St. John The Theologian

1 ripe avocado
1 rib celery
   1 small tomato
1 small cucumber
1 tsp. distilled water

Blend all ingredients in blender, adding just enough water to make a puree.

7-8 Tbsp. Tahini
1 cup rice
juice of 1-2 lemons
2 medium carrots finely grated
a few parsley sprigs finely chopped
salt
10 cups water (approximately)Boil rice in water and salt until tender. Remove from heat and add lemon juice. In small bowl mix Tahiti with enough hot liquid from boiled rice to make a smooth paste. Pour mixture back into soup stirring constantly until liquids are blended. Add grated carrots and parsley and stir well. Serve. Note: Adjust amount of lemon juice according to individual taste.