Carmen’s Cooking




Beetcumber Salad Appetizer

Easy Recipe

2 Medium Beets, Chopped
1 Medium Cucumber, Chopped
1/2 Cup Organic Sauerkraut
2 Tablespoon Rice Wine Vinegar
4 Leaves, Savoy Cabbage, Raw Or Lightly Steamed
1 Tsp Dried Dill Weed Herb
20 Raw Almonds (Pre-Soaked For Tenderness)
Sea Salt, Dash
Raw Sugar, Dash
Steam beets for 15-20 minutes (depending on how tender you prefer). Rinse with cold water. Set aside. Mix cucumber, sauerkraut, dill and rice wine vinegar in a bowl. Add a dash of raw sugar and sea salt is optional for taste. Chill all of the ingredients scoop ingredients into cabbage leaf cups. Garnish with a small portion of almonds in the center of dish for extra crunch. You may add slivered or whole (raw or roasted) almonds over cabbage cups. Serves 4.

 

Lentil And Lima Hearty Soup

Easy Recipe

2 Cups Of Green Lentils (Pre-Soaked Over Night)
1/2 Cup Lima Beans (Pre-Soaked Over Night)
1 Small White Onion, Diced
10-15 Cherry Tomatoes, Whole
lg Carrot, Sliced
3 Celery Stalks, Sliced
1-2 Small Serrano Chili Pepper, Chopped (Optional If You Prefer Spicy)
2 Small Garlic Cloves, Minced
1/2 Teaspoon, Paprika
1 Dash Of Sea Salt And Pepper (Bragg Organic Sea Kelp Delight Seasoning)
1 Teaspoon Of Muchi Curry (To Taste)
3-5 tablespoons of Bragg Liquid Aminos (to taste)
Garnish With Parsley Or Fresh Dill
6-8 Cups, Alkalized Water
Combine all ingredients in a crock pot. Fill with alkalized water to the top. Cover and cook on low for 10-12 hours. Check every few of hours to see if more water is needed due to evaporation. This is a nutritious and hearty recipe for chilly winter days or evenings. Good for the body and warm for the soul.

 

Split Pea Vegan Soup

Easy Recipe

1 Cup Green Split Peas (Pre-Soaked Overnight)
1 Small White Onion, Chopped
1 Med Carrot, Sliced
2 Celery Stalks, Sliced
1 Tsp Cumin
Bragg Organic Sea Kelp Delight Seasoning (To Taste)
3 Tbsp Bragg Liquid Aminos (To Taste)
8-10 Cups Alkalized Water
Combine all ingredients in a crock pot slow cooker. Heat on low. Check for water evaporation every 3-4 hours. Add water as needed. Cook until tender about 12-14 hours.

 

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