Guest guest Posted July 30, 2006 Report Share Posted July 30, 2006 Corn ChowderDuring the height of corn season, make up a large serving bowl ofthis delicious soup and watch it disappear! There is a great dealof roughage in this soup, people with delicate digestion or who arenot used to eating raw food would be advised to take just a smallserving, or to strain first through a large mesh nut milk orsprouting bag.If you have the almond milk already made up, it only takes a fewminutes to put this soup together. Grain milk can be used as a basefor this soup also. To save time, you can make almond milk quicklyusing almond butter and water. Use 1-2 tablespoons or more totaste, of almond butter per cup of water, depending on how richyou would like the almond milk to be. 2 cups almond milk (blend 1 cup soaked almonds with two cups watervery well, strain)4 cups corn (cut from cob)1 avocado1 teaspoon cumin1/2 teaspoon sea salt2 teaspoons very finely minced onionIf not already made up, make the almond milk. Cut the corn from thecob, scraping as much of the 'milk' from the cob into the bowl asyou can. In a blender, blend all ingredients very well in theblender. Pour into serving bowls and garnish with a handful of cornkernels and some sunflower sprouts. Serves 4. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats See the all-new, redesigned .com. Check it out. Quote Link to comment Share on other sites More sharing options...
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