Part 11 (1/2)

Valya's Stupendously Magnificent,

Outstandingly Exceptional, Green Spinach Soup

3 small avocados (or one extra large) 2 red bell peppers 1/2 bunch cilantro 1/2 bunch spinach 2 small lemons (peeled, without seeds) 2 cups pure water 1 small jalapeno pepper 1/2 teaspoon Celtic sea salt (optional) Put all the ingredients in a Vita-Mix blender and blend well using the tamper. Once the ingredients are well blended, pour the soup into a large bowl. Add thinly sliced napa cabbage or red cabbage and dulse leaves or flakes.

Serves 6.

Real Rawssian Borscht

Blend these ingredients well in a blender: 2 cups water 3 beets 1 small ginger root (slice it first) 12 large cloves garlic 56 bay leaves Pour the mixture into a big bowl.

Blend the following ingredients for a short time

(about 30 seconds):

2 cups water 2 carrots 2 stalks celery 2 tablespoons apple cider vinegar 34 oranges, peeled, with seeds removed (seeds will make a very bitter taste) 1 tablespoon raw agave nectar 1/2 cup olive oil Celtic sea salt to taste (optional) Add 1/2 cup walnuts and blend on low speed very quickly, so the nuts break into small pieces but are not blended. Pour in the same bowl and stir.

DICE OR GRATE:.

1/4 head cabbage 12 carrots 1 bunch parsley Add grated ingredients to the blended mixture. Stir and serve.

Serves 710.

Generic Recipe for Chowder

Blend 1 cup cashews or walnuts with 1 cup water in blender until smooth.

Add the following and blend well: 1 cup water 1/4 cup olive oil 23 dates, pitted 1 cup chopped celery Hot peppers to taste 12 cloves garlic Celtic sea salt to taste (optional) Now you have plain chowder. Pick the flavor: For clam-chowder taste add: dulse flakes For broccoli: chopped broccoli For mushroom: your favorite mushrooms, dry or fresh For tomato: chopped tomato For carrot: grated carrots For corn: cut corn off the cob or use frozen corn For pea: fresh or frozen peas Your own creation ... Sprinkle with dry parsley flakes before serving.

Serves 5.

Chili

Blend the following ingredients in a blender: 1 cup water 2 cups fresh tomatoes, chopped 1/2 cup dates or raisins 1 cup sun-dried tomatoes 1 cup dehydrated mushrooms (optional) 1 cup chopped celery 2 tablespoons olive oil Celtic sea salt to taste (optional) 12 tablespoons spaghetti seasoning 12 tablespoons juice of lime or lemon Hot peppers to taste (optional) 2 cloves garlic 1 bunch basil Add a half-pound of bean, pea, or lentil sprouts. Don't blend! Sprinkle with dry parsley flakes before serving.

Serves 57.

Gazpacho

Blend the following ingredients in a blender until smooth: 1/2 cup water 2 tablespoons olive oil 5 large ripe tomatoes 2 cloves garlic or spicy pepper to taste 57 dates, pitted (raisins work just as well) 1/4 cup lemon juice 1/2 teaspoon Celtic sea salt (optional) 1 bunch fresh basil Now you have the gazpacho liquid.

Cut the following vegetables into 1/4-inch cubes: 1 large avocado 1 medium bell pepper 5 sticks celery 1 small onion (optional) Mix all ingredients in a bowl and sprinkle with chopped parsley.

Serves 45.

I Can't Believe It's Just Cabbage

1 head white cabbage 2 tablespoons olive oil 1 teaspoon salt 1 lemon, squeezed (optional) 1 tablespoon nutritional yeast (optional) Mix all ingredients in a bowl and decorate with your favorite herb.