More evidence that low-calorie sweeteners are bad for your health
Studies show that artificial sweeteners can raise the risk of hypertension, metabolic syndrome, type 2 diabetes and heart disease, including stroke.
This is a raw food soup, eaten cold to preserve its nutritional benefits.
Fennel is a cooling and cleansing herb with antispasmodic properties, excellent for expelling wind, gently stimulating the digestion and kidneys, and brightening the eyes. This is balanced by the addition of almonds, which are warming by nature as well as extremely nutritious. This recipe makes 4 servings.
BENEFITS
This is a good soup for strengthening the lungs.
INGREDIENTS
METHOD
1 To sprout the almonds, soak them in cold water for half an hour, then rinse them in a colander under running water. Place them in a large bowl. Cover with water, and leave overnight to soak.
The following day, pop the skins off the almonds and place the almonds in another clean bowl, pour over the filtered or bottled mineral water, and refrigerate. Allow the almonds to continue soaking for up to 24 hours.
2 Strain the almonds and keep the almond-soaked mineral water. Put the carrots into a blender or food processor with the garlic, the strained, soaked almonds, and 1 tablespoon of the almond-soaked mineral water.
Blend, adding the rest of the water gradually until the mixture is smooth and silky. Place in the fridge and leave to chill for a few hours until cool.
3 Put the fennel seeds, peppercorns, and salt into a pestle and mortar and grind to a fine powder. Then add the fern-like fennel leaves to the spices.
Serve the soup in bowls, with a teaspoon of the seasoning on top.
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