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Sunday, May 27, 2012

Creamy Carrot Soup (Raw)




I love this soup! This recipe is inspired by one of my favorite raw food chefs, Diana Stobo.


Creamy Carrot Soup


2 cups carrot juice (approx 18-20 carrots depending on size)
1-2 tablespoons lemon juice
1 avocado (save 1/4 of it for garnish)
1/2 jalapeno pepper
1/2 teaspoon cold pressed olive oil (I use Braggs)
1/2 teaspoon sea salt


Blend all of the above in a high speed blender.


Garnish:


1/4 avocado from above, diced
Plus any/all of these:
Red Pepper, 1-2 tablespoons, diced
Jicama, 1-2 tablespoons, diced
Cucumber, 1-2 tablespoons, diced




Makes 1 large serving or 2 regular servings.


Enjoy!



Ukrainian Beet Salad




Ukrainian Beet Salad

I love beets, so a few months ago, when I saw a something called "buryachok" in the salad bar at a natural food co-op I shop at, I thought I'd give it a try. The store listed the ingredients which were beets, onions, garlic, mayo, sea salt, prunes and walnuts.  It tasted wonderful.  When I came home, I searched online for a recipe and have made it several times since using a compilation of various recipes.  This is how I make it:


6-7 medium beets (remove leaves, leaving about an inch of stem)
2 cloves garlic, finely minced
1/2 cup onion, minced
8 dried prunes, finely chopped (now also called dried plums)
1/2 cup walnuts, chopped
2-3 Tablespoons mayonnaise
1/2 teaspoon sea salt
Freshly ground pepper to taste (I used about 6 grinds)


Boil the beets until fork tender (approx 50 minutes depending on size).  When done, let them cool in a colander.  


While the beets are boiling and then cooling, prep the garlic, onion, prunes and walnuts and put everything in a large bowl.


When the beets are cool enough to handle, trim top and root and peel.  Grate them into the rest of the ingredients in the bowl... I suppose you could use a food processor, but I like to use my box grater; it's an opportunity to slow down, chill and think about things.


Add sea salt and mayo.  Add freshly ground pepper to taste.


Enjoy!