Guest guest Posted March 1, 2006 Report Share Posted March 1, 2006 Good morning, Robert, Just curious--how many servings does this make? Tommie http://www.rawburchard.blogspot.com rawfood , <rbwest01 wrote: > > I tried a new soup recipe out of the book " Rainbow Green Live-Food Cuisine " (I modified it ever so little) it was pretty good. You might want to try it if you want to make a soup. > > You need a blender. If you also have a foodprocessor like the cuisinart then you are really in business. > > Juice some oranges to get 1.1/2 cup of OJ (probably 3-4 oranges) get aside. > 2 cups of almonds and put them in the foodprocessor or blender until fine. Don't overdue it or it gets sticky. Set aside. > Put 3 carrots into a higher speed blender to chop it very fine. > Pt 2 stalks of celery in the blender to chop it into very small pieces. > > Add the OJ in the blender with the carrot and celery. Put on medium high. Add the almond flour. > > Add, a clove of garlic, a little nutmeg and if you feel like it is too thick, add a little water. > > Turn the blender on it's highest level. It should make the soup warmer. Keep your hand on the bottom of the container to feel the temperature. All you want to do is make it luke warm. Don't destroy the enzymes. I eat this by my self and it lasts me till the morning. > > Robert W > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2006 Report Share Posted March 1, 2006 Hi Tommie Well two can have a bowl of if you can add a cup of water to it. But since my wife is a vegan, and I am a raw vegan we tend to make each our own food. So, I eat it my self and do not add any water to it. It fills me up but you can certainly have some veggie flax crackers with some raw hummus or guacamolie an hour later. I you like to I have a really good carrot ginger soup recipe (from a book that I adapted to my liking). Robert W > > jerushy1944 <no_reply > > 2006/03/01 Wed AM 02:45:04 PST > rawfood > [Raw Food] Re: CREAM OF CARROT SOUP > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2007 Report Share Posted February 24, 2007 Cream of Carrot Soup 1/2 teaspoon sugar 1/2 teaspoon marjoram 1/2 cup water 4 cups sliced carrots 2 tablespoons chopped onions 2 tablespoons butter 2 tablespoons flour 2 cups milk 2 teaspoons dill weed 1/4 teaspoon thyme 1 tablespoon vegetable stock base(Better Than Bouilon) 2 cups half-and-half 1 cup heavy cream salt and white pepper to taste 1 carrot, grated curry to taste Stir sugar and marjoram into boiling water. Add carrots and onion. Simmer until tender. Stir in butter until melted. Sprinkle with flour. Cook and stir until lightly browned. Add milk gradually, stirring until smooth. Season with 1 teaspoon of the dill and the thyme. Simmer 30 minutes, stirring occasionally. Puree in blender or food processor and return to soup pan. Add stock base, half-and-half, cream, and season to taste. Refrigerate until serving time. Reheat and stir in grated carrots. Garnish with remaining dill weed. ______________________________\ ____ Now that's room service! Choose from over 150,000 hotels in 45,000 destinations on Travel to find your fit. http://farechase./promo-generic-14795097 Quote Link to comment Share on other sites More sharing options...
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