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Soups, Salads and Assorted Dishes |
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HAPPY OCEAN
3 capsules Aquazon
2 capsules Digestazon Plus
2 capsules Sumacazon
1 capsule Illumination
5-7 drops Stevia
1 medium cucumber
1 head of lettuce
2 cups buttermilk or kefir
1 tablespoon dill
1 teaspoon salt
Peel and slice the cucumber. Wash the
lettuce and separate the leaves. Cut the big
leaves in halves or quarters. Mix in big
salad bowl buttermilk, herbs, dill, and
salt, then add cucumbers and lettuce.
This is an amazingly balanced combination
with an underlying salty taste and a bit of
bitterness. This salad is fantastic to serve
with freshly cooked or baked grains, grain
dishes and stir-fried dishes. This salad is
truly a friend for your intestinal flora.
FRUIT SOUP WITH
RAINFOREST TREASURE TEA
4 cups strong Rainforest Treasure
Tea
Stevia
3 cups water
1 cup dried prunes
1 cup dried apricots
¾ cup organic raisins
1 cinnamon stick
4 cloves
1 large organic baking apple, chopped
½ organic orange, chopped (rind removed)
1/3 cup lemon juice
2 tablespoons cornstarch or agar agar
(optional)
Plain organic yogurt
Nutmeg (for seasoning)
In a large heavy soup pan, add 3 cups water
to dried fruits. Add cinnamon stick and
cloves. Simmer over medium heat for 20
minutes. Add apple, orange, lemon juice,
Rainforest Treasure Tea and stevia. Continue
to simmer for 20 more minutes. Yu may wish
to thicken your soup by dissolving
cornstarch or agar agar in two tablespoons
of cold water. Serve hot or cold with a
dollop of plain yogurt sprinkled with
nutmeg.
GOLDEN GAZPACHO
WITH AVOCADO CREAM
8 capsules Aquazon
2 pounds ripe organic yellow tomatoes peeled
and seeded (about 4 cups)
2 cups coarsely chopped organic yellow
peppers
1 clove organic garlic (optional)
½ cup chopped organic celery
½ cup chopped onions or chives
1 organic seeded or English cucumber
2-3 tablespoons chopped cilantro
2 tablespoons fresh lime or lemon juice
2 tablespoons flax seed oil freshly ground
pepper to taste
Use a blender or food processor. Pour into
bowls and spoon a dollop of avocado cream on
each serving. This recipe is modified from
Yamuna’s Table by Yamuna Devi.
Serves four.
AVOCADO CREAM
1 ripe organic avocado
1 tablespoon lemon or lime juice
Puree until creamy
HEALTHY SOUP
5 capsules Aquazon
5 capsules Digestazon Plus
5 capsules Sumacazon
5 capsules Illumination
6 drops Stevia
8 cups Rainforest Treasure Tea
1 cup whole green mung beans
2-4 cups chopped vegetables of choice
½ cup coconut
2 tablespoons ghee
3 one-inch fresh ginger roots (peeled and
chopped)
2 teaspoons cumin seeds
2 teaspoons coriander seeds (freshly ground)
¼ teaspoon black pepper (freshly ground)
3-5 bay leaves
¼ teaspoon Hing (purchased at an Indian
store)
¼ teaspoon cardamom
¼ teaspoon turmeric
2 teaspoons salt
1 bunch of fresh cilantro (coriander leaves)
2 teaspoons lemon juice
Soak mung beans overnight. Strain the water
from the beans and let them dry a bit. Bring
new water to boil and add the mung beans.
Cook until soft. Add vegetables. When
vegetables are almost done, heat the ghee or
olive oil over low heat in a separate pot.
When this is hot, add the spices starting
with cumin seeds then, after 1 minute, the
bay leaves and fennel seeds followed by the
ginger and the rest of the spices. Hing,
turmeric, and cinnamon should be last ones
added in. Be careful to not burn powdered
spices as they become to bitter when burnt.
