Raw Jewelrylady
12-04-2007, 07:30 PM
I posted about this in my blog last summer but wanted to post in the forum as I find this is keeping me warm at night. With the cold weather upon us, I hope this helps to keep you all warm & toasty!
Enjoy,
Fiery Lava soup-Below is the recipe posted last winter...
BLEND
1 1/2 cups fresh carrot juice
1 T mint leaves
1 tsp jalapeņo
1 tsp ginger
1 tsp garlic
1/3 cup avocado
2 tsp Olive Oil
2 T Nama Shoyu (or 1.5 tsp Celtic Sea Salt)
1 T basil leaves.
GARNISH with
2 T. diced avocado
2 tsp. chopped mint leaves
2 tsp. diced red bell peppers
2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!
- from Juliano's "Raw: The Uncook Book"
OK~I make mine a double batch with 3 cups or so carrot juice, throw in one avo add some water & the juice of one lemon! I add all the spices & then tonight I added 1/2 cuke, de-seeded & 1/3 red pepper to the Vita-/Mix & then garnished with more red-pepper.
I am not de-seeding my jalapenas as I really need the warmth. I have, in the past, added some greens to this as well. Something about the carrot juice & avo base you can really play with this recipe. I've even added curry & cayenne.
I use Celtic Sea Salt instead of Nama Shoya as I like the flavor better.
What is great with my addition of the lemon, leftovers are not brown from the avo turning color.
I think is my all time FAV soup! Enjoy !!!!!!!!!! :)
RJL
Enjoy,
Fiery Lava soup-Below is the recipe posted last winter...
BLEND
1 1/2 cups fresh carrot juice
1 T mint leaves
1 tsp jalapeņo
1 tsp ginger
1 tsp garlic
1/3 cup avocado
2 tsp Olive Oil
2 T Nama Shoyu (or 1.5 tsp Celtic Sea Salt)
1 T basil leaves.
GARNISH with
2 T. diced avocado
2 tsp. chopped mint leaves
2 tsp. diced red bell peppers
2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!
- from Juliano's "Raw: The Uncook Book"
OK~I make mine a double batch with 3 cups or so carrot juice, throw in one avo add some water & the juice of one lemon! I add all the spices & then tonight I added 1/2 cuke, de-seeded & 1/3 red pepper to the Vita-/Mix & then garnished with more red-pepper.
I am not de-seeding my jalapenas as I really need the warmth. I have, in the past, added some greens to this as well. Something about the carrot juice & avo base you can really play with this recipe. I've even added curry & cayenne.
I use Celtic Sea Salt instead of Nama Shoya as I like the flavor better.
What is great with my addition of the lemon, leftovers are not brown from the avo turning color.
I think is my all time FAV soup! Enjoy !!!!!!!!!! :)
RJL