Category — Raw Food Recipes
This is one of the most unique raw vegan soup recipes I have come across in awhile. This raw vegan soup recipe uses spicy jalepenos, limes, and young coconut meat to mimick the flavor and consistency of ceviche, a traditional Mexican raw seafood dish.
Coconut “Ceviche Sopa”
Donated by Stacey Jackson aka “The Fruitista”
Water of 3 young Thai coconuts
2 celery stalks
Juice of 3 Key limes (or 1 regular lime)
1/8 jalapeno chopped
1 garlic clove chopped
Blend all of the ingredients together in a blender until smooth. Let the mixture sit (do not strain right away) for at least 1 hour. Then strain the mixture through a nut bag or mesh sift. You can discard the pulp or save it to make spicy flax crackers.
Coconut “Ceviche” Ingredients
Meat of 2 young Thai coconuts chopped
1/2 cup red cherry tomatoes quartered
1/2 cup yellow cherry tomatoes quartered
1 cup cucumber chopped
1 cup radish chopped
1 carrot chopped
1 shallot diced
Juice from 10 Key limes (or 3-4 regular limes)
3 tablespoons chopped fresh cilantro leaves
2 tablespoons diced jalapeño (about 5+ large jalapenos)
Salt and pepper to taste
Mix all ingredients in a bowl and then pour the strained “sopa” broth over the mock ceviche. You can serve it immediately or let the flavors continue to marinate overnight. Enjoy!
This was a guest post from Stacey Jackson from NV-DA pronounced: nun-dah, meaning: “the sun and the moon” in Cherokee. NV-DA is an 100% organic, raw, and vegan meal delivery service, juice delivery service, catering service, and more. Free local delivery offered in Los Angeles, California.
NV-DA is dedicated to supplying delicious raw-vegan products and services using only top quality locally harvested seasonal fresh produce in an ethical, eco-friendly, and sustainable way.
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Thank you for visiting the Raw Glow Blog, if you liked this raw vegan soup recipe please “like it” below. Comments are always welcome.
October 15, 2013 4 Comments
Prep Time: 15 minutes
Yield: 3 Cups, 2 servings
- 667 calories
- 27 grams of fat
- 89 grams of sugar
- 66 milligrams of sodium
- 2 Large Ripe Avocados (About 2 Cups Chopped Avocados)
- 1/2 Cup Carob Powder (Can Use Coco Powder Instead)
- 1/2 Cup Raw Honey
- 1/2 Non-Dairy Milk (Cashew Milk, Almond Milk, Rice, or Soy Milk)
- 2 Teaspoons Non-alcoholic Vanilla Extract or Seeds From 2 Vanilla Beans
- 1 Teaspoon Cinnamon
- 20 Drops Vanilla Flavored Liquid Stevia (Optional)
- White Stevia Powder to Taste (I Used About 10 Pinches)
Peel, pit, and score avocados. Put all ingredients in a high speed blender such as the Vitamix and blend until the avocado pudding reaches a smooth consistency. If it is not sweet enough you can add more or less sweetener for your taste. Top with chopped bananas if desired. Enjoy!
- You will need a high speed blender such as the Vitamix to get a creamy consistency for the pudding. If you don’t have a high speed blender, then I recommend using the food processor with the s blade or an immersion blender.
- If you don’t have the seeds from two vanilla beans you can use 2 teaspoons of a non-alcoholic vanilla extract. If you do have vanilla beans, here is a vanilla bean tutorial on how to extract the seeds from a vanilla bean.
- I use organic white stevia powder from Trader Joes, or you can also use the Now brand organic white stevia powder as well.
- I use Sweetleaf vanilla liquid stevia extract that you can find online or at many health food stores.
- This raw avocado pudding recipe serves 2 people and the nutrition info is per 1.5 cup serving.
- Here are instructions on how to make your own almond milk.
- Here are instructions on how to make your own rice milk.
- To make cashew milk blend 1/2 cup soaked cashews with 1-2 cups of water. Here is a quick video on how to make cashew milk.
Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Comments are always welcome.
