Orange paste

This paste is great to put on fish, veggies, or as a salad dressing, especially with added curry seasoning/curry paste or hot sauce.

Put in a blender:
carrots
almonds, almond butter
clementine (or orange, or other citrus)
touch of lemon juice
vinegar & olive oil to taste

Mmm....

I also made roasted almonds coated in veg oil, cajun seasoning, cinnamon, touch of salt. Mixed those with some greens, with the paste and a little bit of curry paste, really great salad.

Broccoli, alond & Chive soup

Another soup recipe, based on my standard formula, i.e. blended stuff + chopped stuff. I like chopping everything pretty small so it's easier to eat. So I threw all this stuff in a pot together, cooked it for 25 minutes, after blending the stuff on the first list. DELICIOUS!

Blend:
chives
tomatoes
olive oil
almond butter
herb seasoning
paprika
salt or liquid aminos

Chop:
carrots
NAPA cabbage
broccoli
cauliflower
chives (bottoms... tops go into blender)
chinese celery
almonds (I put in lots... or you could use chicken or fish for the protein source.... or beans if you eat starch, which I do not)

Add enough water to cover most of the veggies, and cook it. MMMM.

The trick to these soups is to use PLENTY of herb for the blend. The last recipe (cabbage soup) I used a lot of basil in the blend, this time I used a lot of tomatoes and chives. I even forgot to put in onions... But the soup ended up with an amazing amount of flavor. Once I discovered herbs, I realized that I never needed to buy a can of brother again!

CABBAGE SOUP!

Ginger Cabbage Soup!

It's easy!

And delicious!

I put these things in a blender:
steamed shallots (leftover)
basil (about an ounce)
ginger (a couple thumb sized pieces)
chives
almonds
cup or two of water
salt, pepper
olive oil

Then I put the blended bit in a big pot, and added these things, chopped:
leftover steamed cabbage with pine nuts
napa cabbage
shallots
baby carrots
chinese celery
ginger
almonds
salt, pepper, herb seasoning

Put it on the stove until the veggies are cooked to your liking. I think I left mine on for 20 minutes or so.

So my new basic soup recipe is essentially: herbs, shallots/onions, spices, ginger, et al blended with a nut for the base, with carrots and chinese celery floating around the soup for flavor, and other veggie swimming in there, in this case, cabbage and little shallots.

Super delicious!