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Buddha's Delight Soup

2 quarts water

2 cups broccoli florets

1/4 pound sugar snap or snow peas (about 1 cup)

1 large carrot cut into matchsticks

1/4 button mushrooms, sliced

2 cups shredded Chinese cabbage or bok choy (both leaves and stems)

1/2 pound mung bean sprouts (about 2 cups)

1/2 pound low fat tofu, diced

4 cups vegetable or miso broth

Tamari, to taste


  1. Bring the water to a boil in a large pot over high heat. Add the broccoli, peas, and carrot and cook for 5 minutes. Use a strainer to remove the vegetables from the pot, leaving the water at a boil, rinse them quickly under cold water, drain, and set aside in large bowl.
  2. Next, add the mushrooms, cabbage, and bean sprouts to the boiling water and cook exactly one minute. Use a strainer to remove them from the water, rinse quickly under cold water and drain.
  3. Heat the vegetable or miso broth, bringing to a boil. Add the water that the vegetables were cooked in, along with the blanched vegetables and diced tofu. Check to taste and add tamari if needed.

Detox It Smoothie

1 cup apple juice

1/2 frozen sliced banana

1/2 cup organic berries

1 Tbs. Flax seed oil

1 Tbs. Maca powder

1 Tbs. Blender Culture or your favorite greens powder

3 droppersful Rasayana

3 droppersful Detox

3 droppersful Blood Sugar Blues


Carrot Ginger Soup

4 tablespoons water

2 medium onions, chopped

2 tablespoons minced fresh ginger root

2 tablespoons minced fresh garlic

4 cups vegetable stock

2 pounds carrots, peeled and chopped

1 tablespoon grated orange zest

1 1/2 cups freshly squeezed orange juice

Ground white pepper, to taste


  1. Heat water in heavy bottomed 4 qt. pot over medium heat. Add onions and 1 Tbs. each of garlic and ginger and sauté until golden brown, about 10 minutes.
  2. Add stock and carrots and bring to a boil. Reduce heat to low and simmer, partially covered, to 40 minutes, or until carrots are tender.
  3. Pour soup through fine mesh or strainer into bowl and transfer solids to blender or food processor. Add 1 cup of liquid and puree until smooth. Return to pot along with remaining liquid. Place over low heat.
  4. Add the orange zest and juice and reserved Tbs. of garlic and ginger. Season to taste with pepper and heat until hot. Serve immediately, or cool and serve chilled.

Hummous

1 can garbanzo beans, undrained

Juice of 2 lemons (3+ Tbs.)

2 Tbs. rice vinegar

2 cloves of garlic, minced

3 scallions, chopped

1 Tbs. tamari

1 1/4 teaspoons cumin, ground

2 Tbs. fresh parsley, chopped

1 Tbs. sesame seeds, toasted

Fresh ground black pepper to taste


  1. Drain the garbanzo beans, reserving liquid, and put into a blender or food processor. Add the lemon juice, vinegar, garlic, scallions, tamari, and cumin. Blend together while slowly adding reserved canning juice - just enough to keep it smooth, but not too thick.
  2. When preferred consistency is reached, blend in the parsley and the toasted sesame seeds. Taste and adjust seasonings. Refrigerate at least an hour to blend flavors.

Orange Wakame Salad

5 strips of wakame

2 cups of water

1/4 cups mirin, rice vinegar

1 1/2 teaspoons sea salt

1 cucumber peeled, seeded and diced

2 oranges, peeled and sliced

5 red radishes, cut in half and sliced

1 scallion, sliced

2 Tbs. sesame seeds, toasted

2 Tbs. brown rice vinegar


To prepare wakame: Soak in warm water for 15 minutes. Place in small pan adding water to cover. Boil, then simmer 5 minutes. Drain, chop and cool. Add salad ingredients and mix.

Kelp Salad

3 cups soaked kelp chips, drained

1 cucumber, peeled, cored and cut in half moons

2 green onions, thinly sliced

Dressing:

4 Tbs. cider vinegar

2 Tbs. maple syrup

1/4 teaspoon sesame oil

1/2 teaspoon flax seed oil

Mix the dressing. Pour over cucumber, kelp and green onions. Let the flavors blend about an hour.

Liver & Gall Bladder Flush

Liver Flush Benefits

The liver and gallbladder flush restores the normal functional capacity of the liver to dump toxins into the bile so that they can be eliminated through the intestines and colon. The flush promotes overall digestive health including bowel elimination. Olive oil has been known to increase beneficial HDL cholesterol levels while lowering harmful LDL cholesterol.

Liver Flush Pointers

One of the best times to take the liver flush is in the evening just before bedtime. It is best to eat a light dinner, then just before bed do your liver flush. Taken on an empty stomach is optimal. Have a cup of tea ready to drink immediately after taking the flush.

Liver Flush Recipe

Mix these ingredients in a blender or in a jar and take just before bedtime.

