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Enjoy the delicious, raw recipes and living foods recipes featured below. Do
you have a favourite recipe to share? Post the recipe at the RawBC
Raw Food Discussion Forum.
Red Hot Tomato Soup
4 large tomatoes
1 red bell pepper
4 tsp cold pressed olive oil
1 tsp grated ginger root
4 green onions
1/8 tsp cayenne
dash of cinnamon
Add water or more tomatoes for desired consistency if needed.
Blend in blender or vitamix.
Raw Family’s All New, Stupendously
Magnificent, Outstandingly Exceptional:
Green Spinach Soup
3 Small avocados (or one extra large)
2 Red bell peppers
½ Bunch cilantro
½ Bunch Organic Spinach
2 Small lemons (without seeds)
3 Cups pure water
1 Small jalapeno pepper
½ Teaspoon celtic sea salt (optional)
Put all the ingredients in a Vita-Mix blender and blend well
using the tamper.
Once the ingredients are well blended, pour the soup into
a large bowl.
Add thinly sliced napa cabbage or red cabbage and dulse leaves
or flakes.
Serves 6
Gazpacho
by Victoria Boutenko
This summer dish is satisfying and light.
Blend the following ingredients in a blender until smooth:
1/2 cup water
1/4 cup extra virgin olive oil
5 large ripe tomatoes (preferably heirloom organic)
1 medium red bell pepper
2 cloves garlic or spicy pepper to taste
4-5 pitted dates
1/4 cup lemon juice
1 bunch of fresh basil
1/2 teaspoon sea salt (optional)
Pour the gazpacho liquid into a bowl and cut the following
vegetables into 1/2 inch cubes:
1 large avocado
1 medium bell pepper
5 sticks celery
Add the chopped veggies to the liquid.
Mix all ingredients in a bowl and sprinkle with chopped parsley.
Serves 6
Thai Coconut Soup
2 young coconuts:
1. Drain, then set aside coconut water.
2. Cut open, or smash on cement to break.
3. Blend coconut water and meat together in food processor
or vitamix.
Then add to Vitamix (or food processor) and blend:
1 medium garlic clove
1 Tbs. olive oil
1 inch fresh ginger
2 limes or lemons, juice of
Cayenne pepper (optional)
½ cup basil
½ cup cilantro
1 cup tomatoes, diced
1/3 cup green onions, chopped
1 small slice of thai pepper
Garnish with chopped or grated vegetables or edible flower
petals.
Serves 4 people as an appetizer or 1 for a meal!
CREAMY CARROT SOUP
3 cups fresh carrot juice
1 large avocado
1 green onion
Fresh basil, chopped
1 tomato
½ lemon
½ tsp Cumin
Chop green onion and basil in food processor. Make carrot
juice. Place carrot juice and peeled avocado in food processor.
Blend until smooth. Add tomato, lemon juice, and cuminGarnish
with sprouts or grated vegetables, such as zucchini, cucumber,
red pepper, carrots, or beets.
This soup makes a great salad dressing also.
Fruit Gazpacho
5 1/2c raspberries
2c coconut water or orange juice
8 mint leafs, julienne
5 kiwis
2-3T lime juice
1c watermelon, diced
1c avocado, diced
Blitz (blend) raspberrys and coconut water or orange juice.
Pour into bowls. Then Blitz (blend) the kiwis and lime. Swirl
this on top of teh raspberry mix. Then sprinkle on avocado
watermelon and mint. Enjoy !!
Submitted by Supertwistsparkle
Souper Beet Soup
by Paul Benhaim
1 beetroot
1 carrot
1 tomato
2 cups of water
3 strawberries (optional)
1 small spring onion (optional)
Blend all in your mixer. If required, add water to desired
consistency.
Swirl in a generous helping of Macadamia crème.
Macadmia Crème
15 raw macadamia nuts
1 tsp hemp oil
1 orange, juiced
3 fresh pitted dates
Blend and serve.
