Let's be honest. Some raw food recipes are difficult. They may involve soaking, sprouting, dehydrating, fermenting, and spiralizing... all in the same recipe. But it doesn't have to be that way! In fact, even though I have written this out as a recipe, it is better to think of as a non-recipe. Instead think of the idea as an inspiration to make a soup out of all the leftover produce in your refrigerator before it goes bad. Pick a color (it doesn't have to be green) and go with it! Another tip is that for the best tasting soups try and have a small portion of fresh herbs or spices, a source of healthy fats (avocado, nuts, seeds, or good oils), and something with a lot of liquid to it. Those are the basics, and the rest are just fun experiments! Keep tasting as you go, and use your intuition. My husband said this is his favorite soup yet!
1 avocado, peeled and pitted
4 tomatillos
1/2 a bulb of fennel
3 stalks of celery
1 cup green pulp from juicing (kale, basil, celery)
1/2 cup green peas
1/4 cup hemp seeds
1 lime, juiced
handful cilantro
sprinkle of dulse
1 cup sauerkraut juice
1 cup almond milk
2 tablespoons coconut aminos
1 tablespoon hemp oil
1 tablespoon nutritional yeast
1 teaspoon spirulina
1 teaspoon blue green algae
pinch cayenne
Celtic sea salt to taste
Put everything in a blender, and blend until smooth. Serve. Garnish with additional cilantro, red pepper flakes,or flax cracker crumbs, if desired.
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