Energy Soup “A Meal in Minutes”
Energy Soup is a unique and delicious food that helps us to alkalize, detoxify and heal by providing super nourishment. For busy, health conscious people it’s a godsend. For someone who is recovering from a serious illness the live enzymes and easy digestion of Energy Soup make it indispensable!
Chlorophyll (the green pigment) helps our blood to carry more oxygen by easily converting to hemoglobin. The main difference between the chlorophyll and hemoglobin molecule is that the former has a magnesium atom at the center and the latter has an iron atom. Our bodies can exchange the iron for the magnesium to build more red blood cells!
Energy Soup (green smoothie)
Yields 1 pint
Combine the following in the blender:
• 1 apple, diced (peeled if inorganic)
• 2c pure water*
• 2c romaine lettuce, or other greens, washed under running water, then cut or torn
• 1/2 avocado, or 1/2 cup presoaked seeds or nuts
• 1tsp. spirulina (as seen in the photo to the right), optional
Blend the first two ingredients on low, using “stop/start” action to get it going, then increase power. Add remaining ingredients and blend until you have the consistency you like. Eat immediately for the greatest enzyme benefit.
*Dr. Ann Wigmore always used a fermented grain beverage in this recipe, but the quality of mine varied so much that I finally stopped using it and replaced it with water. If you would like to try your hand at it, see directions for Rejuvelac on p. 35, in Organic Annie’s Fresh Tastes for Breakfast. Or replace 1/2c of the water above with sauerkraut liquid.
A Dandy Spring Treat!
Dandelion Blossom Waffles
What could be more everyday and underappreciated than a dandelion? Each Spring lawn owners and “lawn care” companies wage herbicide on this sweet, innocent, hardy and persistent plant that has so much to offer humanity.
The problem is that it competes too well with grass and poses a tough challenge to lawn monoculture. Have you ever noticed how dandelions are often the only green thing in a scorched summer lawn? That’s because their taproots (the Chinese name for dandelion means” earth nail”) bring up water and other nutrients from deeper down than grass roots. Because of this the dandelion is a rich source of vitamins and minerals, including beta carotene, calcium, potassium, and biologically available iron. The greens are a Spring delicacy in many cultures. It also is a veritable medicine chest with traditional uses, in both the East and West, in many conditions affecting skin, liver, gall bladder, kidneys, pancreas, bowels, and heart.
So, what can you do to enjoy all of those dandy yellow blooms that bedeck the lawn this time of year? Before they fall prey to spring mowing or become transformed into “fairy puffs” gather up a little basket of them to add sunshine, protein, potassium, beta carotene and B vitamins to baked goods.
The fairies won’t mind, in fact they’ll be delighted by your appreciation. Always remember to give thanks and to breathe deeply–this is one way we blend our vibrations with those of the natural world around us.
People with severe spring allergies might want to pass on these for they contain pollen.
Golden Dandelion Blossom Waffles
( A Mother’s Day Treat)
Combine the following in a large bowl and soak overnight:
• 2 c. whole millet
• 1/2 c. sunflower seeds (hulled) or walnuts
• 5 c. water
In the morning, drain mixture through a fine mesh sieve, discarding the soak water. Rinse under running water.
In a blender combine the following ingredients, half at a time. unless you have a Vita Mix or a large capacity blender: drained and rinsed grain mixture
• 2 c. water
• 1 c. dandelion blossoms, with green sepals attached*
• 2 tsp. vanilla or butterscotch extract
• 1 to 2 tsp. coriander or spice of choice
• 2 tsp. baking powder
Blend to a smooth batter. Pour or ladle onto a preheated, greased waffle iron. Makes 2 plus large (4-section) waffles.
Stir together equal amounts of your favorite jam or jelly and chia gel. Serve over waffles or pancakes, etc. It’s that easy!
For pancakes or muffins, reduce liquid. Bake muffins at 350 degrees F. for approximately 20 minutes. Makes several batches of pancakes or about 1 dozen muffins. For a sweeter batter, replace water with fruit juice (pear, apple, white grape or pineapple work well). If more than half of the total liquid is fruit juice, omit baking powder and replace with half as much-1 tsp.- baking soda.
*Pick blossoms in full sun when they are fully opened. Look for the little “hog nose” in the center of the flower to get the freshest blooms. Shake or blow on them to “de-bug”–washing will remove nutrients (like protein from the pollen) and leave them soggy adding more moisture to the batter. Freeze some for use in other recipes, you can replace 1/4 to 1/3 of the flour in your recipe with dandy blooms. Puree them along with your liquid ingredients before adding.
If you’d like to learn more about local wild edible and medicinal plants, Organic Annie takes individuals and small groups foraging in spring and summer. Occasionally she even teaches them how to prepare “Wild Dinners”.
Sesame Horseradish Sauce or Dressing
Combine the following in the blender:
• One to two inches or fresh horseradish root (washed, peeled & sliced)
• 1 1/4 cup tahini (sesame paste)
• 1/4 cup + 2 Tbsp. lemon juice
• 1 1/2 cup water
• 2 to 2 1/2 tsp. Tamari or Bragg’s Liquid Aminos
Yields approximately 3 cups. Hearty and delicious on greens, grains, legumes, cooked or raw veggies.
This sauce/dressing is great over just about everything–but make sure you label it! I mistook it for nut milk and found out it doesn’t go too well with cereal and banana! (Being slightly masochistic, and have a ‘waste not want not’ mentality, I ate it anyway and felt fine afterward – but I don’t recommend it.)