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  • Raw recipes
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Raw soups

  • Brazil Nut Soup with Jicama

    Makes: 6 servings
            1 cup Brazil nuts
            3 1/2 cups water
            3/4 cup avocado
            3 Tbsp nutritional yeast
            1 clove garlic
            2 Tbsp diced celery
            1/4 cup diced red onion, divided
            1 1/2 tsp sea salt, or to taste
            1/4 tsp ground black pepper
            Pinch crushed red pepper flakes
            1 1/2 cups jicama (1/2-inch cubes)
            1 cup halved cherry tomatoes
            3/4 cup shredded spinach
            1 Tbsp finely chopped basil
            1 Tbsp finely chopped flat-leaf parsley
            2 Tbsp thinly sliced green onion. Place Brazil nuts in a bowl with ample water to cover. Let sit for 20 minutes.   Meanwhile, to a blender, add 3 1/2 cups water, avocado, nutritional yeast, garlic, celery, 2 Tbsp red onion, salt, pepper, and red pepper flakes.  Drain and rinse Brazil nuts well. Transfer to blender and blend until creamy.
         Transfer to a bowl with remaining ingredients and stir well before serving.
        Variations:
            Replace the spinach with mustard greens, chard, or kale.
            Replace the jicama with thinly sliced carrots, cabbage, or snow peas.
            Replace the cherry tomatoes with red bell pepper or corn.
            Replace the Brazil nuts with cashews.
            Replace the Brazil nuts with almonds. Blend separately and strain before using in the recipe.
  • Cantaloupe Rose Soup with Blueberry Cream

        Makes: 4 servings
        Cantaloupe Soup
            6 cups cantaloupe (1/2-inch chop)
            2 tsp pure vanilla extract
            3/4 cup coconut water or water
            1/4 cup freshly squeezed lime juice
            1 tsp food grade rose water
            1 Tbsp coconut nectar, maple syrup, or sweetener, or to taste
            Pinch sea salt
            Pinch cinnamon
            Pinch ground cardamom
            1 cup blueberries
        Blueberry Cream
            1/2 cup chopped raw cashews
            1/2 cup blueberries
            1/4 cup coconut water or water
            1/2 tsp vanilla extract
            Pinch cinnamon
            Pinch cardamom

        Place cashews in a bowl with ample water to cover and soak for 20 minutes.  Meanwhile, to a large blender, add all soup ingredients except blueberries and blend until creamy. Transfer to a bowl.  Make Blueberry Cream: Drain and rinse cashews well. Add cashews to blender with remaining ingredients and blend until creamy. Transfer to a small bowl. To serve, pour soup into a bowl, add a dollop of sauce, and top with fresh blueberries.
        Variations:
            Replace the cantaloupe with honeydew, Crenshaw, or other sweet melon.
            Replace the blueberries with strawberries, papaya, or mango.
            Feel free to omit the rose water.
  • Raw Carrot Ginger Soup

    Makes: 5 cups
        Soup
            3 1/2 cups fresh carrot juice (approx. 3 1/2 lbs carrots)
            2 Tbsp thinly sliced green onion
            1 Tbsp peeled and minced ginger
            1 tsp peeled and sliced turmeric
            1 Tbsp wheat-free tamari (optional)
            1 Tbsp freshly squeezed lemon juice
            1 tsp seeded and diced jalapeño chile
            1 clove garlic
            1/4 cup Brazil nuts, soaked and drained
            1/4 cup mashed avocado
            2 Tbsp fresh minced Italian parsley
            Pinch crushed red pepper flakes
            Sea salt and ground black pepper, to taste
        Raw Crème Fraîche
            1/2 cup cashews, soaked in a few cups of water for 45 minutes or longer
            1/2 cup water
            2 tsp freshly squeezed lemon juice
            Sea salt, to taste
        Prepare the soup: To a blender, add carrot juice, onion, ginger, turmeric, tamari (if using), lemon juice, jalapeño, garlic, Brazil nuts, and avocado and blend until smooth. Transfer to a large bowl.     Add the parsley, red pepper flakes, salt, and pepper and stir well.   Prepare the crème fraîche: Drain the cashews and rinse well. To blender, add cashews, water, and lemon juice. Transfer to a small bowl and add salt to taste.  Serve soup with a dollop of crème fraîche.
        Serving Suggestions:
        Garnish with grated carrots, beets, zucchini, jicama, or daikon radish. Sprinkle with black sesame seeds. Enjoy cold or at room temperature. Store this soup in a glass container in the refrigerator and enjoy within 2 days.

        Base: Replace the carrot with other vegetable-based juices, including tomato, carrot-ginger, beet, cucumber, spinach, celery, or your favorite combo.

        Creaminess component: Replace the Brazil nuts with cashews, macadamia nuts, pumpkin seeds, pine nuts, or pecans.

        Herb component: Replace the parsley with dill, cilantro, or basil.

        Spice component: Add 1 Tbsp of any global spice blend from the introduction, including Mexican, Italian, or Moroccan.

        Garnish component: Corn, spiralized beet, carrot or daikon, raw nuts or seeds, chopped fresh herb

  • Peach Dream Soup and Sunshine Noodles

    2 ripe peaches or nectarines
    2-3 medium tomatoes or equivalent
    Large stick celery
    1/2 mango
    1/2 English cucumber or equivalent
    Edible flowers (if available)
    1 head little gem lettuce
    (sub romaine or other firm lettuce)
    Sunshine Noodles Ingredients: 2-3 zucchini/courgette (coloured/heirloom varieties if available), 1 red, yellow or orange bell pepper, 1 medium mango, 2-3 fresh tamarind pods if available (optional sub thumb fresh ginger), Small bunch fresh tender herbs (e.g. cilantro/coriander, parsley, basil), Cherry tomatoes (coloured varieties if available)
    Few fresh chives and/or green parts of 3 spring onions (optional)

    Blend well and serve.

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