simple red soup I made this exact soup for my Boca Mom, my mother-in-law. She had been asking me questions about raw food in random Facebook posts and intermittent emails. Finally I said to her, "mom, I need to go food shopping with you and show you how to make easy recipes." I flew to Florida to spend 5 hard working but gloriously love filled days. This soup was so well received by her, her helper and Jack, her husband. He said, "I could eat this food everyday." Ahhhh. Simple red soup. She had a sensitive stomach so we watered hers down a bit. Feel free to do that. 1 pint cherry tomatoes 3 stalks celery 1 small beet 1 bunch spinach 1½ cups water ½ apple ½ lemon squeeze 2 small avocados pinch of pink Himalayan salt. In high speed blender put tomatoes, celery, beet, spinach, apple, lemon and salt. Add a little water to start and add according to your own preference for thickness. Blend on high until are smooth. Blend and warm up if you'd like, or enjoy cold. Add avocados at end (if added to early, the soup will get foamy). tip: Other tomatoes can be used but keep in mind all produce is not created equal: some is more sweet/salty than others, some more watery. So if needed, add salt or a date or three for sweetness, or more apple.
spirulina avocado orange dressing and salad salad 1 bunch romaine, chopped celery, chopped handful chopped parsley carrots sliced over top of salad sunflower seeds or pumpkin seeds (optional) dressing 1 avocado mashed (if you don't want the avocado leave it out it's amazing either way) 1 small orange, juiced 1 Tablespoon spirulina pinch pink Himalayan salt salad: Put romaine, celery, parsley in bowl and mix. On top of salad put carrots and then sprinkle with seeds. dressing: In a bowl, put orange juice, spirulina, salt and mashed avocado and stir to consistency desired. (You can also do in blender or Cuisinart.) tip: The only difference between a salad dressing and a dip really is the thickness. You could make a nice little dip out of this also. You could add a little onion or garlic powder. Serve with Kombucha champagne!
raw no bean hummus 2 zucchini cut 10 cloves garlic (fewer if they are large) 1 cup lemon juice ¾ cup raw sesame tahini ¾ cup sesame seed, soaked for 2 hours, then drained ¼ cup olive oil 4 teaspoons pink Himalayan salt 1¼ teaspoons paprika 1 teaspoon cumin ¼ teaspoon cayenne In food processor add zucchini, garlic, lemon juice, seasonings, olive oil, and then mix. After thoroughly mixing, add the sesame seeds that have been soaked and drained next, and the tahini and if it's a little grainy let the processor run longer. If you want it creamier transfer into a high speed blender and it will become creamier. tip: If you find that it's a little bit watery and not as thick as you would like, what I do is take a zucchini and chop it up and drain out some of the water to get it thicker. Sometimes it comes out a little more like dressing. So if you want thicker you add a little more tahini or first squeeze out some of the water from the zucchini.
raw Italian basil tomato zucchini pasta (low fat and low cost under under $10.00! and great for traveling) 1 or 2 zucchinis per person, depending on how big they are 1 pint cherry tomatoes, sliced or whole 1 bunch basil, cut micro sliced or chiffonade ½ lemon 1 tablespoon olive oil 1-2 Tablespoons garlic powder pinch pink Himalayan salt Using vegetable peeler (or Borneo V Slicer) peel zucchini (until you get to seeds) in to bowl. Seeds can be saved for juicing later. Add tomatoes, and basil to zucchini. Then squeeze lemon on top, drizzle olive oil, add garlic powder and salt. tip: To feed a family, you could buy a case of zucchini at your market and get 10% off. That zucchini will last in the refrigerator for quite some time and you could make all kinds of dishes. The noodles with the salt on them end up getting so soft you feel like you're eating fettuccine and kids like it. You can just have zucchini around to make different flavored pasta. You could also make a nutritional yeast one that taste a little bit like macaroni and cheese, you can do this basil one, you can do a primavera, you can do a pesto and marinara. This list goes on and on.
fastest salad in the west with delicious almond butter dressing Salad 1 zucchini, chopped fairly fine (for the mouth feel) 3 carrots, cut and chopped fairly small 1 small head butter leaf lettuce, chop well (or you could use a bag of organic greens) Dressing 2 3 tablespoons almond butter (has a lot of protein) 1 fresh lemon juiced (you can use orange juice as well) 2 tablespoons coconut nectar (you could use honey, agave, you could use maple syrup) splash of nama shoyu (unpasteurized soy sauce just enough to make it salty) ¼ teaspoon garlic powder Pinch pink Himalayan salt (optional) In the bottom of large bowl add almond butter, coconut nectar, nama shoyu, garlic powder, lemon and salt. Whisk all together until smooth. tip: Nama shoyu is an unpasteurized soy sauce. For those of you who do not want to have soy sauce there is a wonderful product called coconut aminos by the same company that makes the nectar called Coconut Secret. If you don't have nama shoyu you can use pink Himalayan salt.
