Ani's Raw Food Essentials (39 page)

The inspiration for this dish comes from a
sopa de Lima
recipe from the Yucatán, which is a tart soup. If you can find them, use Mexican or key limes in this recipe. You can even use lemon with the lime, to up the tartness.

½ cup sliced yellow onion
½ cup seeded and chopped mild green chiles (about 2 large)
¼ cup lime juice
1 teaspoon sea salt
1 teaspoon minced garlic
1 teaspoon fresh thyme, or ½ teaspoon dried
1 tablespoon extra-virgin olive oil
2 cups filtered water
2 cups seeded and chopped tomatoes
¼ cup chopped cilantro
2 large ripe avocados, pitted and sliced

Begin by placing the onion, chiles, lime juice, salt, garlic, thyme, and olive oil in a mixing bowl. Set aside to marinate and soften for at least 20 minutes.

 

Place the water and tomatoes in a high-speed blender. Blend until smooth. Add the marinated vegetables with their marinade. Pulse gently to mix.

To serve, divide among four serving bowls. Top with the cilantro and avocado slices. Serve immediately.

 

SERVING SUGGESTION:
Serve with 1 recipe of Soft Corn Tortilla (page 173).

MAKES 4 SERVINGS

 

Cool cucumber and tomato is blended with creamy avocado. Tart lemon juice, coconut oil, and curry powder give this soup a rich consistency and flavor.

1 cup diced ripe avocado (about 1 large avocado)
1½ cups peeled and diced cucumber
1 cup seeded and diced tomato
2 tablespoons lemon juice (from about 1 lemon)
1/3 cup coconut oil, set at room temperature until liquid
¼ cup fresh cilantro
1 tablespoon curry powder
1 teaspoon minced garlic
1 teaspoon sea salt
1 cup coconut milk from a young Thai baby coconut, or filtered water

Place all the ingredients in a blender and blend until smooth.

 

To serve, divide among serving bowls. Top each portion with fresh cilantro leaves. Enjoy immediately.

 

Will keep for 1 day in the fridge.

MAKES 4 SERVINGS

A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin and oregano, for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and Southwest flavor.

Place all the ingredients in a mixing bowl and mix well. Transfer about one-third of the mixture to a high-speed blender and puree. Place the puree back in the mixing bowl.

To serve, divide among four serving bowls. Top each portion with Taco Nut Meat (recipe follows), and enjoy.

 

SERVING SUGGESTION:
Serve topped with a dollop of Jalapeño-Lime Kream (page 134).

MAKES ABOUT 1 CUP

 

Walnuts are ground and spiced with cumin and coriander to make this taco-flavored nut meat crumble. Use it to top salads and soups, and inside wraps to add taco flavor and texture.

1 cup walnuts
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon Bragg Liquid Aminos or Nama Shoyu
¼ teaspoon sea salt, or to taste

Place the walnuts in a food processor and process into small pieces. Add the remaining ingredients; pulse to mix well.

 

Will keep for 1 week in the fridge.

7

SALADS AND DRESSINGS

SALADS MAY SOUND basic and dull—after all, it's what a lot of people think of immediately when they hear “raw food.” But there's a world of delicious salads waiting to be discovered. By mixing up dufferent vegetables, textures, colors, and flavors, along with the change in our seasons, no two salads ever need to be alike.

 

I start this chapter by introducing you to three Basic Dressing recipes to show you how easy they are to make. From here, you can add flavors, herbs, and spices to make as many new varieties of dressings as your heart desires.

There's also an endless variety of salad mixes to explore. My recipes use everyday greens such as romaine and cabbage, watercress, seaweed, and Asian greens. You can always add dried or fresh fruits, too, such as papaya and cranberries.

I remember growing up in upstate New York, where the salads were mostly just iceberg lettuce with bottled dressings. Iceberg is refreshing in summer months with a Japanese-style light ginger dressing. But there are so many options with all sorts of leaves, vegetables, and even seaweed, that we can all be more creative. The possibilities are endless.