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8/6/12 11:31 P

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RAMEN

Yield: 2 1/2 cups, 2 servings

Zucchini noodles are the secret ingredient in this soothing bowl of broth.

1 zucchini, peeled
2 1/4 cups water
1/2 cup peeled and thinly sliced carrot
1/2 cup thinly sliced cremini mushrooms
1/2 cup baby spinach, firmly packed
2 tablespoons mellow white miso
2 teaspoons thinly sliced green onion
1/4 teaspoon tamari
Dash salt

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons by drawing the peeler down all sides of the zucchini until you reach the core.

Put 2 cups of the water and the carrot, mushrooms, and spinach in a small saucepan. Cover and bring to a boil over medium-high heat. Immediately remove from the heat and let stand for 5 minutes. Combine the remaining 1/4 cup of water with the miso in a small bowl. Whisk with a fork until blended. Add the miso mixture, zucchini noodles, green onion, tamari, and salt to the water and vegetables and stir to combine. Serve immediately.




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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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8/5/12 12:23 P

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Summertime Fruit Soup

Serves 4

3 cups pineapple
4 peaches
1 cup sliced strawberries
1 cup fresh raspberries
5-7 ripe abricots, or 1-2 mangoes (diced)
1 liter freshly-squeezed orange juice*

Instructions:
Dice and mix all the fruit together in a bowl and cover with
freshly-squeezed orange juice.

Notes:
The quantities of orange juice may vary. The idea is to
create a soup that can be eaten with a spoon.




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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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7/13/12 9:23 P

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Organic Gardener Bliss Soup
This collection of ingredients is power packed with everything needed to satisfy & energize!
2 ripe tomatoes
1 carrot
½ red bell pepper
½ zucchini
½ small avocado - add more if you like it creamier
1 small shallot
1 lime, juiced
½ jalapeno pepper, seeded (add only if you like a little heat)
splash of apple cider vinegar
1/2 teaspoon garlic powder
½ teaspoon turmeric
pinch of sea salt & fresh cracked pepper, to taste
pure water, only as needed to blend

If you don't have a high speed blender, just chop your ingredients in smallish pieces then blend everything until smooth. Add some chopped tomatoes & minced habanero pepper as garnish - yes, I like it hot : )



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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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5/5/12 11:32 A

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Savory Green Soup: Thanks to Sweetlips for the recipe.

4 stalks of celery with leaves, chopped
1 ripe avocado
1 medium organic cucumber, with skin, chopped (I didn't have organic)
1 lemon, juiced
Handful fresh parsley
1 clove garlic
Pinch Himalayan salt
1 cup water
Blend together until smooth and creamy and enjoy!




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MJLUVSANIMALS's Photo MJLUVSANIMALS SparkPoints: (34,970)
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5/1/12 3:00 P

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These soups sound utterly fantastic! One of the things I like is that you can have soup even in 100 + degree weather!! I can't wait to try a couple of them.

You can't turn a Boston Bull into a whippet.

Don't be afraid to walk on the moon.

Life is just a chair of bowlies
(Erma Bombeck)

My nutrition tracker is like GOLD to me.

Our reward is not food, but achievement. Many of us make the mistake of rewarding ourselves with food, isn't that what got us here in the first place?

SUGAR IS EVIL, DON'T USE IT!! IN ANYTHING!!


TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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4/22/12 5:22 P

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emoticon I thought the same thing from what I received from the person that sent it. They are slightly different, One uses tomatoes in it and just 1 cucumber. The other one uses 3 cucumbers and NO tomato.

I haven't tried either one but I will make one of them tomorrow. I was going to make today but got sidetracked.



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DARA52's Photo DARA52 Posts: 3,265
4/22/12 4:24 P

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yummy... I don't have any dulse flakes. Will have to put on my list.

Japanese Stew and Seaweed Stew... is it the same? Yvonne, were you moving at the speed of light?

TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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4/20/12 3:05 P

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Seaweed Salad Stew***this is a very Green tasting stew, very savory almost on the bitter side

3 large cucumbers, peeled and quartered (use 2 of the cucumber now
and save the last one for the topping)

1 medium celery stalk

Liquefy the two ingredients above in your blender.

