Bobby’s Fast; Simple Carrot Basmati Rice Soup

Carrot Basmati Rice Soup
Great soup to make at the beginning of the week and have with meals or as a snack.

carrotsPreparation time: 10 minutes
Cook time: 45 minutes
Servings: 12

Ingredients
-8 tablespoons butter
-4 medium onions, sliced
-5 pounds carrots, peeled and medium sliced (about 12 cups)
-3/4 cup of basmati rice
-12 cups chicken broth
-1 cup of plain yogurt
-Salt & pepper to taste – Wait till you are finished cooking and blending the soup then salt and pepper to taste

Directions
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings

Variations
1. Garnish with crème fraîche or sour cream and chopped herbs.
2. 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder.
3. Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.
4. Vegans, replace chicken broth with water and regular dairy yogurt with coconut yogurt or nut milk yogurt.

Patty’s Tomato Soup

 

This recipe is dedicated to Don because it’s his favorite and he makes me smile. Hugs, Patty

Serves — a small army. No kidding, this is a big batch, halve it if you want to.

 

2 cups Rejuvelac

6 cups soaked, dehydrated cashews

(process Rejuvelac and cashews together for 10 to 15 minutes until very creamy).

Combine with:

1 Red Pepper

18 Roma Tomatos

4 cups dehydrated tomatos

1 T black pepper

3 T sea salt

1 cup nutritional yeast

1 1/2 cup peprika

1 T basil

2 T parsley

3 cloves garlic

5 cups of water

 

Blend all ingredients in the vitamix. Stir. Warm in the dehydrator at 110 for 3 hours and serve warm. Enjoy

 

Bobby, Loves Dr. Anns’ Better Than Tuna…

If You Like Tuna Fish – You Are Going To Love Dr. Ann’s/CHI’s Better Than Tuna Recipe…

4 Bunches Celery Hearts
1 Large Onion, Sweet
1/2 cup lemon juice
1 lb. Almonds, soaked
½ Cup Dill Weed, dry
2 tablespoons of dulse or kelp
1 tsp Celtic sea salt

Use a Champion Juicer with the blank attachment.
Alternate onion, celery & almonds through juicer.
Add remaining ingredients and mix well. Let set 30 min.

Note: If you do not have a Champion Juicer, then use a Food Processor process the almonds first and then everything else.

Serve on a bed of lettuce, then garnish with tomatoes and sprouts.

Robert (Bobby) Morgan, is the health and education director at Creative Health Institute in Union City Michigan. He is dedicated to help people overcome their illnesses. He specializes in diabetes turn-arounds.

Robert, it a certified natuopath  master herbalist and master raw food chef.  He travels throughout the United States and Europe teaching the raw living food lifestyle. His nickname is rawman walking.

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Macadamia Pesto Cheese

 

 

 

 

 

 

 

 

This recipe was taught at our Raw Chef 2 and 3 Weekend March 2012. Such a huge hit with the students. This is an elegant raw food — and not too difficult to create.

 

Macadamia Pesto Cheese:

2 cups macadamias, soaked 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients until smooth. Place mixture in cheesecloth and place a weight on top. The weight should not be so heavy it pushes the cheese through the cloth but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for 48 hours. Once culturing is complete stir or process in the following ingredients by hand or w/ food processor:

2 teaspoons nutritional yeast

1/2 teaspoon salt

1 teaspoon lemon juice

Use a ring mould to build a layer of cheese inside it. On top of that layer place a layer of pesto. Top it off with another layer of cheese. Remove the ring mould and place it in the refrigerator to firm up.

Pesto: 3/4 cup tightly-packed basil leaves. 1/4 cup pine nuts. 3 tablespoons extra virgin olive oil. 1/2 tespoon sea salt. 1/2 clove garlic. Pinch of freshly ground pepper. 1 teaspoon nutritional yeast. 1/2 teaspoon lemon juice.

Grind all ingredients in a food processor, leaving some chunkiness.

 

Chia Fresca

Making Chia Fresca is a Refreshing Way to boost your energy and curb your appetite — plus it’s super yummy!
Basic Chia GelChia
Water

Mix 1/3-cup chia seeds
to 2 cups water. Stir. This is the ‘basic gel’ recipe that can be stored in your
fridge and used as required.

Fruity Chia Fresca
1 cup Chia gel
1 cup apple juice
1 cup strawberry juice
1/4 cup lemon juice
1/4 cup date syrup, agave, coconut nectar or six packets of stevia
1/4 cold purified water
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.
Lemon Lime Chia Fresca
1 cup chia gel
1 cup lemon juice
1 cup lime juice
1 cup purified water
1/4 cup date syrup, agave, coconut nectar or 6 packets of stevia.
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.

Raw Chia Everything Bagels

Bagels

2 large onions, chopped

1/2 cup finely chopped (or processed) celery

2 cups Brazil nuts, soaked  24 hours

3/4 cup olive oil

3/4 cup ground chia seed

1/3 cup water

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dill

1 tablespoon nutritional yeast

3 cloves garlic, peeled

1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice

Brazil Nut Butter Cheese:

2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)

2 tablespoons + 1 teaspoon freshly squeezed lemon juice

1 tablespoon + 1 teaspoon spring water

2 teaspoons hemp seeds

dash of sea salt

Bagel Instructions:

 

Mix ingredients with a spatula in a bowl

Push through a Champion juicer or process in a food processor.

Shape into bagels (no more than 1/2 an inch thick, though!)

Let dehydrate for 8 to 14 hours at 110 degrees until desired texture (flipping half way through for even dehydration)

 

 

Chia Banana Nut Bread

2 cups carrot pulp (or pulp from juicing other veggies)
1/3 cup ground chia
3/4 cup chopped soaked walnuts
3/4 cup soaked raisins
5 bananas
1 teas cinnamon
1/2 teas Himalayan sea salt

Mix together the veggie juice pulp and bananas in a food
processor. Add in the ground chia and let the food processor run until the seeds
are completely mixed in. Transfer the mixture to a bowl with the walnuts and
raisins and mix them in thoroughly by hand. Shape into a loaf. Dehydrate at 110 for 8 to 10 hours until desired texture.

For an extra dose of deliciousness, frost it with ‘Cream Cheese’ (see below).

Cream Cheese

1 cup soaked walnuts
10 soaked dates
juice of 1 or 2 lemons

pinch of Himalayan sea salt
pinch of nutmeg
(optional: add purified water a two tablespoons at a time until desired consistancy)
Blend in food processor until creamy