Liquid from this recipe can be frozen in silicone ice cube trays. Pop out cubes and freeze in silicone bag to use in future recipes.These trays are awesome for freezing freshly squeezed lemon or lime juice too!
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Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs. He writes health articles and has five books in publication see links below: He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. His podcast, Heart Doc VIP, is in its 4th year and widely popular. He has been awarded a Health Hero award from Detroit Crain’s Business. He owns GreenSpace & Go, a health restaurant in suburban Detroit.
At his core, Dr. Joel Kahn believes that plant-based nutrition is the most powerful source of preventative medicine on the planet. Having practiced traditional cardiology since 1983, it was only after his own commitment to a plant based vegan diet that he truly began to delve into the realm of non-traditional diagnostic tools, prevention tactics and nutrition-based recovery protocols. These ideologies led him to change his approach and focus on being a holistic cardiologist. He passionately lectures throughout the country about the health benefits of a plant-based anti-aging diet inspiring a new generation of thought leaders to think scientifically and critically about the body’s ability to heal itself through proper nutrition. One of the world’s top cardiologists, Dr. Joel Kahn has treated thousands of acute heart attacks during his career. He’d like all that to stop. He’d like to prevent ALL future heart attacks by breaking through to the public to educate and inspire a new holistic lifestyle. Now is the time to focus on educating the public to eat clean, sweat clean and apply cutting edge science to their lifestyle. You can find Dr. Joel Kahn: https://www.drjoelkahn.com/ He serves as medical director of the largest plant support group in the USA, http://www.pbnsg.org.
On our Be Green With Amy Live, Chef Ramses Bravo showed us how to make a flavorful dish without salt by stacking flavor.
Carrot Ginger Soup
Yield: 4 servings
4 cups sliced carrots
1 cup diced yellow onions
1/2 cup diced leeks – white and light green part only
1/2 cup diced shallots
1/2 cup diced celery
1/2 cup carrot juice
8 cups vegetable broth
2 tablespoons chopped ginger
1 kaffir lime leaves or 1 tablespoon of lime zest
Toasted pumpkin seeds for garnish – optional
In a large pot dry sauté the carrots, onions, leeks, shallots and celery stirring often. Cook until the vegetables and the bottom of the pot are browned. Deglaze with the carrot juice and cook until the liquid dries up. Add the vegetable broth bring to a boil. Turn the heat down to a simmer and cook the soup for 10 minutes. Put the soup in a blender with the chopped ginger and kaffir lime leave or lemongrass. Serve, garnish with the pumpkin seeds and enjoy.
Chef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California. He is also the creator of Bravopb.com where you can find his online plant based cooking courses. Check him out on Facebook and YouTube! He is the author of Bravo and Bravo Express cookbooks. Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 13+ years now.
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Celebrate Valentine’s Day Fun with a bubbly, fancy, delicious, healthy, plant based drink! Check out the LIVE recipe demos on Facebook @Be Green With Amy page or YouTube!