3 years ago
Indian Mango Soup

From Kristen Suzanne.

This soup is divine! We love it so much that I’m making a second batch to have with our dinner tonight. It’s super creamy, lightly sweet, and packed full of nutrition (tons —> vitamin C, iron, fiber, folate, vitamin B6, copper, vitamin K, potassium, and much more). It’s a definite keeper! You gotta make this one. And… don’t you just love recipes that only take you a few minutes to make?

Indian Mango Soup
Recipe by Kristen Suzanne of KristensRaw.com
Yield 3 1/2 cups

1 1/4 cups filtered water
2 cups fresh mango, chopped
2 cups spinach, gently packed
1/2 avocado (pitted, peeled)
1 teaspoon fresh lemon juice
3/4 teaspoon cardamom
1/2 teaspoon powdered ginger
pinch Himalayan crystal salt

Blend everything until divinely creamy. Enjoy!!!

(Source: kristensraw.blogspot.com)

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3 years ago
Spinach-Basil Pesto

Continuing with the noodles from Sweetly Raw.

Spinach Basil Pesto

Packed with spinach and much lower in fat than most pestos, this is great over zucchini/kelp noodles, salad, crackers, or veggie sticks.

2 1/2 cups packed spinach
3/4 cup fresh basil leaves
1/3 cup sun dried tomatoes, chopped
3 Tablespoons hemp seeds
3 Tablespoons lemon juice
2-3 Tablespoons water
3 Tablespoons olive oil
1 Tablespoon nutritional yeast
1 large clove garlic
1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.

(Source: sweetlyraw.com)

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Fennel-Orange Smoothie Recipe

It being winter, guess two of the items that have been showing up in the CSA box regularly? Hey now…

wholebodyhealth:

Following up on my fennel research, I found this Green Smoothie recipe that includes fennel! Hopefully I can try it out soon, I’ll let you know how it goes :)

Fennel-Orange Smoothie Recipe

  • One stalk of fennel including leaves and bulb
  • Two oranges, peeled and segmented
  • One handful baby spinach
  • Water (optional)

Blend and enjoy!



Cite Arrow via wholebodyhealth
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3 years ago
Raw Creamy Fennel Soup

From the Raw Divas blog.

“Creamy Fennel Soup” (4 delicious servings)
by Diva Diane Barbarash (Vancouver, BC)

Here is my very popular raw dish. Even my friend’s 13-year old picky-eater son loved it!

Ingredients:

1 fennel bulb
1/2 cucumber
1 red pepper
1 avocado
juice of 1 lemon
1 bunch spinach
1 green onion
1 mango, cut into tiny cubes

Directions:

Chop fennel, cucumber, red pepper, and avocado and lemon. Fill with water
1/3 way up the side of the blender jar. Blend till smooth (if you are using a regular blender you will have to stop and stir a few times).

Add leaves of 1 bunch of spinach and blend until completely smooth. If you need to add more water add only enough to blend so that the consistency remains creamy, not liquidy.

Serve into bowls with and top with mango cubes and chopped green onion ends.

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3 years ago
Can’t Beet This Green Juice

Speaking from experience, beets are a challenge if you don’t have a juicer or high-speed blender. Try grating them to make it easier on your blender, and you’ll probably need to add some water (use as little as possible) unless the other ingredients are really, really juicy. They’re also very fibrous (unless you steam them lightly first), so straining is definitely in order.

And for your amusement, a completely unrelated but funny story about beet pulp.

Another recipe from the Raw Divas/Green Smoothie Queen Believe in Green series.

 Cant_BEET_This_Juice


Ingredients:
  • 1 fairly large beet (tops and all)
  • 3 cups kale or baby spinach
  • 4 Fuji apples
  • 3 stalks of celery hearts
  • 1 handful of green grapes
Note:  I usually toss in some ginger and 1/2 lemon, but I forgot and it was still great!
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3 years ago
Raw Spinach & Cream Pasta Casserole

From Raw Freedom Community.

Spinach & Cream Pasta Casserole

Serves 4

Pasta
2 or 3 zucchinis, peeled

Make linguine size pasta with the help of a spiral slicer. (Although any type/size should work good too.)

