The Complete Book of Raw Food (27 page)

B
Y
V
ITA
-M
IX

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

Y
IELDS
3 ½ cups
S
PECIAL
E
QUIPMENT
Vita-Mix

4 nectarines or peaches, pitted

½ cup cold white grape juice

1 tablespoon sugar or other sweetener to taste

½ lemon, juiced

⅛ teaspoon cinnamon

mint leaves, for garnish

Place all the ingredients in your Vita-Mix in the order listed. Select VARIABLE, speed #1. Turn on the machine and quickly increase the speed to #10; then to HIGH. Run for 1 minute or until smooth. Garnish with mint leaves and serve immediately.

Corn Bell Pepper Soup

BY
M
ARY
R
YDMAN

A
DVANCED PREP
:
6 hours to soak nuts
I
MMEDIATE PREP
:
15 min

S
PECIAL
E
QUIPMENT
Blender
S
ERVES
2–4

2 ears corn, cut off cob

2 large red or yellow bell peppers, chopped in big chunks

½ cup almonds, soaked

2 teaspoons miso

½ clove garlic

young coconut milk or water to blend

Blend all ingredients, adding water to desired thickness.

Contributor’s note:
Sweet, Simple and Tasty!

Creamy Bell Pepper Soup

B
Y
Q
UINTESSENCE
R
ESTAURANT

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

Y
IELDS
8 cups
S
PECIAL
E
QUIPMENT
Vita-Mix

2 medium sized red or yellow bell peppers, stems removed, chopped

2 medium cucumbers, chopped

½ medium red onion, chopped

¼ cup cold-pressed olive oil from a dark bottle

1 teaspoon sea salt

1 teaspoon caraway seeds

2 medium cloves garlic

3 cups filtered water

Combine all the ingredients in a high-speed blender and blend until creamy and smooth.

Cream of Shiitake Soup

B
Y
S
HAZZIE

A
DVANCED PREP
:
None if almond milk is on hand, otherwise ½ day

I
MMEDIATE PREP
:
15 min if served cold; 1 ½ hr if served warm using dehydrator

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender, dehydrator for warming

1 cup fresh shiitake mushrooms, hard stems removed

1 tablespoon raw almond butter

2 cups
Almond Milk

½ red onion, finely chopped

½ cup parsley

1 cup celery, finely chopped

½ cup spinach, tightly packed and finely chopped

1 teaspoon sesame oil

dash sea salt

dried mushrooms, for garnish

Combine the mushrooms, almond butter, and almond milk in a blender; blend well. Add the onion and the parsley; stir well. Pour the soup into serving bowls.

Mix the celery and spinach with the sesame oil (and a little sea salt if you like). Place a small pile of this mixture in the middle of the soup, and sprinkle some dried mushrooms on top. If you are serving this warm, add the spinach and celery after heating. Chinese leaves make a great “bread” for this soup.

Delhi Express Soup (five star)

BY
M
AYA
A
DJANI

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min

S
PECIAL
E
QUIPMENT
Champion juicer, blender
S
ERVES
4

For the base:

5 carrots

4 stalks celery

2″ slice of beet

1 apple

2 avocados, peeled and de-pitted

1 red bell pepper, seeded and chopped

2+ teaspoons curry powder

1 clove fresh garlic, pressed

1 teaspoon salt or to taste

For serving:

1 avocado, peeled, pitted and cubed

2 tomatoes, cubed

½ cucumber, cubed

Cilantro and finely chopped onion for garnish

Juice the carrots, celery, beet and apple. Pour juice into blender and add the other base ingredients. Blend until smooth. Chop the serving ingredients into four bowls. Pour soup from blender into bowls and garnish with cilantro and finely chopped onion.