August 28th, 2010 
Cathrine-Mette (Trine) Mork recipe by Rhio
Ingredients:
- 3 cups green cabbage, finely chopped
- 3 cups tomatoes, chopped
- 1 cup fresh grated coconut
- 1/2 cup raw peanuts, ground
- 1 large date, soaked, pitted and mashed
- 2 tbsp lemon juice
- 2 tbsp peanut or olive oil
- 1/2 tsp ground brown mustard seed
- 1/2 tsp ground cumin seed
- 1/4 tsp turmeric
- pinch asafoetida
- 1 tbsp minced jalapeño, or to taste (optional)
- nama shoyu and/or Celtic sea salt, to taste
Mix the first 4 ingredients together in a large bowl and set aside. In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing. Pour the dressing into the cabbage and tomato mixture and mix well. Serves 4. This salad keeps well for 2-3 days in the refrigerator.
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Stir together sprouts and nama shoyu, and let marinate while you prepare soup. Soak apricots in bowl of boiling water 5 minutes. Drain. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeño, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture. Serves 4. You can heat this soup until it is warm and it will still be considered “live.”
Mix red pepper, white onion, garlic, rosemary, sun blushed tomato, sunflower oil and Himalayan sea salt well together in a bowl (it is much better if you can mix all the ingredients with your hand, which will enable all the flavors to mix well). Cover and set aside in a warm area, or you can even leave it under the sun for about 1 hour to marinate. Now blend all the marinated ingredients, strawberries and honey together in a blender for about 2 minutes until nice and smooth. Adjust the taste with more Himalayan sea salt if needed, transfer this into two of your favorite bowls, and season with fresh black pepper on top. Serve immediately. Optionally, you can add some fresh warm water and make this soup
