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10 String beans, sliced
1 cup Rejuvelac or spring water
2 tomatoes, chopped
Juice of half a lemon
Dash of cayenne pepper
1/2 cup celery juice
1/2 cup carrot juice
1 avocado, peeled and diced
Blend all the ingredients, except the avocado, together until smooth.
Add the avocado, and blend until smooth.
Pour into soup bowls and serve.
Yield: Approximately 3 cups
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by Ann Wigmore, The Blending Book
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