Sweet lips
11-16-2004, 08:43 AM
I got this from a board I belong to - sounds really great. The comments were this could be used to get you raw and get you to stay raw.
Abeba & Anna's
It's Really Soup!
=================
By Abeba Wright and Anna Fisk
Serves 8 to 10 (4-5 if the main course) Special Equipment Large blender
(approximately 2 quarts) or food processor*
* Divide the ingredients if you don't have one this large
INGREDIENTS
-=-=-=-=-=-
10 or 11 fresh Roma tomatoes, chopped (look like little pears)
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
Fresh basil to taste (I used about 6 leaves)
Fresh dill to taste (I used about 4 stalks)
2 tablespoons lemon juice
Celtic salt to taste
2 tablespoons olive oil
2 tablespoons flax seed oil (optional to get your Omega 3s)
1/4 cup raisins
1 red bell pepper
1/4 jalepeno pepper (optional; I missed the 1/4 part and accidentally put
in one whole pepper! Spicy but if you can tolerate it, it's wonderful.)
1 cup sun-dried tomatoes, finely chopped (divided into two piles)
1 avocado, cubed
1 ear of corn, cut from the cob
1/2 sweet yellow pepper
Finely chopped parsley, for garnish (I used one sprig per bowl)
DIRECTIONS
-=-=-=-=-=-
In a 2-quart blender or food processor*, combine 6 of the tomatoes with
the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins,
red bell pepper, jalepeno (if using), and 1/2 cup water. Blend well.
* Divide the ingredients if you don't have one this large
Add 1/2 cup of the sun-dried tomatoes, a little at a time. Blend well.
In a large bowl, combine the avocado, remaining fresh and dried tomatoes,
corn, and the sweet yellow pepper. Pour the blended mixture over the
chopped vegetables and stir well. Garnish with parsley.
Abeba & Anna's
It's Really Soup!
=================
By Abeba Wright and Anna Fisk
Serves 8 to 10 (4-5 if the main course) Special Equipment Large blender
(approximately 2 quarts) or food processor*
* Divide the ingredients if you don't have one this large
INGREDIENTS
-=-=-=-=-=-
10 or 11 fresh Roma tomatoes, chopped (look like little pears)
1/2 red or yellow onion, peeled and chopped
4 cloves garlic, peeled
Fresh basil to taste (I used about 6 leaves)
Fresh dill to taste (I used about 4 stalks)
2 tablespoons lemon juice
Celtic salt to taste
2 tablespoons olive oil
2 tablespoons flax seed oil (optional to get your Omega 3s)
1/4 cup raisins
1 red bell pepper
1/4 jalepeno pepper (optional; I missed the 1/4 part and accidentally put
in one whole pepper! Spicy but if you can tolerate it, it's wonderful.)
1 cup sun-dried tomatoes, finely chopped (divided into two piles)
1 avocado, cubed
1 ear of corn, cut from the cob
1/2 sweet yellow pepper
Finely chopped parsley, for garnish (I used one sprig per bowl)
DIRECTIONS
-=-=-=-=-=-
In a 2-quart blender or food processor*, combine 6 of the tomatoes with
the onion, garlic, basil, dill, lemon juice, sea salt, olive oil, raisins,
red bell pepper, jalepeno (if using), and 1/2 cup water. Blend well.
* Divide the ingredients if you don't have one this large
Add 1/2 cup of the sun-dried tomatoes, a little at a time. Blend well.
In a large bowl, combine the avocado, remaining fresh and dried tomatoes,
corn, and the sweet yellow pepper. Pour the blended mixture over the
chopped vegetables and stir well. Garnish with parsley.