Cecilia’s Everyday Raw Food Blended Soup Recipe
I often get asked, what do you eat in a day? I hesitate to answer the question because what I eat tends to change seasonally, it changes with new information I get about nutrition, and it changes depending on what I’m in the mood for:) Also, I would venture to say that everyone is just a little bit different in their tastes, metabolism, their caloric and nutritional needs so what might work for me may or may not work for them. I don’t want people to feel like they need to eat exactly like me or someone else for that matter!
I will say though, that I keep it really simple. Yes, their are a lot of beautiful gourmet raw food recipes out there and I definately appreciate them when I’m making food for a raw dinner party, celebration, or raw potluck, but day to day I actually feel so much better and have more time if I keep things light and simple.
As a general outline, I typically eat a large green smoothie (about 40 ounces worth broken up into two servings, two hours apart) for breakfast. For lunch I prefer to have a raw blended soup, and for dinner I usually have a large salad sometimes with one of the following: steamed veggies, squash, brown rice or quinoa and sometimes not. Dessert usually consists of some coconut kefir sweetend with some flavored stevia. Throughout the day I munch on carrots and apples. That’s the basic routine for this week anyways!
I wanted to share with you a really simple blended soup that I’ve been eating almost everyday. It’s a recipe that can change slightly according to what’s in your fridge. This is not a gourmet recipe and I probably wouldn’t make it for a dinner party, but it’s what I eat almost everyday. It’s easy, and it keeps me happy and satisfied.
Cecilia’s Everyday Blended Soup
3 really ripe medium sized tomatoes
1/2 of an apple (for sweetness)
1/4 of a red, yellow, or orange bell pepper
1/4 of a medium cucumber
1/4 of an avocado (for consistency)
1 green onion (white part only)
2 tablespoons Extra Virgin Olive Oil
2 small cloves garlic (or 1 large clove)
few pinches sea salt or pink salt to taste or a small handful or dulse seaweed (for saltiness)
cayenne pepper to taste
Garnish (choose all or only a few)
Your choice of chopped green onion (green part only), chopped cucumber,chopped bell pepper, chopped apple, chopped tomato, and/or chopped parsley
Sprinkle with ground pumpkin seeds, sesame seeds, or whole hemp seeds
Sprinkle with dulse flakes or kelp granules
Top with sauerkraut (optional)
Drizzle with olive oil
Rough chop the tomatoes, apples, and cucumber. Then add all the ingredients to the blender and blend until smooth. I choose different garnishes everyday, whatever I happen to have on hand. The more chopped vegetables you put into your soup the more filling it’s going to be. You can add fresh herbs and seasonings to the soup such as basil or oregano for variety, whatever you have in the fridge works:)
If you are curious about what other long term high raw foodies (love that word) eat you’d love the Monday Night Live Presentations, “What the Top Raw Chef’s Really Eat” – two 90 minute panels of some of the country’s top raw chefs talking about what they eat everyday! For access to the presentations and over 100 HOURS of Audio and Video from some of the top raw food educators in the country as well as experts in other fields please check out the Monday Night Live All Access Pass It’s a wonderful resource to keep learning about health, raw foods, the law of attraction, and much more in the comfort of your own home.
Have fun with your blended soups:)