Roasted Tomato and Bell Pepper Soup
– 4 ripe Roma tomatoes
– 3 red bell peppers
– 3 sprigs fresh thyme
– 1/4 cup homemade vegetable broth, with Dr. Sebi’s approved veggies
– Pure sea salt, to taste
– Sesame oil
Putting it together:
1. Preheat oven to 375 degrees F.
2. Chop peppers into quarters and remove centers.
3. Slice tomatoes and place onto a rimmed baking sheet with bell peppers.
4. Drizzle generously with sesame oil and sprinkle with sea salt.
5. Scatter thyme over the vegetables.
6. Roast in a preheated oven for 35-40 minutes.
7. Transfer everything to a blender or food processor.
8. Add heated broth and puree until smooth, adding more broth as necessary to reach desired consistency.
9. Add sea salt to taste. Pour into bowls and serve warm.
Source: Dr. Sebi Cell Food published 21/7/2017
– 2 cups of chickpeas
– 1 small zucchini
– 1 bell pepper
– 1 small onion
– Seasoning of your choice
1. Put everything in a pot and cook on medium heat until the vegetables are aldente.
2. Once the soup and vegetables are ready take a multi-quick hand blender and blend well. It is easiest that way and enjoy. This will make enough soup for several days.
Source: Fasting Dr Sebi
– 1 medium onion, chopped
– 5 cups vegetable broth
– 1 medium chayote, diced
– 2 cups squash, diced
– 3 cups kale, rinsed, stems removed and chopped very fine
– 2 teaspoons dried thyme
– 2 teaspoons dried sage
– Salt and pepper to taste
1. Chop onions and let sit for 5 minutes.
2. Heat 1 tablespoon broth in a medium soup pot.
3. Sauté onion in broth over medium heat for about 5 minutes stirring frequently.
4. Add broth, chayote and bring to a boil.
5. Once it comes to a boil, reduce heat to a simmer and continue to cook for another 5 minutes. Add squash and cook until tender, about 15 more minutes.
6. Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.
Alkaline Electric Soup
1-2 cups of Kamut Pasta/Approved Pasta
1/2 cup Quinoa (Optional)
1/2 lb. Garbanzo Beans (cooked)*
2 cups Mushrooms, chopped
1 Zucchini Squash, chopped
2 cups Butternut Squash, chopped
1/2 cup of chopped Green Peppers
1/2 cup of chopped Red Peppers
1 Small Red Onion, chopped
2 Roma Tomatoes, diced
1/2 Gallon Spring Water (adjust as needed)
1 teaspoon Dill
1 teaspoon Red Cayenne Pepper
1 tablespoon of Grapeseed Oil
1 teaspoon Oregano
1 teaspoon Basil
1 tablespoon Sea Salt
*Soak the garbanzo beans overnight and cook them before adding the beans to the Native Stew.
1. Pour the spring water into a large pot and turn up to medium heat.
2. Chop up all of your vegetables.
3. Add ingredients (including seasonings) to the pot and bring to a simmer for about 1 hour.
4. Stir every 15 minutes.
Leftover stew can be frozen for another time!
Source: Ty’s Conscious Kitchen
Greens Soup Recipe
2 cups leafy greens
1 small zucchini
1 bell pepper
1 small onion
Seasoning of your choice
1. Put everything in a pot and cook on medium heat until the vegetables are semi-hard. Turn off stove, let cool and blend well together.
Source: The African Biomineral Balance
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