3 c. fresh carrot juice ( I just use whole carrots)
1 Tbl light miso paste (or to taste)
1/2 tsp. Bragg's Liquid Aminos (or to taste)
1 small clove garlic, crushed (or 1/4 tsp garlic powder)
2 tsp fresh basil or 1/2 tsp. dried crushed basil
1 avocado, peeled, seeded and diced
3 plum tomatoes, peeled, seeded and diced
2 ears sweet corn, husked and kernels removed from cob
1 Tbl minced red onion
1 Tbl fresh cilantro, chopped
1. Put carrot juice, miso, Bragg's, garlic powder and basil in a blender. Add half of the avocado, tomatoes and corn kernels and puree.
2. Combine remaining vegetables, except cilantro and toss.
3. To serve, pour pureed mixture into individual bowls and stir in tossed vegetables. Serve chilled, at room temperature, or warmed to 115 degrees. Garnish with cilantro.
1 Tbl light miso paste (or to taste)
1/2 tsp. Bragg's Liquid Aminos (or to taste)
1 small clove garlic, crushed (or 1/4 tsp garlic powder)
2 tsp fresh basil or 1/2 tsp. dried crushed basil
1 avocado, peeled, seeded and diced
3 plum tomatoes, peeled, seeded and diced
2 ears sweet corn, husked and kernels removed from cob
1 Tbl minced red onion
1 Tbl fresh cilantro, chopped
1. Put carrot juice, miso, Bragg's, garlic powder and basil in a blender. Add half of the avocado, tomatoes and corn kernels and puree.
2. Combine remaining vegetables, except cilantro and toss.
3. To serve, pour pureed mixture into individual bowls and stir in tossed vegetables. Serve chilled, at room temperature, or warmed to 115 degrees. Garnish with cilantro.
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