Category Archives: RAW SOUPS

WHAT WE GOT & WHAT I AM DOING WITH IT

Here’s the breakdown from Thursday’s share

Kohlrabi – 1 pc    actually we got several pieces
Fennel – 1 pce       I traded for a big kohlrabi
Carrots – 1 bun     the carrots were kind of small. I put them through the juicer
Cilantro – 1 bun    a big bunch
Escarole – 1 hd      this was a large head
Scallions – 1 bun    traded for more cilantro
Arugula – 1 bag       we got choggia beets
Green Romaine Lettuce – 1 hd    traded for more beets
Green Boston Lettuce – 1 hd

I put the carrots through the juicer and got a small juice glass of carrot juice. I froze the pulp for use in something later.

I’ve made a couple of different versions of raw ravioli, using the large kohlrabi.  I cut it in half and sliced it with my thin slicer (looks like a vegetable peeler, but it’s very wide).  I put my cashew-kale pate and cilantro in the raviolis, and I also made the “chicken pate” recipe from Ani Phyo’s first book and put it in the wraps with some cilantro.

I used the escarole in some wraps with the cashew-kale pate, onion, tomato, cilantro, and lentil sprouts.   I also made a soup with lentil sprouts by dehydrating chopped up  escarole leaves to tender, then adding garlic, olive oil, a little sea salt (!) and black pepper, cilantro, and some red pepper flakes, and dehydrating for a few hours until it was warm.

Well, the lettuce has gone into salads, duh. I also threw some of it, along with some escarole, and an apple, into the blender for a smoothie.  Yuck.  I drank it anyway.  It’s good for me, right?

The beets, you ask?  My beet salad (beets into the food processor along with olive oil, apple cider vinegar, onions, and garlic – with some cilantro!).  I also made a “slaw” with some kohlrabi, beets, apple cider vinegar, onions, extra virgin olive oil, garlic,  and – yes! cilantro! — I put the kohlrabi in the food processor first, and ground it to almost apple sauce consistency, removed it, then put the beets and everything else in, then tossed all in a bowl — the idea was to have white color, but the beets in colored the kohlrabi anyway

My room-mate and I are tentatively back on a two-day meal share plan, so I am planning some fancy kohlrabi raviolo (not sure what will go in them yet), with a sauce of some sort – likely sun-dried tomatoes with something;  a lettuce, escarole, seaweed salad with lentil or sunflower sprouts and a vinaigrette of some sort. I might make the escarole soup again, as well – I liked it, and I will have enough time on Wednesday to do all of the dehydrating.

I’m glad to be back to a one day a week meal share because it gives me a chance to use up stuff I won’t eat all of by myself (I mean, I have been eating all of my share because I have no money to buy other food, but it sure would be nice to have a helping hand, and my room-mate loves salads.)

Of course, we do expect the appearance of sauerkraut somewhere in all of this.  I still have 1/2 qt jalapeno sauerkraut.  I’ll be making more sauerkraut by week end.

DINNER TONIGHT: Squash soup and cashew/spinach cheeze on campari tomatoes

I had the spinach and the kale from the CSA share last week, and I had the new supply of cashews, in addition to a leftover butternut squash and a couple of apples.  What to do for dinner?

I decided I wanted to save the kale for our Thanksgiving dinner, so it was time to experiment with a spinach/cashew cheeze — something I have considered, but never gotten around to.

With the squash and the apples, I made soup.

SPINACH/CASHEW CHEEZE
2 C spinach
1 C cashews
2 lg cloves garlic
1/4 C hot sesame oil
pinch sea salt
1/2 t apple cider vinegar
Campari tomatoes

  • Combine all ingredients in a food processor and process to smooth (you could use a VitaMix – I would have, but mine is broken)
  • Slice tomatoes about 1/4. thick.
  • Spread cheeze on tomatoes and arrange on plate.

