Live Cucumber and Avocado Soup
8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeño, seeds removed
½ bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned
1. Purée cucumbers in a blender.
Place a chinois (china cap strainer)
over a 1-2 quart container. Pass
the purée through the chinois,
working it through with a spatula if
necessary. Reserve the cucumber
2. In a high-speed blender combine
cucumber purée, avocados,
jalapeño, cilantro, mint leaves,
lime juice, and salt. Blend on high
until all ingredients have been well
puréed (about 1-2 minutes).
3. Add reserved cucumber juice as
desired to thin soup. Taste and
re-season if desired.
4. Ladle a serving of the cucumber
and avocado soup into a bowl.
Place the julienne of radish on top
Kreamy Corn Soup
4 cups corn, decobbed
3 cups filtered water
1/3 cup tahini
1/4 tsp pumpkin pie spice
Bragg to taste
Blend the corn, tahini, and water until thick.
Chill to serve.
Soup can be strained if thicker consistency is desired
2 cups kale greens (no stems)
2 garlic cloves, chopped
1 cup snap peas
2 green onion, chopped
1 carrot, julienned
4 reiki mushrooms
3 teaspoons Bragg Aminos
1/4 cup pure water
Blend all ingredients together until creamy
Makes 2 - 4 servings