Carrot Ginger Soup
4 medium carrots, cut into 1 1/2" pieces
1 stalk celery, cut into 1 1/2" pieces
1/2 cucumber, cut into 1 1/2” pieces
1/2 red pepper, seeds removed and cut into 1 1/2" pieces
1” (2.5 cm) fresh ginger
Combine the above ingredients in a high-speed blender and run on high speed until smooth. Squeeze these combined ingredients through a juice bag, separating the juice from the pulp. Return the juice to the blender container. (You can save the pulp to use later in burger or cracker recipes).
4 medium carrots, cut into 1 1/2" pieces
1 stalk celery, cut into 1 1/2" pieces
1/2 cucumber, cut into 1 1/2” pieces
1/2 red pepper, seeds removed and cut into 1 1/2" pieces
1/4 cup (60 ml) pine nuts or cashews
1/4 cup (60 ml) raw, unhulled sesame seeds, soaked in water for 8-10 hours (or use staple stash)
2 Tablespoons (30 ml) lemon or lime juice
1 teaspoon (5 ml) Himalayan salt
1 Tablespoon (15 ml) curry powder
1/4 teaspoon (1.25 ml) ground nutmeg
1/16 teaspoon (0.625 ml) cayenne (or to taste)
Add all the remaining above 11 ingredients to the juice in the blender and run on high speed until smooth. Garnish with shredded zucchini and greens if desired.
1 stalk celery, cut into 1 1/2" pieces
1/2 cucumber, cut into 1 1/2” pieces
1/2 red pepper, seeds removed and cut into 1 1/2" pieces
1” (2.5 cm) fresh ginger
Combine the above ingredients in a high-speed blender and run on high speed until smooth. Squeeze these combined ingredients through a juice bag, separating the juice from the pulp. Return the juice to the blender container. (You can save the pulp to use later in burger or cracker recipes).
4 medium carrots, cut into 1 1/2" pieces
1 stalk celery, cut into 1 1/2" pieces
1/2 cucumber, cut into 1 1/2” pieces
1/2 red pepper, seeds removed and cut into 1 1/2" pieces
1/4 cup (60 ml) pine nuts or cashews
1/4 cup (60 ml) raw, unhulled sesame seeds, soaked in water for 8-10 hours (or use staple stash)
2 Tablespoons (30 ml) lemon or lime juice
1 teaspoon (5 ml) Himalayan salt
1 Tablespoon (15 ml) curry powder
1/4 teaspoon (1.25 ml) ground nutmeg
1/16 teaspoon (0.625 ml) cayenne (or to taste)
Add all the remaining above 11 ingredients to the juice in the blender and run on high speed until smooth. Garnish with shredded zucchini and greens if desired.