Note: I use campari tomatoes because they are small and give only 2 or 3 forkfuls.  You could use roma tomatoes or beefsteak tomatoes.  (I have even used grape tomatoes – hollowing them out and stuffing them, but that was more work than I want to do again – although it did look cute)

SQUASH/APPLE SOUP
2/3 med. butternut squash, chopped
2 med. apples, chopped
1/2 C cashews
2 cloves garlic, chopped
2 T hot sesame oil
1 t Spike (or other salt-free seasoning)
1 t black pepper
pinch sea salt
warm water as needed to make a thick creamy soup

  • Combine all ingredients in a food processor and process until creamy.
  • Add water as needed to obtain desired consistency.

CREAMY CURRIED SQUASH SOUP

I made a really good soup tonight. I’ve been wanting to do it, and needing to do it, what with all the butternut squash I’ve been collecting from the farm – I needed something new to do with it.  So, I’ve been thinking about a butternut squash soup and how to make it, and looking around to see if I could find a squash soup that had already been done, and I suddenly realized that if there was going to be a squash soup, it was going to have to come from deep within me.  The problem I have with raw soups, which is why I almost never make them, is that all the bubbles just put me off… I lose my appetite when I see them.

 

I read every single one of my go-to books, and found no squash soup recipes – now that should come as no surprise – when I started out to make squash dishes, I could find no recipes then either.

 

Okay.. this part is funny!  I am now on a restricted diet. My allopath told me no dairy, no meat, no sugars, no salt, no alcohol… aw gee! I thought it was funny she was restricting me to my basic diet anyway.  When she told me that I should eat mostly raw food and avoid meat, my teeth nearly dropped out of my head!  I mean, this is the same doctor who has been chiding me for years about my raw vegan diet, and now she is limiting me to the diet she told me I should stop?  I had to control myself – I did not think it would be such a good idea to laugh..

 

Anyway, as a result of my official raw vegan salt-free sugar-free diet, I can not use my squash for cookies or pies, as I must stick to a low-glycemic diet (I hope that big bottle of agave syrup in my cabinet will keep)

So….  Here is the soup I made tonight

 

CREAMY CURRIED SQUASH SOUP

1 C cashews, soaked

1 C butternut squash, cubed

1/2 C carrot, cubed

1 orange bell pepper, chopped

2 T onion, chopped

1/2 T Thai green curry paste (or to taste—I actually added about 1 T)

Sea salt, to taste (optional)

2 T flax oil (or extra virgin olive oil, or sesame oil)

2 C water (or more, as needed)

 

Place all ingredients in the VitaMix and process until smooth.

Pour into soup bowls. (I used the kind of shallow bowls my mother always uses for formal dinners – the store I bought them from here called them pasta dishes—anyway, it looked pretty in those dishes)

I garnished with some chopped up fresh cilantro.

 

This soup came out so creamy that I had to remind myself that it was non-dairy (seriously- I am very allergic to milk, so even the “texture” of cream is likely to trigger a gagging response)  I guess it was because of the cashews and the flax oil.  

 

This makes about 6 servings worth of soup.

CHRISTMAS HOLIDAY RECIPES

I have an ample collection of Christmas holiday recipes on my Holiday Recipes page.

I will also include a few more new recipes in the next day or so.


PARSNIP RECIPES

I still have a lot of dehydrated parsnip, so this one looked good. I added a little grated onion and garlic.

PARSNIP-AVOCADO SOUP
based on a recipe found on chidiet.net blog

1  lg parsnip
1/2 C water or celery juice
1  lg stalk celery, peeled
1/4  avocado
2  t flaxseed oil
1  squeeze lemon juice
1/2  t sea salt (to taste)
dried parsley (optional, for garnish)

  • Process parsnip in food processor to a fine grated texture.
  • Peel celery.
  • Cut up avocado.
  • In a VitaMix, process parsnip, water (or celery juice), oil, and lemon juice until smooth.
  • Add remaining ingredients, and continue processing until smooth.
  • If desired, garnish with a sprinkle of parsley

PARSNIP “RICE”
Parsnips were new to me last year.  I had no clue what to do with them.  I saw one recipe using them for “sushi rice”, but that was about it.  Finally, since they are root vegetables,  I decided to do what I do with beets and turnips….

