There is a saying: “You are what you eat”.
Blender: Recommend a commercial grade blender with variable or high power such as a VitaMix. Use of a standard blender may result in clogging or a stringy soup, however, cutting the vegetables into smaller pieces will often work.
Quantity: This recipe is for a 2 quart blender capacity. Reduce ingredients proportionally for blenders with a smaller capacity.
Serving: Serving size is generally 1/4 to 1 quart per person depending on appetite and whether other entrées are served with it.
The ingredients can certainly be added in any order; however, experience suggests that as the soup becomes thicker, some ingredients don’t blend as well. To thin the soup, simply add more water to your recipe. The following instructions are offered from experience.
Add water and spices (except salt and pepper) to empty blender and mix ingredients thoroughly. Add remaining ingredients one at a time, mixing thoroughly during the entire process or in between steps. Make sure to add each ingredient gradually and separately rather than stuffing them into the blender. This will allow the ingredients to get blended thoroughly. When adding the Swiss Chard, be sure to add only one leaf at a time to the blender with the stalk pointing up and the leafy part down into the blender. This helps to reduce splatter and allows the suction of the blender to pull the Chard leaf towards the blade.
Add Kale, Celery, Bok Choy, Swiss Chard (until blender is full), then add the Salt and Pepper, Avocado last
Taste soup and add additional spices as needed….. You are done!
The entire process of blending may take between 8 and 12 minutes, with the only cleanup being to wash the blender after serving.
Blender/Food Processor: Used to prepare pesto sauce.
Zucchini Pasta Maker: Use to convert raw zucchini into zucchini pasta noodles. Can use any other type of knife, peeler, or slicer that can convert zucchini into edible slices, slivers, or curls.
Quantity: This recipe will make about 1 quart of pasta and can be doubled or trippled as necessary.
Serving: Serving size is generally 1/4 to 1/2 quart per person depending on appetite and whether other entrées are served with it.
Wash and peel zucchini, then use zucchini pasta maker to convert zucchini into pasta noodles. Wash and separate basil leaves from stems. Add 1/2 of basil leaves along with pesto sauce spices to blender or processor as appropriate. Once spices are properly blended, add remaining 1/2 basil leaves and blend for desired consistency.
Place zucchini into bowl or vessel and use a knife to cut pasta noodles to desired length. Pour pesto sauce over noodles and mix contents together.
Food Processor: Used to prepare all ingredients in recipe.
Cake Pan: Spring-form type or other appropriate cake mold.
Quantity: This recipe will make 1 large cheese cake.
Serving: Serving size is generally a 1/16 to 1/8 slice per person.
Sprinkle coconut evenly on the bottom of cake pan. Blend crust ingredients to create a granular paste (you'll see when it starts to get 'crusty') in food processor and spread evenly on top of coconut layer. Blend cake filling ingredients in food processor and spread evenly on top of crust layer. Blend topping ingredients in food processor and then spread on top of cheesecake layer immediately or store for use when serving. Place raw vegan cheesecake in refrigerator or freezer until firm. It can take up to 45 minutes in the freezer to become firm.
For serving, remove cake from refrigerator or freezer, remove metal cake mold, and cut into desired slice size. Apply fresh topping if not already applied to cake.