- 1 butternut squash, peeled, seeded, sliced
- 1 yellow bell pepper
- 4 stalks celery
- 1 red onion
- 1 tsp curry
- 1/2 cup raw nut butter (see recipe under Dips, Sauces & Spreads)
- 1/2 tsp nutmeg
- Braggs Aminos to taste
- 1/4 cup pure water
Blend all ingredients and add enough pure water to create desired consistency. For decoration, float edible flowers on top.
Makes 2 - 4 servings.
Source: Permacharts
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