RawFoodBlog

Ann Wigmore’s (one of the original founders of the wheatgrass movement) favorite energy soup recipe
Blend together until smooth:
- 2 cups Rejuvelac (or other fermented beverage) – to prevent oxidation and provide B complex vitamins
- 1 tablespoon dulse or other seaweed – for minerals
- 1 1/2 apples – set aside another 1/2 apple to grate into soup at the end
- 1/2 cup sprouts (lentils and green peas) – for enzymes
- 2 cups wild edible greens such as lambs quarters and purslane (lambs quarters are a leafy green, not something from a sheep)
- 2 handfuls of chlorophyll-rich greens such as celery tops, parsley and beet tops Add an avocado and blend.

Stir in 1/2 a grated apple, then enjoy.

Butternut Squash Soup
1 and 1/2 cups water (1/2 apple juice or mango or apricot juice works too!)
2 cups butternut squash, diced
4 ribs of celery
2 Tbs. tahini
2 green onions
1/2 cup fresh basil
1/2 tsp. sea salt
1/2 tsp. paprika
Blend the water and half of the butternut squash. Add progressively the other half as well as the rest of the ingredients and blend. This is a sweet soup that will surprise more than one. It is ideally made using a heavy-duty blender such as the Vita-Mix. Blend twice for a hot soup!

In your blender:
1 1/2 c. water
2 T. flaked onions
2 garlic cloves
juice 1 lemon
1/4 c. coconut aminos
1 tsp. olive/coconut oil
1 tsp. Bragg’s Sea Kelp Seasoning
1/8 tsp. turmeric
3 drops coconut extract
Add more water to equal 12 ounces. Blend until warm. Very satisfying!

On youtube- http://www.youtube.com/watch?v=RlTAtllyYTY

I love my Mexican food, but not when it’s heavy on the sour cream, cheese or beans that are indigestible! This is a delicious tortilla soup and so easy to make. It’s a simple vegetable- ased soup with tortilla chips in it. Use raw corn chips or Tawtitos, found on Dorothy
s youtube.

Ingredients:
1 1/2 cups water
One squash
1/2 tomato
1 T. olive oil
1 small piece of onion/green onion
2 tsp Himalayan Crystal salt
1. garlic
1/8 tsp. turmeric
Cilantro to taste
*Optional – some of the rawtito chips, if desired – it tastes good! Dash 21 Seasoning Salute, Dash of Bragg’s Sea Kelp Delight
Toppings:
1/2 tomato, diced
1 avocado, diced
Sundried tomatoes
1 stalk celery, celery,
some of the squash, diced,
6-8 Rawtito chips, some broken up, if you like
Instructions:

Blend all ingredients in a blender, minus the olive oil. Then, drizzle in the olive oil with the motor running until the whole mixture is creamy. Pour into bowls and top with the chopped veggies and the corn chips! Serve alongside more chips, some raw pita strips,(see Dorothy’s youtube video) a warm Ezekiel sprouted wrap or simply some chopped veggies for a delicious lunch! If you don’t have raw corn chips — go ahead and use raw tortillas or baked corn chips.

***********************************************************

#2 Raw Tortilla Soup (serves two people with appetites)

Ingredients:

2 tomatoes, chopped
2 large red bell peppers, chopped
1/4 cup sundried tomatoes, packed
1/4 cup fresh cilantro, packed
2 large stalks celery, chopped
3/4 cup water
1 tbsp lime juice
2-3 tbsp olive oil
1 tsp salt
3/4 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1/8 tsp. turmeric
dash Bragg’s Sea Kelp Seasoning
1 clove garlic
Dash 21 Seasoning Salute
Salt
Directions:

Add the ingredients to a blender or food processor in the order listed, omitting the chips.Blend until pulpy but not completely smooth
Add in the chips and blend on a low speed until chips are chopped and distributed evenly.
Pour into a bowl and top with raw corn, avocado or chopped tomatoes. Enjoy!

Optional toppings: tomato, avocado, onion, corn, corn chips -Coconut AMINOS, salt

You probably told me this one, Dorothy, because it seems familiar but I made a great soup by blending the tomatoes first with a clove of garlic and then pouring it all in a saucepan and gently heating with chopped vegetables, a box of mushrooms, and fresh basil (forgot the coconut oil).

It’s so nice to have something like a stew or minestrone. So as long as I keep it low until it’s warm, I count that as still raw.

I could eat this every day.

Mary

Smoky Red Pepper, Chickpea, and Tahini Dressing

Makes about 2 cups

1/2 c. sprouted chickpeas
1 cup chopped red pepper
1/2 cup water
1/2 cup tahini
Juice of 2 small lemons
1 tsp salt
1/2 tsp smoked or Hungarian paprika
1/8 tsp. turmeric

Blend all ingredients together on high till creamy and smooth.

Serve over salad of choice.

In the blender, put:
1 large yam,peeled and cut into chunks
1/2 tablespoon curry powder
2 tsp. onion powder
1 clove garlic
1 c. barley water, rejuvelac, water or vegetable broth
2 c. tomatoes or salsa
1/8 tsp. turmeric
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1/2 cup chunky almond butter
1/2 cup coconut milk/yogurt

Blend twice until warm. OMG

on youtube –

If you’ve been wondering how to replace those small packets of MSG-riddled spices with something real, try this home creation.It’s a nutritious home-made taco seasoning full of antioxidants, minerals and vitamins. Spice up your raw tortilla chips, tacos, crackers, chili or salads!

Homemade Taco Seasoning
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 tsp. Ground Cumin
1 tsp. Ecuadorian/Himalanyan Crystal or Sea Salt
1 tsp. Black Pepper
optional: 1/2 tsp. Galangal,
1/2 tsp. Zatar
1-2 tsp. Nutritional Yeast (not raw, but full of vitamin B-12)

here’s the recipe quintupled:

1/4 C. plus 1 Tbsp. Chili Powder
1 1/4 tsp. Garlic Powder
1 1/4 tsp. Onion Powder
1 1/4 tsp. Crushed Red Pepper Flakes
1 1/4 tsp. Dried Oregano
2 1/2 tsp. Paprika
2 Tbsp. tsp. Ground Cumin
1 Tbsp. plus 2 tsp. Sea/Crystal Salt
1 Tbsp. plus 2 tsp. Black Pepper
optional: 2 tsp. Galangal
2 tsp. Zatar
2-4 tsp. nutritional yeast

on youtube -

2 stalks celery
1 c. water or 3/4 c. water + 1/4 c. rejuvelac
one avocado, peeled and pitted, or 1 c. cashews
Juice of 1 lemon or lime
3 drops liqui-dulse or kelp
1/2 c. cilantro
1/2 c. sprouts of choice
1 clove garlic
1 tsp. Bragg's Sea Kelp Delight
2 tsp. Coconut Amino Acids/Bragg's Amino Acids

Blend all until warm. Serve warm or cold. Use some of it to make a delicious salad dressing!

Authentic South Vietnamese Style Pho. A comforting richly seasoned broth is ladled over zucchini, yam, or kelp noodles. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.Anthony Bourdains favorite breakfast, can be eaten any time of day.

On youtube:http://www.youtube.com/watch?v=JGTjfSlYQ9U

Broth: In a blender, combine until warm:
1 white (daikon) radish, sliced
1 VERY SWEET onions, chopped (If you use the wrong onion, it will be too bitter)
2 ounces whole star anise pods
1/2 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
2 tablespoon coconut crystals or raw sugar
1 tablespoon salt
Options : 1 tablespoon coconut aminos, lemongrass, sweet basil, mint, jalapeno

Pour over kelp noodles, sweet potato or zucchini noodles

TOPPINGS:
sriracha hot pepper sauce
hoisin sauce
plum sauce (pinapples, vinegar, peppers)

thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes, quartered
chili peppers

Place some noodles into each bowl, and ladle broth over the noodles in the bowl. Serve with your favorite sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.