Free Recipes

1.The recipes should be prepared from unprocessed and unrefined foods: fresh and raw fruits and vegetables, dried fruits and vegetables, fully sprouted grains and legumes, unroasted and unsalted nuts and seeds.

2.Wash produce thoroughly and remove inedible husks, skins, peelings, seeds, etc.

3.Optional Seasonings are to be used according to Hygienic taste with True Transition guidelines: dried and powdered vegetables and fruit, mild herbs and spices that do not burn to the taste, small amounts of garlic and onion.

4.All nuts and seeds are to be unroasted and unsalted. Nut and seed recipes can be a thick paste, a dip, a spread, or a salad dressing all depending on the amount of liquid added.

5. Used distilled water.

RAW BEET SOUP for 2

1 large beet & 2 cups water 1 small avocado or 1/2 large, 1/4 cup lemon juice
Cut up beets into cubes, place in blender with water. Blend at high speed for a minute.
Add avacado and lemon juice. Blend well and serve.

RAW CUCUMBER SOUP for 2

1 large cucumber, peeled & chopped

1 avocado

1/2 cup celery & carrot juice

2 or 3 chopped scallions, optional

2 TBS. lemon juice to taste

·Blend cucumbers, avocado, and juice.

·Add lemon juice, blend again.

·Pour the soup into bowls. Then garnish with chopped scallions and chopped cucumbers.

RAW TOMATO CREAM SOUP for 4 - 6

2 large, ripe tomatoes

1 cup water

1/2 cucumber

1 stalk celery

1 green bell pepper

3 springs parsley, optional

1 clover garlic, optional

1 TBS. Veggie Volt, optional

1 large avocado

·Blend all ingredients except avocado with the water. Blend to a smooth consistency.

·Add the avocado and blend.

RAW BERRY SOUP for 2

2 cups ripe berries (strawberries, blueberries, raspberries, boysenberries, blackberries)

1/2 cup coconut milk (Or a nut milk or water or a fruit juice may be used.)

1 tsp. ground ginger root, optional

·Blend berries and ginger root until smooth.

·Add chosen liquid and blend until desired consistency.

·Garnish with whole berries.

COOKED ZUCCHINI SOUP for 2

2 medium-sized zucchini

2 cups water (Vegetable broth, celery juice, or other veggie juice may be substituted.)

1/4 cup chopped onion, optional

Veggie Volt to taste, optional

·Cut up zucchini into thin rounds

·Bring water to boil.

·Place zucchini and onion in pot. ·Cover and simmer for just 10 minutes.

·Blend the soup, and serve in hot bowls.

·Garnish with celery springs, and serve with celery heart stalks.

COOKED & BASIC VEGGIE SOUP STOCK for 4

2 large carrots, grated

1 large beet, grated

2 stalks celery, grated & with tops, chopped

1 large potato, grated

1 large parsnip, chopped

Several leaves of dark green, leafy vegetables: Swiss chard, bok choy, collards, kale, etc.

Any other veggies you have!

Water to fill pot

1 large onion, grated, optional

1 sprig chopped parsley, optional

3 cloves minced garlic, optional

·Place vegetables in 3 quart pot, and fill near to top with water.

·Bring to boil, and reduce to simmer.

·Cook for approximately 1 hour.

·Strain broth. Use for sipping, stock for other soups, or as a light meal in itself.

·Discard vegetables, eat separately, or compost them.

A Bookful of GetWell StayWell, Great Gift Recipes! Page22