Wednesday, August 27, 2014


  Wednesdays have been my soup days lately. Today I made broccoli soup seasoned surprisingly with cumin.

The main ingredients.

Blender does the same trick as cooking; softening and breaking down particles to ease chewing and digestion. But blending also reserves all the  enzymes. The recipe is from the gorgeous evergreen miss Mimi Kirk´s, book Live Raw. Oh, how I wish to keep my looks the way she has at still way over seventy!

A smooth and velvety combination of broccoli, avocado, and soymilk seasoned with cumin.
  The recipe (for 2-3):

2 cups almond milk (I used soymilk)
2 cups broccoli florets
1 avocado, cut in chunks
1 tablespoon onion (I used chives)
1 clove garlic
1/2 stalk celery
1 Tbsp olive oil
1/2 tsp cumin
salt and pepper to taste

+ Blend all in a high-speed blender until completely smooth. Refrigerate for 2 hours to meld ingredients. Warm carefully until baby-bottle warm and serve.

  Two slices of wholemeal bread and 1/2 cup of chickpeas accompanied my meal.

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