 cups of water until all vegetables are soft enough to blend. Take 1/8 cup of broth add to blender with vegetables. Blend to a thicker consistency. Add the cauliflower cream on top.

Curried Vegetable Soup
  • 1 qt. water or veggie stock
  • 1 cup carrots, chopped
  • 1 cup mixed greens, chopped
  • 1 cup yellow zucchini, chopped
  • 1 cup green beans, chopped
  • 1 green onion, chopped
  • 4 cloves garlic
  • 1 tsp. curry powder
  • 1 tsp. turmeric powder
  • 1 tsp. (of each) ground cinnamon, nutmeg, ginger and cayenne powder mixed together

Pour water/stock into sauce pan. Add all other ingredients, including spices, and boil until vegetables are tender. Taste the broth. If you find it too spicy, add more water. Next, pour approximately ¼ cup of broth into a blender, along with all of the vegetables. Puree and eat the soup. Drink the remaining broth.

 
 
Don’t Waste The Vegetables Soup
  • 3 qts of vegetable stock
  • ½ lb green beans
  • 1 head of bok choy, cut
  • 3 onions, chopped
  • 3 carrots, sliced
  • 2 tsp garlic powder
  • 2 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 large sweet potato, peeled and cubed
  • “No-Salt” seasoning to taste
  • Cayenne Pepper to taste

Cut all veggies (or chop/dice). Add to pot. Add veggie stock and herbs and spices. Bring to a boil, cover and simmer until veggies are tender (about 60 mins.) Add ?No-Salt? and cayenne to taste.

Fennel, Zucchini, and Basil Soup
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 fennel bulbs, thinly sliced
  • 2 medium sized zucchinis, diced
  • 1 chopped sweet potato
  • 8 fresh basil leaves, finely chopped
  • 6 cups veggie stock
  • Fresh basil, chopped finely for garnish

Chop all the veggies. Add minced garlic and finely chopped basil (not the basil for garnish) to the veggie stock. Bring to a boil and cook for 90 minutes. Let cool and puree in blender (separating the broth).

 
Ginger Carrot Soup
  • 1 quart of water or veggie stock
  • 1 cup carrots
  • 1 cup mixed greens
  • 1/2 cup sweet potatoes
  • ¼ in. ginger root
  • 1 teaspoon of organic vanilla extract
  • 1 teaspoon ground cinnamon,
  • 1 tsp cloves,
  • 1 tsp nutmeg,
  • Stevia to taste

Boil all vegetables with spices until veggies are tender. Let cool slightly and blend. Next, pour ¼ cup of broth into a blender, along with all of the vegetables and puree. Add vanilla extract and Stevia at the end for taste. Drink the remaining broth.

Green and White Soup
  • 2 crowns of broccoli
  • 1 head of cauliflower
  • 1 lb green beans
  • ½ head of cabbage (green), chopped rough
  • 3 qts veggie stock and 1 qt water
  • ¼ cup dried onion flakes
  • 2 tbsp granulated garlic (no salt)

Bring everything to a boil and then simmer for 30-45 minutes add no-salt to taste and also more garlic and cayenne pepper if preferred. Cool slightly and puree leaving some broth to drink.

Irish Parsnip and Sweet Potato Soup
  • 6 parsnips, chopped into pieces
  • 2 sweet potatoes, diced
  • 1 large onion, chopped
  • 2 leeks, sliced
  • 3 tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • 6 cups of veggie stock or water

Add all ingredients to large pot and bring to a boil. Cover, and simmer for 90 minutes (or until veggies are tender). Cool slightly and puree in blender leaving some of the broth for drinking.

 
Italian Green Bean Soup
  • 1 qt. water or veggie stock
  • 2 cups green beans cut up
  • 1 cup mixed greens, spinach, collards or kale
  • 1 /2 cup carrots
  • 1 stalk celery
  • 4 cloves garlic
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon mixture oregano leaves, basil leaves, rosemary leaves, and parsley.
  • 1 bay leaf

Boil all vegetables, blend and drink the broth. If broth is too spicy add water.Next, pour approximately ¼ of broth into a blender, along with all of the vegetables. Puree and eat the soup. Drink the remaining broth.

It’s Still Summer Soup
  • 2 bags of string beans
  • 4 small zucchinis (chop)
  • 2 onions (chop)
  • ¼ cabbage head (slice)
  • 1 sweet potato (dice)
  • Tumeric (to taste)
  • Dijon Mustard (to taste)
  • 4 quarts Veggie stock

Add all veggies and stock to large pot. Bring to a boil, add tumeric and simmer for 45 minutes to an hour. Cool slightly and puree in blender. Add Dijon mustard to taste.

Pumpkin Soup
  • 6 cups veggie stock
  • 5 cups of pumpkin, peeled and cubed (can used canned if organic and no added sugar or fats)
  • 2 sweet potatoes, peeled and cubed
  • 2 carrots largely sliced
  • 2 garlic cloves, minced
  • 2 tiny scoops of Stevia
  • ½ cup parsley, finely chopped
  • Pumpkin Pie spice
  • 2 tbps vanilla extract

Pour stock into large pot and add pumpkin and all veggies. Boil until tender (about 45 minutes to an hour). Add pumpkin spice and vanilla and Stevia. Cool slightly and puree, reserving some broth for drinking.

 
Red Cabbage Soup
  • 2 heads of chopped red cabbage
  • 1 large Vidalia onion
  • 1 cup chopped celery
  • 1 large sweet potato
  • 2 tbsp Marjoram
  • 3 tbsp Thyme
  • Cayenne Pepper- to taste
  • Handful of fresh Parsley
  • 4 quarts Veggie Stock

Add all ingredients to a large pot and bring to a boil. Cover and let simmer for 45-60 minutes. Cool slightly and puree in a blender.

