Peter Fonda's Basic Soup
1 lb. dried split peas (or lentils)
2-3 qts. water
1 ham bone (or meaty ham hock)
2-3 carrots, cut up
2-3 bunches celery, cut up
1 large onion, chopped
1 small clove garlic, optional
1 tsp. salt
Freshly ground pepper to taste
Choice of fresh garden herbs: 2 tbsps. fresh parsley and 1 tsp. fresh dill
Soak peas (or lentils) overnight in water. Drain and rinse in several changes of water. Place peas (or lentils) in large stock pot with 2 qts. water and ham bone (or meaty ham hock). Bring to boil. Cover and simmer slowly 1 1/2 to 2 hours. Add carrots, celery, onion, garlic, salt and pepper to taste. Cook very slowly, adding more water as needed. Cool and refrigerate. Cook very slowly the next day for maximal flavor. Thirty minutes before serving, add parsley and dill. Correct seasonings. Add more water as needed. Serve piping hot in large soup bowls. Serve with good crusty bread or toasted croutons. For added "protein" touches, grate hard-cooked egg into soup as a garnish. Serves 4.
Thoughts: Soup can be served as is, or ham bone removed, meat slivered and put back into soup after it has been pureed. "Basically," Peter said, "I always make the same soup. Sometimes I make oxtail soup, but without tomato. Flavor with bouillon cubes or stock, herbs and spices. I like to experiment."
Peter Fonda's Blender Breakfast
1-2 bananas (no green on either end)
1 raw egg (preferably fertilized)
About 1/2 cup milk (preferably raw)
1-2 tbsps. unrefined honey
1 tbsp. sea protein
1 tsp. carob
Handful chia seeds, optional
1/2 cup fresh blueberries, washed and drained
Put everything in a blender. Cover and run on high speed until smooth. Makes one large serving.
Thoughts: Unrefined honey, sea protein (fish powder) and carob (sometimes known as St John's-bread), and chia seeds are available in most health food stores. Carob is dark roasted, then pulverized and used as a chocolate substitute.