Asparagus Soup

Blend:
1 cup hot water
1/2 cup walnuts

Add and blend:
2 cups raw asparagus
1 stick of celery
2 Tbs minced parsley
2 tsp onion
1 tsp oil
1 cup more hot water

Serve with Essene bread. See below.

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Essene Bread (Ann Wigmore recipie)

4 cups soaked wheatberries 1/2 to 1 cup minced vegetables
2 Tbs seasoning (caraway seed, poppy seed, sesame seed,
garlic, etc)

Soak wheat 15 hours and then allow to drain 15 hours.
Grind the wheat, add vegetabless, season on top, form
loaf. "Bake" in the sun or warm place (70-90 deg) until
firm (12-24 hrs). Bread may need to be turned so that
bottom will dry.