1 cucumber with peel
1 red pepper
2 stalks celery
1 small tomato
1/2 beet
1 carrot
1 whole lemon, yellow peel removed
1 inch ginger root
3 cloves garlic
1/2 large red onion
1 bunch cilantro
1/2 C fresh ground sesame seed
2 heaping T unpasteurized miso
1/4 C Bragg Liquid Aminos
1/4 C favorite cold pressed oil, olive or flax etc.
1/4 t cayenne, to taste
filtered water, about 2 1/2 cups
Grind the sesame seeds in your coffee grinder for a few seconds to a moist meal. Chop veggies down and put in blender or food processor, along with all other ingredients. Depending on how much power your blender has, you may have to shred some of the vegetables before blending. This soup keeps well for a day or two in a sealed container in the refrigerator, so make some extra for tomorrow's lunch! This recipe can be found in Annie & David Jubb's LifeFood Recipe Book.
