| Years ago, my husband's neighbors, Bernice and Louis Martinez, introduced him to a vegetarian Native American rice recipe. It's called Sopa Seca, which means 'dry soup'. It's also known simply as Sopa. It's a real family favorite, so much so that Yogi Bhajan even insisted that it be prepared for him when we hosted him at our Florida residence in the early days of 3HO, back in the late 60s. What follows will make at least 12 garlic and onion lovers very happy. Also see Native American Fry Bread. Utensils and Ingredients for making Sopa
Procedural Details
*IMPORTANT: 1) Always crush your garlic and onions using a molcajete bowl or use a food processor in the absence of a molcajete bowl. Just finely chopping the garlic and onions will result in noticeably less flavor. The individual garlic and onion cells must be opened in order to release their Chi or Prana (essence). This can happen only if they are crushed. 2) Use caution if you want to add more garlic. Always err on the side of less garlic. While extra garlic may be desired, you can cross the line whereby a bitter taste results.
Large chunks of garlic, onions and tomatoes for more body and color can be added, if preferred. Cooking Details
Garlic
and onion flavors improve after Sopa sits for a day. Serving Suggestions
For
Best Results
The best way to make Sopa is to crush the garlic, onions and tomatoes using a molcajete (mohl-kah-HEH-teh) bowl and pestle. Of course, a household food processor or finely chopping them by hand are also acceptable, but only if you can't get a molcajete and pestle, which is an age-old Native American-Aztec 'food processor' made of genuine lava rock. 'Molcajete y Tejolote' is the Aztec term for a 'mortar and pestle', molcajete meaning the mortar, tejolote the pestle. The grey-black, rough texture of both pieces is because they are made of natural basalt, i.e., volcanic rock. These are used in the traditional Native American manner for grinding spices, herbs, roots and other edibles. Crushing the garlic and onions in a molcajete bowl is preferred over other methods because processing in this manner adds Chi (life-force). Click
the 'Fullscreen' button in the
Aztec Figures
The word molcajete (mortar) derives from Nahuatl, the language of the Aztecs: molli (seasoning or sauce), and caxitl (bowl). The word tejolote (pestle) also derives from Nahuatl: tetl (stone), and xolotl (doll).
Foods traditionally prepared in the molcajete include salsas
and mole's (mohl-LAY), as in 'guaca-mole'. It is also used for
grinding chilies, garlic, onions, tomatoes or other herbs and
spices for many native recipes.
Curing procedure for a newly acquired Molcajete: With the pestle in hand, grind the molcajete bowl using water as a lubricant. Flush both utensils with water frequently until all surfaces are smooth and free of any gritty residue. The bowl and pestle will retain flavors and aromas of anything crushed with them. The more they are used, the more life-force (Chi) they acquire, so use water only to clean them. CAUTION: Use WATER ONLY to cure and-or clean your molcajete and pestle after each use. Never use soaps or detergents. The accumulated Chi of the herbs and spices will strengthen with time, which will make for increased health benefits. Chi Energy Many
of us these days are aware of calorific content and nutrition
when we prepare our food, but how many of us stop to consider
the quality of the Chi or Prana
we are getting from our meals?
The food we eat varies considerably in the amount of Chi. Factors
such as growing methods, storage conditions, preparation and
cooking methods affect the amount of life-force in our food.
--
Points To Ponder "Let
your food be your medicine, "Nothing
will benefit human health and increase the "In
each and every environment, good "Not
all doctors are Healers.
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Stainless steel pot (aluminum
pots pose a health risk)
Add
several cups of basmati rice covering 1 to 1.5 inches of pot
First, use
a stainless steel pot (not aluminum). Add several
cups of basmati rice, i.e., cover the bottom of the pot with
1.5 to 2 inches of rice (we use uncooked basmati rice). Add just enough
high quality cooking oil to ever so lightly cover the rice.
Place the pot on low heat while you process the garlic, onions
and tomatoes.* Caution: Watch this
mixture closely to avoid sticking or burning of the rice - temperature
settings can vary greatly from stove-to-stove. *Note: Low heat
will minimize unhealthy chemical changes in the oil and help
to sustain 
When the
rice is a light gold to light brown color, not dark brown, turn
up the heat to a medium setting. Add the crushed garlic and
onions, stir well and saute them for 1 to 2 minutes. Then add
the crushed tomatoes. Add an extra small can of crushed tomatoes
or tomato paste later for extra tomato flavor, if desired. 
Be Alert! When the rice begins to stick to the bottom of the pot turn
down the heat. Again, stir frequently to avoid
sticking and burning the rice. When the rice is tender, turn
heat off and partially uncover the rice. Leave the
pot on the stove and let the pot cool to room temperature. 
*Consultation
with a health care professional should occur before applying adjustments
or treatments to the body, consuming certain foods, medications
or nutritional supplements, and before dieting, fasting or exercising.
None of these activities are herein presented as substitutes for
competent medical treatment.