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soups & yields 2 servings yields 2 servings for garnish chopped, for garnish aminos ¼ cup fresh chives, for garnish 10 cucumber slices, for garnish 2 tablespoons thinly sliced scallions, 1 carrot, shredded, for garnish 1 red and 1 yellow bell pepper, ½ teaspoon dried dill or parsley ½ teaspoon salt or Bragg liquid 1 cup water hemp seeds (see also recipe for Basic Nut Milk, p. 45). 2 cups filtered water. Blend well and strain. Use raw almonds, Brazil nuts, pumpkin, sesame, or RECIPE NOTE To make
accompaniments

yields 2 servings
SWEET CORN CHOWDER
Chowders are traditionally thick and hearty with a cream or milk base.
Cayenne pepper is fantastic for seasoning and warming up soups. It
also adds a nice kick to bland foods. Cayenne is extremely spicy, so use
it very sparingly until you get used to the hot taste. This raw soup, made
with almond or soy milk, is fantastically nutritious, immune boosting,
yields 2 servings and tasty. As an added bonus, it’s quick and easy to prepare. Use frozen
corn when fresh is not available.

2 ears sweet corn
EMERALD AVOCADO
SOUP 1 avocado
1 small clove garlic or ½ teaspoon
1 avocado, coarsely chopped of garlic powder
1 stalk celery, coarsely chopped Pinch of cayenne pepper or ¼ teaspoon
1 cucumber, unpeeled and coarsely minced red chili pepper
chopped Pinch of turmeric
1 clove garlic, chopped 2 cups almond or soy milk
¾ tablespoon Bragg liquid aminos 1 teaspoon Bragg liquid aminos
1 cup water or nama shoyu
½ cup shredded parsnip 2 scallions, sliced, for garnish
½ cup shredded carrot
1 tablespoon dried dill or
3 tablespoons fresh dill 1. Cut the corn kernels off the cobs with the sharp end of a serrated knife, setting aside ¼ cup
2 scallions, thinly sliced
of the kernels for garnish. With a blender, puree the kernels, avocado, garlic, cayenne or chili pepper, turmeric,
1. Place the avocado, celery, cu- almond or soy milk, and liquid aminos or nama shoyu until smooth. Add some warm water if the soup is too thick.
cumber, garlic, and Bragg liquid 2. Spoon the soup into 2 individual soup bowls. Sprinkle with cayenne pepper and garnish with the corn kernels and
aminos in a blender and fill the scallions.
blender with the water to about
half the level of the ingredients.
Blend until smooth and add more
liquid slowly until the desired
consistency is reached.
2. Fold in the shredded parsnip, car-
rot, dill, and scallions.

Emerald Avocado Soup
218 HEALTHY EVER AFTER 227