The Raw Glow Blog

Category — low fat

Raw Red Pepper Soup – Fresh and Light

raw red pepper soup

Summer is winding down and I decided to say goodbye with a lovely light raw red pepper soup. I used the last of my cherry tomatoes from my garden and juiced some raw red bell peppers to make a delicate soup. Most raw food soup recipes contain avocado, nuts, or oils. This raw soup recipe is really light without any added fat, but you are free to add a drizzle of cold pressed oil or some chopped avocado for a more filling soup.

For this recipe I used two of my favorite kitchen toys. I made some lovely English cucumber noodles with my Paderno World Cuisine Spiral Slicer and I juiced the bell pepper in my trusty Omega Vert 350HD juicer, my favorite juicer of all time!

raw-red-pepper-soup-2

If you don’t have a spiral slicer you can just shred the cucumber or use a vegetable peeler to make noodles, and if you don’t have a juicer just blend the soup base ingredients in a blender and then strain. Straining is important for the right consistency, so don’t skip that step!

raw red pepper soup

Raw Red Pepper Soup

Soup Base

1 cup red bell pepper juice (from about 2-3 red bell peppers)
1 cup carrot juice (from about 16 ounces of carrots)
1 tablespoon sweet white or yellow miso (soy or chickpea miso is fine)
1 teaspoon apple cider vinegar (optional)
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper

Blend all ingredients in a blender until smooth and set aside.

Soup Garnishes

1 cup English cucumber noodles using the Paderno Spiral Slicer (Using about 1/2 of an English cucumber)
2 teaspoons chopped chives
2 teaspoon minced bell pepper
8 sliced cherry tomatoes for garnish
Parsley sprigs for garnish

Pour the soup base into bowls and add the garnishes. Serves 1-2 people. Enjoy!

raw-red-pepper-soup-4

Thank you for visiting the Raw Glow Blog, if you liked this raw red bell pepper soup recipe please “like it” below. Comments are always welcome.

Enjoy the rest of your summer!

♥,
C

Learn How to Make Pasta Out of Vegetables

September 10, 2014   2 Comments

Delicious Green Smoothie Recipe – Our Family’s Favorite

best green smoothie recipe

Hope you enjoy this delicious green smoothie recipe. My husband thinks this green smoothie recipe is the best!

I’ll never forget my first date with my husband. I brought him a mango kombucha and told him not to shake it. He shook it anyways and within the first five minutes of meeting him for the first time he had managed to get exploding mango kombucha all over the front of his pants. True story.

2nd date we went to Whole Foods to buy ingredients for a salad and when we got back to his place I made us a salad with a lot of cilantro. My husband, who didn’t like cilantro at the time, choked down the salad and pretended to like it for my sake.

I am sure that after our first few dates my (meat-and-potatoes-loving-midwestern) husband probably wondered what he had gotten into by dating such a California health nut!

Luckily he didn’t get scared away and to his credit he tries all my healthy creations at least once. And over the years he has actually even grown to love some my recipes. The green smoothie is one of them.

Although I make a different delicious green smoothie for my husband every single morning, this is the recipe he thinks is the best of them all!

delicious green smoothie recipe

Delicious Green Smoothie Recipe

2 bananas (fresh or frozen)
2 cups strawberries (fresh or frozen)
4-6 cups baby spinach
1 cup coconut water (or plain water)
2 pinches white stevia powder

Blend all ingredients in a high speed blender until smooth and creamy. Serve immediately. Makes about 32 ounces. Enjoy!

If you want to see how I make the green smoothie and learn a cool tip about how I prepare the smoothie the night before, check out this video below:

If you can’t see the video below click here.

For more green smoothie recipes and to join the green smoothie challenge click here.

Thank you for visiting the Raw Glow Blog, if you liked this delicious smoothie recipe please “like it” below. Comments are always welcome.

♥,
C

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February 26, 2014   2 Comments

Raw Food Vegan Salad Dressing – Low Fat

raw vegan salad dressing

Most raw food salad dressing recipes usually contain nuts or oils. This raw food vegan salad dressing recipe uses mango and peppers for a sweet and spicy salad dressing that is guaranteed to jazz up your salad without adding a lot of fat.

Make sure that you use a ripe mango and feel free to experiment with different seasonings and adjust them to your liking.

