Update: I did it! Eating only raw, plant-based foods for 30 days, I not only survived but THRIVED. Today, I celebrated with my friends at eightWest WOOD-TV 8 by talking about my adventure.
Check it out:
Before & After
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| Before (Funny, I don’t remember eating that tire.) |
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| After |
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| “In Greens We Trust” Soup |
“In Greens We Trust”
Soup
(Title of soup used with permission from Margaret Roach—formerly a Martha Stewart executive, currently a rogue gardener—from her latest book, And I Shall Have Some Peace There.)
Ingredients:
1-2 C Dark Leafy Greens (Kale, Chard, Spinach…)
1 Cucumber
1-2 Tomatoes
3 Celery Stalks
1/4 C Cashews, soaked for 6 hours
1/2 Avocado
1/2-1 Jalapeno pepper
1/4-1/2 Onion, medium size
3 Garlic cloves
1-2″ Ginger root
2 T Lime juice
Fresh herbs to taste (basil, dill, thyme, rosemary, sorrel…)
Sea salt to taste
Cracked black pepper
1-2 C Dark Leafy Greens (Kale, Chard, Spinach…)
1 Cucumber
1-2 Tomatoes
3 Celery Stalks
1/4 C Cashews, soaked for 6 hours
1/2 Avocado
1/2-1 Jalapeno pepper
1/4-1/2 Onion, medium size
3 Garlic cloves
1-2″ Ginger root
2 T Lime juice
Fresh herbs to taste (basil, dill, thyme, rosemary, sorrel…)
Sea salt to taste
Cracked black pepper
Preparation:
Place all of the ingredients in a high-speed blender, and puree until warm (approximately 117*).
Serve warm with fresh cracked black pepper and a garnish (herb leaves or edible flower).
Place all of the ingredients in a high-speed blender, and puree until warm (approximately 117*).
Serve warm with fresh cracked black pepper and a garnish (herb leaves or edible flower).
Thank you for joining me on my journey, it’s only just begun…
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