Tuesday’s Taste Tempters 2.15.11

Tuesday’s Taste Tempters 2.15.11

Posted: Tuesday, February 15, 2011 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe comes from the cookbook “Raw Star Recipes: Organic Meals, Snacks and Desserts in 10 Minutes” (ISBN: 978-1-60-746396-2) by Eco Chef Bryan Au.
Cream of Broccoli Soup

3 to 4 small heads organic broccoli
1/4 cup olive oil
2 to 3 tablespoons Miso Master Organic Chickpea Miso
sea salt to taste
4 cups water
1/4 cup raw organic brazil, pine or macadamia nuts
1 organic avacado (optional)

Blend all ingredients to desired consistency. If you use the avocado for a creamier soup, you can eliminate the nuts. Drizzle a little olive oil and pomegranate seeds for garnish and serve. The avocado shell can be used for a serving bowl.

Published in The Messenger 2.15.11

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