Wait a few seconds until spice aromas blend
and fully emerge. Mix the spices into the
soup adding salt. Let simmer for a few
minutes. Add water for desired consistency.
Turn off the heat and add finely chopped
cilantro, Stevia, lemon juice or buttermilk.
If you are adding buttermilk, add ¼ teaspoon
of salt for every 1 cup of additional
liquid. Add the Amazon Herbs when the soup
has cooled a bit, just before you serve it.
Then place 1 teaspoon of ghee on top of the
soup in each serving bowl. Mix the Amazon
Herbs directly into the bowl.
Variations: Instead of lemon juice, try lime
juice or a bit of organic apple cider
vinegar. Also try 2 cups of buttermilk. Also
this recipe tastes great with whey.
Delicious, healthy and cleansing! This is an
extremely healthy and easy to digest meal.
Children love it too.
QUICK AND EASY
CILANTRO SOUP
2 capsules Aquazon, opened
1 droppersful or 1 capsule Digestazon
1 cup Rainforest Treasure Tea, warm
1 bunch cilantro, stems removed
3 cloves garlic
1 jalapeno
3 tablespoons chickpea miso or white miso
2 tablespoons olive oil
3 cups warm water
1/8 teaspoon red bell pepper flakes to
garnish
Diced red bell pepper for garnish
Place all of the ingredients except the red
bell pepper garnishes in a blender with a
small amount of the water. Blend until
smooth and then add the remaining water and
warmed tea. Blend again briefly to mix. Put
the broth in a bowl and garnish with the red
bell peppers.
This warming nourishing soup is easy to
digest. The green color reminds me of the
forest or of the deep sea. Don’t cook the
soup because many of the nutrients would be
destroyed.
RAINFOREST MISO SOUP
16 Rainforest Treasure Tea bags to make one
gallon of tea
5 organic carrots, grated
5 organic celery branches, sliced
2 cups organic broccoli, cut to bite-size
pieces
1/3 cup grated organic ginger, not packed
2 bunches organic green onions, chopped
½ bunch of fresh organic cilantro
½ cup organic red or white miso (or more to
taste)
After preparing the Rainforest Tea in a
large pot, remove the tea bags and add the
carrots, celery, broccoli, ginger, onions,
and cilantro. Let simmer for 5 minutes.
Remove some of the liquid from the pot to a
glass measuring cup. Dilute the miso in the
hot liquid and then return the liquid and
the diluted miso to the pot. Serve
immediately.
Variations: Add seaweed, tofu, or other
vegetables, as you desire.
A great light soup filled with essential
minerals. Good for a balanced diet and
variety!
RAINFOREST OATMEAL
2 capsules Sumacazon
2 capsules Aquazon
Stevia
Metabazon liquid
Rainforest Tea
Oatmeal
Nuts, seeds, or fruit, if desired
Make a batch of Rainforest Treasure Tea and
remove the bags. Add the oatmeal and cook.
Add desired seeds, nuts, or fruits and serve
in a bowl. Sprinkle the oatmeal with the
Sumacazon, Aquazon, Stevia, and Metabazon.
Add more tea to desired consistency.
The Metabazon, Rainforest Treasure Tea,
Aquazon, Sumacazon, and Stevia add nutrition
to make this oatmeal more sustaining for the
day. It’s complete meal and it tastes good!
BLUE SAUERKRAUT
4 capsules Aquazon
3 drops Stevia
¼ cup of strong Rainforest Treasure Tea
1 cup naturally cured sauerkraut (without
vinegar or other preservatives)
Extract as much of the water from sauerkraut
as you can. Mix all the ingredients
together.
This recipe will help create healthy
intestinal flora.