Next:

2 scallions chopped into quarters or smaller

2 teaspoons raw honey or raw agave nectar

1 teaspoon jalapeno pepper, minced or other hot pepper, to taste
(optional, although using hot peppers gives this a more authentic
flavor. Feel free to omit if unable to tolerate nightshades)

1/2 tablespoon raw ginger, minced, to taste

Blend until the above mixture is liquefied

Next:

Add 2 tablespoons dulse flakes and 2 raw nori sheets and blend.

Add 5 ounces spinach or other leafy green like romaine (use less in
a regular household blender -- maybe only 3 ounces) and blend until
well mixed.

Add the greens in 3 batches. In other words, not all at
once.

Remember never to blend at a faster speed than you need to get the
job done. By adding in the greens more gradually, you can use a
slower speed and you put much less strain on your blender's motor.

(Note: for regular or low power blenders you might have to add the
greens even more slowly or smaller amounts to get the job done.

Next:

Pour liquid into bowl.

Prepare toppings. Chop or Cube:

Remaining cucumber. Also chop in extra sweet bell pepper (optional,
but don't use if unable to tolerate nightshades). Add on top (or
mix in) with a spoon and enjoy.



Edited by: TRAVELNISTA at: 5/1/2012 (22:55)

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4/20/12 3:03 P

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Japanese Stew***this is a very Green tasting stew, very savory almost on the bitter side

2 plum or roma tomatoes halved or quartered (use 1.5 of the
tomatoes now and save the last half for the topping)

1 large cucumber (use 1/2 in this step. Save the remaining for the
topping)

1 medium celery stalk

Liquefy the three ingredients above in your blender.

Next:

2 scallions chopped into quarters or smaller

2 teaspoons raw honey or raw agave nectar

1 teaspoon jalapeno pepper, minced or other hot pepper, to taste
(optional, although using hot peppers gives this a more authentic
flavor)

1/2 tablespoon raw ginger, minced, to taste

Blend until the above mixture is liquefied

Next:

Add 2 tablespoons dulse flakes and 2 raw nori sheets and blend.

Add 5 ounces spinach or other leafy green like romaine (use less in
a regular household blender -- maybe only 3 ounces) and blend until
well mixed.

Add the greens in 3 batches. In other words, not all at
once.

Remember never to blend at a faster speed than you need to get the
job done. By adding in the greens more gradually, you can use a
slower speed and you put much less strain on your blender's motor.

(Note: for regular or low power blenders you might have to add the
greens even more slowly or smaller amounts to get the job done.


Next:

Pour liquid into bowl.

Prepare toppings. Chop or Cube:

Remaining tomato and cucumber. Also chop in extra yellow bell
pepper. Add on top (or mix in) with a spoon and enjoy.

Edited by: TRAVELNISTA at: 5/1/2012 (22:56)

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PR31_8_MOM's Photo PR31_8_MOM SparkPoints: (305)
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4/1/12 10:21 P

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WOW! Some of these soups sound so delicious. I may have to replace a smoothie for this. Then I can still drink it..love it

Speak up for those that cannot speak for themselves
TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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1/20/12 10:12 A

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Alissa Cohen's Broccoli Soup

3 cups water
1 cup unsalted raw cashews
1 teaspoon honey
2 cups broccoli
1 avocado
1/2-1 garlic clove
1 tablespoon olive oil
1 teaspoon onion
1 teaspoon sea salt
1/8 teaspoon cumin
1/8 teaspoon black pepper


Blend water, cashews, and honey until smooth.

Add the rest of the ingredients and blend until creamy.