For variety, you can substitute the mango for the same amount of ripe papaya.

raw food salad dressing

Mango Lime Cilantro Low Fat Raw Food Vegan Salad Dressing #1

1 cup chopped mango (about 1 ripe mango)
1 cup chopped red bell pepper (about 1 red bell pepper)
1 tablespoon lime juice (juice from about 1/2 a lime)
1 tablespoon chopped cilantro
1 teaspoon chopped jalepeño pepper (no seeds)

In a high speed blender blend the mango, red bell pepper, lime juice, and jalepeno pepper until completely smooth. Then add the cilantro and pulse a few times until the cilantro is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

Here is one more low fat dressing recipe for variety. Both are delicious!

raw vegan salad dressing #2

Mango Lemon Dill Low Fat Raw Food Vegan Salad Dressing #2

1 cup chopped mango
1 cup chopped English cucumber
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 clove raw garlic

In a high speed blender blend the mango, cucumber, lemon juice, and garlic until completely smooth. Then add the dill and pulse a few times until the dill is blended into little pieces, yet still visible. Taste and adjust seasonings. Pour over your favorite salad. Makes about 1 cup salad dressing. Will store in the fridge for 2-3 days.

raw food salad dressing #2

Here is a short video where I make the mango, lemon, dill salad dressing.

If you can’t see the video below click here to access the video.

Thank you for visiting the Raw Glow Blog, if you liked this recipe please “like it” below. Do you have any low fat raw food vegan salad dressing recipes? Please share them in the comment’s section below.

♥,
C

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February 13, 2014   2 Comments

Easy and Healthy Frozen Banana Ice Cream – with Carob Sauce

Healthy and frozen banana ice cream is one of life’s simple pleasures. This easy banana ice cream recipe uses just two ingredients: frozen bananas and vanilla bean seeds. Keep a batch of this “no guilt” frozen treat in the freezer and enjoy it all year round!

I also included a recipe for a strawberry and carob sauce if you want to get fancy and dress up your banana ice cream. I think you’ll enjoy both sauces, but I’m really excited about the carob sauce because even my husband (who is not a fan of carob) said it was better than chocolate sauce! Trust me, you’re gonna love it!

(Some of the below links are affiliate links, yet I really do love and recommend these products!)

healthy frozen banana ice cream

Easy Banana Ice Cream

4 large bananas (cut into coins and completely frozen)
Seeds from 2 vanilla beans (optional)

Process the frozen bananas through either the Omega 8006/8004 juicer or the Champion Juicer with the blank screen, or use a food processor.*  Let the banana ice cream soften a bit and then stir in the seeds from the 2 vanilla bean pods. Serve with homemade strawberry or carob sauce (recipes below). Makes 2-4 servings. Keep in the freezer.

*If you don’t have a masticating juicer you can use a food processor with the S-blade. Just make sure to scrape down the sides often, and you might need to add a small amount of liquid for it to blend thoroughly.

carob sauce

Carob Sauce

1/2 cup coconut water (or your favorite non-dairy milk)
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
2 tablespoons carob powder
1 tablespoon almond butter
1 tablespoon coconut oil
1/4 teaspoon cinnamon powder
seeds from 1 vanilla bean
dash sea salt

Blend all carob sauce ingredients in a high-speed blender until you get a creamy consistency. Makes about 1 cup of carob sauce.  You can drizzle the carob sauce over ice cream or use it as a dip for fresh fruit. Makes about 1 cup carob sauce. Will last a few days in the fridge.

*You can replace the carob powder with coco powder if you prefer.

Strawberry Sauce

2 cups halved fresh strawberries
1/3 cup chopped, pitted, and tightly packed mejidool dates (about 5 dates)
seeds from 1 vanilla bean (optional)
squeeze fresh lemon juice (optional)

Add all ingredients to a high-speed blender and blend until smooth and creamy. Use this strawberry sauce over ice cream, hot cereal, or in yogurt. Makes about 1 cup strawberry sauce. Will last a few days in the fridge.

Here is a quick video of me making the frozen banana ice cream with the Omega 8006 juicer:

*If you can’t see the video below, click here to be directed to the video.

Resources

Thank you for visiting the Raw Glow Blog, if you liked this healthy frozen banana ice cream recipe with strawberry and carob sauce please “like it” below. Comments are always welcome.

♥,
C

 

February 12, 2014   No Comments