| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime7 | 2 | servings | |
INGREDIENTS
| 1 | 1 inch piece fresh ginger | |
| 2 1/2 | c | Fresh organic carrot juice |
| 1 | md | Ripe avocado; cubed |
| 1/4 | c | Chopped fresh cilantro leaves |
| Bragg's Amino Acids or sea salt |
INSTRUCTIONS
SERVES 2 DAIRY-FREE Grate ginger and squeeze through a fine-meshed sieve to extract juice. Discard pulp. Combine carrot juice, avocado, cilantro and ginger juice in a blender and process until smooth. Add Bragg's or sea salt to taste. Pour into serving bowls and garnish with sprigs of fresh cilantro. PER SERVING: 286 CAL.; 5G PROT.; 15G TOTAL FAT (3G SAT. FAT); 36G CARB.; 0MG CHOL.; 100MG SOD.; 7G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 68 Converted by MM_Buster v2.0l.
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