Oh baby! My Rolls Royce delivers again! Raw because I dont let the Vitamix exceed 105f. Hot enough for soup, cool enough for enzymes of organic veggies! Creamy Collard Leak Puree! • 3 small collard leaves • 6 cut and cleaned half a leek washed thoroughly between the layers • 3-4 skinny small medium carrots stalks chopped • 1 Thai coconut meat carefully carved out* • 1-2 small garlic cloves • 1/4 cup raw unsalted cashews • 1/2 inch seeded wedge of lemon (for more bitter for the liver leave the skin on) • Pinch of salt of your choice minus table salt or as I used, Ume vinegar Before throwing in the fresh coconut be sure to get any shell debris off its skin. If you want to keep the seeds do so. I had to peel the skin off my lemon as I didnt have an organic lemon. Leave the pith or white membrane for its power. Fill the carafe to just under the max line. It will reduce as the veggies are pulverized. Start your blender low to break down most of the solid pieces and gradualist increase speed. To 10 speed on Vitamix or liquify on a non speed control until creamy and pour into sauce pot on a low fire jerking Let the vitamix blend it 4 5 minutes. I topped with a fresh Shiitake mushroom. If you desire a thicker consistency add more cashews or ad arrow root or cornstarch. So good so good! LivingOnVeganEnergy!🌱™2014
Posted on: Thu, 22 Jan 2015 05:56:34 +0000
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