CREAMY CARROT SOUP
3 cups fresh carrot juice
1 large avocado
handful of alfalfa sprouts cut into thirds
small sprig of parsley or cilantro leaves
Make carrot juice. Cut avocado in half. Place carrot juice
and avocado in blender, and blend until smooth. Put sprouts
and parsley on top of the soup.
Note: Any combination of vegetable juice can be used to make
soup.
CREAMY CARROT SOUP
2 cups carrot juice
1 avocado
some cilantro
little bit of grated ginger
pinch of celtic sea salt
Blend all. So delicious!
RED PEPPER SOUP
1 red pepper
1 avocado
2 cups water
1/4 cup mixed cilantro & parsley
bit of oregano
pinch of celtic sea salt
blend all. yum!
VIBRANT SUNFLOWER SOUP
3 cups green sunflower sprouts
Juice of 2 oranges
1/3 cucumber
½ cup coconut cream, fresh pressed
Juice a mature coconut through the wide meshed screen of
your juicer. Dehydrate the pulp for use in piecrusts and enjoy
the cream
Mix all in food processor to a delicious soup. Serves 1.
PUMPKIN CURRY CREAM
½ small Hokkaido pumpkin, chopped
1 avocado
1 jalapeno, minced
1-2 Tbsp curry
1 Tbsp salty seaweed, soaked
¼ cup raisins
½ squash, chopped
Blend until smooth.
PESTO SOUP
1/2 cup water
4 tomatos
1/2 cup mixed parsley & cilantro
1/4 cup green or purple basil
pinch celtic sea salt
1/4 cup pinenuts
1/4 minced onion
1/4 cup minced celery
1 garlic clove pressed
1/4 cup red pepper diced
FIERY LAVA by Juliano
BLEND:
1 1/2 cups fresh carrot juice
1 T mint leaves
1 tsp each jalapeno
ginger and garlic
1/3 cup avocado
2 tsp Olive Oil
2 T Nama Shoyu (or 1.5 tsp Celtic Sea Salt)
1 T basil leaves
GARNISH with:
2 T. diced avocado
2 tsp. chopped mint leaves
2 tsp. diced red bell peppers
2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!
LIVEFOOD SIGNATURE SOUP w/ Cilantro & Lemon
1 cucumber with peel
1 red pepper
2 stalks celery
1 small tomato
1/2 beet
1 carrot
1 whole lemon, yellow peel removed
1 inch ginger root
3 cloves garlic
1/2 large red onion
1 bunch cilantro
1/2 cup fresh ground sesame seed
2 heaping tablespoons unpasteurized miso
1/4 C olive oil
1/4 tsp. cayenne, to taste
charged water, about 2 1/2 cups
Grind the sesame seed in your coffee grinder for a few seconds
to a moist meal. Chop veggies down and assemble all ingredients
into a Vitamixer blender or blender. Depending on how much
gusto your blender has you may have to shred harder vegetables.
This soup keeps well for a day or two in a sealed container
in the refrigerator, so make some extra tonight for tomorrow's
lunch.
by Annie & David Jubb
SEQUOIA'S CALCIUM SOUP by David Wolfe
10 kale leaves
1 handful of parsley
2 cloves of garlic
1/3 of a red onion
2 lemons
1 avocado
1 tomato
2 yellow bell peppers
1 handful of dulse strips or Spirulina flakes
1/2 teaspoon sea salt
1 tablespoon of unpasteurized miso
3 tablespoons oil, 20 pumpkin seeds.
Shave the outer skin of the lemons leaving the white pith
intact. While blending all the ingredients, add distilled
water to reach a thick, soupy consistency. This is a great
raw soup for kids! An excellent way to introduce important
heavy minerals and calcium into the diet.
RAWSSIAN BORSCHT by Boutenko
Blend:
2 c. water
3 beets
1 small piece ginger root
3-4 cloves garlic
6-7 bay leaves and pour mixture into a large bowl
Blend together for 30 seconds:
2 c. water
2 carrots
2 stalks celery
2 T. apple cider vinegar
1 T honey
1/2 c. olive oil
sea salt to taste
Add 1/2 c. walnuts and blend on low speed quickly so walnuts
are not completely blended.
