"Unleash your RAW POTENTIAL!!"

So here it is, Autumn is in full swing with the leaves turning and the nights are getting cooler!
Perfect time to get into soup making!!
I've found a free download for a free "soup sampler" recipe book through Vitamix. The website to visit is www.vitamix.com/deliciousliving/7
This is advertised in July 2010 addition of Delicious Living magazine.
You can also phone them for a "no-risk, in-home trial" with up to 5 free gifts but entering promo code 04-0338-0014
1-800-848-2649(VIT-AMIX)





SPROUTING made easy:
 The taste of freshly hydrated nuts are so wonderful anytime of time of year and especially easy to do!
Almonds are high in protein and full of calcium..good for Vegans and for your bones too!
http://food-facts.suite101.com/article.cfm/top_healthy_foods_almonds

Take a hand full of raw, preferably organic, almonds and place them in a glass jar.
Take the net bag from buying oranges or avacado or onions (you get the idea) to make a screen over the mouth of the jar and a rubber band from, say, a bunch of broccoli to hold the net screen down.

Now fill the jar with water to cover the almonds well and let them soak for at least 12hrs.
Shake the jar real good, then pour out the soaking water. The screen will help hold the almonds in the jar.
Rinse the nuts with clean water a few times then leave it empty of liquid.
Place the jar mouth down with a dish under it, but tilted so air can flow up into the jar.

Your almonds will begian the sprouting process. They only take a day to be ready to eat..in fact you can taste a few right away if you want.
Remember to rinse them about three times a day, even once you start eating them. They can sit out on the counter in Cold weather, but you may want to set them in the fridge if it's hot out.

enjoy your sprouted almonds!
They're so plump and sweet...
and couldn't be easier~






  I just made a huge pot of my all time favorite winter soup: MOCK CHICKEN NOODLE SOUP
*this is a vegan soup, but feel free to use free-range chicken broth if you're not vegan, vegetarian or feeling a bit under the weather and want the added enzymes chicken broth can give you.

INGREDIENTS :
olive oil
garlic
rosemary
1  pac Firm Tofu
1 large onion
3-4 cloves fresh garlic
celery
carrot
2 cups of vegetable broth
3 cups of water
8 oz penne or rigatoni pasta
fresh parsley

I like to cube and roast the tofu in a baking dish of olive oil, a minced garlic clove and dried rosemary or sage in the oven @ 350 until slightly bronzed, about 15-20mins.
While this is roasting, dice the onion and more garlic. In large soup pot, caramelize onion in olive oil on medium heat. Add garlic, diced carrot and celery. Saute vegetables for 5 minutes or so, then cover with 2cups of vegetable broth and simmer until veggies are tender.

The tofu is probably ready, so you can take it out of the oven a set aside to cool. Add the remaining 3cups of water to the soup pot of vegetables and bring this to a boil. Add pasta noodles, boil for a few minutes then lower heat to a simmer about 8minutes or so then back heat to a simmer. Add the roasted tofu, salt and pepper to taste.
Garnish with fresh parsley.


enjoy this comforting soup! there should be plenty to share
may it bring you and your friends back to good health this winter!