Ingredients:
1/2 cup mung bean sprouts 3 tbs nama shoyu or soy sauce 5 dried apricots 1 1/2 cups chopped tomatoes 1/4 c thinly sliced green onion 2 tbs organic raw apple cider vinegar 1 tbs peeled and minced fresh ginger 1/2 c diced cucumber or zucchini 1 jalapeno chile, seeded and minced (2 tbs) 2 tbs lime juice 2 tbs chopped cilantro 1 tbs raw agave nectar 1/4 tsp cayenne pepper, or to taste Directions: 1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup. 2. Soak apricots in bowl of boiling water for 5 minutes, drain. 3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture. Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars I got this recipe from my subscription to Vegetarian Times, March 2010 issue. I also used my vita-mix with this recipe and it made things super simple! You can see relevant blog post here.
1 Comment
3/25/2012 06:45:25 am
I used to be more than happy to seek out this site.I needed to thanks for this nice learn I undoubtedly having fun with every little little bit of it and I’ve you bookmarked to check out new stuff you post.
Reply
Leave a Reply. |
I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
September 2010
Categories
All
Useful Non-Austin Cooking Sites:
|