Ani's Raw Food Essentials (36 page)

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Authors: Ani Phyo

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TORTILLA SOUP WITH JALAPEÃO-LIME KREAM

MAKES 4 SERVINGS

Tomatoes are blended with cumin, oregano, and garlic to make the base for this soup. It's then topped with chips, fresh cilantro, and a dollop of JalapeÃ±o-Lime Kream.

SOUP BASE

3 cups chopped tomatoes
1 cup olive oil
2 teaspoons sea salt
1 teaspoon garlic
1 teaspoon jalapeÃ±o pepper, to taste
Â½ teaspoon ground cumin
Â½ teaspoon dried oregano
2 cups water

TOPPINGS

1 recipe Salted Flax Chips (page 108), sliced, for garnish
Â¼ cup fresh cilantro, chopped finely
1 recipe JalapeÃ±o-Lime Kream (page 134)

Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Top each portion with sliced Salted Flax Chips, cilantro, and a dollop of JalapeÃ±o-Lime Kream, and serve immediately.

JALAPEÃO-LIME KREAM

MAKES 1 CUP

A fresh green jalapeÃ±o pepper and tart lime are blended in a cashew kream. This savory kream can top soups, pastas, or can add spice to sandwiches and wraps. For a spicier kick, leave the seeds in the jalapeÃ±o.

I use a smaller Personal Blender to make just one cup of this kream. If you're using a larger blender, you'll need to double this recipe to make sure the mixture covers the blades to blend properly. You can also use a food processor, but you won't get the same smooth texture as you would by blending.

1 cup cashews
Â¼ cup seeded, chopped jalapeÃ±o pepper (about 2 whole)
1 teaspoon lime zest
Â¼ cup lime juice (from about 2 limes)
1 tablespoon extra-virgin olive oil
Â½ teaspoon sea salt
Â¼ cup filtered water, or as needed

Begin by grinding half of your cashews at a time into a powder. Place this powder in a 1-cup blender. Add the remaining ingredients and blend until smooth. Add only enough water as needed to produce a smooth, creamy consistency.

Will keep for 3 days in the fridge.

CORN CHOWDER

MAKES 4 SERVINGS

This is a chunky soup made in your food processor. Corn is mixed with thyme and garlic to make a delicious chowder that's topped with Coconut Bacon bits and a dollop of JalapeÃ±o-Lime Kream.

1 teaspoon garlic
Â½ teaspoon dried thyme
Â½ teaspoon sea salt
4 cups corn kernels (from about 4 ears of corn)
Â¼ cup extra-virgin olive oil
2 cups water
1 recipe Coconut Bacon (page 76), diced
1 recipe JalapeÃ±o-Lime Kream (page 134)

Place the garlic, thyme, and salt in a food processor, and process into small pieces. Add the corn, oil, and water and process into a chunky chowder.

Divide among four serving bowls. Top each portion with diced Coconut Bacon and a dollop of JalapeÃ±o-Lime Kream, and serve immediately.