Raw Corn Chowder II
01 Dec 2009 4 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: avocado, comfort food, quick and easy, raw, sides, soup, vegan, vegetarian
Here is another version of a deelish corn soup. This one is simpler but still super good! So easy, so creamy and good! This is best in the summer with fresh corn. This was the last of the fresh corn that I am using till next season 
Oh well, many fun winter recipes to come! Check out my other Raw Corn Chowder. 
Raw Corn Chowder II
3 ears of sweet corn
3/4 cup walnuts
1/3 cup extra virgin olive oil
2 cloves of garlic
1 tsp sea salt
2 cup water
2 avocados, diced
ground pepper to taste
Set aside 1 cup of corn and avocado. Blend the corn, walnuts, oil, garlic, salt, and water. Pour the soup into bowls and top with avocado and corn. Ground fresh pepper on top and serve. Enjoy
Cream of Pumpkin Soup Topped with Curried Pecans
15 Nov 2009 1 Comment
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: coconut milk, comfort food, cream, maple syrup, quick and easy, sides, snack, soup, vegan, vegetarian
This was so delightful! One of the creamiest vegan soups I have ever had!!! Such a great flavor and the nuts added so much! This will be a great fall and winter go-to soup. The recipe is super simple and super quick. I have mentioned canned pumpkin puree before as it is a wonderful ingredient to take advantage of! Super fast, deelish and very low in calories. I am sure you could substitute butternut squash if you prefer that over the pumpkin but the puree keeps this simple. If you are looking to cut calories definitely use a light can of coconut milk as it will still be creamy and deeelish!!!
Cream of Pumpkin Soup Topped with Curried Pecans
Recipe inspired by the Quick-Fix Vegetarian cookbook
Serves 4
1 tablespoon extra-virgin olive oil
1/4 onion, chopped
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
3 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1/2 teaspoon salt, plus more to taste
1 (14-ounce) can unsweetened coconut milk
1. Preheat the oven to 375° F. Heat the oil in a large pot over medium heat. Add the onion, Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes.
2. While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder and 1/2 teaspoon salt, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
3. If you have an an immersion blender use that to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.
Cucumber-White Grape Gazpacho
10 Aug 2009 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: green, Matthew Kenny, quick and easy, raw, sides, soup, vegan, vegetarian
Cucumber-White Grape Gazpacho
Recipe by Matthew Kenny from Everyday Raw
serves 2
This is a really great summer soup. Simple, fast and so refreshing! It is lighter and fresher than a traditional tomato based gazpacho, plus it is always fun to mix things up. As I have said before, I love raw soups and how simple they are. This involves dicing and blending and that is it! I love having some of the mixture whole since it adds such a nice texture to this soup.
I love tomatillos with their texture and surprising flavor! They are so gorgeous! If you have never cooked with tomatillos before, they are a treat! They have a papery husk that you peel off and they look similar to green tomatoes. But the taste is the surprising part as they are tart and almost citrus-like.
Cucumber-White Grape Gazpacho
2 cups peeled, seeded, and diced cucumbers
2 cups seeded and diced tomatillos
2 cups diced white grapes
1/4 cup ginger juice
salt and freshly ground white pepper to taste
Dice all the ingredients. Set aside 1/4 of the diced mixture and blend the rest. Pour the blended mixture over the rest and Enjoy!
Thai Coconut Bliss Soup
03 Aug 2009 4 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: coconut, coconut water, comfort food, dates, Nama Shoyu, Natalia Rose, quick and easy, raw, sides, soup, vegan, vegetarian
Thai Coconut Bliss Soup
Recipe from The Raw Food Detox Diet by Natalia Rose
makes 2-4 servings
It is one of Natalia’s favorite soups and now I know why. It is beyond divine!! Such creamy deliciousness! I love all things coconut so was excited by a soup that used 3 young coconuts! It was so creamy and full of flavor. I know that anyone would love this soup, as long as they don’t mind coconuts of course! Plus I love that you have coconut water left over after the recipe. I love love love coconut water, it is totally magical. And of course, as with most raw soups this is super easy to make (once the coconuts are open!).
1 cup sliced thinly shiitake mushrooms
3 tablespoons chopped fresh basil
1/2 cup fresh lime juice
1 teaspoon Celtic sea salt
Meat of 3 young coconuts
1 1/2 cups coconut water
1 tablespoon fresh minced ginger
1/4 cup olive oil
4 dates, pitted
1 tablespoon Nama Shoyu soy sauce
1 clove garlic
- Place the mushrooms, basil, 1/4 cup of lime juice, and the sea salt in a small bowl. Mix well and set aside.
- Blend the coconut meat, coconut water, ginger, olive oil, dates, soy sauce, the remaining 1/4 of lime juice, and garlic in a blender until smooth.
- Pour the blended mixture into bowls. Garnish with the marinate mushrooms and basil mixture.
Raw Corn Chowder
20 Jul 2009 2 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: Cashews, comfort food, nutritional yeast, quick and easy, raw, sides, soup, vegan, vegetarian
I always love making raw soups because they are super fast and almost always come out deeelish. Plus blended foods are so good for you! When it comes to summer one of my favorite treats is fresh corn, there is just nothing like it! This soup was so flavorful and had the most gorgeous color from the cumin and corn combo.
Raw Corn Chowder
Around 3 Servings
1 cup fresh corn kernels + 1/4 cup corn kernels, separate
1 clove garlic
2 heaping tablespoons nutritional yeast
1/4 cup onion
1/4 cup cashews
1 carrot, peeled and chopped
1/4 cup red pepper
2 tablespoons olive oil
1 teaspoon lecithin or psyllium (optional to make the soup thicker)
1 teaspoon cumin
1/8 teaspoon nutmeg
1 tablespoon parsley
1/2 teaspoon Celtic Sea Salt
Ground pepper to taste
2 cups water
- Combine all the ingredients except the separate 1/4 cup of corn in a blender until smooth.
- Place the whole corn kernels in a bowl and pour soup over.
- Season to taste with salt and pepper. Enjoy
Superfood: Chia Seeds
01 Jul 2009 4 Comments
in Superfoods Tags: Cleanse, raw, sauces, sides, smoothie, soup, superfood, vegan, vegetarian
What are Chia Seeds?
Chia seed is an ancient superfood that was used for centuries prior to the Chia Pet. They were once a staple of the Incan, Mayan and Aztec cultures, as well as the Native Americans of the southwest. Chia Seeds were used as an energy food and they were called “Indian Running Food” as the messengers would carry a pouch of them and only need a tablespoon to sustain them for 24 hours.
Nutritional Profile:
- 2 x more protein than any other seed or grain
- 5 x the calcium of milk and also contains the mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.
- 2 x the potassium as bananas
- 3 x more iron than spinach
- A wonderful ration of omega 3 and omega 6 essential fatty acids
- Complete source of Protein and provide all the essential amino acids
- They become gelatinous when mixed with liquid due to the soluble fiber in the Chia. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.
- High antioxidant content
- The ‘Dieter’s Dream Food’ – it can be used as a Food Extender/Calorie Displacer. You can easily bulk up your normal recipes with Chia and only eat half the calories while getting so much more nutritious benefits.
Other benefits:
- Extra energy, strength, endurance “Indian Running Food”
- Balances blood sugar
- Weight loss
- Intestinal regularity
- Slows the conversion of carbohydrates into sugar which helps the energy from food be released steadily into the body, diminishing the highs and lows and resulting in more endurance.
- Water retention and hydration – this regulates the body’s absorption of nutrients more efficiently which keeps the level of electrolytes balanced.
- Muscle and tissue builder
- Easy to Digest
- Inexpensive
- Fast and Versatile
How to use Chia:
To make the basic gel add 1/3 cup of seeds to 2 cups of water. Whisk the mixture well, to avoid clumping, and then leave it in your fridge, in a sealed container. After 10 minutes you can begin to eat the gel but more of the nutrients will be easily accessible after a few hours. It will stay good for about three weeks. Having the gel in the fridge makes it easy to add to your recipes; smoothies, salad dressings, puddings, etc. Chia seeds will absorb any kind of liquid so you can use nut milks or fruit juices to vary the taste. You can also use whole seeds by putting them on top of your salads or in granola or by grinding them to add to almost anything.
My Wonderful Husband requested this picture
Sunshine Joy Soup
29 Jun 2009 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: Cleanse, dates, kale, Natalia Rose, quick and easy, raw, soup, vegan, vegetarian
I love Natalia Rose and often find myself going back to her advice and her recipes. Here is a recipe for a go-to soup that she has in her book The Raw Food Detox Diet. She suggests having it as a snack or a meal. I thought it was enough for a meal, but I do like her suggestion of having it 30+ minutes before another meal. The soup was divine, I just loved it! It is super sweet, yet you know you are getting all that alfalfa and kale goodness. Like so many raw recipes, all that is required is to clean & cut the ingredients and then throw them in your Vitamix or blender and you are ready to enjoy! So simple and perfect!
Sunshine Joy Soup
2-3 servings
1 cup organic alfalfa sprouts
6 organic dates
2 cups fresh pineapple
3 leaves fresh kale, removed from stem
1-2 tablespoons packed fresh mint
Blend until very smooth. You may want to blend a few ice cubes as well so that the mixture does not heat up while blending. The soup is best when served immediately, but will last in refrigerator for 2 days.
Pumpkin Pie in a Bowl Revisited by Natalia Rose
14 May 2009 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: avocado, Cleanse, Natalia Rose, quick and easy, raw, soup, stevia, vegan, vegetarian
More from Natalia Rose! In her book Raw Food Life Force Energy she has a great recipe called Pumpkin Pie in a Bowl. In her new book Detox for Women which concentrates on limiting the intake of sweets to starve out Candida, which can wreak havoc all over your body if not properly handled! So she updates her recipe and calls it Pumpkin Pie in a Bowl Revisited. The basic difference is that in the original you use 4 dates* and in the revisited recipe you use stevia. If you are not familiar with stevia it is something great to check out. It is a natural plant that has sweet leaves. It has been used in the health and diabetic communities for years. My favorite brand (courtesy of Natalia Rose!) is NuNaturals.
I would not suggest this recipe if you are not a carrot fan or like carrot juice. But since I love both carrots and their juice this was a great one for me. Plus the gorgeous bright color is so appealing!!
Blended foods are so great for you and digestion. It is a perfect way to receive optimum nutrition that is simple for your body to digest. The most recognizable blended food item to picture is a smoothie. When we make smoothies in my house we always add greens to them to make sure we are getting the most nutritious meal we can. This soup is very similar, raw soups generally are just vegetable smoothies. They can be delicious and are really great for your body! I even drank my soup last night in a glass, so fun! You can make all sorts of recipes or try things out on your own. Blended foods are so incredibly easy! Take veggies, put in blender, enjoy! I don’t think it gets any easier!
* Dates are such a perfect food and nature’s sugar, but when trying to starve out Candida they should be avoided.
Pumpkin Pie in a Bowl Revisited
- 32 ounce carrot juice
- 1 cup sweet potato peeled cubed (I used 2 small sweet potatoes)
- 1 or 2 packet stevia or drops
- 1/2 Avocado
- 1/2 teaspoon pumpkin pie spice
Blend to perfection
Raw Corny Soup
20 Apr 2009 1 Comment
in Raw Vegan Recipes Tags: miso, Nama Shoyu, quick and easy, raw, soup, vegan, vegetarian
Michael and I love this soup!!! So Delicious and refreshing! I found this soup perfect, but it was very mild, so if you prefer more spice use more jalapeno. The recipe said that it served 2, but I found that it fed 3
This recipe comes from Raw: The Uncook Book: New Vegetarian Food for Life by Juliano. Everything I have tried so far from him is so amazing!
- 1/2 cup walnuts
- filtered water for soaking walnuts
- 1 1/2 tablespoons white miso
- 1 1/2 cup zucchini, shaved with a vegetable peeler into long strips
- 1/2 cup diced tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon chopped green onion
- 1 teaspoon minced jalapeno
- 1 ear of corn cut from the cob
- 1 cup filtered water
- 1/3 cup olive oil
- 2 tablespoons Nama Shoyu or 2 teaspoons Celtic sea salt (I used Nama Shoyu, I think this makes it soupier)(I love Nama Shoyu! Awesome Raw Soy Sauce!)
Soak walnuts 4-8 hours and drain. Set aside. In a food processor, combine white miso, zucchini, tomato, garlic, dill, parsley, green onion, and jalapeno and purée for about 8 seconds. Add corn and process for another 8 more seconds. Pour sop into serving bowls. Just before you’re ready to eat, combine in a blender the walnuts, water, olive oil, and Nama Shoyu or Celtic sea salt and blend until liquefied, about 3 minutes. Add blender contents to soup bowls equally.
Pumpkin Veggie Soup
10 Apr 2009 Leave a Comment
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, quick and easy, sides, snack, soup, vegan, vegetarian
For me there is nothing better in the winter than tasty Hot soup to warm your body and your soul! Here is a great recipe adapted from hungrygirl.com that is really delcious and very low in fat and calories.
Pumpkin Veggie Soup
Ingredients:
- 4 cups fat-free vegetable broth;
- 1/2 cup canned pure pumpkin (or more, I put in around 1 cup – the more pumpkin the creamier the soup is)
- 1 small zucchini
- 1 1/2 cups chopped celery
- 1 medium-sized red pepper
- salt and pepper; to taste
- optional add-ins: be creative…1/2 cup of any: corn kernels, black beans, onions, okra, scallions and/or salsa
Directions: Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, and dig in! Makes five 1-cup servings.
