Valya's Stupendously Magnificent,

Outstandingly Exceptional, Green Spinach Soup

3 small avocados (or one extra large) 2 red bell peppers 1/2 bunch cilantro 1/2 bunch spinach 2 small lemons (peeled, without seeds) 2 cups pure water 1 small jalapeno pepper 1/2 teaspoon Celtic sea salt (optional) Put all the ingredients in a Vita-Mix blender and blend well using the tamper. Once the ingredients are well blended, pour the soup into a large bowl. Add thinly sliced napa cabbage or red cabbage and dulse leaves or flakes.

Serves 6.

Real Rawssian Borscht

Blend these ingredients well in a blender: 2 cups water 3 beets 1 small ginger root (slice it first) 12 large cloves garlic 56 bay leaves Pour the mixture into a big bowl.

Blend the following ingredients for a short time

(about 30 seconds):

2 cups water 2 carrots 2 stalks celery 2 tablespoons apple cider vinegar 34 oranges, peeled, with seeds removed (seeds will make a very bitter taste) 1 tablespoon raw agave nectar 1/2 cup olive oil Celtic sea salt to taste (optional) Add 1/2 cup walnuts and blend on low speed very quickly, so the nuts break into small pieces but are not blended. Pour in the same bowl and stir.

DICE OR GRATE:.

1/4 head cabbage 12 carrots 1 bunch parsley Add grated ingredients to the blended mixture. Stir and serve.

Serves 710.

Generic Recipe for Chowder

Blend 1 cup cashews or walnuts with 1 cup water in blender until smooth.

Add the following and blend well: 1 cup water 1/4 cup olive oil 23 dates, pitted 1 cup chopped celery Hot peppers to taste 12 cloves garlic Celtic sea salt to taste (optional) Now you have plain chowder. Pick the flavor: For clam-chowder taste add: dulse flakes For broccoli: chopped broccoli For mushroom: your favorite mushrooms, dry or fresh For tomato: chopped tomato For carrot: grated carrots For corn: cut corn off the cob or use frozen corn For pea: fresh or frozen peas Your own creation ... Sprinkle with dry parsley flakes before serving.

Serves 5.

Chili

Blend the following ingredients in a blender: 1 cup water 2 cups fresh tomatoes, chopped 1/2 cup dates or raisins 1 cup sun-dried tomatoes 1 cup dehydrated mushrooms (optional) 1 cup chopped celery 2 tablespoons olive oil Celtic sea salt to taste (optional) 12 tablespoons spaghetti seasoning 12 tablespoons juice of lime or lemon Hot peppers to taste (optional) 2 cloves garlic 1 bunch basil Add a half-pound of bean, pea, or lentil sprouts. Don't blend! Sprinkle with dry parsley flakes before serving.

Serves 57.

Gazpacho

Blend the following ingredients in a blender until smooth: 1/2 cup water 2 tablespoons olive oil 5 large ripe tomatoes 2 cloves garlic or spicy pepper to taste 57 dates, pitted (raisins work just as well) 1/4 cup lemon juice 1/2 teaspoon Celtic sea salt (optional) 1 bunch fresh basil Now you have the gazpacho liquid.

Cut the following vegetables into 1/4-inch cubes: 1 large avocado 1 medium bell pepper 5 sticks celery 1 small onion (optional) Mix all ingredients in a bowl and sprinkle with chopped parsley.

Serves 45.

I Can't Believe It's Just Cabbage

1 head white cabbage 2 tablespoons olive oil 1 teaspoon salt 1 lemon, squeezed (optional) 1 tablespoon nutritional yeast (optional) Mix all ingredients in a bowl and decorate with your favorite herb.

Serves 5.

Igor's Crackers

Grind 2 cups flaxseed in a dry Vita-Mix container. Blend together: 1 cup water 3 large carrots, chopped 3 stalks celery, chopped 4 cloves garlic (medium) 2 tomatoes (optional) 1 teaspoon caraway seed 1 teaspoon coriander seed 1 teaspoon Celtic sea salt (optional) Mix ground flaxseed into blended mix by hand. Cover the dough with cheesecloth or a towel and let sit in a bowl at a warm room temperature overnight to ferment slightly.

Using a spatula, spread on non-stick dehydrating sheets. Divide into squares of desired size.

Dehydrate only until dry, but not crispy if you want it to taste like bread. Dry the mixture well for crispy crackers that will keep for a couple of months.

Makes 2532 crackers.

Live Garden Burgers

Grind 1 pound of your favorite nuts or seeds in a food processor. Remove ground nuts to a bowl. Then combine the following ingredients and grind in a food processor: 1 pound carrots (or carrot pulp left after juicing carrots) 1 medium onion 1 tablespoon sweetener (agave nectar, dates, or raisins) 1 tablespoon oil 12 tablespoons poultry seasoning (or other herb seasoning) Celtic sea salt to taste (optional) If the mixture is not firm enough, add one or two of the following thickeners: dried dill weed, dried garlic, dried onion, dried parsley flakes, ground flaxseeds.

Form into b.a.l.l.s, cutlets, or fillets and sprinkle with paprika shortly before serving.

Note: If you want "fish" burgers, add seaweed (dulse, kelp, or other seaweed) to the mixture.

Serves 10.

Live Burgers, Low-Fat Version

Grind 1 pound of sunflower seeds in a food processor.

Combine ground sunflower seeds with the following ingredients in a large bowl and mix well with your hands: 2 pounds carrot pulp (from juice or grated and squeezed) 2 pounds celery pulp (from juice or grated and squeezed) 1 medium onion, grated and squeezed 2 tablespoons sweetener (agave nectar, very ripe banana, or raisins, blended with a little water to the consistency of jam) 3 lemons, juiced 3 tablespoons olive oil 12 jalapenos or other spice to taste 1 teaspoon poultry seasoning 1/2 teaspoon Celtic sea salt (optional) Mix well. You have to experiment to get the desired consistency. Shape into burgers-you may want to use an ice-scream scoop to make nice uniform shapes. Serve the burgers on lettuce leaves, crackers, or on the side with a salad.

This pate will keep for at least one week in the fridge.

Makes 24 burgers.

Live Fries

Peel and slice one large jicama so it looks like French fries.

Combine in a bowl with: 1 tablespoon onion powder 2 tablespoons olive oil 1 tablespoon paprika Sea salt to taste We recommend serving Live Fries with Tomato Basil Sauce (please see below).

Serves 5.

Tomato Basil Sauce

Blend 2 cups fresh chopped tomatoes.

Add the following ingredients to the blended fresh tomatoes and blend: 1 cup sun-dried tomatoes 3/4 cup chopped fresh basil Juice of 1 medium lemon 2 tablespoons olive oil 4 dates (or some raisins) 12 cloves garlic Serves 9.

Live Pizza