CACTUS PEPITA SOUP with MILA CHIA SEEDS

Creamy & rich, flavored with fresh dill, this soup is a great nutritional boost and loved by diabetics.
2 large green pads of nopales cactus (beavertail-like paddles)
1 large cucumber, peeled
½ cup raw pepitas (pumpkin seeds), soaked 4-6 hours, rinsed
2 stalks celery
2 cups coconut water or filtered water

Remove any spines on the cactus, and peel the skin off. Blend  above ingredients until smooth and strain liquid through a nut milk bag or press through a fine strainer.

Transfer the liquid to the blender and blend in:
1 small bunch dill or cilantro
1 avocado or soft meat from 1 coconut
1 scoop Mila chia seed
1 tsp honey or 1 pitted date (optional)

Serve and garnish with sprigs of dill or cilantro and pepitas.

This gourmet living food recipe was contributed by Lifemax Independent Distributor and internationally recognized Chef Eric Rivkin.  Chef Eric publishes  TO LIVE FOR!, a book with over 300 delicious living food recipes for the best in radiant health that everyone will love.  For the ultimate WHOLE RAW FOOD experience and to support education for everyone, visit www.vivalaraw.org.

Hearty Winter Stew

1 Rotisserie Chicken (Premade from the grocery store)
2 Boxes of Low-Sodium Chicken Broth
2 Cans of Red Kidney Beans (medium sized cans)
2 Cans of White Kidney Beans (medium sized cans)
2 small cans of tomato paste
1 Large White Onion
Olive oil
2 Summer Squash
1 Zucchini
1 small package of celery
3/4 bag of frozen corn
3-4 scoops of Mila
4-6 Tbsp of Flour
2-3 Tbsp of Chili Powder
2-3 Tbsp of Cumin
1 Tbsp Minced Garlic
1 Tbsp Basil
I Tbsp Parsley
Sea Salt and Pepper to taste
 

In a pot sauté olive oil (about two swirls around the pot), minced garlic, chopped onions, chopped summer squash, chopped zucchini, and chopped celery. Add about 2 more swirls of olive oil and a cup of the chicken broth. Let it sit and simmer for about 15 to 20 minutes, stirring occasionally. You want the veggies to be somewhat soft and the celery and onions to be cooked mostly through. While this is heating, debone the rotisserie chicken. At the end of the 20 minutes of veggies sautéing add the rest of the chicken broth. Take one of the empty containers, fill it half way with water, and add that to the soup as well. Then add the corn, chicken, the two cans of tomato paste, the cans of beans, the chili powder, the cumin, salt and pepper, Mila and two swirls around the pan of each parsley and basil. Let it simmer on low for about 30 minutes stirring occasionally. Cook longer if necessary for the tastes of all the ingredients to combine and the vegetables to soften more. Towards the end of cooking and before serving, while still on low heat, one by one add the Tbsp’s of flour, stirring each in completely –this thickens the soup and makes it more of a stew. Then serve with a sprinkle of parmesan cheese if desired. Makes about 15 to 20 servings. 

Submitted by Jesse Dagilis

Turkey Soup

1 1/2 lb. turkey tenderloin
26 oz. cream of chicken condensed soup
13 oz. water
2 cups Chopped celery
1 1/2 chopped yellow onions
3/4 lb. chopped red potatoes
4-5 scoops Mila
1 chopped sweet yellow pepper
1 chopped sweet red pepper
2 tbsp of minced garlic
2 tbsp ground peppercorn medley
Salt and pepper to taste

Place in crock pot on low for 7 hours.
 
After the 5th hour use 2 forks and pull the tenderloin apart and stir.

Submitted By Chris Saieg

Sirloin Soup

2 cups carrots – chopped
2 cups celery – chopped
2 cups onion – chopped
10 large white potatoes – cubed
1 cup red wine (optional)
1 gallon water
2 tsp celery salt
2 tsp onion salt
1 tsp pepper
3/4 cup ketchup
16 beef bouillon cubes
2 lbs. steak – cubed
5 – 6 scoops Mila
 
 
In a large stock pot combine all the ingredients, except for the pepper and bring to a boil.
Reduce heat and simmer for 3 or more hours. Add pepper just before serving.

Submitted by Terry Pierce