OK now I can’t take credit for this soup recipe. But I’ve been making it for years and thought I’d share it.
I found the Abeba and Anna’s It’s Really Soup! recipe in The Complete Book of Raw Food.
If you’ve never made a raw soup recipe before then this may be one to start with. I am borrowing a friend’s Blentec blender which is AMAZING!!
I can throw all the ingredients in it WHOLE and it comes out deliciously smooth. If you are using a conventional blender you’ll want to do some pre-chopping and maybe soak the raisins too.
10 fresh roma tomatoes
4 cloves of garlic peeled and chopped
fresh basil to taste
fresh dill to taste
two tablespoons lemon juice
Himalayan salt to taste (original recipe calls for Celtic salt)
2 tablespoons olive oil
1/8-1/4 cup raisins
1-2 red peppers
1/2 jalepeno pepper – optional (I used half a pepper)
1 cup sun-dried tomatoes chopped
1/2 cup corn
1/2 sweet yellow pepper
parsley for garnish.
Add 6 tomatoes, onion, garlic, basil, dill, lemon juice, salt, olive oil, raisins, red pepper, jalepeno and 1/2 cup water in the blender.
Blend until smooth. The add some of the sundried tomatoes and blend again.
In each bowl add chopped avocado, chopped romas and sun-dried tomatoes, corn and sweet pepper.
Pour blended soup over top and garnish with parsley.
This ice cream is only three ingredients and it’s amazing. You’d never know it’s vegan and it’s super easy.
1 can coconut milk
10 pitted dates
1/2 cup water
1/4 cup organic cocoa
1. Boil the water, remove from heat and toss in the dates and cover. Let sit for about 10 minutes.
This will soften them up and make them easier to blend.
2. Put 1/4 cup of organic cocoa in a large bowl and pour in a little bit of coconut milk and whisk together. Once it’s mixed well add the rest of the can and continue to mix.
3. Take the date mixture and pour in the blender. Blend it well. Whenever I am blending hot liquids I hold a tea towel on the blender lid to protect me from a splash.
4. Once the dates are mixed well add the milk and cocoa and blend again.
5. Taste the mixture for sweetness. You can add some liquid stevia if you want a bit sweeter. Liquid stevia far surpasses the powdered form and I suggest spending the extra money for it.
6. Pour in your ice cream maker and follow its instructions. If you don’t have an ice cream maker you can pour it in a shallow pan and stir occasionally while it’s in the freezer.
I started making berry syrup after my daughter and I made some kefir. She wanted it to be flavoured like yogurt.
Her request was strawberries. I am allergic to fresh strawberries, but not cooked ones. So we came up with a cooked syrup.
This will now become a staple in my home. You can add it to milk for a healthy flavoured milk, no scary ingredients and there is some vitamins and fibre in this one. OK I know the fibre and vitamins are minimal, but still more than a bottle from the grocery store.
I mix the syrup with plain yogurt and kefir and we also like it on our gluten-free waffles.
In this post I made raspberry syrup, but you can use whatever berries you want. I also want to try it with mango.
You will need:
2 cups of berries (fresh or frozen)
3 tablespoons of maple syrup
1 cup of water
1. Cook all ingredients in a pot in low-medium heat.
2. When it’s bubbling and the berries have plumped. Remove from heat and blend.
3. I strain out the seeds using a fine mesh strainer when I transfer into jars.