1 large head iceberg lettuce, torn, washed, dried and chopped
4 green onions, thinly sliced
8 ounces approximately-sized baby carrots, sliced
6 green bell peppers, diced
1 cup water
2 egg whites, lightly beaten
4 egg yolks
3 tablespoons white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
Place 1/2 cup of peeled, inside-out romaine lettuce stems and sun-dried tomatoes in a large bowl. Press two tender leaves (literal mortar and pestle) into mixture, then press stem end of beet toward bowl. Place vegetable mixture, dark liquid, egg whites and beaten egg yolks into bowl. Stir and simmer 1 minute. Whisk lemon juice; reduce heat. Simmer, uncovered, 1 1/2 1/2 to 2 hours, stirring occasionally. Flavor with nut and remaining 1 tablespoon lemon juice. Serve hot, using tongs, or cold.