Combine all ingredients and simmer on low for 20 minutes or until carrots are tender. Puree in blender if desired.
Preheat oven to 350.
Halve squash, scoop seeds into separate bowl and if desired rinse and toast on a cookie sheet for snacking later (not while cleansing).
Bake squash in a touch of water with the celery and garlic cloves nestled where the seeds were removed for 30 minutes or until the squash is tender.
Let squash cool slightly, scoop pulp, celery and garlic out of the skin and place in blender with Alkalizing Vegetable Broth; puree.
Add chipotle pepper and dulse to taste, puree. Reheat gently to serving temperature.
Garnish soup with dill or parsley and a drizzle of olive oil and serve.
Heat the water in kettle with onion and celery root bring to boil and add the carrots and celery.
Let simmer for 15 – 20 minutes.
After the simmer, add the, string beans, sweet peas bell pepper and corn.
Let it simmer another 5-10 minutes.
Add the lemon zest, kelp, cayenne and dill.
Blend all ingredients adding water until desired consistency is reached.
Eat raw, or warm to 104 degrees or less.
Cook the onion in water in a large pan for 5 minutes. Do not brown.
Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5 – 10 minutes.
Add the AVM Broth and simmer 15 – 20 minutes, until the vegetables are very tender.
Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.
Add the lemon juice, a tablespoonful at a time and seaweed to taste.
Chill and garnish with fresh basil.
Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes and enough water to cover them, and cook covered and gently for a further 5-10 minutes.
Add the beets. Bring to a simmer for 20 min., until the potatoes and beets are tender.
Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.
Serve or chill until ice cold. Delicious either way.
In a large skillet, sauté the onion, garlic and celery or celery root in water for 5 to 10 minutes until celery root is soft and onions translucent.
Add potatoes, spices and lemon juice. Cover and cook for 8 to 10 minutes, stirring occasionally. Add more water if needed to prevent sticking and cook a bit longer if necessary to make sure potatoes are starting to get soft.
Add remaining ingredients. Cover and let stew over medium heat for about 30 minutes, stirring occasionally.
Simmer for 20 minutes, then add another 2 diced tomatoes.
Simmer an additional 20 minutes.
Use as a sauce on vegetable stir-fry or add a few vegetables, additional coconut milk and water for a spicy soup.
Garnish with fresh cilantro.
Note: depending on the heat units of the pepper used this can very spicy!
Place in 3 quarts of pure clean or distilled water.
Simmer for 20 minutes.
Strain the liquid and discard the veggies.
Drink and enjoy.
Don’t be afraid to experiment! Adding a teaspoon of raw organic apple cider vinegar and a dash (or more) of cayenne pepper livens up the flavor. Fresh or dried organically grown herbs such as parsley, oregano, thyme, savory or any salt-free, msg-free and other additive free herbal seasoning blend can be added for extra flavor. Truly, any organically grown vegetable of your liking can be added to the broth.