Category — Raw Food Recipes
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!
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
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.
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!
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!
September 10, 2014 2 Comments
My husband and I grew some Swiss Chard in our backyard this summer, so I came up with this simple Raw Swiss Chard Salad Recipe to enjoy a cool salad on those hot summer nights.
Swiss Chard is up there as one of the healthiest greens and it has a more mild flavor than kale or collards. Swiss Chard is a source of vitamin C, vitamin E, vitamin A (in the form of beta-carotene), manganese, zinc, and antioxidants.
This raw chard salad recipe is probably one of the easiest and most versatile recipes on this blog. It can be used as a side dish for any meal and it will last in a sealed container in the fridge for up to 5 days. If you want to use the Swiss Chard Salad as a main dish you can add some chopped avocado and or some steamed quinoa. You can use this salad recipe as a base and dress it up differently every single night!
Raw Swiss Chard Salad
3 cups finely sliced chard (with stems removed)
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced shallot
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
ground black pepper to taste
handful cherry tomatoes (optional for garnish)
Toss all ingredients together and let marinate at least a few hours before serving. You can also let it marinate overnight for a more tender salad. Serves 1 or 2. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this Raw Swiss Chard recipe please “like it” below. Do you have a favorite way to enjoy Swiss Chard? Please post it in the comment’s section below. Comments are always welcome!
September 9, 2014 No Comments
Today I am going to show you how to make a simple dandelion green fig salad. Dandelion greens are a nutritional powerhouse, they contain: dietary fiber, vitamin B-6 (pyridoxine), Riboflavin, vitamin C, vitamin A,
vitamin K, iron and calcium.
Dandelion greens can be a bit bitter, so make sure to prepare them with something sweet like fruit. In today’s fig salad recipe I combine currants and fresh figs to mellow out the dandelion green’s bitterness. Hope you like it!
Dandelion Greens Fig Salad
1 cup thinly sliced dandelion greens
1/4 cup dried currants (or dried raisins)
1/4 avocado, diced
4-5 fresh figs sliced into rounds
Dash of pink or sea salt
Juice of one lime
1 tablespoon local honey
Drizle of extra virgin olive oil*
Add all the salad ingredients into a bowl and toss. Whisk all salad dresing ingredients in a small bowl and then pour over the salad. Toss again and then serve. Serves 1.
* This is an affiliate link to my favorite olive oil of all time:
Napa Valley Naturals Organic Extra Virgin Olive Oil
It has a nice fruity flavor which I really enjoy.
Watch the complete video to see how I made the dandelion greens fig salad:
If you can’t see the video below click here.
Thank you for visiting the Raw Glow Blog, if you liked this dandelion greens fig salad recipe please “like it” below. Do you have a favorite way to enjoy dandelion greens? Please post it in the comment’s section below. Comments are always welcome!
August 11, 2014 No Comments
It’s summertime, it’s watermelon season and I am over the moon happy happy happy! I love watermelon, but eating it whole sometimes upsets my stomach, so I prefer to juice watermelon to quench my summertime thirst.
Watermelon juice is full of electrolytes and perfect after a good workout or day at the beach. All my watermelon juice recipes are best served over ice with friends and a big smile!
Some of the nutritional benefits of watermelon include: vitamin A, C, vitamin B1, and B6, thiamin, potassium and magnesium. Watermelon is also a good source of beta carotene and red watermelon is a great source of the antioxidant, Lycopene. The rind also contains the amino acid known as citrulline which can aid in helping cells to divide, wounds to heal, and relax blood vessels among other important functions in our bodies.
For these watermelon juice recipes you will need a juicer or a blender with a strainer. I recommend the Omega Vert 350 HD for juicing and the Vitamix for blending. Straining is optional, but I prefer it. The best type of strainer you can use is a sprout bag that you can get here.
*Special note, if you are going to juice the watermelon rind, which is perfectly fine by the way, make sure that you use an organic watermelon (which you want to do anyways!). You also will want to wash the surface of the watermelon to remove any dirt or debris.