LUSCIOUS HERBED
POTATOES
2 Rainforest Treasure Tea bags
3 capsules Aquazon
2 capsules Digestazon Plus
2 capsules Metabazon
1 capsule Illumination
1 capsule Arcozon
1 dropperful Uña de Gato Honey Vinegar
5-6 large Yukon Gold or Idaho potatoes
Vegetable broth to cook potatoes
6-8 ounces cream cheese or soy cream cheese
½ cup hazel nuts, chopped
½ cup pistachio nuts, chopped
1 tablespoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
Cut potatoes into chunks and cook. Place tea
bags in vegetable broth and two Rainforest
Treasure Tea bags. Drain and add butter or
margarine. Mix the contents of the tea bags
with potatoes. Add cream cheese or soy cream
cheese. Add all Amazon Herbs. Mash with
potato masher, leaving slightly lumpy. Fold
in hazelnuts and pistachios, fresh chopped
thyme and fresh chopped rosemary.
ZENFULLY DELICIOUS
RICE
3 Rainforest Treasure Tea bags
2 capsules Aquazon
2 capsules Digestazon Plus
2 capsules Metabazon
1 capsule Sumacazon
1 capsule Warrior
2 capsules Illumination
1 capsule Arcozon
3 droppersful Uña de Gato Honey Vinegar
1 ½ cups various brown rice
½ cup chopped dried dates
1 cup wild rice
¼ cup dried cranberries
5 cups vegetable broth
½ cup chopped dried figs
½ cup chopped dried apricots
½ cup currants
½ cup chopped pecans
½ cup chopped crystallized ginger
Nutmeg
Ground cloves
Asian coriander (do not use Mexican)
Bring rice and vegetable broth to a boil
with Rainforest Treasure tea bags. Turn down
to simmer, remove the tea bags after 10
minutes and continue cooking till tender,
about 30-40 minutes. Meanwhile, mix
remaining ingredients together, except for
the spices. When rice is done, add spices to
taste. Mix Amazon Herbs together, then
sprinkle into rice and add fruit and nut
mixture, folding carefully into rice. Open
tea bags and stir contents into mixture. Add
more or less ginger to taste.
Variations: Add the following ingredients: ½
cup pine nuts, 1/3 cup bitter orange candied
peel, ½ cup yellow raisins and ½ cup chopped
pistachio nuts.
Uña de Gato Honey Vinegar is great on sliced
cucumbers, topped with shaved bonito flakes
or used as a dressing on buckwheat noodles.
Digestazon is great used as a seasoning on
grated cabbage.
KING OF THE AMAZON
5 capsules Aquazon
5 capsules Sumacazon
3 Rainforest Treasure Tea bags
1 cup rice
1 cup whole green mung beans, soaked
overnight
3 cups chopped vegetables (such as: carrots,
squashes, green beans, greens, sweet
potatoes, etc.)
2 tablespoons ghee or olive oil
3 inch-long fresh ginger root (peeled and
chopped)
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
2 teaspoons coriander seeds, freshly ground
1 teaspoon turmeric
3 bay leaves, optional
½ teaspoon salt
Fresh cilantro leaves
2 tablespoons ghee
Drain the mung beans. Bring water to a boil,
add beans, rice and vegetables, and cook,
covered, on low flame. when the beans are
soft, heat the ghee or olive oil over a low
flame and add spices starting with the
cumin, then the black mustard seeds. (They
will start to pop out in a few seconds
depending on the heat of the ghee or oil).
Add ginger and stir, adding the rest of the
spices, making Hing and turmeric the last
ones to be added. Be careful to not burn
powdered spices, as they become bitter when
burnt. Wait a few seconds until spice aroma
blends and fully emerges. Mix the spices
into the main pot and add salt. Let simmer
for a few minutes. Add water for desired
consistency. The consistency can either e
that of soup or of rice. This is your
choice. Turn off the heat and add finely
chopped cilantro. When ready to serve, add
the Amazon Herbs and ghee. Use ghee as well
as Rainforest Herbs like a healthy
condiment.
This is a simple one-pot recipe, which can
satisfy the poor as well as be served as the
feast for the king. Serve with yogurt or
buttermilk and fresh salad. In fact the
origin of this meal comes from ancient
ashrams. Because it is cooked in one pot,
it’s already pre-digested and has a unique
balance of nutrients. We can just imagine
what extra benefit we get when adding
Rainforest
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