Conscious Eating Part 39

AMERICAN.

Yam Burgers

Aggravates V, P, K All Seasons 4 cups yams, grated 4 cups sunflower seeds, soaked 2 cups celery 1 Tbs oregano 1 Tbs hing 1 Tbs Celtic salt Blend all ingredients in food processor using the S-blade to make a pate. Scoop out individual portions, shaping into a patty and placing on a dehydrator sheet. Dehydrate 8-12 hours. Serve with Live Catsup and Live Mustard (see Sauces, Spreads, and Dips).

Veggie Boats

Balances V and P, slightly unbalances K All Seasons 2 bell peppers, cut in half 1 tomato, chopped 1 carrot, shredded 1 avocado, sliced Sprouts Pate of your choice (see Nut and Seed Recipes: Pates) Masala of your choice (see Masala Recipes) Fill each half of bell pepper with pate and veggies. Sprinkle masala on top. Try garnis.h.i.+ng with edible flowers.

Stuffed Cabbage Leaves

Balances P and K, slightly unbalances V All Seasons Stuff red or green cabbage leaves with any pate (see Nut and Seed Recipes: Pates) or seed cheese (see Fermented Foods: Seed Cheese and Yogurt). Serve on a bed of sprouts with sauce of choice (see Sauces, Spreads, and Dips or Salad Dressings).

Stuffed Vegetables

Balances K, slightly unbalances V and P Fall, Winter, and Spring Tomatoes Red, green, or yellow peppers Celery Cuc.u.mber Cut out area where stem joins the tomato or pepper, and scoop the insides out, and/or cut the cuc.u.mber in half (long way) and scoop out the seeds with a spoon. Stuff the tomatoes, peppers, celery, and/or cuc.u.mber with Veggie Pate (see Nut and Seed Recipes: Pates), seed cheese (see Fermented Foods: Seed Cheese and Yogurt), Spinach-Avocado Dip, or Almond Hummus (see Sauces, Spreads, and Dips).

Spinach-Stuffed Tomatoes

Balances V and K, unbalances P Fall, Winter, and Spring 4 large tomatoes 2 cups spinach 1 Tbs basil, chopped 1 tsp tarragon, chopped 2 Tbs seed cheese (see Fermented Foods: Seed Cheese and Yogurt) Blend all the ingredients except the tomatoes. Hollow out tomatoes and fill with the mixture. Serves 4.

SOUPS.

Soups play an interesting and important role in our live-food cuisine. Warmed and/or blended foods are a very effective way to balance vata. Soups, prepared in this way, increase the range of live-food dishes available for vata people. In the Conscious Eating Kitchen, soups are usually the entree for the evening meal. This is important because the digestive power decreases in the evening. Blended foods make a wonderful light meal which is easier to digest for all three doshas.

WARM SOUPS.

The best way to prepare a warm soup is to heat it until hot to the finger, which is about 105-115 F. Cooked soups are often heated to very high temperatures, which destroys all the enzymes, and we then wait for them to cool down to eat them. By not heating soups excessively, we do not have to wait so long, and the ingredients are still alive. Another way of preparing the soup is in a crock pot at low temperatures (115 F or below) for 6-8 hours, but this presents the danger of becoming a culture for harmful bacteria.

Five-Minute Warm, Enzyme-full, Raw Veggie Soup

Balances V and K, unbalances P All Seasons, best Fall and Winter 1 carrot, chopped 1 beet, grated head purple cabbage, chopped handful sunflower or alfalfa sprouts tsp ginger 1-2 nori sheets, cut in strips Cayenne to taste Heat water to 115 F, adding ingredients except sprouts. Turn off heat and allow to cool. Warm before serving to a temperature of no more than 115 F. Top with sprouts and serve.

AMZ Soup

Balances V and P, unbalances K Summer 1 avocado 1 large zucchini 1 tsp heating or cooling masala (see Masala Recipes) tsp mellow miso cup water Blend all ingredients except miso. Heat to 115 F, remove a small amount of the mixture, add miso, and mix back into soup.

Warm, Raw Vegetable Soup

Balances V, P, K All Seasons 3 carrots 2 potatoes 2 celery stalks 2 zucchini 1 tsp (less for P) Winter Heat Masala (see Masala Recipes) 8 cups water Blend ingredients. Heat at 115 F until warm.

Vegetable Stew

Balances V, P, K All Seasons 2 cups potatoes, chopped cup cherry tomatoes, dehydrated tsp curry tsp cayenne 1 handful raw dulse, kelp, or alaria, soaked 4 cups water Place all ingredients in a pot and heat at 115 F until warm.

Heavenly Garden Soup for the World

Balances V, P, K All Seasons 8 purple potatoes, chopped 2-3 sweet potatoes, chopped 2-3 yams, chopped 1 yellow Finn potato, chopped 8 carrots, chopped 4 stalks celery, chopped purple cabbage, chopped green cabbage, chopped head cauliflower, chopped bunch cilantro, chopped bunch spinach, chopped lb s.h.i.+take mushrooms, chopped 2 cloves garlic, chopped 3 Tbs mellow miso 1 Tbs dill 1 tsp basil tsp ginger, grated 2 gallons water Heat water to 115 F adding all ingredients, except miso and cilantro. Heat 3-4 hours, adding cilantro during the last half hour. When soup is ready, remove 1 cup of broth, add miso, stir, and mix back into soup. Remove 2 cups of soup mixture (with vegetables). Blend this mixture and stir back into soup. Serves 25.

Hot Spice Corn Soup

Balances V and K, unbalances P Fall, Winter, and Spring 3 cobs fresh corn kernels 1 hot red pepper 2 Tbs dulse, soaked tsp fresh ginger juice 2 cups water, heated to 115 F Blend and serve. Serves 2-4.

Remarks: Without the ginger and red pepper, this soup is balancing for P.

COOL SOUPS.

Any of the following cool soups can be warmed by following the warming instructions given in the Warm Soups section above or in Simple Secrets for Warming, and Not Killing, Live Foods at the beginning of Part IV.

Raita

Balances V and P, slightly unbalances K All Seasons 2 cups mixed cauliflower, broccoli, cuc.u.mber, zucchini, chopped 1 cup seed yogurt (see Fermented Foods: Seed Cheese and Yogurt) 1 cup cuc.u.mber, chopped 1 large tomato cup mint, chopped cup cilantro, chopped 1 tsp c.u.min 1 tsp coriander 1 tsp mustard seed, soaked Juice of 1 lemon Ginger, Celtic salt, and cayenne to taste 2 cups water Blend all ingredients until smooth, except chopped vegetables. Add the vegetables, stir, and serve.

Apple-Spinach Cosmic Soup

Balances V, P, K All Seasons 1 cup spinach, chopped 1 cup fresh carrot juice 1 cup sprouts apple carrot avocado 1 tsp nutmeg Blend and serve.