The Complete Book of Raw Food (28 page)

Rose and Neal’s “Dilliflower” Soup

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
4

For the base:

⅓ cup each walnuts, pine nuts and almonds

2 cloves of garlic

1 chili pepper

½ red bell pepper

½ cup cauliflower

½ cup grape seed oil

2 small (Roma) tomatoes

1 teaspoon salt

small bunch of dill

¼ onion

½ avocado

1 tsp coriander seed

3 cups water

juice of 1 lemon

In the base/ cut into bowls:

2 tomatoes, cut in ¼″ chunks

½ cup cauliflower cut in bite size pieces

½ cup bell pepper cut in bite size pieces

For the garnish:

Dill weed

Grated lemon rind

Mix all base ingredients in blender. Pour into bowl and add small chunks of tomato, cauliflower, bell pepper, dehydrated mushrooms, dill. Garnish with grated lemon rind.

Fresh Corner Gazpacho

B
Y
K
ARYN
C
ALABRESE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender

5 tomatoes, diced

1 small red bell pepper, cored, seeded and diced

1 small yellow bell pepper, cored, seeded and diced

¼ large zucchini, diced

½ large cucumber, quartered lengthwise and thinly sliced

¼ onion, diced

1 tablespoon chopped garlic

½ cup olive oil

¼ teaspoon or less cayenne pepper, to taste

¼ bunch parsley, washed, dried and coarsely chopped

3 tablespoons balsamic vinegar

2 tablespoons Spike

In a large bowl, combine the tomatoes, red and yellow peppers, zucchini, cucumber, onion and garlic. Mix well.

In a small bowl, combine the olive oil, cayenne, parsley, balsamic vinegar and Spike. Whisk together and pour over the vegetables.

Ladle 1 ½ cups of this mixture into your blender and blend on high until Gazpacho has liquefied. Pour into bowl and stir together. Refrigerate until ready to serve.

Full Monty Raw Soup

BY
M
AYA
A
DJANI

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
PECIAL
E
QUIPMENT
Champion juicer, blender
S
ERVES
4

For the base:

5 carrots

5 celery sticks

2″ ginger root

2″ slice beet (approx ½ med beet)

1 celery root

1 avocado, peeled and pitted

1 red bell pepper, cored and seeded

1 clove garlic, pressed

1+ teaspoon salt, to taste

½ teaspoon ground pepper

For serving:

2 tomatoes

1 avocado

1 yellow pepper

½ cucumber

parsley for garnish

Juice the carrots, celery, ginger root, beet and celery root. Use the pulp in another recipe or add it to your compost pile.

Pour juice in blender and blend in the avocado, red bell pepper and seasonings. Chop the tomatoes, the second avocado, yellow bell pepper and cucumber into 4 bowls.

Pour blender contents into bowls and garnish with fresh parsley. Enjoy!

Gazpacho

B
Y
V
ICTORIA
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
4 to 5
S
PECIAL
E
QUIPMENT
Blender

¼ cup extra virgin olive oil

5 large ripe tomatoes, chopped

2 cloves garlic or spicy pepper to taste

1 tablespoon raw honey (dates or raisins work just as well)

¼ cup lemon juice

½ teaspoon sea salt

1 bunch fresh basil

1 large avocado, cut into ¼-inch cubes

1 medium bell pepper, cut into ¼- inch cubes

5 stalks celery, cut into ¼-inch cubes

1 small onion, cut into ¼-inch cubes