Miso Mushroom Soup



Ingredients (Serves 4)
2 ts sesame oil
2 green onion sliced
2 small hot chili peppers, finely sliced
2 cloves garlic, minced
½ head cabbage sliced
1x 1-inch piece ginger, grated cone #1
3-5 tablespoons yellow miso paste
2 tablespoons tamari

4 cups mushroom or vegetable broth
2 cups mixed mushrooms (I used white, crimini and shitake)

1 large of handful cilantro, roughly chopped
Sea weed- optional

Instructions
In 7qt over a medium-high heat sauté the onion, mushrooms, chili peppers, garlic and ginger until they are just starting to soften. Add the cabbage,  green onions & broth, cook medium heat down to low. Add miso & tamari & cilantro & serve.




 
 
 

Coconut Beet Black Rice with Raspberries


3 cups cooked black rice
1 pint fresh raspberries
1 raw beet shredded cone #2
1 Tbsp fresh lemon zest & juice
2 greenoinions, finely chopped
2 Tbsp shredded coconut
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Olive oil - 2-3 T.


COOK black rice according to package instructions; set aside. RINSE raspberries and set aside. Gently TOSS cooked rice, shredded beets, lemon zest, scallions, coconut, sea salt and pepper together in a large bowl. Place in the refrigerator for 20 minutes. REMOVE from fridge; fold fresh raspberries into salad and gently toss to combine
 



 

Grape Cucumber Gazpacho


Ingredients
2 lbs. seedless green grapes, stemmed
1/2 cup Marcona almonds or whole blanched almonds
1 garlic clove
1 bunch of fresh cilantro
3 T. good apple cider vinegar
2 T. freshly squeezed lime juice or lemon
3 english cucumbers cut into 2 inch pieces crosswise
3 T. extra virgin olive oil
1 hot pepper
1 red onion
sea salt to taste



Instructions

Combine the grapes, almonds, garlic, cilantro, vinegar, lime juice and salt. Add to blender in batches and pulse until blended but slightly chunky. Do not overblend.

Refrigerate for a few hours or overnight to chill the soup and meld the flavors together.


Will keep in the refrigerator for up to 3 days.
 
 
 
 
 
 
 
 
 
 

Asparagus Soup


 

Ingredients
4 green onions
1 medium onion cone # 2
2 cloves garlic (crushed and minced)
1 tablespoon avocado oil
1 bunch asparagus
1 zucchini
½  bunch of fresh parsley
5 cups water (divided)
3/4 cups raw cashews
2 teaspoons sea salt (or to taste)
1 tablespoon nutritional yeast flakes
1 teaspoon maple syrup
1/2 teaspoon celery seed
Cayenne pepper to taste
Juice from 1 lemon


In 7 qt or 11inch skillet, sauté your onion, and garlic in 1 tablespoon of oil. Saute at medium-high heat for about 2 minutes, or until onions are just started to get tender and turn clear. Add your asparagus, zucchini and celery seed, cook medium click and low. In your blender, combine raw cashews with 2 cups of water, maple syrup, and yeast flakes. Blend on high for about 30 seconds, or until everything is smooth and creamy. Add cooked asparagus, zucchini and celery seed, water. Blend until creamy add lemon juice, parsley, fresh green onions. Blend and salt to taste- Cayenne pepper too!

Asparagus:  1-can detoxify our system

2 - has anti-aging functions

3 - is considered an aphrodisiac

4 - can protect against cancer

5 - reduces pain and inflammation

6 - can prevent osteoporosis and osteoarthritis

7 - reduces the risk of heart disease
8 - can help prevent birth defects




 

Tahini Superfood Slaw


1 head cauliflower cone #3
1 head broccoli cone#3
4 carrots, shredded cone#2
1 Gala apple, cone#2
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup goji berries
½ cup dried cranberries
¼ cup finely chopped fresh mint or basil


Dressing: I clove garlic
juice of 2 lemon  & zest
4 T oil of choice
2 tbsp maple syrup
4 T. Tahini
1 T curry powder
¾ tsp salt & ½ tsp black pepper
Directions: In a blender combine the oil, tahini, lemon juice, maple syrup, curry powder, black pepper, salt and garlic powder. mix well. Pour the dressing mixture over the salad. Toss well



 






 
 
 
 
 
 
 
 


Spicy Summer Slaw


Ingredients

 ½ Cabbage green

 2- Corn fresh off the cobb

Lime zest

Lime juice & lemon juice

 1 bunch of Cilantro

5 Green onions thinly sliced

 1 cup Cherry tomatoes

Dressing
1 cup sunflower seeds (soaked overnight)
1/4 cup key lime oil
1/4 cup water
1 bunch fresh coriander-cillantro, chopped
The juice of two limes
1 fresh red chilli or cayenne pepper
Salt and pepper to taste
Combine all ingredients together in a high-speed blender and blend until smooth.






 

 
 
 
 

 

 

Spaghetti Pie


1 ½ cup mushrooms
1 large onion
1 bottle spaghetti sauce
1 small package thin spaghetti gluten free ok
1 can crushed tomatoes
1 can olives
1 zucchini
4 cups spinach
1 package cheese – vegan daiya

Instructions:
Layer in EOS
Mushrooms cone #4
Onions Cone #4
Zucchini cone #4
 ½ spaghetti sauce
Spaghetti  pasta
Other ½ sauce
Olives cone #4
Crushed tomatoes
Spinach
Cheese

Start cooking at 350 degrees click turn down to low

Cook 30 min