Page 217 - 27040

225
yields 2 servings
yields 2 servings
#
27040_eyal - 27040_pnim_eyal.1.1.1 | 10 - A | 18-12-03 | 09:41:01 | SR:-- | Magenta
27040_eyal - 27040_pnim_eyal.1.1.1 | 10 - A | 18-12-03 | 09:41:01 | SR:-- | Yellow
#27040_eyal - 27040_pnim_eyal.1.1.1 | 10 - A | 18-12-03 | 09:41:01 | SR:-- | Black
27040_eyal - 27040_pnim_eyal.1.1.1 | 10 - A | 18-12-03 | 09:41:01 | SR:-- | Cyan
hot for garnish Adzuki bean sprouts or cubed cucumber, 1 tablespoon Bragg liquid aminos 2 cups water 1 clove garlic (optional) ¼ avocado 2 cups water Pinch of paprika 1 teaspoon Bragg liquid aminos Juice of ¼ lemon smooth. onion (optional) chopped spinach 2. Spoon into individual bowls and garnish with with the adzuki bean sprouts or cubed cucumber. 1. In a blender or food processor, puree all the ingredients except the garnish until the consistency is ¼ cup chopped red o

sides yields 2 servings

RAW BEET SOUP
Sprouted mung beans, lentils, or other
sprouts can be used instead of the cabbage
and onion (see p. 136 for “Sprouting Know-
How”).

1 cup shredded green cabbage
½ cup finely chopped sweet onion
1 bunch (3 large or 4 small) beets, chopped
1 clove garlic
1 avocado
1 stalk celery, diced
½ teaspoon thyme
2 cups water
1½ teaspoons Bragg liquid aminos
or ½ teaspoon salt
1½ tablespoons fresh lemon juice (optional)

1. In a mixing bowl, combine the cabbage
and onion.
2. In a blender or food processor, puree
the beets, garlic, avocado, celery, thyme,
water, Bragg liquid aminos or salt, and
lemon juice until smooth.
3. Pour the blended soup over the cab-
bage and onion and mix well. Serve at
room temperature.

217