Raw Tomato & Red Pepper Soup, Greens Galore & Fresh Cilantro Dressing, Nori Nachos

Here are the recipes from episode 6-’Cleaning It Up’, aired on 09-09-11

*Raw Tomato & Red Pepper Soup

Put in blender:
  • 1 tomato
  • 1 red pepper
  • 1 clove garlic
  • 1 inch fresh ginger root diced
  • ¼ cup germinated almonds (organic almonds soaked in water for at least 8 hours to remove enzyme inhibitors)
  • Fresh oregano, leaves from 2 stems
  • 1 tsp chili powder
  • 2 Tbsp cold pressed olive oil
  • 1tsp sea salt
  • dash black pepper
  • Add 2-3 inches of structured water to the blender

Blend to desired consistency and enjoy.

This soup can be used as a sauce atop sprouted wild rice for a meal rich in enzymes, vitamins and minerals.

*Greens Galore & Fresh Cilantro Dressing

I bunch of dark leafy greens, collards, kale or chard works great ~ de-stem and rip up

Dressing:

  • 3 sprigs fresh cilantro
  • 1 tomato
  • ¼ cup germinated almonds (soaked in water for 12-24 hours and rinsed)
  • 1 Tbsp cold pressed olive oil
  • dash sea salt
  • 1 cayenne pepper
  • 1 1/3 cups purified water

Blend all dressing ingredients. Top prepared greens. Massage into greens for 1 or 2 minutes. Add any salad toppings you like. I like avocado, olives and hemp seeds for a very hearty salad.

 

*Nori Nachos

4 nori sheets (nori is seaweed, nori sheets are purchased in a pack of 7 usually, at any store)

  • 1 cup macadamia nuts, germinated (soaked in water 8 hours and rinsed)
  • ½   cup sunflower seeds germinated (soaked in water 8 hours and rinsed)
  • 1 tomato
  • 1 Tbsp apple cider vinegar
  • Juice of 1 lemon
  • Dash sea salt
  • Dash chili powder
  • Mix all ingredients, except nori sheets, in food processor using the chop tool. Purée until almost smooth.

Lay Nori sheets on dehydrator tray. Spoon the “cheese” mixture on top of nori sheets and flatten with spatula to evenly cover nori.  Put in dehydrator for 14 hours on temperature 105.

 

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