THE
recipe for Creamy Sweetcorn and Avocado Chowder serves four:
Ingredients
• 3 ears of sweetcorn, cut off the cob
• ¾ cup cashew nuts (broken bits are less expensive)
• 1 avocado, peeled and diced
• ¾ cup extra virgin olive oil
• 1 clove garlic
• 2 cups of water
• 1 tsp Kalahari or Himalayan salt
Method:
Set aside half a cup of corn. Blend the corn, water, salt and
cashews until smooth and stir in the olive oil gently afterwards.
Pour into four bowls and top with diced avo, the remaining corn,
black pepper, coriander leaves and a sprinkling of cayenne pepper
if you like a little extra spice.
Always
do your best to find fresh, local and organic ingredients if possible.
Bless and give thanks for your food (real thanks from your heart)
- and thank the beloved Elementals who helped grow it all!
