red pepper garbanzo soup

8 cups of water
2 cans of organic garbanzo beans (drain the liquid)
1 tablespoon sea salt
1 tablespoon olive oil
1 large red pepper cut into thin strips
8 large tomatoes cut into medium size cubes
2 small onions cut into small strips

put all ingredients into a large soup pot and cook for 2-3 hours on medium heat, stirring every 10-15 minutes. 

apple peanut butter shake

4 ounces of clean, cold water
1 large apple sliced into quarters (core removed)
1 heaping teaspoon of ground flax meal
1 heaping teaspoon of natural peanut butter
4 ounces of unsweetened soy milk

Place all ingredients in a blender of some sort and blend until smooth.

(if you prefer it to be a little sweeter, add some honey or another sweetener of your choice.  You can also substitute any other nut milk or regular milk and use whatever kind of nut butter you like as well.)

tomato lentil soup

1 quart clean water
1/2 pound uncooked lentils
8 medium size plum tomatoes
1 tablespoon Olive oil
1/2 tablespoon sea salt

Put the lentils in a fine strainer and rinse under cold water.  Rinse the tomatoes then cut off any stems.  Cut the tomatoes in half from top to bottom.  Put 1 quart of clean water in a 2 quart pot and begin heating on low-medium heat.  Add the lentils, tomatoes, olive oil and sea salt to the water.  Stir the soup every 10 minutes and let it cook for 1 hour.  Turn off the heat and let the soup sit for 10 minutes.