RAW Soups

RAW Cauliflower Soup
Prep Time: 15 Min, Ready to Serve in 20 Min
Makes 40 – 50 Ounces (depending on consistency)

Ingredients
1/2 Head of Cauliflower
2 Stalks of Celery
2 Leaves of Kale (stems removed)
1 Handful Live Sprouts (sunflower, pea green or buckwheat)
3 Tablespoons of Sunflower Seeds slightly sprouted
1/2 Avocado
2 Garlic Cloves
1/4 Small Lemon
1 Tablespoon Cold-Pressed Extra Virgin Olive Oil
1 Teaspoon Redmond Real Salt or Celtic Sea Salt
A dash of pepper, and/or nutmeg to taste
Chop everything up and put into the Vita-Mix
Add 16 oz Kangen Ionized Alkaline Water 9.5 or more to thin to desired consistency
Blend Until Smooth
To garnish… dice a tomato or Red Pepper and sprinkle 7 or 8
pieces on top of each bowl
Drizzle a swirl or two of Olive Oil to top it off and Serve.
(If you prefer you soups on the warm side, simply
blend a little longer and that will warm it up!)

RAW Cauli-Broc JAMBOREE
Prep Time: 15 Min, Ready to Serve in 20 Min
Makes Approx. 64 ounces (depending on consistency)
Ingredients
2 Stalks of Broccoli use both the flower heads and the stalk (cut and throw away the bottom 1″ from stalk and peel rough skin)
1/4 Head of Cauliflower
1/2 Zucchini
1 Handful of Spinach
1/2 Avocado (Use the whole Avocado if you would like a thicker soup)
1/4 Red Pepper
1 Tablespoon Cold-Pressed Extra Virgin Olive Oil
1 Teaspoon Redmond Real Salt or Celtic Sea Salt
1/2 Teaspoon Garam Masala (or cummin… Garam Marsala has a great combo of herbs that I highly recommend!)
1 Tablespoon of Agave
Chop everything up and put into the Vita-Mix
Add 16 oz Kangen Ionized Alkaline Water 9.5 or more to thin to desired consistency
Add 12 ounces of Unsweetened Almond Milk
Blend Until Smooth
To garnish… dice Red Pepper and sprinkle 7 or 8
pieces on top of each bowl
Drizzle a swirl or two of Olive Oil to top it off and Serve.
(If you prefer you soups on the warm side, simply
blend a little longer and that will warm it up!)