| 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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