1 c butternut squash, peeled and chunked
1 red bell pepper, seeded and chopped
2 stalks of celery
2 T parsley, minced
2 T cilantro, minced
1 T olive oil
2 c water
1 t Celtic sea salt
1 t fresh ground black pepper
Dash of cayenne
Combine all ingredients, except parsley and cilantro in your blender until smooth and creamy. Add parsley and cilantro and serve in a hollowed butternut squash.
I topped mine with mixed bean sprouts and tons of cilantro plus nutritional yeast and more olive oil. For some reason it was just very sweet for me that day. But really good. And that didn't stop me from eating most of it for dinner! ;)
Note: This is in the Phase 1.5 of Dr Gabriel Cousens program. The Phase 1 is even more low-glycemic. Rainbow Green Live-Food Cuisine has a complete expose' on the harmful effects of pesticides on children throughout the world with researched studies. Also, the dark field microscopy is explained and how clumping of blood cells can be clearly seen under this microscope if refined or sugary foods are eaten. The blood soon aerates and regains health after a low-glycemic raw vegan diet.
The reason it's so important is that the clumping and lack of oxygen in the blood, as seen in the microscope, are precursors to development of cancer, as is candida. Thus the low-glycemic green approach!
This book is one I won't give up even for a shortage of shelf space!
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