Grate:
1/4 head cabbage
1-2 carrots
1 bunch parsley
Add grated ingredients to blended mixtures and serve.
Serves 7 - 10
PINE NUT DREAM CREAM
3 cups pine nuts
1 cup water, added carefully to gain desired consistency
½ cup chives, chopped
1 bunch of dill, chopped
¼ cup limejuice
2 Tbsp salt / miso / nama shoyu
Cayenne to taste
Mix pine nuts with water in food processor to a smooth cream.
Blend this cream in a bowl with the other ingredients.
Use the cream to fill tomatoes, bell peppers, cucumbers, and
salad leaves.
Serves 5-6.
----
Sure, I had a great soup a few weeks ago...the base was tomatoes,
then added were avocado, a little olive oil, fresh basil,
oregano and rosemary, a little sea salt or nama shoyu, a squeeze
of lemon, all blended together, topped with strips of red
pepper and portabello mushroom that had been marinating in
a little olive oil and sea salt. It was fab.
I do not have a recipe, only ideas. I would make a blended
tomato soup, add pesto and blend.
l make sure it is somewhat tangy with a little lemon juice,
garlic, finely chopped parsley, tomato chunks. I would add
small dice of carrot and celery for color and flavor.
I make a minestrone soup that is delicious. I add small chunks
of any vegetable I may have with 2 tomatoes. Flip the switch
once and I truly get a delicious vegetable soup. I may add
some curry or oregano.
Un-Chicken Noodle Soup - Boutenko
Blend: 2 c. water, 1/2 c. shredded coconut for 1-2 minutes.
Add 2 c. chopped celery, 2 T. Bragg's, 1 clove garlic, and
pepper to taste, if desired.
Grate: 1 medium carrot, 1/4 bunch parsley, 2 medium size potatoes
Add grated ingredients to blended mixture and add sliced mushrooms,
if desired. Enjoy!!
Serves 7
GAZPACHO by Boutenko
Blend the following until smooth:
½ cup water
¼ cup extra virgin olive oil
5 large ripe tomatoes
2 cloves garlic or spicy pepper to taste
1 Tbsp honey (dates or raisins work, too)
¼ cup lemon juice
½ teaspoon sea salt
1 bunch fresh basil
Dice the following vegetables:
1 large avocado
1 medium bell pepper
5 sticks celery
1 small onion or 4 green onions
Mix all ingredients in bowl and sprinkle with chopped parsley.
Serves 4-5
GAZPACHO
3 lbs ripe tomatoes
1 green bell pepper, roughly chopped
2 garlic cloves, crushed
4 tbsp olive oil
4 tbsp apple cider vinegar
2/3 cup tomato juice
something sweet
garnish with:
1 small cucumber, finely diced
1 small onion, finely chopped
1 red bell pepper, finely diced
1 green bell pepper, finely diced
GREEN GAZPACHO
3 green tomatoes (I used red tomatoes, kind of ruins the whole
green thing but whatever)
1 green bell pepper
1 medium cucumber
4 scallions (I used a bit of chopped onion instead)
1 medium clove garlic, minced
1/4 cup packed minced parley (I just used a bit of dry parsley)
juice from 2 juicy limes (or lemons) <--about 6 Tbsp juice
1 medium avocado
3 cups cold water (optional, depending on how thin/thick you
like it)
1 tsp salt
lots of fresh black pepper
1 tbs. freshly minced basil (or 1/2 tsp dried basil)
2 tbs. olive oil
other gazpacho
Cucumber
Peppers
Tomatoes (lots)
Cilantro
Basil
Olive oil (to taste)
Cider vinegar (to taste)
so easy...just throw everything in a blender and reserve
some diced peppers, tomatoes, and cucumbers to add afterward....sometimes
i'll dice up an avocado or throw one in the blender w/ everything
else-- SO good!
Jazzy Gazpacho
JUICE (or BLEND) 4 tomatoes, 1/2 cucumber, 1/4 red pepper,
1 garlic clove, 2 stalks celery, 1 Tbsp Nama Shoyu or 1 tsp
Celtic sea salt.
