The following recipe is from Jackie and Gideon Graff who teach in our Culinary Academy here at Hallelujah Acres on a regular basis:
4 large carrots
1/2 sweet onion
2 large garlic cloves
2 stalks celery
1 cup spinach
1 teaspoon Celtic Sea salt (optional)
1 tablespoon cumin
1 avocado, peeled and pitted
3 cups purified water to adjust thickness
Place all ingredients in a blender and blend until smooth. Use just enough water to make soup of desired consistency.
Serve and ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.