Thank you to everyone for your participation in the Cleanse & Rejuvenate course, and for joining me in the food prep class.
Dietitians agree, that an increased intake of fruits and vegetables and a reduction in processed food would benefit most people.
As in most of my cooking except for baking, I don't use exact measurements, instead I use my senses and intuition, and I encourage you to do the same.
So, the measurements can be played with…
Living Green Soup Recipe
Serves 2
Ingredients
- 1/2 avocado
- 1/2 zucchini (optional)
- 3 cups filtered Water
- 1 head bok choy
- 2 cups baby spinach
- 1 handful of fresh mixed herbs like parsley, marjoram, oregano, mint, sage, rosemary and dill
- 2 tablespoons Ginger-Garlic-Onion-Chili-Lemon Paste* or
1 knob ginger root, peeled and chopped, 1 clove garlic, 1-2 tablespoons chives, 1/2 green chili and a squeeze lemon - 2 tablespoons nutritional yeast (optional)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon No-Salt Seasoning
- 1/2 teaspoon wakame (sea vegetable)
- Salt & Pepper to taste
- Place all ingredients in a high-powered blender (preferably Vitamix). Start on low and increase speed to high until you reach a smooth soup-like consistency, add more water if needed.
Enjoy as is or warm slightly. Serve sprinkled with more nutritional yeast and a drizzle of flax seed oil
*Note: I make a paste of fresh ginger root, garlic, onion, green chili and a small amount of lemon juice (as preservative). In a mini food processor, I pulse to finely chop these ingredients, and store in a glass jar in the fridge to use in a variety of dishes. This mix adds lots of flavor and is a great digestive aid.
