This is a great recipe for part of the Thanksgiving meal. The vibrant yellow color is responsible for the beta-carotene which helps promote eye sights, antitumor, and lung health.
Recipe
Semi-Raw Version:
- Put in Vitamix:
1 bag of butternut squash, cubed
Dorine Soup Base 1 (hot - semi raw version)
1/2 tsp All Spice and 1/2 tsp cinnamon
1/2 cup pre-soaked nuts
2 tbsp olive oil or grape seed oil
Mushroom extract seasoning
- Blend until smooth.
- Pour into soup bowls.
- Swirl 1 tsp of Dorine's Cream as garnish in each bowl.
Cooked version:
-
Put in Pot: Dorine Soup Base 1, 2 cups butternut squash cubed, 1/2 tsp All spice powder, 1/2 tsp Cinnamon powder.
- Bring to boil, turn fire to low
- Cook for 5 mins, immediately turns off fire.
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Put all ingredients in Vitamix: 1/2 cup pre-soaked nuts, 2 tbsp olive oil or grape seed oil, mushroom extract seasoning
-
Blend in low speed - doesn't need to be smooth.
- Pour into soup bowls.
- Add 1 tsp Dorine's Cream as garnish in each bowl.
Note of Caution:
- For allergies or cancer - Substitute sea salt for mushroom extract seasoning.
- For Diabetes - May use more cinnamon for improve sugar balance.
Detoxifying Beet Soup
Beet detoxifies the liver, gallbladder, and kidneys. It is high in iron to help combats anemia.
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Korean Cold Noodle
The key to seasoning in oriental cooking is to adjust the seasonings to your taste. The seasoning here is for suggestions. You need to add enough, so that the Korean glass noodles are totally coated.
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Soup Base
These two recipes can be made ahead of time and stored in glass jars in the fridge. I find it quite tasty to use this soup base to blend with raw vegetables to create a cream soup. It is full of vitamins, minerals and phytonutrients for the body. I use soup Base 1 when the raw vegetables are darker in color, such as green and red. Soup base 2 is for light vegetables, such as onions, yellow bell peppers, and potatoes.
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Dr. Lam's Cream
This is a non-dairy cream. Great for those who are lactose intolerance. On top of that, it is high in fiber.
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