Today for lunch I had a Green Smoothie (See Post #2) while I worked on our Income Tax information for the accountant.
For supper we each had a grapefruit half to start, then we had Almond Green Curry Soup (recipe follows), and a tossed salad with marinated garbanzos, green olives, red onion, green pepper, grape tomatoes, cucumber, and romaine lettuce & Dijon vinaigrette (Post #6). For dessert we each had half of a Cereal Bowl Coffee Cake (post #4) with coffee & tea (DH wanted Cool Whip, but we don't have any. He's not too excited about all this natural stuff -- but I'M the cook!)
Here's the soup recipe:
ALMOND GREEN CURRY SOUP
Soak 1-1/2 cups raw almonds 8 hours in water to cover, with 1/2 teaspoon salt. When almonds have finished soaking take off skins (they slip off easily). Rinse the almonds under running water. Set aside.
Then chop 1 large celery stick including leaves and 1/2 medium onion. Saute until soft in 1 tablespoon coconut oil
Add 3 cups water, the skinned soaked almonds, and 1 tablespoon Vegetable broth flavoring
Simmer for a half hour.
Put in blender with 1/2 cup coconut milk (not “lite”) and 1 tablespoon Thai green curry paste. Blend very well – for several minutes. (It will have the consistency of Pea Soup). Taste and adjust seasoning.
Pour back in soup pot and keep warm over very low heat.
Makes enough for 2 or 3 servings.