The Raw Glow Blog

Category — main dishes

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

Raw Vegan Parsley Pesto

vegan parsley pesto

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

Today I share with you a simple recipe for vegan parsley pesto. Parsley is the world’s most popular herb and one of my favorites. It’s an excellent source of vitamin K and vitamin C as well as a good source of vitamin A (beta-carotene), folate, and iron.

If parsley is not your favorite herb, feel free to use another. For vegan pesto you can also use any type of herb you like or a combination of herbs and greens. Some of the herbs and greens you can use to make vegan pesto are: parsley, basil, cilantro, mint, spinach, arugula, and stinging nettles. I also like to add raw or sun dried tomatoes and raw red bell peppers occasionally.

For vegan pesto, you can also use different types of nuts, such as pine nuts, walnuts, pecans, pistachios, cashews, Brazil nuts, almonds, hazelnuts or macadamia nuts.

I also like to use a little bit of nutritional yeast, chickpea miso paste, and lemon juice to get a cheesy flavor without using cheese.

Most pesto recipes call for a lot of oil, but I prefer to use the oil sparingly to save on the fat calories. Feel free to add more oil to your liking.

I made this raw vegan parsley pesto in the food processor with the S-blade, but you could also use a high speed blender.

Feel free to use it as a dip for veggies or if you have a spiral vegetable slicer you can pour it over a nice plate of raw zucchini pasta or your favorite gluten free pasta. Enjoy!

vegan pesto

Vegan Parsley Pesto

1 cup tightly packed flat leaf parsley
1 cup chopped red bell pepper (orange or yellow bell pepper are fine too)
1/2 cup shelled raw walnuts
1/4 cup extra virgin olive oil
1-2 cloves raw garlic
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh lemon juice
2-3 teaspoons chickpea miso* (by Miso Master)
1 teaspoon fresh lemon zest
1/2 teaspoon paprika powder
1/8 teaspoon cayenne powder
1/8 teaspoon fresh black pepper or to taste
sea salt (only if needed, miso should be salty enough)

Add the raw garlic cloves to an empty food processor with the S-blade and run on high until the garlic is minced. Add the rest of the ingredients except the olive oil and run on high until the ingredients blend together. While the food processor is still running, slowly drizzle the olive oil through the chute. Taste and adjust for seasonings. Store in an airtight container in the refrigerator. Will keep in the fridge a few days. Makes just over a cup of vegan parsley pesto.

*If you don’t have chickpea or another mellow sweet miso, you can use about 1/2 teaspoon sea salt instead.

  • You can get organic farmer direct walnuts here.

raw vegan parsley pesto

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

♥,
C

Learn How to Make Pasta Out of Vegetables

February 5, 2014   2 Comments

Raw Celery Soup – with Avocado

raw celery soup

I’m a huge fan of raw blended soups, maybe it’s because of my Spanish heritage and growing up on gazpacho, or maybe it’s because raw blended soups are so easy to make and digest.

Because of celery’s naturally salty flavor, it makes a great base for raw blended soups and avocado adds the creaminess. I hope you enjoy this raw celery soup recipe!

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

Raw Celery Soup – with Avocado

2 cups chopped celery
1 and ½ cups filtered water
½ large Hass avocado
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1-2 small garlic cloves (my husband likes more garlic, I like less)
1/2 teaspoon sea salt or to taste
1/8 teaspoon cracked black pepper or to taste

Add all the ingredients to a high speed blender, except the dill and chives, and blend on high until you reach a creamy consistency. Add the fresh dill and chives and pulse until the herbs are chopped into tiny pieces, but still visible. Makes about 2 cups total, serves 1 person.

Tips

  • Garnish with chopped vegetables and a sprig of fresh dill. You can use whatever vegetables you like, but I ended up using diced orange bell pepper and celery.
  • You will need to blend for quite awhile with a powerful blender like the Vitamix to get the desired creamy consistency; it will also gently warm the soup and bring it to room temperature.
  • If you don’t have a powerful blender you can actually peel the celery’s outer layer to remove some of the fibrous strands with a simple vegetable peeler.
  • I have seen raw celery soup recipes made with cashews instead of avocado (about a ¼ of a cup of raw cashews). I prefer avocado, because it’s lighter, but feel free to experiment.
  • Since I had dill and chives on hand for the soup, I ended up making some raw dehydrated zucchini chips that might make a good addition to serve with the raw celery soup.

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

♥,
C

enjoy free shipping with your vitamix purchase

January 22, 2014   No Comments

Raw Vegan Soup – Coconut Ceviche Sopa

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.

