Ingredients
1 medium spaghetti squash*
5 large green zucchini, chopped
1 medium onion, chopped
1 large leek, dark green sections removed, washed thoroughly and chopped
16 ounces kale, tough stems removed, chopped (about two large bunches)
2 tablespoons Dr. Fuhrman’s VegiZest
2 cups water
1/2 cup raw cashews or 1/4 cup raw cashew butter
4 large medjool dates (pitted)
1 cup almond/hemp milk (half and half)
20 ounces shiitake and other mixed mushrooms
1 cup cooked beans (any type)
2 tablespoons fresh basil, chopped
1 tablespoon raw pumpkin seeds, toasted
1 tablespoon nutritional yeast
Preparation
Instructions: l. Cook spaghetti squash in microwave oven and then de-seed (approximately 10 minutes per side depending on size of squash). 2. Pressure cook zucchini, onions, leek, half of chopped kale in 1 cup water (5 minutes). 3. Blend squash, zucchini, onions, leek, kale, cashews and dates with almond/hemp milk. 4. Add the above blended mixture to a large soup pot. 5. Add VegiZest, mushrooms and remaining half of chopped kale to blended mixture. 7. Slowly simmer for 20 minutes to blend flavors. 8. Add cooked beans of choice to individual serving portions. 9. Garnish with chopped fresh Basil, toasted pumpkin seeds, and sprinkle of nutritional yeast.
*Can substitute broccoli, cauliflower, asparagus or any other vegetable of choice for spaghetti squash **Can substitute collards, chard, bok choy, cabbage or any mixture of leafy greens of choice for kale G.O.M.B.S.= Greens, Onions, Mushrooms, Beans, Seeds (nuts)–the basis of the Nutritarian diet.
