Energy Soup recipes

[kirk]

Energy Soup #1

BORSCHT ENERGY SOUP Yield: 6 servings
1 md Beet - scrubbed & cut into chunks
1 md Carrot; sliced
1 md cucumber - cut into chunks
1 md Green bell pepper - seeded & coarsely chopped
1 Lemon; peeled, - halved, and seeds removed
1 Ripe avocado; peeled, - stone removed & quartered
1/2 c Spinach leaves (packed)
1/2 c Alfalfa sprouts (packed)
1/2 c Chopped fresh dill
2 tb Nama Shoyu
1/8 ts Freshly ground black pepper
2 c Vegetable stock; -OR- -Vegetable bouillon
Alfalfa sprouts, for garnish
In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.

Energy Soup #2

Blend in your blender or food processor, using water or unpasteurized apple juice as the base:
5 cups of home-grown baby greens – 3-4 teaspoons of dry seed, grown for five days – with my home-built automatic Sprouter, you get a new tray of greens every day on rotation;
1-2 cups of bean sprouts – one-third cup of dry beans, grown for 2-3 days – alternate daily between mung, lentil and green pea (beans grow well in Sprouter, or in jars or hemp bags);
half to one avocado – for its clean mono-unsaturated fat (like olive oil) with no cholesterol, and rich in enzymes – avocado "savorizes" the greens;
one apple – for sweetness, and to help digest all the proteins;
2 tablespoons of seaweed – for its 60+ minerals and trace minerals, like iodine for thyroid – alternate daily between dulse, kelp and black nori (the raw seaweeds).
Ann Wigmore advised itÂ’s best to blend with home-made Rejuvelac, instead of water
Include as optional extras in your blend:
one clove of garlic – a powerful anti-viral, immune system supporter;
extra “produce” greens – for more chlorophyll to cleanse and rebuild your bloodstream and cells – use the dark greens high in beta-carotene and calcium, like kale, collard, dandelion, parsley;
sweeten your children's Energy Soup with a whole food sugar, such as banana, big apple, soaked dried fruit (raisins, dates, currants)

Energy Soup #3

Most people love Energy Soup just the way it is – living greens, bean sprouts, avocado, seaweed, and fruit for sweetener. But try some variations, such as:
Crunchy texture – grind in a food processor with little or no liquid, instead of blending.
Sweet taste – more fresh fruit or soaked dried fruit, or raw honey
Savory taste – I like garlic, beet (half or one small whole beetroot, a liver and blood strengthener) and Nama shoyu, ground together in a food processor.
No spicy greens – if Energy Soup tastes horrid, go easy on the hot greens like cabbage, fenugreek, mustard and radish. The best greens are sunflower and buckwheat.
No avocado – use another raw plant fat, such as raw nuts, especially almonds or raw seeds – flax, pumpkin, sesame or hulled sunflower.
Soak and blend the nuts or seeds (blend in a little water just covering them) OR grind them in a coffee-grinder, and add to your Soup. Don't soak longer than three hours because their minerals leach out in the soak water. I don't agree with 8-hour soaking to "activate the enzymes" – three hours is enough. If you soak longer (while you're at work or sleeping) then use the soak water as your blending base.

Energy Soup #4

By Dr. Ann Wigmore
WHY ENERGY SOUP? The reason is that it works! Energy Soup gives the body's cells fuel to be nourished which provides for self-healing in the quickest possible way. Another reason that this Energy Soup is high-energy nourishment that is fermented slightly from the blending with Rejuvelac. This means that Vitamin E in the the mixture prevents oxidation, so we can keep it all day. Energy Soup provides a complete form of basic elements that are needed for rebuilding health quicker. It helps to overcome addictions because it is easy to digest. Most of the essential elements are easy to digest and essential nutrients found in Energy Soup are important in providing a means for self-healing the body and mind, and in helping with addictions. It can also help with many other health problems that people suffer with every day, which generally have been brought on by poor nutrition, especially by overeating.
ENERGY SOUP (HIGH ENERGY NOURISHMENT) is best taken about five times per day in small amounts (1 cup or less per serving). For variety you can put into the Energy Soup 1/2 cup of cut-up banana or some alfalfa sprouts so there is something to chew. Chewing is important so that the food mixes with the saliva and thus the body can better begin the digestive process.
HOW TO MAKE ENERGY SOUP : We will begin with a list of the basic ingredients and amounts. But this is to be used only as a guideline. Generally, I do not like to specify amounts and measurements - use your own judgment and allow for your own creativity. ItÂ’s best to occasional add different ingredients such as peeled cactus, sweet potatoes or carrots, but the basic ingredients should be included. The most important elements and the ones that you will use in the largest quantity are the greens.
BASIC INGREDIENTS :
Seaweed (dulse)
Rejuvelac Sprouts - mung beans, green peas, lentils
(one handful is a good amount)
A large amount of a variety of organic greens
Peeled apples or watermelon, including rind, or papaya alfalfa
PREPARATION : Put your soup or salad in a blender, put about 1 tablespoon of dulse (if dulse is granulated use one teaspoon) and add about 1/4 to 1/3 blender full Rejuvelac (it may be necessary to later use more if the blender has problems handling the ingredients). Put in all of the ingredients that are tough and hardest to break down such as the sprouted mung, peas and lentils, sweet potatoes and carrots (if you should use sweet potatoes or carrots). Blend
Next, add lots of greens. The most important greens to use are the greens from your indoor garden such as sunflower greens and buckwheat lettuce. Other greens such as cilantro, watercress, parsley, celery (parsley and celery greens should be blended with the tougher ingredients because they take longer to break down) and carrot greens can be used. Any healthy organic greens can be used. Kale greens can be bitter tasting. Some people prefer milder tasting greens so use your own judgment to suit your needs. Fill the blender as full as possible and blend the greens lightly. Turn the blender off and allow the contents to "settle down". Keep adding greens and blending them lightly until there is about 1 1/2 inch of space left at the top of the blender. For taste, add one or two peeled/cored apples or some papaya. In Puerto Rico, we use papaya and in Boston we use apples or watermelon rind when in season. The last thing that goes into the soup is 1/2 or 1 whole avocado to thicken it. Blend the entire soup. If avocado is not used, then almond cream or soaked sunflower seeds can be used.

Energy Soup #5

Lemony-Mint Energy Soup

2 Apples
1/2 lemon
2 cups Spring Salad Mix (460 mil.)
2 Tbl. Nama Shoyu (30 mil.)
1 Avocado
1 cup fresh Mint (230 mil.)
4 cups Water (.95 liter)
2 grams of Super Blue Green Algae (optional)

Blend ingredients in a blender until creamy. This soup is very refreshing and can be eaten any time of day.

Energy Soup #6

Put the following into a blender:
1 or 2 cucumbers, chopped
Swiss chard, kale, collards or spinach or a combination of these. The amount to put in is up to you.
(if using kale, collards and Swiss chard, cut the stem or rib out and save for juicing)
buckwheat and sunflower greens (if you can get them, use a handful of each)
chunk of butternut squash
1/4 to 1/2 avocado
1 or more cloves of garlic
1 tbsp. lemon or lime juice
1 tsp. mellow white miso (optional)
Rejuvelac or filtered water, only if needed to thin

Energy Soup #7

Ingredients
Fruit: Watermelon, papaya and apples (a total of 3 cups)
Vegetables: Sweet potato greens or black nightshade (1 cup)
Sprouts: Preferably alfalfa (1 cup)
Nuts: Almonds or walnuts (1 tablespoon)
Seaweed: Kelp or laver (1/2 tablespoon)
Base: Sugarcane juice (2 cups) and Rejuvelac (1 cup)
Other: Yeast (1/2 tablespoon, optional)
Method
Soak the nuts until soft, then crush them. Place them and the watermelon in a blender and turn them into juice. If too dry, add some sugarcane juice.
First blend the harder fruits then add the green vegetables and other ingredients. Add the sprouts last. Mix in the blender very briefly, then serve.

Energy Soup #8

ENERGY SOUP– Most important nourishment in Living Foods Lifestyle. Ultimate High Energy Nourishment.
Blend the following in a blender or Magi Mixer:
1 tbsp.. whole dulse seaweed of 1 tsp. granulated dulse.
1/2 - 1/3 blender of Rejuvelac -- add more later is more liquid is needed.
Add sprouts and any hard-to-blend vegetables (like sweet potatoes or carrots if you use them). BLEND FIRST.
Add greens; avocado, sunflower sprouts, weeds, soft vegetables creatively. All organic or home grown only.
Add papaya in hot climates or summer and add apples in colder climates at the end. BLEND.

[pam]

Kirk,
I cant thank you enough for these! I was just thinking the other night that i need to make energy soup again. ItÂ’s been a long time but i used to make it all the time and felt great whenever when i was eating it on a regular basis. Thanks for the varieties and writing all the out. Im printing them out now!
Pam

[smasty]

Hey, some of these look really good!!!

[kirk]

I hope so. My first try was with Ann Wigmore's recipe and it was really potent. I tried it when I was still trying to get use to greens. Hopefully one of these is a little more mild:)

[Cinnamon]

I was searching for Energy Soup recipes and stumbled on this older thread. Thought I'd bring it to the top in case anyone else will find these as helpful as I did!