Watermelon Lime Cooler
2 cups chopped seedless watermelon (or 1 cup watermelon and 1 cup another type of melon)
1 cup coconut water
1 tablespoon lime juice or to taste
2-4 pinches white stevia powder or to taste
Watermelon parsley juice is once of my favorite juice combinations, and it doesn’t matter if you use flat leaf or curly. Parsley contains vitamin K and vitamin C as well as a good source of vitamin A, folate, and iron.
If you don’t like parsley you can substitute it with baby spinach which has a more mild flavor. Spinach contains vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, vitamin C, phosphorus, vitamin B1, zinc, protein, choline, omega-3 fatty acids, niacin, pantothenic acid, and selenium. Phew!
Watermelon Parsley (or Spinach) Juice
1/2 a small watermelon with the rind
1 small bunch parsley (or 2-4 cups baby spinach)
pinch white stevia powder or to taste (optional)
Juice all ingredients (except the stevia) in a juicer such as the Omega Vert 350 HD and strain through a mesh strainer or sprout bag. (You can also blend all the ingredients in a blender and strain.) Add a pinch of white stevia powder or more for extra sweetness and stir well. Makes about 32-48 ounces depending on the size of the watermelon.
Celery and watermelon juice might seem like an unlikely combo, but the celery gives the watermelon juice an earthy quality that I really enjoy. Plus, celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. Celery also contains vitamin K, molybdenum, folate, potassium, dietary fiber, manganese, pantothenic acid, vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium, and vitamin A (in the form of carotenoids).
Watermelon Celery Juice
1/2 a small watermelon with the rind
2 cups celery chopped
pinch white stevia powder or to taste (optional)
Juice all ingredients (except the stevia) in a juicer such as the Omega Vert 350 HD and strain through a mesh strainer or sprout bag. (You can also blend all the ingredients in a blender and strain.) Add a pinch of white stevia powder or more for extra sweetness and stir well. Makes about 48+ ounces depending on the size of the watermelon.
These are just a handful of my favorite watermelon juice recipes, please share your own in the comments section. If you like this post please like it or share it below. Thank you for stopping by!
August 7, 2014 No Comments
Don’t get me wrong I love kale, but truth be told, sometimes the flavor can be a little strong. Inspired by a recipe I saw on a toneitup.com video I decided to lighten up the intense flavor of kale by making a kale fruit salad instead of a traditional savory raw kale salad recipe.
I used baby kale leaves in the kale fruit salad, which have a mild flavor, instead of the mature kale leaves. If you don’t grow your own baby kale, I have seen baby kale available in some super markets in the bagged greens section. Here is a picture of a baby Red Russian kale leaf from our garden:
I also shredded the kale very thinly for the raw kale salad recipe, you can either use a food processor with the slicing blade or just use a good old sharp chef’s knife. My husband says this is key. (Thanks for the input honey!)
I then added some chopped fruit I had on hand. It was near the 4th of July so I decided to use flag colors and chose strawberries and blueberries, but I am sure any type of fruit would do. I also added some coconut flakes for color, flavor, and texture. I should call it the red, white, blue, and green kale salad!
The dressing I made was pretty simple: I used avocado, banana, citrus, and some honey and blended it in the Vitamix. (My favorite blender of all time!)
Once I mixed everything together the final result was a sweet and crunchy kale fruit salad that even my husband enjoyed! (He usually prefers romaine or baby spinach salads over kale.) Hope you like it too!
Here is the full recipe:
Raw Kale Fruit Salad
2 cups shredded baby kale leaves
1/3 cup sliced strawberries
1/3 cup blueberries
1/3 cup shredded coconut (dried or fresh)
Raw Kale Fruit Salad Dressing
1/4 cup orange juice
1 small ripe banana
1/4 an avocado
2 tablespoons raw honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
pinch white stevia powder to taste for extra sweetness (optional)
Assemble all the salad ingredients in a bowl. Blend all salad dressing ingredients in a high-speed blender. Toss the salad and dressing together and serve. Will last for a few days in the fridge if you can’t eat it right away. Serves 1 or 2. Enjoy!
Thank you for visiting the Raw Glow Blog, if you liked this raw kale salad recipe please “like it” below. Do you have any favorite raw kale salad recipes? Please post them in the comment’s section below. Comments are always welcome.
Hope you are having a healthy and happy summer!
July 23, 2014 No Comments