VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Orlando's Kitchen ~ August 2008 Recipe

Tomato Green Soup
This is a green soupy experiment, so experiment with different greens and different amounts!

6 Roma tomatoes
2 stalks of celery
Handful of dill
2-3 cups of sunflower sprouts
A good portion of fresh dandelion greens
4-6 asparagus stalks
Thick slice of onion (Vidalia or red)
Juice of one lemon (or more to taste, a vital secret ingredient must have!)
1 avocado
Optional: handful of parsley, cilantro and/or dill

4 sun-dried tomatoes
Good number of basil leaves
1 1/2 cups of mixed seaweed
2 or more fresh garlic cloves
1 flat teaspoon of cumin
Sea salt to taste
3 tablespoons of olive oil (or more)
A couple of pinches of curry powder
1 tablespoon of Nama Shoyu or soy sauce
20-30 black olives
2 tablespoons of tahini
Add spring water to blend up to 8 cups

1. Use organic fresh ingredients where possible. Not everything listed above needs to be used. This is a green soupy experiment, so experiment with different greens and different amounts!

2. If you have a Vita-Mix blender don't over blend. Put into a blender before powering it up and stop before things get too smooth!

3. Serve with chopped green onions and chopped alfalfa sprouts.