This delicious winter soup by Chef Tina Jo is creamy, warm and filled with amazing aromas! Perfect for those chilly days when something filling is calling your name. This recipe serves about 6 people.
Ingredients:
SOUP
- 2 cups water
- 2 stalks celery cut into 1/4-inch cubes
- 1/2 whole yellow onion, peeled and chopped
- 1 cup butternut squash peeled and cut into 1 inch cubes
- 1 tsp pumpkin pie spice blend
- 1 tsp poultry seasoning blend
- 1/8 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp minced garlic
- 1 tsp Himalayan Pink Salt
- 1 tbsp yellow miso
- 1 large avocado
- 1 whole red bell pepper, seeded and diced
SOUR CREAM
- 1/2 cup water
- 2 tsp apple cider vinegar
- 3 tbsp lemon juice
- 1 tsp light miso
- 1/8 tsp Himalayan pink Salt
- 1 cup cashews (soaked 4 hours)
TOPPING
- 6 whole sage leafs
Directions:
Place all ingredients as listed in your high powered blender (except the red pepper and sage leafs) blend until creamy and smooth. Now add the red bell pepper and lightly blend until bell pepper is combined. Don’t over blend you want small pieces of the bell pepper throughout your soup. To make the Sour Cream, add all ingredients as listed in your high powered blender and blend until smooth. To assemble, place your warm soup (you can achieve this by blending or placing your soup in a dehydrator) in serving bowls top with a teaspoon of sour cream and one sage leaf. Enjoy!
recipe from Lucas of Yoga Body Naturals
Ingredients:
- 4 frozen bananas
- 4 tbsp raw tahini
- handful of raisins
- 2 tbsp ground flaxseeds
Directions:
Ideally, you need a good “masticating” juicer to make this. These juicers are really great for greens, veggies, and fruits, but they also make amazing sorbets in minutes using nothing but frozen fruit. Otherwise, blend the bananas into a froth first, then add the other goodies!
I am very much looking forward to next week, when I will start to have more time to make more frequent posts to share with all of you! The end of term is a busy time for teachers (the second semester of university tends to end late January in Japan): The stack of papers lying on my kitchen table is rather saddening, but it will be dealt with in full very soon. :)
I can’t let this blog appear to be ignored though, so here’s a tasty “I can’t believe it’s not” caramel recipe from Joy Houston.
Ingredients:
- ½ cup coconut oil
- 1/3 cup almond butter
- ½ cup maple syrup
- seeds from ½ a vanilla bean pod or 1 tsp vanilla
- up to ¼ teaspoon salt (start with a pinch)
Directions:
Blend all ingredients, starting with a ¼ teaspoon of the salt, in a food processor. Pulse until well combined, then let it process for several minutes. Taste to check salt level and add more if desired. The mixture will warm slightly in the processor and the textures will meld, eventually forming a gooey, delicious caramel. Serve it with freshly sliced apples, as a topping for your favorite raw vegan brownies or to fill raw cacao truffles
recipe by the Raw Food Coach
Ingredients :
- 1 large ripe banana (or 2 small ones)
- 1 handful of fresh strawberries
- 1-2 Medjool dates (depends on sweetness)
- 2 large handfuls of organic rocket (arugula)
- 3 large handfuls of organic spinach
Directions:
Put all of your fruit, peeled and de-stalked, into your blender first (it’s important that you put the fruit in first as it creates the juice which the greens can be blended into). Wash your greens and add to the blender. Blend everything together thoroughly until a thick but bit-free consistency is achieved. Taste-test: If it’s not sweet enough add more dates; if it’s too sweet add more spinach. Finally, if you prefer your smoothie more runny, simply add water to reach desired consistency. When you’re happy with taste and texture, pour into a tall glass and swoon! Feel the green goodness flooding into you!
Suggestion: Make 2 pints worth (the above recipe will make roughly this amount if you add water) and drink one immediately and put the other into another pint glass and keep in the fridge until later in the day. The later makes for a great afternoon “snack” or a satiating pre-dinner filler.
Sorry I haven’t posted in a few days – busy! Today I want to share something I whipped up yesterday afternoon that tasted mighty yummy. And it definitely scores well on the fast and easy scale!
Ingredients:
- 2 tbsp (heaping) cashew butter
- 2 tbsp of apple juice (I used the pasteurized stuff -naughty!)
- juice of one very small lemon
- 1/2 tbsp olive oil
- bunch of finely chopped fresh dill
- sea salt and pepper to taste
- about 1/2 finely chopped green onions or scallions
- 200 grams very finely chopped cabbage (2 cups?)
Directions:
You could use a blender to mix everything but the cabbage and green onions, but I did it all by hand this time, simply tossing into the cabbage and onions. Actually, the inspiration for this came from me finding a package of pre-chopped cabbage at the super market and knew exactly what I should make. I normally can’t be bothered to chop cabbage up that finely. I had intended to make it a side dish, but I ate the whole thing in one sitting!
