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By Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation
- 1 pound asparagus, chopped
- 1 cup water
- ¼ cup onions, chopped
- ¼ teaspoon unrefined salt (optional)
- 1 avocado, cut into chunks
- 2 eggs (free range or pastured)
Simmer asparagus lightly in 1 cup water until just tender. Pour with water into blender, add onion and salt, and purée at low speed. Add avocado and eggs and blend until smooth. Add broth or water to thin if needed. Serve hot or chilled. Serves 2.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by The McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
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Published in the Price-Pottenger Journal of Health and Healing
Spring 2014 Volume 38 Number 1
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