basil tahini orange pesto dressing/salad over red cabbage shell. salad 3 chard leaves, chopped 4 5 cups mixed greens with arugula and herbs, chopped handful cilantro, chopped 1 avocado, cut (for salad topping) Large red cabbage leaves (place on leaf salad, avocado, raisins, sunflower seeds, hot sauce) Raisins, sunflower seeds, and hot sauce for topping (vitalheat.com is amazing) dressing 1 bunch basil (25 to 30 leaves) 2 tangerines, peeled 1 lemon juiced 2 to 3 Tablespoons tahini 1½ Tablespoons olive oil ½ teaspoon garlic powder pepper to taste pinch pink Himalayan salt salad: Chop chard, mixed greens and herbs, cilantro and put in large bowl. Cut avocado in to pieces and put in separate bowl so you can put on top at the end. dressing: Put tangerines in to food processor, along with basil, lemon juice, tahini, garlic powder, pepper and salt. Mix dressing in to salad in bowl. Cut red cabbage so you have boat sized leaves (cut core out of cabbage). Take a red cabbage leaf shaped like boat and scoop salad in to it, then scoop avocado, then some raisins and some sunflower seeds. Cut off extra cabbage at ends so the boat looks full. Add hot sauce on top.
almond walnut "not" burgers watch the video on YouTube Ingredients 1 large purple onion, finely chopped 1 bunch fresh sage, peel leaves off 2 cups walnuts, soaked for 2 hours and drained 2 cups almonds, soaked for 8 hours and drained 1 cup mushrooms, chopped 7 tablespoons coconut aminos 5 tablespoons lime juice 2 tablespoons sesame tahini 1 teaspoon garlic powder pinch pink Himalayan salt water to blend (as needed) Add walnuts and almonds to food processor and pulse. Add onions, tahini, sage, garlic powder, lime juice and coconut aminos. Then put mixture in to a bowl, fold mushrooms in and hand mix. Shape in to patties. After they are all made into patties if you would like to dehydrate them, then do so for 12 hours until a bit crisp on the outside or to desired consistency. If you don't have a dehydrator or you don't want to dehydrate them, then leave as is. tip: You can substitute or add soaked sunflower seeds or soaked pumpkin seeds or use more or less of either walnuts or almonds.
warm your insides while staying raw tonic Ingredients tea base of choice with 3-4 cups of water 1 tablespoon of cacao (or carob for less stimulation) 1 tablespoon of lucuma 1 tablespoon of Dandy Blend 1 teaspoon of reishi mushroom (calms the spirit & immune regulator, good for longevity and peace of mind) 1 teaspoon of chaga mushroom (super immune boosting, antioxidants + anti-viral properties, also good for longevity) 1 teaspoon of cinnamon dropper of stevia (vanilla creme or english toffee are nice) Optional: 1 tablespoon honey (or use your sweeter of choice, coconut sugar, agave, dates) 1 tablespoon coconut oil for creaminess. 1 pinch Himalayan salt. Instructions Brew tea first for the base. While steeping, put directly in to your blender the following : cacao, lucuma, Dandy Blend, reishi, chaga, cinnamon, stevia and if desired, honey, coconut oil and/or hemp seeds and a pinch of Himalayan salt. When tea is steeped, pour slowly in to carafe. Then make sure lid is securely on top and that the blender is set to low. Turn on and blend until creamy. If you have left over, you can put it in a thermos or mason jar for later. I reheat on my stove when needed in a saucepan, or for the warmer months, you can add ice and have a cold
raw cherry chocolate banana hemp crème dessert Ingredients 3 cups fresh cherries pitted Banana Hemp Vanilla Creme ⅓ cup hemp seeds 2 dates 2½ frozen bananas Pinch pink Himalayan salt 1¼ teaspoons ground vanilla (liquid vanilla is okay also) Approx. ¾ cup water Chocolate Sauce 1 large chunk cacao paste Approx. 1 tablespoon agave (you could also use honey, stevia, coconut sugar) 3 tablespoons coconut oil added to the cacao paste to melt together 1 scoop vanilla protein powder (aprox ¼ cup) added for thickness In a blender, combine 6 ounces of water, two frozen bananas, two pinches of salt, fresh ground vanilla, hemp seeds, and 2 dates. Blend until smooth, then chill. In a saucepan, combine cacao paste and coconut oil. Cook on low. When warm, add sweetener. Pit cherries and place them in the bowl. Cover with chocolate sauce and then the banana-cream topping. tip: To de-pit the cherry, remove the stem and cut the cherry in half. Then continue to cut out the pit. It takes a little bit of time but is well worth it. For thickness add more banana. Once blended put in freezer while preparing strawberries and chocolate.