P H A R M T A B L E S O U P S

Squash Coconut Moqueca

YIELD: 5 SERVINGS (8 OZ)

1 tbsp minced ginger, fresh1 tbsp minced turmeric, fresh½ yellow onion, julienne1/4 cup coconut flake, unsweetened2 cups seasonal squash, roughly chopped (peel if using winter squash)1 cup sweet potato, steamed, skin removed2 quarts water Himalayan salt, to taste Lemon or lime juice, to tasteGarnish: toasted pepita seeds and unsweetened coconut flake

Method:1. Using an electric pressure cooker, sauté the onion, ginger, turmericand coconut flake with 1 cup water until soft.2. Add the roughly chopped squash, sweet potato and remaining water.3. Pressure cook on manual setting for 8 minutes.4. Release the steam and allow to cool.5. Blend all the ingredients until smooth and season with salt and lemonor lime juice to taste.6. Garnish with toasted pepita seeds and unsweetened coconut flake.7. Serve warm.

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Beet GazpachoYIELD: 5 SERVINGS (8 OZ)

1/4 cup minced ginger, fresh2 tbsp minced turmeric, fresh1/2 tsp CCF (cumin, coriander & fennel)*1/2 tsp cinnamon, ground1 tsp cardamom, ground1/4 tsp clove, ground1/2 tsp Himalayan salt3 cups beets, steamed, skin on1 cup sweet potato, steamed, skin on½ cup almond, slivered2 tbsp lemon juice3 quarts water1 lb fresh tomatoes, concasse, optionalGarnish: chia seeds, slivered almonds, fresh herbs

Method:1. Using a pan, dry toast all the spices, including the ginger andturmeric, until fragrant. Transfer all ingredients to a blender.2. Remove the skin from the beets and sweet potato, roughly chopand add to the blender.3. Add the slivered almonds, water and lemon juice. Blend untilsmooth. (If using tomatoes concasse, add at this step). 4. Season to taste with salt and fresh lemon or lime juice.5. Garnish with chia seeds, almond slivers, and fresh herbs. 6. Served chilled. *Dry toasted cumin, coriander, and fennel. 1:1:1

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"Cream" of Broccoli SoupYIELD: 5 SERVINGS (8 OZ SERVINGS)

1 tsp minced ginger, fresh1 tbsp minced turmeric, fresh1 cup yellow onion, julienne2 garlic cloves, peeled2 tbsp coconut oil, MCT1/4 cup nutritional yeast1/4 cup hemp seeds (optional)1 cup cashews2 quarts water or vegetable broth2 broccoli crowns, with stems2 collard leaves, trimmed1/4 tsp SpirulinaHimalayan salt to tasteLemon or lime juice to tasteGarnish: cashews and hemp seeds

Method:1. Using an electric pressure cooker, sauté the onion, garlic, ginger andturmeric in 1/4 cup water. 2. Add the MCT coconut oil followed by the nutritional yeast. 3. Allow the yeast to form a roux with the water and the oil. 4. Gradually add the remaining 2 quarts water or broth.5. Add broccoli crowns and collard leaves. Trim the broccoli stems with avegetable peeler and roughly chop. Add the cashews and hemp seeds andpressure cook on manual setting for 4 minutes.6. Add spirulina, blend the ingredients until smooth and season with salt andlemon or lime juice to taste. 7. Garnish with cashews and hemp seeds.8. Serve warm.

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Mushroom SoupYIELD: 5 SERVINGS (8 OZ SERVINGS)

1 tbsp minced turmeric, fresh1 tbsp minced ginger, fresh2 cloves minced garlic4 green cabbage leaves (outer leaves)1 cup yellow onion, julienne2 cups mushrooms (with stems)1 cup zucchini, cubed (skin on)1 cup radish, cubed (skin on)2 tbsp organic, non-GMO miso2 quarts vegetable broth or water2 tbsp sauerkraut

Method:1. Using an electric pressure cooker, combine all ingredients (reserve thesauerkraut for later).2. Pressure cook on manual setting for 8 minutes.3. Release the steam and allow the mixture to cool.4. Blend the contents of the pressure cooker until smooth.5. Season to taste with more miso, sauerkraut or salt, if needed.6. Serve warm.

