From my Recipe Series eBook: Mexican-Style Raw Food Recipes

Ingredients

2 avocados

3/4 of a medium cucumber

1 stalk celery

Juice of 1 fresh lime

Small handful of fresh coriander (cilantro)

2 teaspoons cumin

1 teaspoon ground coriander

1/2 teaspoon himalayan sea salt

1 teaspoon tamari

1 cup water (if wanting warm soup use hot water)

Sour cream and chopped chives to garnish

Directions

1. Blend all ingredients, except the sour cream and chopped chives, in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives.

 

SOUR CREAM

1 1/2 cups cashews

2 tablespoons lemon juice

1 tablespoon + 1 teaspoon apple cider vinegar

1 cup water

1/2 teaspoon himalayan sea salt

1. Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
2. Transfer to a bowl or squeeze bottle. Keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudites.