Extra Virgin Marinade

Extra Virgin Marinade

Ingredients:
3 tablespoons of extra-virgin olive oil
1 sprig of fresh rosemary or 2 teaspoons of dried rosemary
1 teaspoon thyme (dried)
½ teaspoon Celtic sea salt.

Directions:
Mix all the marinade ingredients together.
Chop all the vegetables (excluding the garlic) into medium-sized
pieces. Put all the vegetables in a large bowl. Toss them with the mari-
nade until coated. You may need to do this in two stages, depending
on the size of the bowl you are using. Spread all the vegetables on
a large baking tray. Bake at 350 degrees F for 1 hour or until veg-
etables are soft. Purée in a food processor or blender, adding hot
water or stock to thin to desired consistency. Serve. Add Celtic sea
salt to taste.
Moroccan Vegetable and Wild Rice Soup
Don’t let the ingredient list fool you. Th is is a quick and easy recipe to
make, especially if you use the slicing blade of a food processor. Th e
result is a rich and hearty soup that is almost a stew and is loaded
with cleansing vegetables and fi bre.