This recipe and comment comes from Health Minister Jill Devine: "Dear George, as a Health Minister from Eugene, Oregon, I want you to know that I thoroughly enjoy your weekly 'Health Tips' and 'Back to the Garden' news letters. May God continue to bless you and your efforts to further the ministry of good health. I feel privileged to be a part of the ministry and am excited about what the future holds. With cooler weather coming, here is a one of my favorite winter vegan dinner recipes to WARM YOU UP! It's full of raw fruits and vegetables, making it as healthy as it is flavorful."
Ingredients
- 1 cup Water (distilled)
- 1 cup Sun dried Tomatoes (pre-soaked)
- 1/2 cup Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 2 cloves Garlic
- 1-2 teaspoons Chili Powder (or to taste)
- Celtic Sea Salt (to taste)
- Process above ingredients in blender. Then add and stir in:
- 2 cups fresh Tomatoes (diced)
- 1 cup Mushrooms (sliced)
- 1 cup Celery (diced)
- A handful of fresh Basil (chopped)
- Add enough Lentil or Mung bean sprouts to give right consistency.
Method
- Process first set of ingredients in a blender.
- Then stir in the vegetables.
- Warm and enjoy!
