The Complete Book of Raw Food (25 page)

S
ERVES
4
S
PECIAL
E
QUIPMENT
Coffee grinder, blender

1 teaspoon
each
coriander, cumin, and cardamom seeds

½ cup sesame seeds

½ cup tahini

1 cup finely chopped tomatoes

2 stalks celery, finely chopped

1 large onion, finely chopped

1-inch piece fresh ginger, finely chopped

2 cloves of garlic, peeled and finely chopped

½ teaspoon cayenne pepper

1 teaspoon turmeric

½ cup sweet corn

1 dessertspoon sesame oil

Grind the coriander, cumin, cardamom and sesame seeds in a coffee grinder.

In a blender, combine the tahini with the ground seeds, tomatoes, celery, onion, ginger, cayenne, and turmeric. Blend this until smooth. Pour into serving dishes, and pile equal amounts of sweet corn in the middle of each dish. Sprinkle on a little more cayenne for decoration.

Contributor’s note:
This soup is based on traditional African flavors.

Avo Soup

B
Y
S
TEPHEN
A
RLIN

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
15 min

S
ERVES
2 to 3
S
PECIAL
E
QUIPMENT
Blender

2 large avocados, skins and pits removed

distilled water

1 cup chopped zucchini

1 medium cucumber, chopped

½ cup corn

1 medium tomato, chopped

¼ cup chopped green onion

1 tablespoon fresh cilantro

Combine 1 to 1 ½ avocados with the cucumber, tomato, and cilantro in a blender. Blend, adding distilled water to reach desired consistency and pour into a bowl.

Chop the remaining ½ avocado into small cubes and stir into the soup, along with the zucchini, corn, and onions.

Blended Salad

B
Y
P
AUL
N
ISON

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
5 min

S
ERVES
1
S
PECIAL
E
QUIPMENT
Blender

1 handful leafy greens (lettuce or spinach are best for this recipe)

½ cucumber

1 stalk celery

½ lemon, juiced

1 handful sunflower sprouts (optional)

½ red pepper (optional)

1 avocado

1 teaspoon flaxseed or olive oil (optional)

1 tomato

Blend all ingredients and serve.

Borscht

B
Y
V
ICTORIA
B
OUTENKO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
ERVES
7 to 10
S
PECIAL
E
QUIPMENT
Blender or Vita-Mix

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 honey

3 to 4 oranges, peeled, seeds removed

1 cup olive oil

sea salt to taste

½ cup walnuts

¼ head cabbage, diced or grated

1 to 2 carrots, diced or grated

1 bunch parsley, diced or grated

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. Stop the blender; 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.

Broccoli Soup

B
Y
J
ALISSA
L
ETENDRE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender

1 cup raw unsalted cashews

2 cups broccoli

2 tablespoons chopped onions

¼ cup fresh cilantro

¼ avocado, skin and pit removed

1 ½ teaspoons Herbamare® to taste