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Portland Metro Yoga Message Board › Thanksgiving Vegan Bean Soup - original recipe created today! Enjoy!

Thanksgiving Vegan Bean Soup - original recipe created today! Enjoy!

Steve D.
user 12497509
Group Organizer
Portland, OR
Post #: 20
Thanksgiving Vegan Bean Soup

Very Fresh Kangen Water 9.5 Ph
Organic White Cannellini Beans
Organic French Green Lentils
Organic White Onion
Organic Fresh Garlic
Organic Fresh Hawaiian Ginger
Organic Extra Virgin Olive Oil (for sauté of Onion, Garlic, Ginger, Rosemary)
Fresh Rosemary from Living Plant
Wild Hand Harvested Kombu Seaweed
Bay Leaves
Turmeric (Haldi)
Fresh Ground Sea Salt
Fresh Ground Black Pepper

Soak beans and lentils overnight in Kangen 9.5 Water, 10 hours, covered, in refrigerator.
In morning, pour off Kangen 9.5 water, and rinse in Kangen 9.5 water.
Add fresh Kangen 9.5 Water, and place in Stainless Steel Soup Pot. Bring to boil.
Add Kombu (3) to soup. Add Turmeric to soup. Add Bay leaves (3) to soup.
Peel and cut two onions. Peel and cut ginger. Peel and cut garlic.
Harvest fresh Rosemary (three large branches) from living plant.
Olive oil in Stainless Steel sauté pan. Add onion, ginger, garlic, Rosemary. Heat and sauté until onion is clear, then add into soup.
Add sautéed onion, ginger, garlic, Rosemary to soup. Bring to boil, stir often.
After about an hour, remove Kombu.
Add Sea Salt and Black Pepper to taste.
Cook at slow boil for four hours. Add Kangen 9.5 Water as needed.
Enjoy!

Original recipe, Thanksgiving Day, 2011
by Steve Davis, RYT, LMT, NCTMB
Steve D.
user 12497509
Group Organizer
Portland, OR
Post #: 26
Christmas Biryani
Spontaneously created today by Steve

Most ingredients organic. Note: eggs are optional.
1. Rinse 4 cups Basmati Rice in Kangen 9.5 PH water.
2. In large stainless steel vessel, add rice and 6 cups Kangen 9.5 PH Water.
3. Add pure Saffron threads, approximately .0050 oz. Add pinch of secret Bombay Sweet Curry Powder.
4. Bring mixture to boil. Stir with wooden spoon. Turn down heat to simmer. Cover. Check to make sure it does not burn on the bottom.
5. In large stainless steel sauté pan, add virgin olive oil. Heat, then add one large white onion. Cut first into fairly large slices. Add fresh Rosemary leaves from living plant (ask permission from plant first before harvesting).
6. Saute onions and Rosemary until onions are clear. Add mixture into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
7. To Saute pan, add fresh green beans (first rinsed with Kangen 9.5 PH water, then cut into approximately one inch slices. Saute green beans.
8. Add mixture into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
9. In Saute pan, add golden raisins, slivered almonds, and more olive oil. Saute until tender and slivered almonds are slightly crisp and browned.
10. Add mixture into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
11. In Saute pan, add six eggs (best quality free range, vegetarian fed). Add Turmeric (Haldi), a little of the secret Bombay Sweet Curry Powder, fresh ground Sea Salt, more olive oil. Scramble in pan with spatula, turn frequently, lots of energy here!
12. Add mixture into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
13. Add a small number of capers into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
14. Add fresh ground black pepper, and fresh ground Sea Salt into Biryani, and stir thoroughly with wooden spoon. Don’t forget to chant! Think good thoughts.
15. OK! Ready!! Mahalo, Namaste!
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