Alix Mayer

Ingredients

• 1 1/2 c filtered water
• 2 c chopped asparagus
• 1/2 avocado, peeled and chopped
• 1/4 c chopped celery
• 2 tbls extra virgin olive oil
• 2 tbls nama shoyu (soy sauce or wheat-free soy sauce, like San-J)
• 2 tsps freshly squeezed lemon juice
• 2 tsps minced onion
• 1 tsp minced garlic
• leaves from 1 thyme sprig
• 1 1/2 tsp fresh tarragon leaves
• pinch of freshly ground cayenne pepper
• Celtic sea salt and freshly ground black pepper
• Garnish for Asparagus soup:
• 8 asparagus tips, each sliced lengthwise into thirds
• 1 stalk white asparagus, thinkly sliced on the diagonal
• 4 tbls shaved fennel
• 4 tsps Herb Oil:
• 1/4 c firmly packed chopped fresh chives
• 1/4 c firmly packed fresh flat-leaf parsley leaves
• 1/4 c firmly packed watercress leaves
• 1/2 c grapeseed oil
• 1/4 c extra virgin olive oil

Directions

• Herb Oil:
• To make an oil with the brightest green result, in a small saute pan, saute the chives, parsley, and watercress over medium heat in 1 tbls of the grapeseed oil fro 2 minutes, or unitl wilted.
• Immediately shock in ice water (this sets the color) and drain, squeezing to extract any excess water, then chop coarsely.
• Or omit this step and simply chop the raw greens coarsely.
• In a blender, combine the chopped green, the remaining 7 tbls grapeseed oil or the 1/2 cup oil if you have not sauteed the herbs, and the olive oil and process for 3 to 4 minutes, or until the mixture is bright green.
• Pour into a container with a tight-fitting lid, cover and refrigerate for 1 day.
• The next day, strain the oil through a fine-mesh sieve and discard the solids.
• Return to the container and refrigerate for 1 day, then decant and use immediately or refrigerate for up to 2 weeks.
• To make the Asparagus Soup:
• In a high-speed blender, combine the water, asparagus, avocado, celery, olive oil, shoyu, lemon juice, onion, garlic, thyme, tarragon, and cayenne and puree until smooth.
• Pass through a fine-mesh sieve and season to taste with salt and pepper.
• To make the garnish for the Asparagus Soup:
• Ready the asparagus tips, white asparagus, fennel, and Herb Oil and reserve until serving.

Peg Harvey-Sweeney

Food as Medicine: Super high in beta carotene (which Emily calls “Baby Carotene”) and other anti-oxidants. Healthy, easy and refreshing.

Chill melon. Blend seeds and webbing, along with one whole cantaloupe (peeled) in a blender. When you peel the melon, cut it very close to the rind–that’s where the vitamins are, as well as in the seeds and webbing. Add some cinnamon, nutmeg, and ginger before you blend. Makes two to three servings. Enjoy.

Peg Harvey-Sweeney

Put into a Vitamix or other blender:

• 16 oz frozen, organic sweet corn (thawed) or 2 large organic ears of corn (cut from cob)
• 1 1/2 T almond butter
• 1 and 1/2 cups pure water (or 1 ½ cup prepared almond milk)
• 2 T. chopped onion
• 1 t. cumin
• 1/4 t. sea salt
• a dash of red pepper flakes

Blend all.

Place in bowls in dehydrator at 105 degrees for 45 min., or, if you don’t have a dehydrator, put in pan on stove top on low heat until your finger gets hot when you touch the bottom of the pan. It should be warm — not hot — to preserve the nutrients and enzymes.

Serve in beautiful bowls and sprinkle with paprika and sprouts and/or chopped red pepper. A very rich and filling soup. To your health!

Peg Harvey-Sweeney

Food as Medicine:  Sweet potatoes have a reputation among health food advocates as one of the most densely nutritious (but surprisingly low-calorie) foods on the market.

• 3-4 Yams or Sweet Potatoes
• 1 pint Sesame or almond milk
• ½ t. Cinnamon
• ½ Avocado

Combine above ingredients in blender until smooth. If you want it slightly warm, heat on stovetop just until your finger is hot when you touch the bottom of the pan.

You can add some optional seasonings:

• Mace
• Allspice
• Nutmeg
• Cloves