2 Cups Cauliflower, cut in very small bite sized portions
2-4 Tbs Celtic Sea Minerals
1-2 Lemons or Limes, juiced
2 Cups Broccoli, cut in small bite sized portions
1 Red Jalapeno Pepper,chopped fine
2-3 Cloves Garlic
4 Cups Sprouted lentils
2-3 Stalks Leeks, finely chopped
4-6 Zucchinis, chopped fine
8-10 cups Distilled or Purified Water
8-10 Tomatoes, chopped (in summer use 1 Cup Raw Cashews)
1-2 Ripe Avocados, diced
Handful Fresh Herbs (e.g. marjoram and tarragon)
1/2 tsp Cayenne Pepper
Dash Cardamon
In a very powerful blender such as a Blendtec or Vitamix, place Cashews, Water, Leek, Garlic, Lemon/Lime Juice, Celtic Sea Minerals and blend at high speed until very smooth. Add Tomatoes and Herb Mixture and blend on highest speed. In a soup bowl or tureen, place this mixture along with the finely chopped Broccoli, Cauliflower, Zucchini, Lentils and Jalapeno.
Mix well and let sit in refrigerator or in winter, dehydrate at 105 degrees for at least 4 hours before serving. Just prior to serving, add the diced avocados.