Sauce
1 cup cashews and/or macadamias
1/2 to 3/4 cup water (til desired thickness)
1 garlic clove
1/4 cup lemon juice
1 tsp salt

Grind nuts until fine then add other ingredients and blend until smooth.

Marinated Spinach
2 cups spinach, thinly sliced
1/2 tbs olive oil
1/2 tbs oregano
1/8 tsp salt

Place all ingredients in a bowl and massage to wilt the spinach.


Marinated Criminis
2 cups crimini mushrooms, sliced
1 part olive oil
1 part tamari
1 tsp dried tarragon

Toss mushrooms and let marinate for at least 1 hr.


Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to overprocess the pine nuts as they release a lot of oil.


Assembly
Toss the noodles with the sauce. Gently fold in the spinach and 3/4 of the marinated mushrooms (save the rest for garnish).

Place mixture in a dish.

Sprinkle with Pine Nut Parmesan.

Top with remaining mushrooms.

Dehydrate at 110 degrees for 1 hour (optional)


Carmella’s Notes:
You’ll probably have extra sauce and parmesan but I’m sure you’ll find some way to use the left-overs. lol
Oh, and the parmesan freezes well too.

First pic shows before going into the D, then after.

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And from later in the thread:

This time, I used cashews only for the sauce and chopped portobello instead of criminis with a little dried tarragon in the marinade. Oh, and I skipped the parmesan.
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Green OJ

No juicer required.

From Raw Food Talk.

"I make this most mornings, I love it!! My mother always told me to eat my spinach, but I’d rather drink it! Mmmm! Mom refuses to try this, so I just look at her and say "eat your spinach! It’s good for you!" hehe

Ingredients:

Juice from 5 larger oranges, or 7 smaller ones
Juice from 1 medium-large lemon
Baby spinach — I usually use prepackaged organic spinach, and I normally squeeze the whole bag into the blender and let her rip. If you buy spinach by the bunch/bulk, I think it would be about 3 large handfulls.

Blend together and strain. I also scoop off the foam that sits on top.

This drink is sooo refreshing! You’ll feel like a million bucks after drinking it! The lemon gives the sweet OJ a nice tang and adds a sort of “freshness” taste. If you want it to taste even more “fresh”, add some parsley! Mmmm! “

(Source: rawfoodtalk.com)

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3 years ago
Grapefruit Mango Cilantro Green Smoothie

More green smoothies from the Raw Reform newsletter.

Grapefruit Mango Cilantro Green Smoothie
1 mango
1 grapefruit
1 bunch cilantro (or 1-2 c)
1 bunch spinach (or 2-3 c - or another green!)

1/2 lime
1/2 lemon
2-3 c water (to desired consistency)
seeds from 1 vanilla bean pod
agave to taste if needed (depending on the sweetness of the mango and the
size of the lime & lemon :)

Blend and enjoy!! Mmmm…

(This recipe was inspired by/adapted from a recipe by Sarma Melngailis that a friend shared with me.)

(Source: rawreform.com)

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Greeeeeeeeeeeeeeeen Smoothie

The part about peeling the lemon but leaving the white pith on makes me go “Whaaat?” The white pith is the bitter part!

From the Raw Reform email newsletter.

Greeeeeeeeeeeeeeeen Smoothie
I would have to say my essential Raw Food recipe is my green smoothie, where all the ingredients, except the lemon are green!


2-3 handfuls of organic greens (favorites are spinach, green leaf lettuce, kale)
1 organic haas avocado
1 organic cucumber, 1⁄2 of skin peeled (otherwise tastes too bitter)
20 organic green grapes
1⁄4 lemon, with peel removed (white pith left on)
Handful or 2 of ice cubes
1⁄2 cup filtered water

Blend it until it’s super smooth. Depending on the amount of greens and water, this will easily fill a 32 oz bell jar (or your smoothie container of choice). It has a sweet & sour flavor and super filling, especially when coupled with a handful of sprouted almonds and fresh bell pepper

(Source: rawreform.com)

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3 years ago
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