Recipe of the Week #1

Pesto Soup
1/2 cup mild flavored beans, soaked
4 cups water
1 onion, chopped
1 TBSP cooking oil
3 tomatoes, chopped
3 carrots, diced
1 leak, chopped
1 stalk of celery, chopped
2 potatoes, diced
2 zucchini, diced
1 cup green beans, sliced
broken spaghetti, uncooked

Pesto:
3 garlic cloves
2 TBSP fresh basil, chopped
3 TBSP tomato paste
1/2 cup grated parmesan cheese
2 TBSP olice oil

Cook the beans in the water. Drain and reserve liquid.

In a large soup pot, cook onion in oil until soft. Add tomatoes and cook for two minutes, while stirring. Add half the bean liquid, the carrots, leek, celery, potatoes, salt and pepper. Bring to a boil and simmer for 10 to 15 minutes.

Add zucchini, green beans and remaining liquid. Cook for five more minutes. Bring to a full boil and add spaghetti. Lower heat and simmer for 15 minutes.

Meanwhile, prepare the pesto by crushing the garlic and basil together in a mortar to a green paste. Blend in tomato paste and cheese. Add slowly until a thick paste results. (you can alternatively do this in a food processor). Thin with two tablespoons of stock.

Serve in separate bowl so diners can add pesto to suit individual tastes.
 

- - - - - Sponsor - - - - -

Quench Your Body's Thirst

"The alarming fact is that foods (fruits, vegetables, and grains), now being raised on millions of acres of land that no longer contain enough of certain minerals, are starving us... no matter how much of them we eat."

The fact is... we need to supplement our diet with extra vitamins, minerals, amino acids, enzymes, fatty acids, and phytonutrients. However, modern-research shows grocery-store vitamin pills don’t give us the nutrition we really need. 

Learn why thousand of people are now drinking an innovative liquid supplement that combines the Aloe Vera plant from the land with nine different plants from the sea in order to achieve better health and rejuvenate health.

Click Here to Try a FREE Sample!

Recipe of the Week #2

Lemon Soup with Garbanzo Beans


If you like Lemon, you'll like this soup. The fresh mint at the end gives it a really nice fresh finish.

Lemon Soup with Garbanzo Beans
6 cups vegetable broth
1 15-16 oz can garbanzo beans -- rinsed and drained
6 garlic cloves -- chopped
1 1/2 tsp ground turmeric
1/8 tsp cumin seeds
2 large eggs
1/4 cup fresh lemon juice
Pinch cayenne pepper
2 tbs chopped fresh mint



Combine broth, beans, garlic, turmeric and cumin in
large saucepan, bring to a boil. Reduce heat and
simmer 15 minutes. Whisk eggs and lemon juice until
well-blended.

Gradually whisk 2 cups soup into egg mixture. Return
to saucepan. Stir over medium-low heat until heated
through, about 5 minutes. (Do not boil.) Add cayenne.
Season with salt. Ladle into bowls, sprinkle with
mint & Enjoy :-)

- - - - - Sponsor - - - - -

Anti-Aging at the cellular level!

A secret blend of 78 ingredients known to be vital to life support and body function/regeneration.

From supporting heart health to brain functions to muscle control to proper waste management and blood purification, the ReJuvionate Green Perfection is a work of scientific art in a refreshing blend that is delicious and healthy! Your body will become addicted to the natural goodness of ReJuvionate Green Perfection! 

Recipe of the Week #3

Parsnip & Carrot Soup
(Proudly Submitted by Delayne from Winnipeg)

Here is a Great Soup made from two of my favorite root vegetables. This soup will warm you right up on a cold day. Thanks Delayne for the Great Recipe :-) 

Parsnip & Carrot Soup
2 parsnips peeled and sliced*
4 medium carrots peeled and sliced
1 1/4 cups vegetable broth
2 1/2 cups rice dream or soy milk
salt and pepper to taste
pinch of nutmeg

Cook parsnips and carrots in the broth for about 15 mins: Place in a blender or processor and puree until smooth. Return to saucepan, add milk, and season with salt, pepper and nutmeg. Reheat gently. This soup freezes well and will keep for up to 3 months.

 Come chat with us at our Vegetarian Forum: