The Complete Book of Raw Food (26 page)

Blend ingredients with 3 cups of water until creamy.

Butternut Squash Soup

B
Y
E
DDIE
D. R
OBINSON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
5 to 6 cups
S
PECIAL
E
QUIPMENT
Vita-Mix or food processor

1 cup grated zucchini

1 cup grated butternut squash

4 fresh basil leaves

1 teaspoon flaxseed oil

¼ teaspoon cayenne pepper

1 tablespoon almond butter

½ cup grated carrots

2 green onions, chopped

1 tablespoon parsley or cilantro

1 tablespoon Bragg Liquid Aminos

1 cup purified water

1 tablespoon maple syrup (optional)

Blend all the ingredients in a Vita-Mix or food processor until creamy.

Carrot/Orange/Pumpkin Soup

BY
S
HARON
E
LAM

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

1 rounded cup organic pumpkin, puréed and fresh

1 ½ cups organic carrots, puréed

poultry seasoning or powdered vegetable “chicken” broth powder, to taste

1 ½ teaspoons garlic powder, to taste

1 ½ teaspoons onion powder, to taste

¾ to 1 inch fresh ginger, puréed

Celtic salt to taste

Water

Blend all ingredients. Add any other seasoning of your choice to taste. Serve at room temperature.

Shelly and Ray’s Cauliflower Soup

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
3–4

For the base:

2–3 cups water

½ cup nuts

½ red pepper

½ jalapeno pepper

¼ to ½ cup raisins

½ bunch dill

⅓ teaspoon salt

In the base/ cut into bowls:

¼ avocado

1 cup cauliflower

First blend water and nuts. Then blend in red pepper, jalapeno pepper, avocado, raisins, dill, and salt. Add cauliflower last to thicken. To blended mixture add chopped avocado and cauliflower.

Celery Chowder

B
Y
R
HONDA
M
ALKMUS

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
3 to 4
S
PECIAL
E
QUIPMENT
Blender, Juicer

4 stalks celery, divided

4 green onions, diced, divided

1 small zucchini, diced, divided

½ bell pepper, diced, divided

1 clove garlic, minced

1 cup carrot juice

½ cup celery juice

1 tablespoon parsley, minced

Celtic sea salt to taste (optional)

Blend half of the celery, onions, zucchini, and pepper with the garlic, carrot juice, and celery juice. Add the remaining vegetables, minced parsley and Celtic sea salt to taste. Mix well and enjoy!

Cold Nectarine Dessert Soup