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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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1/16/12 10:45 A

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Raw Cauliflower Soup

• 1/3 head cauliflower
• 3 stalks celery
• 2 leaves chard
• 2 leaves kale
• 2 tsp sunflower seeds
• 1/2 avocado
• chunk peeled lemon
• 1-2 clove garlic
• 1 tbsp olive oil
• sea salt and black pepper, to taste
• chopped tomato (to garnish)
• water if desired

Directions:
Liquify in a high speed blender. Add chopped tomatoes and drizzle on some olive oil. You could also sprinkle on some nutritional yeast…




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RADIATELOVE's Photo RADIATELOVE Posts: 331
12/22/11 8:44 P

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Sweet potato soup:
Natalia Rose (video, not cookbook)

(This recipe is my guesstimates from what I made yesterday. There are other variations across the web)

3 cups sweet potato (the orange one)
1 1/2 - 2 cups carrot juice
5 dates, pitted
1 whole avocado

Blend everything, and eat up. Yum!

You can also through some herbs and spices in, although I didn't and it still tastes really good.

3 c. sweet potato, 1.25 c. carrot juice, .75 c. apple juice, 1 T. agave nectar, sprinkle of pink salt, cayenne, cinnamon, ginger, allspice, coriander, cloves, and nutmeg, blended thoroughly, and then topped with yacon syrup and cinnamon.

Edited by: RADIATELOVE at: 12/22/2011 (20:45)
Alexandra

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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12/22/11 10:40 A

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CREAM OF TOMATO SOUP
by Jennifer Cornbleet


3 tomatoes, chopped
1/4 cup water
1/2 teaspoon crushed garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the dill and blend briefly, just to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.





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ORGANIC811LFRV's Photo ORGANIC811LFRV Posts: 4,483
12/18/11 7:33 P

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Yes, Ruthie. And the best thing is that their nutrition is intact!

Karen - The Green Smoothie Loving High Carb Low Fat Raw Organic Vegan Co-Leader Low Fat Raw Vegan : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=7696


FOR RAW FOOD SUCCESS READ 80/10/10 BY DR. DOUG GRAHAM! EAT FRUIT! CARB UP!


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RUTHEY01's Photo RUTHEY01 SparkPoints: (88,172)
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12/18/11 7:24 P

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These recipes look yummy. They all seem to be drinkable too, am I right?

Ruth

"Adam fell that men might be, and men are that they might have joy."


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ORGANIC811LFRV's Photo ORGANIC811LFRV Posts: 4,483
12/17/11 9:54 P

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You and your curry! I would think you are spicey hot enough! LOL

I'd like this one without the curry for sure. I'll copy it. Thanks!

Karen - The Green Smoothie Loving High Carb Low Fat Raw Organic Vegan Co-Leader Low Fat Raw Vegan : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=7696


FOR RAW FOOD SUCCESS READ 80/10/10 BY DR. DOUG GRAHAM! EAT FRUIT! CARB UP!


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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12/17/11 9:27 P

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Here is a sweet Butternut Squash Soup recipe:

3 cups Butternut Squash, peeled, seeded and chopped
1 mango, cubed
2 teaspoons curry (optional)
4 cups orange juice
½ cup honey or dates

1 mango, seeded, peeled and diced In a blender, combine the butternut squash, mango, curry, orange juice, and honey or dates and blend until creamy.

Serve immediately after blending.

Serves 4 people.



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ORGANIC811LFRV's Photo ORGANIC811LFRV Posts: 4,483
12/17/11 9:22 P

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Ahhhh yes, she told me today also that there was a recipe somewhere. Thanks for posting this one.

Between you and me there is one, just one thing I miss by being a raw vegan: hot meals! LOL LOL And you know I hate spicey! Well, maybe some spicey things: Cabana boys and firemen...LOL LOL

Karen - The Green Smoothie Loving High Carb Low Fat Raw Organic Vegan Co-Leader Low Fat Raw Vegan : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=7696


FOR RAW FOOD SUCCESS READ 80/10/10 BY DR. DOUG GRAHAM! EAT FRUIT! CARB UP!


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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12/17/11 9:17 P

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DS9KIE should get credit for the topic. We were talking about Butternut Soup on our Spark Pages and I gave her the one I liked to make.



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ORGANIC811LFRV's Photo ORGANIC811LFRV Posts: 4,483
12/17/11 8:51 P

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How in the hell did you know I was looking for a butternut squash soup recipe? You read my mind girlfriend. Thanks!

