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Date: | Sun, 26 Jan 1997 20:08:27 -0800 |
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Blend at highest speed until smooth
1/2 C Parsnips, chopped,(First soak them a few minutes in very
warm water)
1/2 C Carrots, chopped, (First presoak them a few minutes in very warm
water)
2 C Water, almost hot, (Add more water later if soup is too thick)
2 T Onions, yellow
1/2 C almonds, raw (presoaked or unsoaked)
After soup is smooth blend in
1/2 C Acocado, peeled, seeded (Try to use a flavorful avocado such as
HAAS)
Serve in preheated bowls and season soup with
Vegit, to your taste
Bragg Liquid Aminos
Parsnips can be found in the vegetable section of your supermarket;
they are shaped like carrots and are a tan color.
Taste parsnips before you make soup, and if they have a very strong
flavor, only use 1/4 cup of parsnips in the recipe.
Total prep. time: 10 min.
Blender
Preheated pot
Preheaated Bowl
Serves 2-3
Comments: The above recipe is from a gourmet raw food cook book by Jan
Vance Tillman, R.L. called "Living Food Recipes From God And Jan".
The book is self-published in 1989.
To order (if address still valid): Jan Vance Tillman
P.O.Box 116
Victorville, CA 92393
(805)274-9555
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