Red Swiss Chard Soup
  • 3 qts of veggie stock
  • 2 bunches of red swiss chard (chopped)
  • 1 large carrot (sliced)
  • 1 large onion (chopped)
  • 1 large leek (white only, sliced)
  • 1 stalk celery sliced
  • 2 tbsp minced garlic
  • 1 tbsp Braggs amino acid liquid

Combine all ingredients in stock pot and bring to boil. Cover, reduce heat and simmer for 2 hours. Puree in blender leaving some leftover broth to drink.

 
Spiced Carrot
  • 4 qts veggie stock
  • 1 qt of water
  • 18 carrots-sliced
  • 1.5 bag of mixed greens coarsely chopped
  • 1.5 head of romaine lettuce  chopped
  • 2 large sweet potatoes  chopped after peeling
  • 2 tsp ginger root  peeled and chopped
  • 4 tsp of following mixture: cinnamon, clove, nutmeg, and Stevia (about three scoops, 1/8-1/4 tsp)
  • 2 tsp vanilla extract

Bring all ingredients to a strong boil in a large pot. Reduce heat to a slow boil and simmer for 45 minutes. Separate solids and broth. Cool slightly and puree solids with ¼ – ½ cup broth. Add vanilla extract after it is pureed.

Stir Fry Broccoli Soup
  • 2 packages stir fry veggies (in the package: broccoli carrots, snap peas)
  • 3 broccoli crowns, coarsely chopped
  • 1 large sliced carrot
  • 1 extra large Vidalia onion, chopped
  • 3 quarts water
  • 1 head of leafy red lettuce
  • 1 tsp NO-SALT seasoning
  • Scant tsp Stevia
  • Garlic powder

Bring all ingredients to a boil then reduce to a slow boil until all veggies are tender. Add garlic powder to taste.

Sweet Potato & Cabbage Soup
  • 3 qts veggie stock
  • ½ head of cabbage (shredded)
  • 2 chopped onions
  • 2 celery stalks (chopped)
  • 2 chopped sweet potatoes
  • ½ tsp basil
  • ½ tsp thyme
  • 2 cloves of garlic (minced)
  • 1 bay leaf

Add veggie stock to large pot. Add all veggies (peel sweet potatoes first) Bring to a boil then simmer covered for at least two hours. Add all seasonings and simmer for an additional 30 minutes. Cool slightly, separate broth and puree solids with some broth (about 2 cups)

Almond Buddy
  • 1/2 cup Rice Dream or Vanilla Soy Milk
  • 1/2 cup Vanilla Low-Fat yogurt (or frozen yogurt)
  • 1 Scoop Chocolate Whey Science
  • 1 tsp Natural blend Peanut Butter
  • 1 tsp Honey
  • Blend 15-20 seconds

249 Calories Note: To decrease calories replace honey with Stevia. Stevia now comes in flavors. To decrease calories further replace Rice Dream or Soy Milk with half water.

Almond Chocolate
  • 1 Cup Rice Dream or Vanilla Soy Milk
  • 1 Scoop Chocolate Whey Science
  • 1 tsp Honey
  • 1/8 tsp Almond Extract
  • 1/4 tsp Vanilla Extract
  • Blend 15-20 seconds

188 Calories Note: To decrease calories replace honey with Stevia. Stevia now comes in flavors. To decrease calories further replace Rice Dream or Soy Milk with half water.

Chocolate Cherry
  • 1/4 cup Rice Dream or Vanilla Soy Milk
  • 3/4 cup Vanilla Non-Fat or Low-Fat Yogurt
  • 1 Scoop Chocolate Whey Science
  • 1/4 cup frozen or fresh Cherries
  • 1/4 cup Crushed Ice
  • Blend 15-20 seconds

240 Calories Note: To decrease calories replace Rice Dream or Soy Milk with half water

Chocolate Banana Split
  • 1 Cup Rice Dream or Vanilla Soy Milk
  • 1 Scoop Vanilla Whey Science or Soy Protein Science
  • 1/2 Banana
  • 1/4 Cup crushed ice
  • Blend 15-20 seconds

219 Calories Note: To decrease calories replace Rice Dream or Soy Milk with half water

Mocha Shaker
  • 1 Cup Rice Dream or Vanilla Soy Milk
  • 1 Scoop Chocolate Whey Science
  • 1 tsp Instant Coffee
  • 1 tsp Honey
  • 1/4 tsp Vanilla extract
  • Blend 15-20 seconds

188 Calories Note: To decrease calories replace honey with Stevia. Stevia now comes in flavors. To further decrease calories replace Rice Dream or Soy Milk with half water.

Orange Creamsicle
  • 1/2 cup Orange Juice
  • 1/4 cup Rice Dream or Vanilla frozen yogurt
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Orange Extract
  • 1 scoop Vanilla Whey Science or Soy Protein Science
  • 1/4 cup crushed ice (if using Rice Dream)
  • Blend 15-20 seconds

194 Calories Note: To decrease calories replace orange juice and Rice Dream with half water

Peppermint Freeze
  • 1 Cup Rice Dream or Vanilla Soy Milk
  • 1 Scoop Chocolate Whey Science
  • 1/2 cup Vanilla frozen yogurt
  • 1/8 tsp Peppermint extract
  • Blend 15-20 seconds

308 Calories Note: To decrease calories replace Rice Dream or Soy Milk with half water