July 2, 2013 No Comments
Prep Time: 10 minutes
Yield: 16 ounces
- 127 calories
- 0 grams of fat
- 28 grams of sugar
- 63 milligrams of sodium
- 2 Cups Honeydew Melon
- 1/2 Cup Ice
- Favorite Sweetner to Taste (I use white stevia powder)
Remove the seeds from your favorite melon and scoop out two cups of the melon meat into a high speed blender such as the Vitamix. Then add the ice and your favorite sweetener. The amount of sweetener you need will depend on the ripeness and natural sweetness of the melon that you use. I find that a few pinches of white stevia powder is usually enough, but you could use honey or no sweetener at all. Blend until the ice is crushed and the melon milk is frothy. Enjoy on a hot day!
I hope you enjoyed this recipe and I wish you a cool and joyful holiday!
July 2, 2013 4 Comments
Prep Time: 15 minutes
Yield: 1 cup (serving size is 2 Tablespoons)
- 49 calories
- 4 grams of fat
- 0 grams of sugar
- 75 milligrams of sodium
- 1 and 1/2 Medium Haus Avocados
- 6 Tablespoons Water
- 2 Tablespoons Raw Apple Cider Vinegar
- 1 Teaspoon Fresh Dill (or 1/2 teaspoon dried)
- 1 Tablespoon Chopped Green Onion or Chives
- 1/4 Teaspoon Sea Salt (or to taste)
- 1/4 Teaspoon Cracked Black Pepper (or to taste)
Blend all ingredients in a high speed blender such as the Vitamix until completely smooth and creamy. Taste and adjust seasonings. Will last in the fridge for a few days only. Use as you would regular sour cream. Enjoy!
- The nutrition info is per serving size of 2 Tablespoons for a total of 8 servings per batch.
- You might need to adjust the apple cider vinegar amount for the desired amount of tang.
- Best to make this recipe in a high speed blender such as the Vitamix or you might need to add more water or make the recipe in a food processor with the S blade.
I hope you enjoyed this recipe and please do share with me how you decide to use the raw vegan sour cream recipe in the comment’s section below.
June 17, 2013 4 Comments
Prep Time: 20 minutes
Yield: 2 Servings
- 399 calories
- 28 grams of fat
- 24 grams of sugar
- 17 milligrams of sodium
- 1/2 Cup Chopped Mango
- 1/2 Cup Chopped Pineapple
- 1/2 Cup Chopped Kiwi
- 1/2 Cup Chopped Strawberries
- 1/2 Cup Coconut Water
- 2 Tablespoons Shredded Coconut (Fresh or Dried)
- 1 Teaspoon Chia Seeds
- 1/2 Cup Macadamia or Cashew Nuts
- 1 Chopped and Pitted Mejidool Date
- Seeds From 1 Vanilla Bean
- Pinch White Stevia Powder to Taste
Place chopped fruit in a bowl with chia seeds and shredded coconut. Blend the coconut water, nuts, date, vanilla, and stevia powder in a high speed blender until smooth and creamy. Mix the dressing in with the fruit and let set for a few minutes to firm up before serving. Enjoy! Serves 2.
- You will need a high speed blender such as the Vitamix to get a creamy consistency for the dressing. If you don’t have a high speed blender, then I recommend soaking the nuts for at least 4-6 hours in water and soaking the mejidool date until soft before blending.
- If you don’t have the seeds from one vanilla bean you can use 1/2 teaspoon of a non-alcoholic vanilla extract. If you do have vanilla beans, here is a vanilla bean tutorial on how to extract the seeds from a vanilla bean.
- I use organic white stevia powder from Trader Joes, or you can also use the Now brand organic white stevia powder as well. I find that 1 or 2 pinches is all I need to add some sweetness without adding extra sugar or calories.
- Feel free to experiment with different fruits for this healthy ambrosia recipe.
- This healthy ambrosia recipe serves 2 people and the nutrition info is per 1 cup serving.
Thank you for visiting the Raw Glow Blog. You feedback and expertise are always welcomed in the comment’s section below.
May 28, 2013 No Comments