Happy Thanksgiving!

At this time of year, our taste buds often turn to spices and root veggies. I’ve been making yam bisque this season that satisfies those desires and is a very healthy choice. It’s rich in beta-carotene, vitamin C, and manganese, a trace mineral that helps with carbohydrate metabolism. This is also a low-glycemic recipe because the yam juice sits for a while so the starch can settle to the bottom. It gets discarded and you get the health benefits of yam juice without all the starch.

You might enjoy this raw soup recipe as a starter for your Thanksgiving Dinner!

Yam Bisque
2 cups yam juice
2 cups almond, rice, or sesame milk
1/2 cup soaked pine nuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon allspice
1/4 teaspoon cardamon
1/4 teaspoon mace
1 avocado

Directions
Juice the yams and let the yam juice sit for at least 45 minutes so the starch can settle to the bottom.
Pour the juice off the top into a blender and discard the starch. Add the milk, pine nuts, spices, and avocado and blend until smooth.
Serves 2