Chef Peters Mana Soup Remember this soup is your vitamin and mineral supplier and to clean your pistons, think of chimney cleaner the cellulose are your sweeper to take your toxic wasted out. This will make a puree like soup full of cellulose, if you have a dislike for the fiber strain the soup, but as more fibers are remaining in the soup as more interior body cleaning is done, and now the fan can begin to make different variation. This is the Basic Mana Soup Recipe2 Pieces Carrots, chopped 1 Piece Onion, chopped 4 Stalks Celery, chopped 1 Bunch (1/2 Pound)Parsley, chopped 6 Cloves Garlic 1 Pound Spinach, washed 1 Ounce Olive Oil 3 Quarts Water 1 Pinch Sage ½Ounce Chef Peters Ocean Salt, to taste Method: 1. Sauté the Onions and the garlic in a drop of Olive oil 2. Add the carrot and celery and add two quarts of Water, Permit to boil for ten minutes. 3. Adding the greens, Spinach and Parsley again permit to boil for five minutes 4. Chill for a few minutes and place the Chef Peter Mana Soup in a blender. 5 Return to the heat add two quart of water or until you have a 3 quart of soup and boil for a minute or two.6. Permit to cool and add Chef Peter Oat Bran Fiber. 7. Drink it cold, heat it up as a meal soup, change the Flavor, and add different vegetables whatever you do drink as much as you can it are Medicine in your cup. MANA SOUP VARIATION: FOR A QUART OF MANA SOUP YOU NEED Irish Breeze: One stalk of leek sautéed in a shot of organic white wine andfresh mintTomato Soup: Sauté 4 garlic cloves and 4 de-seeded and diced tomatoes with basilCarrot Soup: Slice 2 carrots and saute in butter; seasoning with CardamomAcapulco: Flame roast 1 bell pepper and 4 garlic cloves; add pan-toasted cumin and garnish with fresh corianderIndian Curry: Sauté 1 chopped onion, ginger, garlic in butter oil (clarified butter); add tumeric, cumin and coriander seedsOkinawa Bay: Simmer 1 ounce dried, sliced shiitake mushroom and seaweed in Mana SoupBerliner: Replace the part of the celery with root celery (celeriac) and add just a touch of fennel.Garbanzo: Served chilled with chopped tomatoes and cucumberFrench Onion: Sauté one sliced onion in oil, deglaze once or twice with organic wineBaked Garlic: Break apart into cloves 2 heads of raw garlic and fry them skin on in deep oil. Permit them to cool. Peel and chop. Sicilian Soup: Slice 1 bell pepper and saute in olive oil with two cloves of garlic; add 2 peeled and chopped tomatoes and fresh rosemaryHowever you prepare the soup, variety is the spice of life and enjoyment!Food is a big part of it. Enjoy as much as desired of the Mana Soup for lunch and dinner; don't forget it is medicine in you bowl. Take it to work and drink it as often as you can. Recipes IndexRecipes Index
Chef Peters Mana Soup
Remember this soup is your vitamin and mineral supplier and to clean your pistons, think of chimney cleaner the
cellulose are your sweeper to take your toxic wasted out. This will make a puree like soup full of cellulose, if you
have a dislike for the fiber strain the soup, but as more fibers are remaining in the soup as more interior body
cleaning is done, and now the fan can begin to make different variation.
This is the Basic Mana Soup Recipe
2 Pieces Carrots, chopped
1 Piece Onion, chopped
4 Stalks Celery, chopped
1 Bunch (1/2 Pound)Parsley, chopped
6 Cloves Garlic
1 Pound Spinach, washed
1 Ounce Olive Oil
3 Quarts Water
1 Pinch Sage
½Ounce Chef Peters Ocean Salt, to taste
Method:
1. Sauté the Onions and the garlic in a drop of Olive oil
2. Add the carrot and celery and add two quarts of Water, Permit to boil for ten minutes.
3. Adding the greens, Spinach and Parsley again permit to boil for five minutes
4. Chill for a few minutes and place the Chef Peter Mana Soup in a blender.
5 Return to the heat add two quart of water or until you have a 3 quart of soup and boil for a minute or two.
6. Permit to cool and add Chef Peter Oat Bran Fiber.
7. Drink it cold, heat it up as a meal soup, change the Flavor, and add different vegetables whatever you do drink
as much as you can it are Medicine in your cup.
MANA SOUP VARIATION: FOR A QUART OF MANA SOUP YOU NEED
Irish Breeze: One stalk of leek sautéed in a shot of organic white wine and
fresh mint
Tomato Soup: Sauté 4 garlic cloves and 4 de-seeded and diced tomatoes with basil
Carrot Soup: Slice 2 carrots and saute in butter; seasoning with Cardamom
Acapulco: Flame roast 1 bell pepper and 4 garlic cloves; add pan-toasted cumin and garnish with fresh coriander
Indian Curry: Sauté 1 chopped onion, ginger, garlic in butter oil (clarified butter); add tumeric, cumin and
coriander seeds
Okinawa Bay: Simmer 1 ounce dried, sliced shiitake mushroom and seaweed in Mana Soup
Berliner: Replace the part of the celery with root celery (celeriac) and add just a touch of fennel.
Garbanzo: Served chilled with chopped tomatoes and cucumber
French Onion: Sauté one sliced onion in oil, deglaze once or twice with organic wine
Baked Garlic: Break apart into cloves 2 heads of raw garlic and fry them skin on in deep oil. Permit them to cool.
Peel and chop.
Sicilian Soup: Slice 1 bell pepper and saute in olive oil with two cloves of garlic; add 2 peeled and chopped
tomatoes and fresh rosemary
However you prepare the soup, variety is the spice of life and enjoyment!
Food is a big part of it. Enjoy as much as desired of the Mana Soup for lunch and dinner; don't forget it is
medicine in you bowl. Take it to work and drink it as often as you can.
Recipes Index
Recipes Index
