Raw Green Mint Soup

ANA­HATA HEART CHAKRA

Yoga Journal - - TEACHER’S TABLE -

SERVES 4

2 cups baby spinach, packed 1 avo­cado, pit­ted and peeled

½ English cu­cum­ber, roughly chopped 1 small zuc­chini, chopped ½ cup mint leaves, packed 2 tbsp fresh lime juice, plus more to taste ¼ cup raw al­monds, soaked overnight (op­tional) ¼ tsp sea salt, plus more to taste ¼ tsp freshly ground black pep­per, plus more to taste 1 gar­lic clove (omit for pitta) water­melon radish, for gar­nish (op­tional)

In a blender, com­bine all in­gre­di­ents with 2½ cups wa­ter, and blend on high un­til smooth and creamy, 30–60 sec­onds. Add more wa­ter to thin out soup if de­sired.

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