SWEET 'N SOUR TURNIP GREEN SALAD

by the Editors of Easy Home Cooking Magazine - Common in the southern United States, turnip greens are an excellent source of vitamins A and C, and are also a good source of calcium and iron.

• 2 cups shredded stemmed washed turnip greens
• 2 cups washed mixed salad greens
• 1 cup sliced plum tomatoes or quartered cherry tomatoes
• 1/2 cup shredded carrot
• 1/3 cup sliced green onions
• 8 tablespoons water, divided
• 2 teaspoons whole wheat flour, or arrowroot powder
• 1 Tablespoon raw honey
• 1/2 teaspoon celery seeds
• Dash pepper (optional)
• 1 Tablespoon raw apple cider vinegar
  
  Combine turnip greens, salad greens, tomatoes and carrot in salad bowl; set aside. Combine green onions and 2 tablespoons water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Cook, covered, 2 to 3 minutes or until onions are tender. Mix remaining 6 tablespoons water and flour or arrowroot powder in small bowl until smooth. Stir into green onions in saucepan. Add honey, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in apple cider vinegar. Pour hot dressing over salad; toss to coat. Serve immediately. Serves 4.

RAW CARROT SOUP OR DRESSING

An old standby in raw cuisine, carrot soup is nourishing and easy to make. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. If you choose to warm this soup, be mindful to keep it at or below 117 degrees farenheit because at 118 degrees and above, alive food's natural enzymes get destroyed.

• Cut up 1/2 to 1 avocado per person.
• Juice carrots to make 1 cup per person.
• Add avocado and carrot juice to blender and blend to desired thickness.
• Add cumin, salt and lemon juice to taste. Add optional garlic or shallot to taste. Blend.
• You may pour over sprouts and/or chopped veggies in bowl.
• As an alternative flavoring: Eliminate cumin and add 2 teaspoons grated gingerroot. (For spice lovers use both cumin and ginger.)
• For a nutritious Seaweed Carrot Soup: Double the recipe for one person and add 1/2 cup dulse pieces and 1/2 cup clover or sunflower sprouts, blend. Serves 2.

SHIITAKE & BOK CHOI SOUP

for the Ginger-Garlic Paste:In a blender or food processor, combine 3/4 cup coursely chopped fresh ginger, 3 gloves garlic (peeled), and 3 Tablespoons seasoned rice vinegar (or 3 Tablespoons white vinegar plus 1 Tablespoon honey or sugar). Blend until very smooth and spoon into small bowl.

for the Soup:

• 1 1/2 Tablespoons sesame oil or olive oil
• 5 to 6 ounces fresh shiitake or regular mushrooms, thinly sliced
• 8 greens onions, sliced
• 3 cups vegetable (or chicken) broth
• 4 carrots, cut into slanting slices
• bok choi stems and leaves sliced
• 2 cups cooked short or medium grain brown rice
• 3 Tablespoons cilantro, minced

Heat oil in sauce pan over medium heat, add mushrooms and half the green onions and cook, stirring often until mushrooms are lightly browned. Add broth and stir to scrap browned bits free. Cover pan and bring to boil over high heat. Add bok choi and remaining green onions, cover and simmer until bok choi is bright green and just tender when pierced. Place a scoop of rice in each soup bowl and with a slotted spoon, distribute vegetables evenly among bowls. Stir cilantro into broth, then gently pour broth into bowls. Offer Ginger-Garlic Paste to stir into soup to taste.