Tuesday, April 30, 2013

La soupe froide à la céleri

This IS the new way to eat celery. It's amazing because it takes 5 minutes to make and it's just a tasty bowl of vegetables in a new configuration. Sometimes I wolf it down plain, sometimes my daughter and I use it as a dip with multigrain chips. The recipe comes from the book Raw Food: A Complete Guide for Every Meal of the Day by Erica Palmcrantz and Irmela Lilja.   I've tried variations on the amount of each vegetable in this and haven't liked it as much as their recipe, so let us know if you find one!

La soupe froide a la celeri

  • 1 bunch celery, chopped
  • 2 tomatoes, chopped
  • 1/4 cup fresh parsley
  • 2 teaspoons lemon juice
  • 2 teaspoons salsa (my favorite is Jack's special salsa from Costco)
  • 1 avocado
  • Bragg's liquid aminos OR tamari OR Nama Shoyu, to taste (I use about 1 Tablespoon)
  • 1/2 cup water
Blend all ingredients in a high speed blender or food processor until it reaches the desired consistency. I like mine to still have some texture and crunch so I don't leave it long. Add the Bragg's liquid aminos last to taste. If you want a smooth, thinner consistency, add a little more water and let it blend longer. 

Possible variations could include adding cucumber, bell pepper, or other herbs per your preference.

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