Blend well and serve over ice. Garnish with lemon or lime, celery and an olive.
Puree all ingredients except scallions in blender until smooth. Garnish with scallions.
Submitted by: Douglas Scofield
In heavy pan, combine potatoes and 1 1/3 cups of water. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add celery, onion, and more water if needed. Simmer until potatoes are soft enough to mash slightly leaving coarse chunks. Add the remaining water and salt, bring to a boil while stirring. Reduce heat and stir in basil.
Golden Soup: Pour above mixture into bowls, cool slightly and add 1 Tbsp of AIM Just carrots® to each bowl. Garnish with fresh or dried parsley.
Golden Sauce: Remove 1 cup of chunks with slotted spoon. Add 1 Tbsp AIM Just Carrots® and 4 drops of butter flavoring to remaining liquid; puree in blender until smooth. Serve over broccoli or cauliflower.
Submitted by: Matthew & Barbara Beasley
Empty AIM Bear Paw Garlic® capsules. Put tomatoes in hot water and let sit 5 minutes. Place all ingredients into blender. Blend until tomatoes are chopped fine.
Dextrinize rice by stirring for several minutes in a dry skillet until brown. Puree remaining ingredients in blender; pour over rice. Bring to a boil, cover and simmer on low heat until moisture is gone (about 50 minutes). Tofu or ground beef may be added for the last 15 minutes of cooking time, if desired.
Submitted by: Connie Hager
Place water and yeast in mixing bowl. Add warm water and freshly ground flour. Whip together and let sit for 5-10 minutes. Add remaining ingredients and mix together well. Scoop into well sprayed muffin tin and allow to rise for 10 minutes. Bake at 325 degrees for 15 minutes. Cool. Serve with butter or honey if desired. Reheat before serving.
Mix well. Toss with salad of fruit. Top a baked potato. Use as a sandwich spread
Puree coconut and water in blender for 5-8 minutes until smooth; strain. Puree resulting coconut milk with AIM Just Carrots®, spices and syrup.
Dried coconut may be substituted. Adjust the water to 2 cups.
Submitted by: Lynn Himmelman
Preheat waffle iron. Puree all ingredients in blender. Spray waffle iron with non-stick coating spray before baking each waffle for approximately 6 minutes or until golden brown. Serve warm with Raisin/Carrot Topping.
Submitted by: Matthew & Barbara Beasley
Boil potatoes in water for 5 minutes. Add beet with leaves, carrot, bell pepper, and onion. Boil for 10 minutes. Add cabbage and parsley. Boil for 5 minutes. Reduce heat to low. Add salt, pepper, olive oil and sauerkraut juice. Cool slightly. Add AIM Just Carrots®. Serve with sour cream.