1 tbsp. sunflower oil
2 ripe avocadoes, halved, pitted, peeled, and sliced
2 cups fresh carrot juice
3-inch piece cucumber, peeled and coarsely shredded
Juice of 1 orange, about 3 tbsp
1 tsp ground cumin
1 tsp ground coriander
1 tbsp Bragg’s amino acids
2 tbsp chopped fresh fennel leaves
2 cups filtered water
1 tsp maple syrup
1/2 cup finely shredded zucchini
Place coriander and cumin in dry skilled over medium-low heat. Stir constantly for about 1 minute or until aromas blossom.
Put all ingredients, except zucchini, in a blender or a food processor fitted with stainless-steel blade. Blend or process until smooth. Pour into large mixing bowl.
Stir in zucchini, season to taste with salt, cover, and chill in refrigerator for 20 minutes before serving.
Source: “Eat, Taste, Heal,” by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan