2 tbs olive oil

1 large yellow onion, chopped

2 garlic cloves, minced

1 tbs tomato paste

1 tsp ground cumin

Pinch of smoked paprika

1 quart vegetable broth

1cup red lentils (recommend soaking for 6/8 hours & rinsing for stones & debris)

1 large carrot, peeled and diced

Juice of 1 lemon or to taste

¼ cup chopped fresh cilantro

Quality olive oil for drizzling over soup at end

Optional; ¼ tsp RealSalt or to taste

Cook Time:  40 minutes


  1.  Pour olive oil in medium pot on medium      heat.  When oil is hot and      simmering, add garlic and onions.
  2. Cook garlic and onions      until golden but not colored—about 3 to 4 minutes.
  3. Stir in the tomato paste,      cumin, smoked paprika, optional salt and cook for another 2 minutes.
  4. Add broth, an additional      cup of water, lentils and carrots.       Bring to a boil, then partially cover the pot with a lid and reduce      the heat to maintain a gentle simmer.
  5. After about 30 minutes,      the lentils should be soft and creamy, the carrots tender.  Taste, adding any additional desired      spices. One option is to put cilantro in before blending  Once slightly cooled, pour into      blender.  Do this in batches if      necessary.  Make sure lid is in      place on blender.  Do not worry      about getting completely smooth, a few chunky bits will give it a rustic      character.
  6. After blending, return to      pot, reheat if necessary, stir through the cilantro (if you did not blend      it in with other ingredients) keeping some for garnish and add the lemon      juice.
  7. To serve, pour into bowls,      drizzle with dash of olive oil and garnish with cilantro.
  8. Enjoy!


Serving size 1 cup:  Fat 2.2 gram, Sodium 79 mg, Potassium 118 mg, Carbs 11g, Dietary Fiber 3.7 g, Sugars 2.8 g, Protein 2.9 g, V-A 91%, V-C 12.9%, Calcium 2.4%, Iron 7.1%


 “The Dip” Salsa

Makes a VERRY Large Batch!

20 Fresh Tomatoes—Diced, Coarsely

4—4.25 ounce Cans Chopped Black Olives

2-3 Large Yellow or White Onions—Chopped

3 Jars Mild Banana Pepper Rings—Chopped

3 Jars Hot Banana Pepper Ring—Chopped

2 Fresh Japelleno Peppers—Minced (remove seeds)


Mix Thoroughly (& Store Later) in a Large Non-Metal Bowl

Add & Mix Well: 4 tbsp White Vinegar or Garlic Flavored Rice Vinegar, 8 tbsp Olive Oil, 3 tsp Minced Garlic, Louisiana Hot Sauce-To Taste, Sea Salt-To Taste, Course Ground Pepper-To taste

Note: Flavors will develop overnight, you may want to add hot sauce/salt/pepper the following day

Let Marinate in Frig overnight before serving.  Will last in frig several weeks.

Serve with chips or veggies. (Scoop type chips work well!)


Raw Caesar Dressing

1 Cup of Tahini

1-1 ½ Cups of Filtered Water

¼-1/2 Cups Fresh lemon juice

¼ Cup Nama Shoyu

1-2 Tablespoons of Spicy Brown mustard

¼-1/2 Cup of parsley

3 or cloves of garlic

Dash of Cumin

1. Put all ingredients except parsley in blender and mix well

2. Taste and add more tahini or water until you get desired taste

3. When desired texture add parsley and blend

4. Chill. It will thicken a little in the refrigerator

Living on Live Food by: Alissa Cohen

Date Nut Torte

Base of Torte:

2 Cups of raisins

2 Cups of Walnuts


1 Cup, pitted and soaked dates

½ lemon juiced

For Base: 

In food processor combine raisons and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are still not grainy.)

Remove from processor and mold onto plate in a round circle about 1 ½ inches thick

For Frosting:

In food processor combine dates and lemon juice until smooth and creamy

Spread frosting on torte.

Add raspberries for decoration around the torte plate and in the middle.

Living on Live Food by: Alissa Cohen