Carrot-Ginger Soup
INGREDIENTS
1/2-inch piece fresh ginger
6 large carrots
1 avocado, peeled and pitted
2 tablespoons loosely packed fresh cilantro leaves
1 tablespoon Bragg Liquid Aminos
1 1/3 cups White Sauce (see recipe below)
Black sesame seeds, for garnish
PREPARATION
1. Finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 teaspoon). Using a homogenizing juicer, homogenize the carrots (you should have about 2 cups).
2. Place the ginger and carrot juices, avocado, cilantro, and Braggs in a blender and blend until smooth. Pour the soup into individual serving bowls, top each with about 1/3 cup of the sauce, and garnish with the sesame seeds.
White Sauce
SERVINGS
3 cups
INGREDIENTS
1/2 cup macadamia nuts
1/4 cup pine nuts
1/2 cup cashews
1 cup filtered water, plus additional for thinning, if needed
2 tablespoons olive oil
1 tablespoon Bragg Liquid Aminos
2 teaspoons nutritional yeast
Juice of 1 lemon
PREPERATION
1. Place the macadamia nuts, pine nuts, and cashews in a bowl, cover with the water, and soak for 2 to 6 hours, until smooth and creamy. Drain. Place all of the ingredients in a blender and blend until smooth, adding additional water, if needed, to obtain a creamy consistency.
Recipe courtesy of The Raw Truth by Jeremy A Safron. Reprinted with permission from The Raw Truth, Second Edition: Recipes and Resources for the Living Foods Lifestyle. Copyright © 2011 by Jeremy A. Safron, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Eniko Perhacs.
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