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Toni V.
tonivandyke
Sutherland, AU
Post #: 2

Here are the recipes we did at
Becky's house on 15th Feb -

HEARTY TOMATO VEGETABLE SOUP – for 1

The Tomato Section
Two Tomatoes
½ Stick Celery
¼ Red Pepper
1/2 Medjool Date (remember the seed)
Tablespoon fresh (or teaspoon dried) Basil
1 teasp. Lemon juice
Salt, Cayenne, Minced hot peppers to taste
(Optional is ¼ Avocado for a creamy version)

The Vegetable Section
Small amount of any of the following -
Small chopped veges – broccoli, cauliflower, green onion, cucumber,
Avocado, Spinach, Mushroom etc.
Grated – carrot, parsnip, zucchini etc
Peas, chopped beans, mung bean sprouts

Water

The Veges - Place a pot on the stove and warm just enough filtered water
to cover your chosen selection and so that you can still very comfortable hold your fingers in it.
Now put your veges in to just sit in the warm water and soften a little while you blend the

The Tomato Soup – Chop all ingredients into blender and blend till smooth.

Add Tomato Soup to the veges soaking in water.
Now VERY GENTLY warm the soup, continually stirring OR eat it cool.



TASTE OF INDIA PATE (from Rainbow Green Live Food Cuisine)

1 Cup Almonds, soaked
1 Cup Sunflower Seeds, soaked
1/2 cup fresh parsley, finely chopped
2 stalks of celery, finely chopped
1 red bell papper, finely chopped
2 Tablespoons lemon juice (I used more)
1 teasp cumin
1 teasp curry (I think I used a little more)
2 teasp Celtic salt (I used 1 teasp and feel it could have even been less)
1 clove garlic, optional (I didn't use)
(IN my opionion this needs extra water as well)

Process almonds and sunflower seeds through a Champion Juicer
with the solid plate or a food processor witht he "S" blade; (had to add water
here)
Then combine remaining ingredients in bowl and mix well.



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