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Have fun substituting your favorite fruits for the diced pineapple and melon. Apples and pears work great, too. The spice of the cayenne is a great complement to the sweet fruits.

2 cups cubed mango

1 cup orange juice

1 cup pineapple, diced into ½-inch pieces

1 cup of your favorite melon, diced into ½-inch pieces

½ cup mango, diced into ½-inch pieces

2 tablespoons chopped mint leaves

1 tablespoon lime juice (from about 1 large lime)

1 tablespoon minced fresh ginger

1/8teaspoon cayenne, or to taste

Place the cubed mango and orange juice in a blender and blend until smooth. Transfer to a mixing bowl. Add the remaining ingredients and toss to mix well. Chill for 30 minutes before serving.

Will keep for 2 days in the fridge.

GAZPACHO ANDALUZ

MAKES 4 SERVINGS

A Spanish-inspired chunky version of gazpacho made with diced tomatoes and chopped bell pepper, cucumber, and Spanish onion.

2 cups seeded and diced ripe tomato

¼ cup finely chopped Spanish onion

1 cup chopped bell pepper (any color)

1 cup peeled and chopped cucumber

1/3 cup extra-virgin olive oil

1 teaspoon minced garlic

1 tablespoon lemon juice (from about ½ lemon)

¼ teaspoon sea salt

2 cups filtered water

Place all the ingredients in a mixing bowl and mix well. Chill for at least 30 minutes before serving.

TOM YAM GOONG

MAKES 4 SERVINGS

A Thai-inspired hot and sour soup with the flavor of kaffir lime leaves and peppery galangal.

Galangal is a pale yellow root related to the ginger root. Feel free to use the same amount of ginger if you can’t find galangal. You can also use your favorite mushrooms instead of straw mushrooms.

TOPPINGS

¼ cup thinly sliced shallot

½ cup sliced straw mushrooms

3 tablespoons chopped green chile peppers (about 3 Thai or 1 serrano

pepper)

¼ cup lime juice

1 tablespoon Nama Shoyu or Bragg Liquid Aminos

¼ cup extra-virgin olive oil

2 tablespoons chopped cilantro leaves, for garnish

SOUP BASE

1 teaspoon garlic

5 medium kaffir lime leaves

1 tablespoon galangal or ginger root

2 tablespoons chopped lemongrass, lower stalks only

1/8teaspoon cayenne

3 cups filtered water

Prepare the topping first: Marinate the shallot, mushrooms, and peppers in the lime juice, Nama Shoyu, and olive oil for at least 15 minutes. Set aside.

Place all the soup ingredients in a high speed blender. Blend to mix well. If you’re not using a high-speed blender, you’ll want to grate and chop your ingredients before blending. Pour the soup base through a mesh strainer into a large serving bowl.

Top the soup with the marinated mixture and chopped cilantro before serving.

WONTONS IN A LIGHT SESAME-SOY BROTH WITH PEAS

MAKES 4 SERVINGS

Marinated napa cabbage is packed inside Apple Crepe squares to make wontons. The marinade and peas are added to water, for a light broth in which to serve the wontons.

Another option is to thinly slice daikon radish to use as your wrapper. Slice as thinly as possible, then fill the circles with the filling and fold into semicircular wontons.

WONTONS

2 cups finely chopped napa cabbage

2 tablespoons finely sliced yellow onion

¼ cup finely chopped green onions

1 tablespoon Nama Shoyu or Bragg Liquid Aminos

1 tablespoon toasted sesame oil

1 recipe Apple Crepes (page 69), dehydrated as directed

SOUP BASE

½ cup peas, fresh or frozen

4 cups water

To make the wonton filling, place the cabbage, green onions, Nama Shoyu, and sesame oil in a bowl and toss to mix well. Set aside for at least 15 minutes to marinate and soften.

To make the wonton wrappers, cut the Apple Crepes into sixteen 3½-inch squares.

To fill the wontons, first squeeze all excess liquid from the marinated filling, saving the marinade to use in the soup base. Then, place about a teaspoon of filling in the center of each wonton wrapper. Hold the wrapper shiny side up; that’s the side that was against the lining. Fold in half diagonally to make a triangle shape, making sure the ends meet. Press down firmly