I grated  and mixed them with olive oil once, and then I grated them and mixed them with apple cider vinegar and a little garlic.  The olive oil version is more like rice, but I like the vinegar version best.

I can do this recipe with fresh parsnips or soaked dehydrated parsnips. 

FALSE ALARM!!! you’ve seen it on other raw food news sources!

I held my breath when I heard the story that the FDA was going to force “pasteurization” of organic vegetables. Of course, I was frightened, because of the forced pasteurization of California almonds, which has raised the price of raw almonds through the roof, but I still held off…. I held my breath…. good thing…

Today, I received an email from Dave Klein, the publisher of Living Nutrition Magazine:
“I was wrong about the pasteurization of greens; the FDA
is not, in fact, proposing to pasteurize greens at all! What happened was someone on the rawfoods board posted a thread that read like there was a proposal to pasteurize greens, telling us to protest on the FDA comment line, with a link to the original article. I didn’t read the article.

In fact, the FDA is proposing regulating growers’ practices, which is probably a good thing.

They’re proposing making growers test their produce at certain intervals for contamination. Also they are looking to make certain regulations about soil conditions, which some groups feel will negatively impact organic growers. I would tend to disagree, as I think a lot of ‘organic’ growers today are faking it and need to be regulated. The real organic growers probably have little to hide.”

I have sat out of this scary notification loop because I wanted to see what would really come around. I understand the panic based on California almonds (what were they thinking of… do they really think that pasteurizing almonds will increase almond consumption, as the world continues to go organic and raw????? They just make us go to outside (foreign) sources, which do not have such ignorant laws (unfortunately, almond prices for raw foodists have just gone through the ceiling, as (sensible) foreign sources have realized that they have a limitless market) The main problem for us here (in the US) is that we must trust foreign sources, which are not necessarily under the same regulations as our local regulations.

Perhaps, our “formerly” raw almond growers/producers in California will be able to organize (oh, but it is California!!! they couldn’t organize when the threat was imminent! )

Meanwhile, it looks like we are safe… stay awake… stay aware!!!

Pretty Smart Reading: my new book

I’ve just received LifeFood Recipe Book: Living on Life Force by David and Annie Padden Judd today. I have to say I am liking it more and more, the further I read (okay, not very far yet– I’ve just mostly flipped through it, noticed a few of the nutrition attitudes, and glanced at the recipes…. I’ve been working on upgrading the blog for the past few days…)

As of what I have read, I would highly recommend this book, regardless of what you think you know, or what you believe…. It is a heck of a good read, and it offers worthwhile information. In addition, there are a number of yummy-looking recipes.

I finally bought this book, a year after it was recommended to me by a wonderful man in my raw food training atRaw Soul. This amazing man kept bringing in marvelous books that he had found, and, one day, he brought in some Jubb books. I was moderately intrigued, at the time, but something attracted me the other day, when I was browsing the Internet, and I bought this one.
More interesting books about raw food

GAZPACHO

This recipe was on the Golden Earthworm Farm’s newsletter

GAZPACHO

1 cucumber, halved and seeded, but not peeled
2 bell peppers, cored and seeded
4 tomatoes
1 red or yellow onion
3 garlic cloves, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

 

RAW AND SPICY SALSA

RAW & SPICY SALSA

adapted from http://www.reallyrawfood.com/recipes/


Three med. tomatoes, peeled and chopped
1 sm. red bell pepper
1/2 jalapeno (or to taste)
1/2 med. red onion
1 sm. clove garlic
Handful cilantro
Sea salt (optional, to taste)

• Combine ingredients thoroughly.

Serve as soup or as dip.

VARIATIONS:
Add chopped avocado or cucumber.

RAW CHILI

RAW CHILI
adapted from http://www.reallyrawfood.com/recipes/
4 C tomatoes
1 C red bell peppers, diced
1 C yellow peppers diced
1/2 C onion, diced
1/2 C celery, diced
1 T chili powder (or to taste)
1/2 T cumin (or to taste)
salt to taste
2 C water

Blend tomatoes and spices until smooth.
Thoroughly combine remaining ingredients with tomato mixture.