Olive Oil - 3 Tbs. organic and cold pressed

Juice of 2 Lemons organic

Garlic - 1 medium clove organic and minced (beware of garlic breath the next day)

Ginger - small chunk organic and minced (chopped fine in a blender or by hand)

Cayenne pepper - just a pinch

Orange - 1 optional for taste


Directions for Liver Flush
  1. Drink and follow with a cup of caffeine-free herbal tea, such as our Tummy-Ease Tea of Peppermint Tea.
  2. Drink the tea immediately following flush.
  3. Go to bed and lie on your right side with your knees up to chest, so that the mixture goes directly to your liver and gallbladder. Some people experience moderate nausea but this passes quickly.
  4. In the morning you should have a healthy elimination, if not, an emema is advisable.

Miso Shitake Soup

1 cup shitake mushrooms, sliced

1 cup carrots, sliced into thin half moons

1 1/2 inch piece of ginger root, thinly sliced

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

5 cups vegetable broth or water

2 tablespoons light miso, or to taste

2 scallions, cut diagonally into 2-inch pieces

Kelp or wakame flakes to taste if desired, soak first in water to remove salty residue


  1. In a heavy pot over medium heat, sauté shitake mushrooms, carrots and ginger, in olive oil for 3 minutes. Add garlic and sauté for 1 minute.
  2. Add vegetable broth or water and simmer, covered, for an additional 5 minutes or until carrots are tender. Turn off heat.
  3. Dissolve miso in a small amount of hot soup broth and stir into soup. Add scallions and cover. Let stand for 2 minutes and serve.

Quinoa with Greens

1 cup of quinoa

2 cups water

1 tablespoon olive oil, Then take 1 bunch of

greens like spinach, chard or kale, washed thoroughly with tough stems and center rib removed

1 or more cloves minced garlic, depending on personal preference

Splash Soy Sauce

Sprinkle of Feta Cheese

Thoroughly was quinoa in a sieve (quinoa can taste bitter if not washed). Boil water and then add the quinoa, cover and turn heat to low. Let cook for 15-20 minutes until all the water is absorbed and quinoa is fluffy. Meanwhile, heat olive oil in sauté pan over medium heat and stir fry greens and garlic for about 2 minutes. When greens are wilted, remove from heat. Layer quinoa over greens and sprinkle with soy sauce and the feta cheese to taste.

Note: You may substitute quinoa with any gluten-free grain.

Quinoa or Wild Rice Stuffed Peppers

Preheat oven to 350 degrees

Oil a casserole large enough for 6 peppers

2 cups cooked quinoa or wild rice

1-2 tablespoons organic unrefined olive oil

1 medium onion, finely chopped

1 teaspoon sea salt or to taste

3/4 teaspoon pepper

2 tablespoons basil

2 tablespoons paprika

4-6 cloves garlic finely chopped or to taste

2 stalks celery, finely chopped

1 lb. greens such as kale, parboiled for 2-3 minutes, chopped

6 bell peppers


  1. Sauté onion in oil with seasonings until translucent.
  2. Add garlic, celery and kale and cook until tender.
  3. Blend with grains.
  4. Taste mixture and adjust seasonings.
  5. Stuff peppers.
  6. Bake at 350 degrees for 45 minutes.

This recipe adapts well to other types of grains and vegetables. Experiment with leftovers! Zucchini can also be cut in half lengthwise, scooped out, stuffed and baked.


Salmon with Honey Mustard Glaze on Greens

4 salmon fillets, 6 ounces each. Use wild salmon only, not farm raised.

1 1/2 tablespoons honey

1 1/2 tablespoons dijon mustard

2 teaspoons extra virgin olive oil

2 tablespoons fresh orange juice

1/2 teaspoon sea salt

Freshly ground black pepper

1 large bunch mustard greens or your favorite greens


  1. Preheat oven to 400 degrees. Rinse and pat salmon fillets dry. Place in a single layer in an ovenproof baking dish.
  2. Mix together honey, mustard, olive oil, orange juice and sea salt. Spread over salmon. Bake for 15 minutes, or until fish flakes easily with a fork.
  3. Wash greens, remove stems and slice into 2-inch wide strips. Bring 2 cups of salted water to boil in a large pot and cook for 3 minutes or until tender. Remove with slotted spoon and drain.
  4. To serve, divide greens among four plates and top with cooked salmon fillets.

Tahini Salad Dressing

1 tablespoon of tahini

Juice of 1 lemon

2 medium sized cloves of garlic, grated or crushed

2 teaspoons of fresh ginger, grated or crushed

1/2 tablespoon tamari or soy sauce

1/2 tablespoon olive or safflower oil

2 tablespoons of water

Salt & pepper to taste


Directions:

These proportions are a guide only and all ingredients are optional. Put everything in a bottle or container with a lid and shake it vigorously for about 30 seconds or until its all mixed. Use it liberally, it's delicious and it goes well with everything I've tried it with. This makes about half a cup - at least enough for a big salad, and any leftover will keep in the fridge, just shake it well before use.