Rating5/5 (from 1 ratings)5
1 bunch spinach (massaged and wilted in salt)
1 bunch collard greens (massaged and wilted in salt)
1 bunch kale (massaged and wilted in salt)
½ medium cabbage (massaged and wilted in salt)
2 stalks celery
2 cloves garlic
½ a bell pepper
1 teaspoon basil, thyme and oregano (fresh or dry)
¼ teaspoon allspice, nutmeg
½ salt, pepper, cayene, paprika
½ onion powder, garlic powder
3 cup carrot, parsnip, beet juice
1 cup water
8 okras (chopped)
½ mushrooms (softened in olive oil and rosemary)
1 strand parsley (minced)
2 green onions (minced)
1. Tear greens into small pieces with cabbage and massage into a very wilted state.
2. Chop okra into rounds, dice mushrooms, and soak in olive oil and rosemary.
3. Place juices and all spices, bell pepper, garlic, and celery into blender and blend until smooth. If too spicy or overwhelming, add water to taste!
4. Pour over wilted greens, add okra and mushrooms, and place in the dehydrator to “cook” and enjoy with a Cajun salad!
I added a parsnip and three golden beets to the juicer as they where wilting and i didn't want them to waste. In the future i will leave out the beets and try for a more savory less sweet base but its really good and it will be even better tomorrow!
Omshanti's ThoughtsBy omshanti
I had all this vegetable juice hanging around as I've been making mock tuna by the gallon ( we are living on it at the moment. Soooo tasty!).
Any how, it produces lots of carrot juice, so I decided to make a soup base and gumbo sounded divine.
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