Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Seed Soup Source: Ten Talents 1 cup seeds (from raw or baked squash) 1 1/2 cups hot water or nut milk 1 Tbsp. peanut butter (or other nut butter) Liquify until very creamy. Strain. Add: chopped parsley watercress OR chives Dilute with more milk substitute to desired consistency. Season with vegetable salt. Blend again if desired. Serve hot with favorite soup crackers. Variations: Pumpkin seedds may be used. 1 cup fresh uncooked corn from cob may be added. Quote Link to comment Share on other sites More sharing options...
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