Ingredients:
3 cups water
2 cups diced potatoes
1 small onion chopped or ½ teaspoon onion powder
½ teaspoon celery seed or ½ cup chopped celery
2 cups whole kernel corn, organic and nonGMO preferably
½ cup cashews
1 tablespoon cold-pressed oil
2 tablespoon cornstarch
2 cups water
Optional: celery tops, chopped chives, or diced cooked carrots as a garnish.
Directions:
Simmer first four ingredients until vegetables are tender.
Add corn.
Blend last four ingredients (cashews, oil, cornstarch, & water) and add to the corn mixture.
Heat thoroughly or until it thickens.
May garnish with celery tops, chopped chives, diced cooked carrots.
Serve with crackers.
Serves 4 or 5
Tip!
Cooking starches the day before and refrigerating them overnight creates beneficial resistant starches. Then reheat the next day. If you do this, your post meal blood sugar will not spike sharply.
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Disclaimer: The information in this blog post is general and educational in nature. Wildwood Sanitarium, its entities, and authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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