Karen - The Green Smoothie Loving High Carb Low Fat Raw Organic Vegan Co-Leader Low Fat Raw Vegan : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=7696


FOR RAW FOOD SUCCESS READ 80/10/10 BY DR. DOUG GRAHAM! EAT FRUIT! CARB UP!


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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12/17/11 8:38 P

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SAVORY BUTTERNUT SQUASH SOUP © by Chef Allie

Ingredients:
* 1 cup purified water
* 1 1/2 T wheat-free Tamari
* 2 Tablespoons First Cold-pressed Virgin Olive Oil (Bariani’s is the best Olive Oil that I know; see note below)
* 2 sticks of celery, chopped
* 2 teaspoons finely chopped onion
* 1/2 small butternut squash, chopped [= ~ 1 1/2 C]
* 2 med. cloves garlic, crushed
* 3 Tablespoons fresh Sage leaves, loose
* 1 teaspoon dried Thyme
* 1 teaspoon dried rosemary

Blend all of the ingredients together in a high powered blender until smooth, and enjoy.



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ORGANIC811LFRV's Photo ORGANIC811LFRV Posts: 4,483
12/17/11 5:52 A

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ROSEMARY RAIN SOUP
3 sprigs rosemary
2 stalks celery, chopped
1/2 bunch escarole
2 ripe tomatoes, cut in large pieces
1 cucumber, chopped
Juice of 3 limes
1 large avocado, peeled and seeded
3 cups water
1 tablespoon dulse flakes
Thoroughly blend all theingredients except the dulse flakes together in a blender. Serve sprinkled with dulse flakes.

Karen - The Green Smoothie Loving High Carb Low Fat Raw Organic Vegan Co-Leader Low Fat Raw Vegan : www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=7696


FOR RAW FOOD SUCCESS READ 80/10/10 BY DR. DOUG GRAHAM! EAT FRUIT! CARB UP!


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DEFIANTVEGAN's Photo DEFIANTVEGAN SparkPoints: (34,111)
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10/17/11 11:09 A

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Cucumber Dill Soup

Ingredients

3 cups water
2 heaping tablespoons of hemp butter
2 large cucumbers, peeled and diced
2 tablespoons of fresh or dried dill (or your favorite spice)
1 tablespoon lemon juice
2 tablespoons of nutritional yeast
2 teaspoons turmeric powder (or just cayenne like me!)
1 teaspoon of sea salt
1/2 teaspoon thyme leaves (optional, fresh or dry)
Pepper to taste
Cayenne to taste (optional)
Directions

Reserve 1 cup of cucumbers to add to the bowls after it’s blended.
Blend the water with the hemp butter until smooth and creamy.
Add the cucumbers, dill, lemon juice, nutritional yeast, turmeric and sea salt and pulse a few times until moderately blended, leaving it a bit chunky and textured.
Add reserved cucumber chunks on top
Garnish with lots of dill and a touch of black pepper.
More Recipes


Edited by: DEFIANTVEGAN at: 10/17/2011 (11:09)
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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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10/6/11 12:15 P

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Raw Carrot Soup

4 medium carrots
1/2 avocado
i inch chunk of ginger
cayenne pepper
sea salt
2 cups of water

Throw all into blender and whirl away. Nice thick consistency.



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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,213)
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3/3/11 4:01 P

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I just used a pair of poultry shears I have in my drawer. The funny thing is, I have never used them for poultry. If you don't have a pair of these, really good scissors would work. I think a grinder would turn the wakame to powder.



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EVELYNF's Photo EVELYNF SparkPoints: (13,156)
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3/2/11 11:06 A

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Yvonne - would you recommend using a grinder for the wakame?



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3/1/11 5:59 P

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Seaweed Chowderr

Use kitchen shears to cut the Wakame into super, super tiny pieces. They expand at least ten times their size and you don't want have to chew through seaweed to enjoy the chowder.

3 cups water
1 cup walnuts
1 tablespoon yellow miso (optional)
¼ cup Wakame, cut into tiny pieces
1 carrot, sliced
½ tablespoon sea salt

1 In a blender, combine walnuts, miso and water until you achieve a creamy milk consistency.

2 Pour in a large bowl, add Wakame, carrots and sea salt. Stir. Let sit until Wakame expands.

Servings: 2





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2/2/11 7:07 P

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Cucumber Avocado Soup

I didn't really measure anything so it's all approximations and of course suit to your tastes

Serves 1 - 2

1 Cucumber
1 Avocado (it was a haas variety)
1 Vine Tomato
Juice of 1/2 a Lemon
2 Scallions (chopped)
Small Handful Cilantro (chopped)
Sun Dried Tomatoes (chopped) and extra for garnish
1 tsp Dried Parsley and extra for garnish
1/4 tsp Salt
Couple of Grinds of Pepper
Sprinkle of Garlic Powder
Sprinkle Paprika for Garnish

Blend everything - I did the cucumber and the avocado first then added the other ingredients. Saved a little of the sun dried tomatoes for garnish and sprinkled a little paprika.

Enjoy!



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KALIGIRL121's Photo KALIGIRL121 Posts: 18
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Here's my version of chilled cucumber soup. It literally takes about 5 minutes to throw this together.



Chilled Cucumber Soup

2 mediumish cucumbers, roughly chopped (I left skin on and seeds in)
1/4 cup shredded cabbage (you can use red or green leaf or romaine lettuce)
1/3 cup sour cream (I used a raw sour cream - see below**)
1 tablespoon rice vinegar
1/2 teaspoon + a pinch of kosher salt
a pinch of cayenne pepper (I may have added a dash or two extra - I like spice!)
Water as needed

Blend everything together in a blender, except the water. Add a couple tablespoons of water to get the consistency you like. Add more salt if you like more salt. Chill and garnish with fresh ground pepper. :)


**Raw Sour Cream

1 cup plain raw cashews (some say to soak the cashews for at least 30 min or even overnight to get the "nutty" flavor out - I personally like the taste.)
1/4 cup fresh lemon juice (use the bottled stuff if that's what you have)
Pinch of kosher or sea salt

Use your food processor to grind the nuts into a powder. Add the lemon juice and salt and process until smooth.


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1/4/10 6:30 P

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Best Ever Chili!

1 - 3 Cups Frozen Corn
1/4 Cup Olive Oil
sea salt to taste

Mix above together in a large bowl.


2 Carrots
2 Celery
1 Red Bell Pepper
1/2 Onion

Chop each veggie individually in food processor until finely chopped, but not pureed. Add to above ingredients.

1/2 Cup sun dried tomatoes soaked & drained (I don't use these)
4 Tomatoes
2 Avocados
1 Tablespoon Ginger (I don't use this)
2 Tablespoons Chili Powder
2 Teaspoons Cumin
1/4 Teaspoon Cayenne

Process to sauce consistency in food processor and add to the above ingredients. Stir to combine. Heat to finger warm. This freezes very well.


melinda

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Okay, my friend gives me some extra things out of her garden every (lucky me!)and this last week gave me quite a few beets. I've juiced them before, but I haven't been found of them uncooked. I made this Borscht for a Raw Luck in Boulder last night and I can't tell you how many people told me it was there favorite dish that night. I was so pleased, as I mentioned somewhere, I use the Raw Luck participants as my guinea pigs, and so far I have never failed! Anyway, this is the recipe I used from Victoria Boutenko, as she says in one of her books it is Rawssian Borscht!

Borscht
By Victoria Boutenko

Serves 7 to 10

Ingredients
3 beets, peeled
1 small root ginger, sliced
3 to 4 cloves garlic, peeled
6 to 7 bay leaves
2 carrots, chopped
2 stalks celery
2 tablespoons apple cider vinegar
1 tablespoon agave*
3 to 4 oranges, peeled, seeds removed
1 cup olive oil
sea salt to taste
1/2 cup walnuts
1/4 head cabbage, diced or grated
1 to 2 carrots, diced or grated
1 bunch parsley, diced or grated
Directions
Blend the beets, ginger, garlic, and bay leaves with 2 cups water in a blender or Vita-Mix. Pour the mixture into a big bowl.

Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil, and sea salt with 2 cups water about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend.

Pour in the same bowl and stir. Add the cabbage, carrots, and parsley to the blended mixture. Stir and serve.
(I garnished with parsely and orane slices on top)

*The original recipe uses honey, which is not a vegan ingredient.

(I actually through in some organic green stevia leaf powder)



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BAMATEACHER's Photo BAMATEACHER SparkPoints: (33,391)
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8/22/09 11:56 A

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Summer Berry Soup
- from The Raw Divas

Makes 2 (large) servings

1 qt freshly squeezed orange juice
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries or strawberries

Mix all ingredients together and let sit for a bit to allow the flavors to mix.

Enjoy for breakfast!

Mickie

John 15:4-5 - Abide in me, and I in you. As the branch cannot bear fruit by itself, unless it abides in the vine, neither can you, unless you abide in me. I am the vine, you are the branches. Whoever abides in me and I in him, he it is that bears much fruit, for apart from me you can do nothing.


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ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,238
1/2/09 2:30 P

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Tantalizing Tahitian Squash Soup
Makes 3 cups

1 cup Tahitian (variety of butternut)squash, peeled and chunked
1 red bell pepper
3 stalks celery
1 tomato
1/2 cucumber, peeled and seeded
1 tablespoon cold pressed virgin olive oil
2 cloves garlic
2 tablespoon chickpea miso
1 orange, peeled
2 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
dash cumin
dash cayenne Directions

Blend ingredients until smooth. Use a high powered blender for best results.

Nutrition Facts: Squash comes with a real disease-fighting punch, especially winter squash. Squash contributes to a healthy heart and protect against esophagus, stomach, lung, bladder, larynx, and prostate cancers, and is especially good for smokers. Red peppers are an excellent source of vitamin C, contain high antioxidant levels and are linked to a reduced risk of heart disease. Celery has natural diuretic benefits, cancer prevention properties, lowers cholesterol, and a good source in vitamin C. Cucumber is a very good source of vitamin C, vitamin K, and potassium, and also provides some dietary fiber, vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, potassium, copper, and manganese. Garlic(the most powerful), onions, scallions, chives, shallots, attack free radicals and detoxifies carcinogens. Reduce blood pressure, by reducing blood build-ups and increases fluidity of membranes, as well as suppress cancer agents suppress cancer agents and boost immunity. Cayenne fights inflammation, provides natural pain relief, has cardiovascular benefits, clears congestion, boosts immunity, prevent stomach ulcers, and facilitates weight loss.

~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,238
6/13/08 11:05 P

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CUCUMBER SOUP

2 large cucumbers (peeled)
1 avocado
4 stalks celery
1 apple
1/4 sweet onion
2 cloves garlic
few sprigs fresh basil
juice from 1/2 lemon
1 tsp cumin
1 tsp turmeric
sea salt

Add purified water, and whir away in the vita-mix or other blender. It was an experiment that was YUMMY!
cumin powder

~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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JANNESEN's Photo JANNESEN Posts: 105
10/3/07 7:58 A

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Arugula Pear Soup ( smoothie) ... the best ever ...

2 c arugula
1 c water
1 medium cucumber
2 stalks celery
1 ripe juicy sweat pear
3 tbl red onion
3 tbl lemon juice
2 tbl olive oil
1 1/2 tsp sea salt

blend till smooth


Edited by: JANNESEN at: 10/4/2007 (08:59)
 
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SIERRASAGE Posts: 865
8/10/07 12:02 P

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Ah great--Soups!! (I'd wanted to start a thread on soups myself. : )

I make a generalized VEGGIE SOUP with carrot juice as the base. (And if I don't feel like juicing up the carrots myself I just go buy fresh carrot juice at one of the zillions of juice bars close to where I live.)

In blender:

CARROT JUICE (1-2 quarts, since that's your base liquid!)
TOMATOES (maybe 4 or 5 ripe juicy large ones)
GREEN CHARD or SPINACH (1 lb or so) (Green chard works great as it's "soft" like spinach. Lots of great mineral nutrition in it too!)
LEMON (1-2 fresh squeezed lemons)
AVOCADO (1/2 to 1 whole one)
GINGER (1/2 to 1 inch chunk, depending if you like spicy or not)
CHILI PEPPER (Jalapeno, serrano, habenero--whichever. Again, depending upon your personal spice preference.)

You can also add in:

CUCUMBER (1/2 to 1 whole large one. Peel first though since the skins are waxed!)
BEET JUICE (1 whole large beet. I can get that juiced at the juice bars near me too.)
CELERY JUICE (1/4 to 1/2 a head; also can be juiced at local juice bars)

Just BLEND all this up in your blender. It's simply So Healthy!!! Nothing's watered down, you're getting ALL the nutrients of the veggies first-hand. They're going right into your cells, your bloodstream, for a great shot of a vitamin/mineral enriched full meal. :) (I personally make a full meal of this, many times for either my lunch or dinner. I'll have at least a full quart or more of this at one sitting. Scrumptous! It's also the ONLY thing I will eat at that sitting.)

Sierra

Edited by: SIERRASAGE at: 8/10/2007 (12:08)
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LADYROSE's Photo LADYROSE SparkPoints: (100,807)
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8/8/07 4:10 P

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Sounds so yummy! Is there anything you can substitue for the Agave Nector if you don't have it on hand?

thanks!!!

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Steph
ladyrois.blogspot.com/

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The BOSS Rules: Train Beyond Our Self-imposed Strength Limitations.

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KITSCHY.HIPPIE Posts: 40
8/5/07 11:24 P

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Sounds delicious!

Can't wait to try it.

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And say how you feel.
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Don't matter.
Those who matter,
Don't mind.
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7/31/07 11:38 P

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Thanks
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Obstacles are those frightful things you see when you take your eyes off your goals." - Author Unknown

Winners expect to win. Life is a self fullfilling prophecy.

"Yesterday is a cancelled check; tomorrow is a promissory note; today is the only cash you have - so spend it wisely." - Kay Lyons
ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,238
7/30/07 4:27 P

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EASY and delicious!

CREAM OF CELERY SOUP

1 large bunch celery
4 cups water
1/4 cup olive oil
1/2 cup lemon juice (or lime juice)
2 teaspoons agave nectar
2 cloves garlic
1-2 teaspoons sea salt

Blend all ingredients in a blender til fine. You can eat creamy or pour over ??? (My favorite combo is sunflower sprouts, tomatoes, onions, cilantro, avocado.)

We eat this about 2 nights a week in the summer. Use it for SAD guests as well....none of them can believe it is "raw" and non-dairy....

It is DELICIOUS!

~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,238
7/30/07 4:19 P

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I added this to the smoothie and the soup sections because it is a good base for either...It is a little time consuming but not difficult and VERY yummy. Not like the pre-made stuff you get.

"PURE" ALMOND MILK

1 1/2 almonds
2-3 C purified water (I use two)

Soak almonds for several hours, or overnight. Blanch them by dropping in boiling water for about 10-15 seconds. Remove quickly and drop in cold water. Skins will pop right off, and almonds will not have been heated enough to lose any nutrients.

Put the "skinless" almonds and purified water in a high speed blender and blend till smooth. Strain the almond milk for a smooth consistency (I use a double mesh tea strainer or cheese cloth). Keeps several days in the fridge.

You can use the pulp for sweet dessert cheese or add to crackers


~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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ATRANSFORMATION's Photo ATRANSFORMATION Posts: 9,238
7/30/07 4:13 P

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CURRY SOUP

1 1/2 soaked and *blanched almonds
2 C purified water
Juice from 2 lemons
1 tsp (more or less to taste) curry powder
Salt to taste
grated or finely chopped cucumbers, tomatoes, mushrooms, onions ..whatever you want

Put the first ingredients in the blender and blend till smooth. Then add veggies. I didn't strain the almond milk probably will the next time, then add the lemon and spices.

* to blanch. Soak almonds for several hours, or overnight. drop in boiling water for about 10 seconds. Remove quickly and drop in cold water. Skins will pop right off, and almonds will not have been heated enough to lose any nutrients.

~~~Kathy~~~

Scales lie. Pants don't lie.
~~~

If the only prayer you ever say is "thank you" that shall suffice. ~~~~~~ Meister Eckhart


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