The Complete Book of Raw Food (30 page)

B
Y
J
INJEE AND
S
TORM
T
ALIFERO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Juicer, citrus juicer

1 to 2 large squash, juiced

milk of 1 coconut

1 to 4 lemons, juiced, to taste

5 mushrooms, chopped

2 carrots, sliced

Mix all the ingredients together in a large bowl, and heat on a low flame until warm, if desired.

Seaweed Chowder

B
Y
M
ATT
A
MSDEN

A
DVANCED PREP
:
60 min
I
MMEDIATE PREP
:
15 min

S
ERVES
2 to 3
S
PECIAL
E
QUIPMENT
Blender, citrus juicer

2 ounces dried wakamé seaweed

3 cups filtered, distilled or spring water

1 cup raw, organic pine nuts

2 to 3 cloves organic garlic, peeled

¼ cup fresh, organic lemon juice

½ teaspoon Celtic sea salt

In a medium bowl, soak the seaweed in the water for 15 to 60 minutes.

Drain the seaweed and transfer to a bowl.

In a blender, combine the water, pine nuts, garlic, lemon juice and sea salt. Blend thoroughly. Pour into a bowl and serve with pieces of the soaked seaweed.

Aletha and Bonnie’s Spicy Rainbow Garlic Soup

CONTRIBUTED BY
J
ULIE
R
ODWELL

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
4

For the base:

½ to ¾ cup pine nuts

2 tablespoons or more olive oil

juice of ½ lemon

6–8 small tomatoes (cherry or other)

6–8 cloves garlic

salt

2 dried cayenne peppers

In the base/ cut into bowls:

Avocado, cucumber, red and yellow bell pepper (cut into small chunks) (reserve a little for garnish)

Mix all base ingredients in blender. When blended, stir in or cut into bowls small chunks of avocado, cucumber, red and yellow bell pepper. Decorate top(s) with same!

Squash and Kumquat Soup

B
Y
S
HAZZIE

S
ERVES
2
S
PECIAL
E
QUIPMENT
Juicer, blender

A
DVANCED PREP
:
None if almond milk is on hand; otherwise ½ day to 12 hr

I
MMEDIATE PREP
:
30 min

½ acorn squash (or whatever squash you can find)

6 kumquats

1 carrot

1 yellow or orange bell pepper

1 teaspoon freshly peeled lemon rind

1 small hot chili

1 tablespoon fresh coconut meat

1 clove garlic

5 dried apricots, soaked 2 to 12 hours

1 sun-dried tomato

1 cup sunflower or
Almond Milk

If you don’t have a juicer, chop the squash, kumquats, carrot, bell pepper, lemon rind, chili, coconut meat, garlic, apricots, and sun-dried tomatoes, and place the chopped vegetables in a blender. Blend to a liquid with 1 cup sunflower or almond milk, then strain. If you want a thicker soup, add in some of the pulp.

If you own a juicer, juice the kumquats, bell pepper, coconut meat, and apricots, then add all the ingredients to the blender and blend to a liquid.

Serve this soup with a little grated squash, some sunflower seeds and some chopped green onions on top.

Sweet China Soup

B
Y
R
OSE
L
EE
C
ALABRO

A
DVANCED PREP
:
One week for sunflower sprouts
I
MMEDIATE PREP
:
30 min

S
ERVES
2 to 4
S
PECIAL
E
QUIPMENT
Blender

2 large carrots, tops removed, chopped

2 stalks celery, chopped

2 Fuji apples, cored and chopped

½ avocado, peeled and pitted

½ small beet, peeled and chopped

2 tablespoons lemon juice

2 tablespoons unpasteurized raw miso

½ teaspoon Chinese five-spice

¼ teaspoon Celtic sea salt

1 cup sunflower sprouts

2 cups water