Monday, August 18, 2008
Zucchini Soup & Citrus Kale Salad (raw food)
Ingredients
For soup:
3/4 cup raw cashews — soaked for 3 or 4 hours
2 large zucchini, chopped
2 tablespoons fresh cilantro, chopped
2 cups filtered water
dash of sea salt
For salad:
1 bunch of fresh, dark-leaf kale
1/4 cup freshly-squeezed grapefruit juice
1/4 cup freshly-squeezed tangerine juice
1/8 cup freshly-squeezed lime juice
Roasted sesame seeds to taste
How to make Zucchini Soup & Citrus Kale Salad (raw food)
For soup:
After cashews have soaked, drain and combine with water in a blender until smooth.
Add remaining ingredients, blend until smooth, and serve immediately.
For salad:
Wash and dry kale leaves — shred by hand into salad pieces.
In a large bowl, combine leaves with juices and sesame seeds.
