Raw Beet Borscht With Cashew Sour Cream

1 c beet juice (approx. 2 beets)

1 c carrot juice (approx. 4-6 carrots)

juice of 1 lemon (peel and toss in juicer)

1 avocado

1 green onion

½-1 clove garlic

2-3 sprigs fresh dill.

Combine all ingredients in a blender and process until smooth. Serve in bowl, with shredded apple and/or cabbage and/or micro greens and fresh dill, topped with sour cream.

Cashew Sour Cream

2 c soaked cashews

1 c Thai young coconut meat (optional)

1 tsp – 1 Tbsp raw apple cider vinegar

1 tsp mellow miso

1 tsp Himalayan or celtic salt

Cayenne to taste (optional)

Nama Shoyu to taste (optional)

Soak cashews for at least 1 hour. Overnight is fine too. Combine ingredients in blender and add water to help turn. Mixture should be thick, so add a little at a time. Process until extra creamy. Adjust cider vinegar, miso, salt and seasoning to taste.