GARNISH with 2 Tbsp. diced avocado, 2 tsp. chopped basil leaves,
2 tsp. diced red bell peppers, 2 tsp. chopped scallions.
Pour into serving bowls and eat immediately!
This recipe is based on "Gazpacho Express" in "Juicing
for Life"
----
Sure, I had a great soup a few weeks ago...the base was tomatoes,
then added were avocado, a little olive oil, fresh basil,
oregano and rosemary, a little sea salt or nama shoyu, a squeeze
of lemon, all blended together, topped with strips of red
pepper and portabello mushroom that had been marinating in
a little olive oil and sea salt. It was fab.
I do not have a recipe, only ideas. I would make a blended
tomato soup, add pesto and blend.
l make sure it is somewhat tangy with a little lemon juice,
garlic, finely chopped parsley, tomato chunks. I would add
small dice of carrot and celery for color and flavor.
I make a minestrone soup that is delicious. I add small chunks
of any vegetable I may have with 2 tomatoes. Flip the switch
once and I truly get a delicious vegetable soup. I may add
some curry or oregano.
Gazpacho
Ingredients:
4 garlic cloves
2 red bell peppers
1 red onion
1 hot-house cucumber
8 roma tomatoes
1/2 cup chopped Italian parsley
1 large can spicy tomato-base vegetable juice
any variety of chili peppers (to taste), diced
1/2 cup fresh lime juice
1/2 cup olive oil
cumin, paprika, salt and pepper to taste
Preparation:
In a food processor, blend garlic and bread crumbs for approximately
one minute, then set aside. In a large mixing bowl, combine
red bell pepper, red onion, cucumber, tomatoes, parsley and
chili peppers. Pour in spicy vegetable juice and lime juice,
then add garlic and bread-crumb mixture and olive oil. Stir
well.
In a blender or food processor, puree half of the soup mixture,
then pour this back into the bowl of non-puréed soup.
Add spices. Stir well to combine all ingredients. Cover and
refrigerate for at least four hours. This will allow the flavors
to meld.
Ultimate Gazpacho
2 cups tomatoes
1 cup cucumber
1/4 cup olive oil
1/3 cup lemon juice
1/2 tsp. sea salt
1/2 to 1 tsp. jalapeño pepper, minced
1 medium garlic clove
Blend. Place in a bowl.
Add:
2 cups tomatoes, chopped
2/3 cup cucumber, chopped
1/2 cup red bell pepper, finely diced
1/4 cup onion, chopped
1/2 cup cilantro or parsley, chopped
All the vegetables should be chopped or diced very fine.
Using a food processor works great for this. Mix the chopped
vegetables with the ingredients that have been blended. Serve
cold on a hot summer day, or any time! You can also garnish
with summer flower petals. The Gazpacho is a traditional Spanish
dish.
Gazpacho - Easy-to-Freeze Recipe (why freeze when you can
eat fresh?)
Adapted from The Big Book of Preserving the Harvest, by Carol
W. Costenbader (Storey Books, 2002).
Simple Solution
At this time of year - late summer - a recipe using ripe tomatoes,
cucumbers, onions, peppers, garlic couldn't be better.
Given the abundance of these vegetables in farmers' markets
and gardens, the recipe here is particularly useful because
it is easy to freeze; you can make big batches of it using
the harvest's abundance.
The author of this book notes that her guests always ask for
this recipe and can't believe it came from the freezer.
INGREDIENTS
6 medium tomatoes, peeled, cored, and chopped
5 cups vegetable juice, or 40 ounces canned
2 medium cucumbers, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 stalk celery, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon coarsely ground black pepper
1. Combine all ingredients and toss until the vegetables are
evenly coated with oil, vinegar, and herbs.
2. Pour into two 1 1/2-quart freezer containers. Seal, label
well, and freeze for up to 3 months.
3. To serve, thaw in the refrigerator overnight and store
chilled. It will keep for 3 days thawed in the refrigerator.
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