Straight from Cashew Kitchen | Serves: 2 | Time: About 15 min
Ingredients
3 celery stalks, roughly chopped 2 #avocados, stoned 1 #cucumber, roughly chopped 1 #beet, peeled & grated 1 shallot, chopped 1 clove garlic, minced 4 sun-dried tomatoes 4 soft dates, pitted 1 lemon, juice 3 tbsp EVO 2 tbsp tamari soy (I used coconut aminos) 1 1/2 tbsp apple cider vinegar pinch of cayenne pepper salt & pepper, to taste cold water, to desired consistency
To serve: fresh oregano, seeds of choice, drizzle of EVO
Instructions
Roughly chop cucumber, celery & avocado. Also chop shallot and mince garlic. Peel the beetroot and grate it roughly (if you have a high-speed blender you can simply chop it). Remove kernels from the dates. Throw it all into the blender, along with sun-dried tomatoes (pre-soak in hot water for 10 min if they are completely dry), lemon juice, olive oil, tamari, apple cider vinegar and spices. Mix until creamy and smooth. Season to taste with salt & pepper, and add water if you want a thinner consistency.
What I ate and drank today (2/11/2018):
~64 oz. of water
Kashi cereal with almond milk
Peanut butter sandwich
Sample of beet soup
Pretzels
Exercise:
~2.5 miles of walking
What I ate and drank today (2/10/2018):
~64 oz. of water
Bloody Marys
White Wine
Brunch: Turkish small plates
Leftover cauliflower pizza
Exercise:
~2 miles of walking