The Elusive Introvert

I love this soup! This recipe is inspired by one of my favorite raw food chefs, Diana Stobo. Creamy Carrot Soup 2 cups carrot juice (approx 18-20 carrots depending on size) 1-2 tablespoons lemon juice 1 avocado (save 1/4 of it for garnish) 1/2 jalapeno pepper 1/2 teaspoon cold pressed olive oil (I use Braggs) 1/2 teaspoon sea salt Blend all of the above in a high speed blender. Garnish : 1/4 avocado from above, diced Plus any/all of these: Red Pepper, 1-2 tablespoons, diced Jicama, 1-2 tablespoons, diced Cucumber, 1-2 tablespoons, diced Makes 1 large serving or 2 regular servings. Enjoy!

Ukrainian Beet Salad I love beets, so a few months ago, when I saw a something called "buryachok" in the salad bar at a natural food co-op I shop at, I thought I'd give it a try. The store listed the ingredients which were beets, onions, garlic, mayo, sea salt, prunes and walnuts.  It tasted wonderful.  When I came home, I searched online for a recipe and have made it several times since using a compilation of various recipes.  This is how I make it: 6-7 medium beets (remove leaves, leaving about an inch of stem) 2 cloves garlic, finely minced 1/2 cup onion, minced 8 dried prunes, finely chopped (now also called dried plums) 1/2 cup walnuts, chopped 2-3 Tablespoons mayonnaise 1/2 teaspoon sea salt Freshly ground pepper to taste (I used about 6 grinds) Boil the beets until fork tender (approx 50 minutes depending on size).  When done, let them cool in a colander.   While the beets are boiling and then cooling, prep the garlic, onion, prunes...