seventh heaven soup from LifeFood Recipe Book by David and Annie Jubbs c. 2003
1/4 cup freshly ground sesame seed, or 4 TBs raw tahini
1/2 cucumber, with peel
1 red pepper, cored and deseeded
1 medium tomato
1/2 cup lemon juice
1 TBs ginger root, peeled and chopped
3 whole cloves garlic, peeled
1/4 cup red onion, chopped
1 cup cilantro, chopped and loosely packed
1/2 cup cilantro, chopped and firmly packed
2 heaping TBs unpasteurized miso
2 TBs Bragg Liquid Aminos or Shoyu soy sauce
4 TBs cold-pressed oil like extra virgin olive oil
1/4 tps cayenne pepper, to taste
1 heaping TB nutritional yeast
2.5 cups charged water
Grind the sesame seed to a moist meal in your grinder; it only takes a few seconds. Cut all vegetables into chunks and put all ingredients together in the blender and blend together. Depending on how much gusto your blender has, you may have to shred harder vegetables, or blend in 2 bathed if the vessel is smaller.
Garnish with Spirulina flakes and a few dashes of good oil. Store sealed in the refrigerator for up to 36 hours. I added 2 soft boiled eggs and grape tomatoes, a swirl of coconut oil and sprinkles of tumeric, black pepper and gochugaru— a korean red pepper flake (고추가루).
