A food processor makes preparation for this recipe much easier. This is my favorite food processor. The large 5″ wide feed chute eliminates need to precut most ingredients. It has a large capacity, so I don’t have to keep dumping the container as I am processing. The wide mouth can be adjusted to a smaller mouth to use for carrots, celery, etc. The slicing disc is the real deal. Turn the adjustment knob to the thickness you want and away you go. https://amzn.to/3sBzTSt
Ingredients
- 3 Large Beets
- 6 Stalks Celery
- 1 onion (medium)
- 4 carrots
- 5 cup kale chopped
- 3 Tblsp Balsamic Vinegar
- 3 Large potatoes cubed 1“
- 1 Large or 1/2 small head red cabbage, shredded
- 3 Tblsp Table Tasty
- 1 Lemon Juiced
- 3 Tblsp Dill Weed
- 1 Tblsp Garlic powder or 3 cloves fresh-minced
- 1 Tblsp Onion Powder
- 1 Tblsp Italian Seasoning
- 1 Tblsp Parsley
- 2 Tblsp Date Syrup
- 1 Tblsp Dry Mustard
- 1/2 cup Hemp Seed
- 1/2 cup Macadamia Nuts, Raw and Unsalted
- 1/4 cup Brazil Nuts, Raw and Unsalted
- 1/4 cup Walnuts, Raw and Unsalted
- 12 cups Water Divided into 2 cups for blender and 10 cups for Stock Pot
Directions
Shred in Food Processor
Beets, Celery, Onion, Carrots, Cabbage
Blend:
Hemp Seed, Macadamia nuts,
Brazil Nuts, Walnuts
2 cups water
Keep mixture in Blender
In Large Stock Pot:
10 cups water
Simmer remaining ingredients for 30 minutes
Add to the blender with liquid from Stock to the capacity of the blender.
Blend till combined.
Pour contents of the blender into the Stock pot.
Mix and serve.
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