by Mary Gospe | Jun 18, 2021
This recipe is a wonderful way to celebrate tomatoes on a hot summer night. Note – it’s super easy to make if you have a juicer (for making the tomato juice) and if you have a Vitamix or similar blender.
Ingredients:
- 4 cups tomato juice. If you have a juicer, you can make fresh tomato juice in it. You can also purchase organic strained tomatoes.
- 2 chopped red tomatoes (remove the seeds if you’d like)
- 1/2 cup minced red onion
- 1 clove garlic, minced
- 1 medium bell pepper, minced
- 1 peeled, seeded, diced cucumber or 2 small Persian cucumbers, peeled and chopped
- 2 scallions, finely sliced
- 1/2 fresh jalapeño, minced and seeded (adjust for your preferred level of spiciness)
- 1 cup minced celery
- Juice of 1/2 lemon and 1 lime
- 2 T vinegar, white wine, champagne or balsamic
- 1 Tsp. each dried tarragon and basil, or 3 Tbsp. fresh
- 1/2 to 1 Tsp. cumin
- 1/4 cup freshly minced parsley
- 1/4 cup minced cilantro
- 1-2 Tbsp. olive oil (optional)
- Salt, pepper and cayenne to taste
Directions:
- Make the tomato juice with a juice or by hand, squeezing the tomatoes
- Add all ingredients through the lemon and lime juice into the Vitamix, blender or food processor, if using. Process on low for 30-40 sec. Otherwise you can simply stir the ingredients.
- Add the remaining ingredients (from vinegar on), stir, chill for an hour or so. Serve and enjoy!
by plant4health | Jan 2, 2021
Inspired by Anna Thomas, Love Soup
Ingredients:
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced or crushed
- 2 Tablespoons EVOO
- 2 pounds purple sweet potatoes (or regular), peeled and diced
- 2 bunches Lacinato kale, trimmed from stems and cut into thin strips (chiffonade)
- 4 green onions, sliced
- 1 cup chopped cilantro
- 4 cups vegetable broth
- 1 cup water
- 2 teaspoons cumin powder
- 1-2 Tablespoons fresh-squeezed lemon juice
- Salt and pepper to taste
Dash of cayenne (optional)
Instructions:
- In a large soup pot, heat the olive oil and saute the yellow onion and garlic until the onion is translucent.
- Add the broth and water followed by the potatoes, kale and salt. Bring to a boil and simmer 15 minutes.
- Add the green onions, most of the cilantro and freshly ground black pepper. Simmer soup for 10-15 minutes, adding more water to desired consistency.
- Stir in the cumin, lemon juice and cayenne (if using) and adjust seasonings.
- Puree the soup in a blender or food processor, or with an immersion blender.
- Ladle into bowls and top with a bit of cilantro.
by plant4health | Jan 2, 2021
Inspired by Moosewood Cookbook
Ingredients:
- 2 small or 1 large yellow onion, chopped
- 4-5 cloves garlic, chopped or crushed
- 3-4 carrots, chopped (peel if desired)
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 small zucchini, chopped
- 2-3 small potatoes, peeled and diced
- 64 oz. of organic veggie broth
- 1 15 oz. can diced tomatoes
- 2 cups kidney beans
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 bay leaf
- salt and pepper, to taste
- 1 cup 100% whole wheat or gluten-free macaroni noodles
- 2 – 3 Tablespoons olive oil
Instructions:
- Heat oil in a large soup pot and when hot add the onions and garlic. Cook for a few minutes until the onions start to turn translucent.
- Add the carrots, celery, bell pepper and stir for a few more minutes
- Add the zucchini, potatoes, broth, diced tomatoes and herbs and cook for 10-20 minutes
- Add the beans, bring to a boil and add the pasta, lowering the heat enough to cook the pasta until tender
- Add salt and pepper and adjust any of the seasonings to taste
- Serve with a big green salad and whole wheat bread.
Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, you’ll want to make the following adjustments:
- Make sure the vegetable broth you are using does not contain any additives, preservatives or added sugar. You can also substitute water for the broth and increase the amount of spices to impart a stronger taste.
- Replace the tomatoes with more vegetable broth or blended red bell pepper.
- Omit the potatoes.
- Replace the kidney beans with red or green lentils.
- Replace the noodles with 1/2 cup of quinoa or 1/2 cup of cooked millet.
- Omit the bread.
by plant4health | Jan 2, 2021
Ingredients:
- 2 Tablespoons olive oil
- 3 cups lentils (rinsed and picked over)
- 8 cups vegetable broth (2 standard packages)
- 2 medium onions, chopped
- 4-6 cloves garlic, minced or crushed
- 4 stalks celery, chopped
- 4 carrots, diced
- 1 can (14.5 oz) diced tomatoes and their juice
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 2 teaspoons salt (or to taste)
- black pepper
- red wine vinegar
Instructions:
- Saute onion and garlic for a few minutes until onions begin to be translucent
- Add the carrots and celery and saute until the carrots are beginning to be tender
- Add the veggie broth, lentils, spices and tomatoes
- Stir and simmer, partially covered, for 1/2 hour
- Taste for seasoning / salt and adjust as you’d like
- When down, serve with a drizzle of red wine vinegar on top
Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, replace the tomatoes with more vegetable broth or blended red bell pepper. Also, make sure the vegetable broth you are using does not contain any additives, preservatives or added sugar. You can also substitute water for the broth and increase the amount of spices to impart a stronger taste.
