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❤ Cold Thai Summer Vegetable Stew ❤
* I n g r e d i e n t s *
…..All quantities in this recipe are up to you! Use your intuition. 
— 1 Young Coconut (water)
— Carrots, several to be juiced
— Carrots, a few to be chopped
— Peas, shelled
— Cherry Tomatoes
— Kale, with leaves torn off of stems
— Collard Greens, with leaves torn off of stems
— Red Chard, with leaves torn off of stems
— Lettuce
— Garlic Cloves
— Optional Additions…only if you need them!: sea salt, olive oil, hot pepper, avocado, corn
* P r e p a r a t i o n *
— 1) Open the young coconut—refer to this video if you need help: http://bit.ly/u9Q4j —and pour its water into your Vita-Mix, or other high-powered blender of your choice. http://bit.ly/GZsuq or http://bit.ly/3OTXD9
— 2) Add chopped carrots, shelled peas & cherry tomatoes, followed by all the leafy greens: kale, collard greens, lettuce & red chard (make sure to tear the leaves off of the thick stems first!), and any of the optional additions you might need.
— 3) Lightly blend in your Vita-Mix, but not too much…you’ll want to leave it looking like a chunky stew…and then transfer to individual soup bowls.
— 4) Run the carrots you designated for juicing through your Breville juicer, or whatever the best juicer is for you. http://bit.ly/mIrEW
— 5) Serve soup with a pitcher of carrot juice offered on the side. The carrot juice allows people to thin out, sweeten and/or tone down a spicy soup, so as to suit their individual taste buds.
— 6) Enjoy!
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Duration : 0:9:58
Raw food author and chef Jennifer Cornbleet shows you to make delicious gluten-free raw pasta out of zucchini, which is topped with raw marinara sauce. From her DVD, Raw Food Made Easy. Distributed by Tubemogul.
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