Raw Vegan Soup

Coconut “Ceviche Sopa”

Donated by Stacey Jackson aka “The Fruitista”

Step 1

Broth Ingredients

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.

Step 2

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!

Stacy JacksonThis 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.

And please check out NV-DA’s Transcendent Treat Collection
Homemade. Handmade. Conscious. Living. Activated. Unbaked. Superfood Snacks and Treats!

Transcendent Treats

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

♥,
C

Make Your Own Nut Milks

October 15, 2013   4 Comments

Raw Carrot Pulp Recipes – Don’t Throw it Away!

raw carrot pulp recipe

I juice a lot. I mean a lot. And this invariably means than I have a lot of raw carrot pulp and other types of pulp left over. I don’t like wasting food, so today I have a few creative and unique raw carrot pulp recipes to share.

Raw Carrot Pulp Recipes: Raw Food Mash

What is raw food mash, you might ask? Well I have to tell you than most long term rawfooders have their own version of mash. I like to make it with raw carrot juice pulp, but I have seen it made with raw sweet potato pulp and other winter squash pulp. I have also seen it made with raw broccoli, cauliflower, and beets.

Basically you are just “mashing” everything (in the food processor) together to get a mashed consistency that turns into a quick and filling meal. It’s not the prettiest meal, but it’s not made to look pretty. It’s job is to fill you up quickly without depending on a lot of nuts. Once you try raw carrot pulp mash, you’ll wonder how you ever did without it!

My basic mash recipe includes 2 cups carrot pulp, 1 large avocado, and 1-2 tablespoons lemon juice (depending on how tangy you like it) processed in the food processor with the S blade until well incorporated. Then you can top it with a combination of anything you like. I like to add Dulse flakes, raw olives or sauerkraut, chopped green onion, chopped tomatoes, chopped red bell peppers, and fresh herbs such as chopped parsley or cilantro. Mash can be a blank canvas to add your own unique toppings and seasonings.

Raw Carrot Pulp Recipes: Raw Food Mash
Raw Carrot Pulp Recipes: Raw Food Mash
In the spirit of adventure, I decided to do a Mexican flavor inspired version of raw carrot pulp mash. Hope you enjoy and I hope it inspires you to get creative with your mash creations!

Prep Time: 20 minutes

Yield: 1-2 servings

Nutrition Information:
  • 480 calories
  • 32 grams of fat
  • 13 grams of sugar
  • 959 milligrams of sodium
Ingredients:
  • 2 Cups Carrot or Sweet Potato Pulp From Juicing
  • 1 Large Avocado
  • 2 Tablespoons Chopped Cilantro (No Stems)
  • 1-2 Tablespoons Lime Juice (Depending on Your Desired Level of Tanginess)
  • 2 Tablespoons Chopped Black or Green Olives
  • 1-2 Cloves of Fresh Pressed Garlic
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dulse Flakes
  • Dash of Cayenne Pepper to Taste
Instructions:
Process the carrot or sweet potato pulp in the food processor with the S blade until the carrots are finely ground. Then add the lime juice, avocado, pressed garlic, Dulse flakes, and spices and process some more until the mixture reaches a pate consistency. (You might need to stop the food processor half way through and scrape down the sides). Fold in the chopped olives and cilantro. Eat as is or on top of a bed of greens.

 

raw carrot pulp

Recipe Hints:

  • If you don’t have a  juicer you can always just process the carrots in the food processor before you add the avocado or you can use your Omega 8006 juicer with the blank screen on and just alternate the carrots with the avocado through your Omega 8006.
  • If you are going to be using mash as a dip, add one more avocado for a creamier consistency.
  • If you are not familiar with Dulse flakes, they are a mild tasting flaked seaweed that you can get at any natural grocery store in the bulk herb or spice aisle. If they are not available, you can just substitute with sea salt to taste.

More Raw Carrot Pulp Recipes

If you liked this raw carrot pulp mash recipe then you might enjoy some of my other raw carrot pulp recipes:

No Nut Carrot Pulp Cookies

Juice Pulp Patties

This recipe below is not raw, but super healthy:

Making Mineral Broth With Carrot Pulp

And please do share your favorite ways to use raw carrot pulp in the comment’s section below.

♥,
C

P.S. This recipe is a perfect example of what a raw fooder eats on a daily basis. For more everyday raw food recipes check out the e-book What Do a Raw Fooders Eat? *Affiliate Link

January 16, 2013   2 Comments