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How To make Cold Avocado and Buttermilk Soup
1/3 c Coarsely chopped sweet
-onion, such as Vidalia 2 1/2 c Cold chicken broth, all fat
-removed 3 Thoroughly ripe avocados
1 1/2 c Buttermilk
1 dr Almond extract (optional)
pn Of sugar (optional) Salt to taste 2 Jalapeno peppers, seeds and
-veins removed, cut into -very small dice 3 To 5 tablespoons minced
-cilantro Crisp tortilla chips to -accompany Place the onions in a blender or processor and add 1 cup of the Puree as fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish. Puree again, adding broth as necessary. Transfer the soup to a large bowl. Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible. Add to the soup, along with the extract and sugar, if desired. Both of these rather surprising ingredients enhance avocado when used in tiny amounts. Stir well, taste and adjust the salt. The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving. It should be cold but not icy. Peel the remaining half avocado cut into very thin slices. Divide soup-among six serving bowls and top with the sliced avocado, and coriander. Serve accompanied by the tortilla chips. Makes 6 servings. From the San Francisco Examiner, 6/2/93. Posted by Stephen Ceideberg; June 4 1993.
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Chilled Zucchini and Avocado Soup with cucumber salsa recipe
Enjoy this healthy recipe for chilled soup combining zucchini and avocado.
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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4 Delicious and Healthy Avocado Recipes - Eat Clean with Shira Bocar
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Shira Bocar gather’s up one of her favorite Eat Clean mains, the ever popular avocado, in a round up of her favorite episodes, like her dairy free Dark Chocolate and Avocado Pudding and Eat Cleans Gluten Free Black Bean and Avocado Taco. Check it out!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
4 Delicious and Healthy Avocado Recipes - Eat Clean with Shira Bocar
Pour olive oil into milk ❗️ I don’t buy it in the store anymore. Easy and fast
Pour olive oil into milk ❗️ I don’t buy it in the store anymore. Easy and fast
Ingredients and cooking:
50 ml of milk
100 ml of olive oil
Beat with a pastry blender for 1 minute, without lifting the blender from the bottom
3 tbsp of lemon juice
1/2 tsp of salt
Black pepper
1 garlic clove
Green onion
Parsley (I had frozen homemade)
Mix thoroughly again
Delicate sauce with a pleasant taste is ready!
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Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #