Ani's Raw Food Essentials (37 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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SOUP BASE
 
3 cups seeded and chopped tomatoes
¾ cup extra-virgin olive oil
1 teaspoon chopped garlic
1/8teaspoon grated nutmeg
1 tablespoon fresh tarragon, packed
1 teaspoon fresh parsley, packed
2 teaspoons sea salt
2 cups water
 
TOPPING
 
Tarragon sprigs, for garnish
Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls.
 
Garnish each portion with tarragon sprigs and serve immediately.
 
SERVING SUGGESTION:
Thinly slice greens, such as mild spinach, sweet romaine, or heartier kale or chard, and use them to top the soup, for added texture and color.
KREAM OF BROCCOLI WITH RED BELL PEPPER KREAM
MAKES 4 SERVINGS
 
Broccoli is blended with sweet cashews to make the soup base. Because raw food is all about simulating the look, flavors, and textures of the cooked version, I've added spinach for a greener color while also helping to mellow out the strong taste of raw broccoli.
SOUP BASE
 
1 cup chopped broccoli
1 cup spinach, washed well and packed
1 cup cashews
½ cup extra-virgin olive oil
2 teaspoons sea salt
2 cups water
 
TOPPING
 
1 recipe Red Pepper Kream (page 138)
Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls.
 
Top each portion with a dollop of Red Pepper Kream and serve immediately.
RED PEPPER KREAM
MAKES 1 CUP
 
Creamy cashews are blended with red bell peppers for color and flavor. Tart lemon juice and a pinch of salt are added for a full flavor profile.
I like to use my smaller blender to make this kream. If you're using a larger blender, double the recipe so your blender blades are covered. You can also use a food processor; your kream will just not be as smooth as when blended.
½ cup cashews
1 cup seeded and chopped red bell pepper
1 tablespoon lemon juice
½ teaspoon sea salt
2 tablespoons filtered water, or as needed
Begin by grinding your cashews into a powder. Then, place all the ingredients in a Personal Blender and blend until smooth.
 
Will keep for 3 days in the fridge. Stir before using.
MANGO GAZPACHO
MAKES 4 SERVINGS
A refreshingly cool, sweet, and tart fruit soup that's perfect for summertime. Fruit is mixed with fresh mint, tart lime, spicy ginger, and cayenne.
Have fun substituting your favorite fruits for the diced pineapple and melon. Apples and pears work great, too. The spice of the cayenne is a great complement to the sweet fruits.
2 cups cubed mango
1 cup orange juice
1 cup pineapple, diced into ½-inch pieces
1 cup of your favorite melon, diced into ½-inch pieces
½ cup mango, diced into ½-inch pieces
2 tablespoons chopped mint leaves
1 tablespoon lime juice (from about 1 large lime)
1 tablespoon minced fresh ginger
1/8teaspoon cayenne, or to taste
Place the cubed mango and orange juice in a blender and blend until smooth. Transfer to a mixing bowl. Add the remaining ingredients and toss to mix well. Chill for 30 minutes before serving.
 
Will keep for 2 days in the fridge.
GAZPACHO ANDALUZ
MAKES 4 SERVINGS
 
A Spanish-inspired chunky version of gazpacho made with diced tomatoes and chopped bell pepper, cucumber, and Spanish onion.
2 cups seeded and diced ripe tomato
¼ cup finely chopped Spanish onion
1 cup chopped bell pepper (any color)
1 cup peeled and chopped cucumber
1/3 cup extra-virgin olive oil
1 teaspoon minced garlic
1 tablespoon lemon juice (from about ½ lemon)
¼ teaspoon sea salt
2 cups filtered water
Place all the ingredients in a mixing bowl and mix well. Chill for at least 30 minutes before serving.

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