Vibrant health from your kitchen by Jensen Bernard 1908-2001

Author:Jensen, Bernard, 1908-2001
Language: eng
Format: epub
Tags: Nutrition, Diet
Publisher: Escondido, CA : B. Jensen
Published: 1986-03-14T16:00:00+00:00

Cook soaked whole barley about 2 hours. Add vegetables, more water if necessary, and a little vegetable broth powder. Cook until just tender, and serve.

Avocado Cream Soup

Avocado

Warm sweet Milk

Parsley

Celery

Little Brown Rice or Barley, cooked

Soup stock can be used for the base of this soup or you can put in a double boilerto heat, or just use warm milk and enjoy a soup that is not hot, but warm.

You can make a corn soup, carrot, asparagus, spinach and mushroom soup. You can add a little riceflourforthickening. You can make other combinations by using a little butter, beet greens, endive and occasionally some tomato.

Fruit Soup

2 Cups Prune Juice

2 Cups Pineapple Juice, unsweetened

1/2 Cup grated Pineapple

1/2 Cup Lemon Juice

3/4 Cup Honey

1/2 Cup diced Peaches

Serve hot or cold.

Vegetable Soup

1 bunch Celery

1 Pkg. Carrots

4 Potatoes with skins

Cabbage

Onions

Tomatoes Dice all vegetables to about the same size, using celery green leaves as well as stalks. All or any of the above vegetables may be used. Steam all together for 25 minutes or until fairly tender. Add water to make soup. Stir well and season to taste.

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