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.
|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|
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.