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Tomato RasamYIELD: 5 SERVINGS (8 OZ SERVINGS)

2 tsp coconut oil2 tsp black mustard seeds1 tsp cumin seed, whole2 tsp black peppercorns3 tsp Himalayan salt2 cloves minced garlic1 tbsp minced ginger, fresh1 tsp minced turmeric, fresh1 tbsp curry rasam powder4 curry leaves, fresh (double if using dried leaves)2 roma tomatoes, roughly chopped2 quarts water or vegetable brothGarnish: ½ bunch cilantro, stems removed (reserve stems for stockor tea), chia seeds, hemp seeds

Using the bowl of an electric pressure cooker, bloom the spices, ginger,turmeric, and garlic in the coconut oil using the sauté setting. Once fragrant, add all other ingredients and pressure cook on manualsetting for 8 minutes. Release the steam and allow the mixture to cool. Pulse the mixture in a blender to roughly chop the ingredients. Theconsistency should be a chunky broth. Garnish with fresh cilantro, chia seeds and hemp seeds. Serve warm.

Method:1.

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Curried Carrot BisqueYIELD: 5 SERVINGS (8 OZ SERVINGS)

1 tbsp minced turmeric, fresh1 tbsp minced ginger, fresh1/4 cup coconut flake, unsweetened1 cup yellow onion, julienne3 tbsp punjab curry powder, toasted1 tbsp garam masala powder, toasted1 tbsp cumin seed, toasted and ground1 cup sweet potato, roughly chopped1 quart carrot, roughly chopped3 quarts water Himalayan salt, to taste Lemon or lime juice, to tasteGarnish: Sumac powder

Method:1. Combine all ingredients in an electric pressure cooker.2. Pressure cook on manual setting for 8 minutes.3. Release the steam and allow to cool.4. Blend contents until smooth and creamy and season with salt and lemonor lime juice to taste.5. Garnish with sumac powder or fresh herbs.6. Serve warm.

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Teas

2 cups cumin seeds2 cups coriander seeds2 cups fennel seeds12 cardamom pods

1/4 cup ginger and turmeric scraps2 Tbsp Black Peppercorns2 liters water

CCF Tea (Pitta reducing/ Detox Tea)

Yield: 2 quarts dry tea mixture (keeps for 60 days in sealedglass container) Method:Dry toast each seed individually on stove top. Place intocontainer and cool. Steep in 8 oz hot water for 3 minutes. Turmeric, Ginger, Black Pepper Tea

Method: Place all ingredients in an electric pressure cookerand cook on pressure cook for 8 minutes. Strain and add 4-6liters fresh water. Serve warm or cold. Shelf Life: Keep refrigerated for up to 1 week.

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10 Mantras of the Pharm Table Kitchen

1. Breathe and be mindful! Remember to breathe in betweeneach bite of food. 2. Eat plants that are local and honor each season. Eat foodsthat pacify your dosha (body type) in each season. 3. Eat until you are 80% full. Maintain a balance of 30% food,30% air, 30% water in your stomach while eating and cheweach bite 20-30 times. 4. Avoid acidic foods. Too many dairy, animal proteins, sugar,processed foods or coffee can produce an acidic environment inyour gut. 5. Favor alkaline foods, such as citrus and plant-based foods. 6. Avoid iced or carbonated drinks. Cold or carbonated drinksslow digestion in the body. Strive to maintain a 98-degreeenvironment in your gut. Instead drink room temperature wateror hot tea. 7. Eat probiotic-rich foods (fermented foods), like kombucha,kimchi, sauerkraut and organic miso. 8. Consume all 6 flavors at every meal to satisfy and balanceyour body. These include pungent, sour, sweet, salty, bitter andastringent flavors. 9. Sprout and soak your dry ingredients for increased fiber,nutrition, and ease of digestion. 10. Combine plants to create complete amino proteins.

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