Borscht- Beet Soup

Allow the red rays to warm you on a winter’s eve. Yield: 4 servings 

1 cup almonds, soaked overnight, then rinsed
2 cups water
3 beets, peeled and chopped
¼ cup chopped fresh dill
1 clove garlic
2 T. extra-virgin olive oil
½ t. Celtic salt
1 cup shredded cabbage

Place the almonds and 2 cups of fresh water in a blender and liquefy.  Strain the liquid through a sprout bag to collect the almond milk into a large bowl.  Add the remaining ingredients to the almond milk and stir.  Pour half of the mixture from the bowl into the blender and blend until smooth.  Pour the smooth mixture back into the bowl with the rest of the borscht and stir to mix.  Enjoy!

From Rawsome: Maximizing Health, Energy, and Culinary delight with the Raw Foods Diet.,  by Brigitte Mars 

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