Chilled Avocado Soup & Cultured Vegan Beet Cream

 I might have a beet obsession. It's not enough that I always have an endless supply of my mother's lacto-fermented beets steeping in its scarlet juice. I blend, chop, + macerate beets into infinite combinations. Always on a fermentation kick, I have taken my obsession onto higher healing planes by fermenting it into a dreamy raw vegan cream. This is the ultimate liver + toxin detoxifier, ridding our bodies of accumulated substances + energies that clog our skin, organs, + our hearts. Here's to bodies that work synergistically in a clean space fueled with love as red as beets . . .

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Please source these organic & local if possible as some of these ingredients contain the highest amount of pesticides when grown conventionally

CHILLED AVOCADO SOUP

iNGREDIENTS

1 organic cucumber  

3 cups of romaine lettuce

1 avocado

1 lime, juiced

A pinch of  pink salt

A bunch of cilantro / around a quarter cup | can swap for fresh mint 

1 clove of garlic / fermented black garlic if available for increased benefits
1/4 teaspoon chlorella | optional

CULTURED BEET CREAM

A handful of raw brazil nuts

High quality probiotic | capsule or powder

A pinch of quantum salt or pink salt
Half a steamed or raw beet, pureed

D I R E C T I O N S | The cultured beet cream involves more work, so prepare it first. Soak the handful of brazil nuts overnight with a dash of salt to activate them. In the morning, drain them of their water, swish them in pure water, then blend them dry. It should result in a creamy consistency. Pour this into a glass bowl with half a teaspoon or one capsule of 15-20 billion of probiotics. Cover with a cheesecloth and leave it out in room temperature, away from direct light for around 24-48 hours depending on the temperature of your home. Once tangy, blend with another pinch of quantum salt and half a small, steamed or raw puréed beet. You can add some lemon juice or raw apple cider vinegar to the cream for a tangier or ore liquid consistency!

The soup is simply chopping up the ingredients and plopping them in for a little dance in the blender. Blend + pour! Drizzle with the cultured beet cream + top with fresh herbs to serve!