This recipe was created by Julie Daniluk, Nutritionist and TV Host, whom I met recently. This soup is so easy to make and only takes 8-9 minutes.
Ingredients:
| 8 cups (2 L) | spinach, loosely packed |
| 1/4 cup (60 mL) | lemon juice |
| 1 cups (250 mL) | roasted squash or cooked yam (optional) |
| 1 tbsp (15 mL) | coconut butter (raw is best) |
| 2-3 | green onions (use greens) |
| 1 | GoBio bouillon cube (or vegetable stock is fine) |
| 2 1/2 cups (750 mL) | boiling water |
| 1/4 cup (60 mL) | hemp hearts (shelled seeds) |
| to taste | unrefined sea salt (if using low sodium bouillon |
Directions:
1. Put all ingredients (except hemp) in a blender and blend on high till silky smooth.
2. Top with hemp seeds and enjoy.
Makes 3 cups (750 mL).
Food Tip: Hemp Hearts are the shelled hemp seeds. Manitoba Harvest has amazing quality products! For more information, visit their website at www.manitobaharvest.com.
Julie has published a new book “Meals that Heal Inflammation“, which has received great reviews. It is available in Chapters and Indigo.
Ask Dr. James 
Sounds great!
Great blog. Thanks for sharing info. Can’t wait to try out the recipe.