Cooking Raw Recipes
Corn Chowder Soup
Ingredients:
- 2 C corn, fresh or frozen
- 1 yellow squash or zucchini
- 1 cup almond milk
- ¼ cup onions
- ¼ cup fresh parsley
- 1 garlic clove
- ½ t cumin
- ½ t Mexican seasoning
- ¼ T, sea salt
- 2 tablespoons lime juice
- ¼ C, extra virgin olive oil
- ½ C Bragg’s amino
Instructions:
- Allow the frozen corn to thaw.
- Chop the squash, onions, and celery into chunks.
- Place all the ingredients into a blender jar and blend until smooth.
- Add more milk to achieve desired consistency.
- Garnish with corn, diced yellow squash, sunflower sprouts, walnuts, or sliced cherry tomatoes.
Just one cup of squash provides 145% of the daily value (DV) of vitamin A, over 30% of the DV of vitamin C, over 25% of the DV of potassium, and over 20% of the DV of fiber. - Caroline
