Serves 4–6
- 2 medium onions, diced
- 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- Mineral Broth or water
- 4–6 cloves garlic, minced
- 2 potatoes, peeled and cubed
- black pepper to taste
- chopped fresh dill or chives for garnish
In a medium soup pot, sauté the onions, asparagus, garlic, and sea salt in olive oil for 3–4 minutes. Add the potatoes and enough broth or water to completely cover the vegetables. Bring to a boil, cover, reduce the heat and simmer for 30–35 minutes or until the vegetables are soft.
Purée the soup in a blender or directly in the pot with an immersion blender.
Season with black pepper. Garnish with fresh dill or chives.
Serves 2–4
- 1 cup coarsely grated daikon radish
- 1 cup coarsely grated carrot
- 1/2 cup sunflower sprouts (clover, broccoli, or alfalfa sprouts may be substituted)
- 1–2 lemons or limes, juiced
- sea salt to taste
Combine all ingredients and toss gently.
Serves 2–4
- 4 sweet potatoes, cut into 1/2 inch wide strips (french-fry cut)
- 2–3 tablespoons extra-virgin olive oil
- Fresh or dried rosemary (optional)
- Sea salt or dulse sprinkles to taste
Preheat oven to 450 F. Arrange the potatoes one layer thick on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt and rosemary. Mix well.
Bake, stirring occasionally, for 30–40 minutes, or until cooked through and slightly golden.
Serves 4–6
- 1 package dried arame (1.76-ounces)
- 1 large or 1-1/2 small sweet red pepper, cut into thin strips
- 6 scallions, finely chopped
- 3 tablespoons toasted sesame oil
- 2 tablespoons lemon juice
- 2 tablespoons Bragg
- 1 tablespoon unhulled sesame seeds, toasted
Soak arame in a medium-size bowl with just enough cold water to cover for 20 to 30 minutes. Drain the liquid (save the water for your plants). Add the remaining ingredients and toss gently.
This salad keeps well refrigerated for a few days.
Serves 4–6
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 medium white potato, peeled and cubed
- 6–8 cups Mineral Broth or water
- 2 bunches spinach or two 6-ounce packages of baby spinach
- black pepper to taste
In a soup pot over medium heat, sauté the onion, garlic, and sea salt in olive oil for 3–4 minutes until the onions are translucent. Add the potatoes and broth or water. Bring to a boil, cover, reduce heat and simmer for 10–15 minutes or until the potatoes are tender. Stir in the spinach, cover, and continue simmering until the spinach wilts but is still a vibrant green. Add black pepper to taste. Purée the soup in a blender or directly in the pot with an immersion blender.
Serves 2
- 1 7.5-ounce can wild salmon
- 1/4 cup fresh-squeezed lemon or lime juice
- 1/4 cup diced celery
- 2–3 scallions, cut into thin rings
- 2 tablespoons minced herbs, such as basil, parsley, or cilantro
- sea salt and black pepper to taste
- 1/2 cup chopped spinach or arugula
Drain the salmon and place in a medium bowl. Using the back of a fork, mix the salmon well. Add the remaining ingredients and mix thoroughly.
Serves 4
- 2 cups cooked or one 15-ounce can organic black-eyed peas, drained
- 1 small red onion, thinly sliced into rings
- 2 cloves garlic, minced
- 4 stalks celery, finely chopped
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup coarsely chopped spinach (or mint, or parsley, or a combination)
In a large serving bowl, combine all of the ingredients. Mix well. Serve at room temperature.
