Italian Spinach Soup

Nov 16, 2012   //   by Kelly   //   Recipes  //  No Comments

Spinach Soup

Okay, so I know some of you are looking at this picture and thinking ew that’s so green, I would never eat that! But let me tell you, this is the best tasting raw soup I have made so far. It’s fresh, creamy, tomatoey and so full of flavour. Spinach is one of the most palatable greens around, it blends really well and it’s actually quite sweet. Plus it’s 30% protein! This recipe has all those delicious italian flavours that everyone loves so much. And it takes less than 5 minutes to make. I like to use powdered garlic and onion rather than fresh when I’m making raw food as it’s not as harsh and has more of a cooked flavour. Adjust the amounts to suit your tastes as fresh ingredients are different every time.

Ingredients

Juice of 1/2 a lemon
1/2 cup filtered water
1/2 lebanese cucumber or 1/4 telegraph cucumber
1 Large organic or heirloom tomato (something with a lot of flavour)
2 carrots
About 4 cups of baby spinach leaves
6 large basil leaves
1 tsp onion powder
1/2 tsp garlic powder
pinch of sea salt
1/4 – 1/2 avocado

Method

Chop the cucumber tomato and carrots into chunks.
Add everything except the avocado to your blender. Add them in the order listed so that the juicier ingredients help to get the blending started better.
Once everything is blended up nice and smooth, add your avocado and blend for a short time just until it’s smooth. We add the avocado last because it can make the soup go fluffy if you blend it all together.
If you like you can also add some extra diced tomato and cucumber to serve.
Yum!

Tips

This also makes a great base for adding steamed vegetables if you don’t want a fully raw meal. Try pouring it over some steamed potatoes and broccoli and adding some extra diced tomato, or mashing some in with steamed potatoes for some clean comfort food.

Easy Stuffed Peppers

Dec 2, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

I didn’t bring anything from home for lunch today so I just popped down to the supermarket and grabbed a few things. I wanted to show how easy it can be to make a raw lunch with ingredients from a standard supermarket without using any special equipment. All you need is a knife, a fork and a board or a plate. I managed to walk to the supermarket, make my lunch and sit down to eat in less than an hour. Eating healthy doesn’t have to be complicated or take a long time. Just watch, everyone in your office will be asking you about it and wanting some too!

Ingredients

1 red bell pepper
1/2 avocado
mixed shredded veges (this mix had carrot, broccoli stalks and beetroot in a prepacked bag)
6 brazil nuts
1/2 lemon
sea salt or himalayan salt

 

Method

1. Cut the red bell bepper in half and remove the stalk and seeds

2. Scoop out 1/4 of an avocado into each half pepper and mash in with a fork to fill all the nooks and crannies

3. Add some shredded veges and some chopped brazil nuts

4. Squeeze some lemon juice over the top and a sprinkle of salt

Enjoy!

 

Variations

You can use any veges or salad mix that you find at your local supermarket to stuff the peppers with. I prefer to use salad mixes that don’t have any dressing as you can’t be sure of what’s in them. I used brazil nut here as they are really high in selenium and they also have a really savoury taste, but use any other raw nuts or seeds that you like or leave them out altogether.

Ruby Grapefruit & Avocado Salad

Nov 24, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Sometimes when you think you don’t have anything left to make what you wanted for dinner you end up making something really delicious. Salads can be created from almost any fruits and vegetables that you have in the refrigerator, there are no set rules so just throw a few things together and see what happens. Sometimes it may not work out, but other times you might discover a combination that is unexpectedly delicious! So the other night, I had no tomatoes which is something I would often use in a savoury salad and the only fruit I has left was a big ruby grapefruit so this salad is what happend out of almost bare cupboards and it was delicious.

 

Ingredients

Shredded Cos/Romaine Lettuce
Diced Avocado
Diced Ruby Grapefruit or Regular Grapefruit
Sultanas or Raisins
Soaked Sunflower Seeds or Pumpkin Seeds
A squeeze of lemon Juice
Pinch of Himalayan or Sea Salt

 

Cinnamon Banana Icecream

Oct 19, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Now that bananas are coming down to a somewhat affordable price here in Australia I can get back into making icecream! As long as you have some bananas in your freezer it only takes a few minutes to whip up this tasty soft icecream. You can really add any other flavours you like to the frozen bananas to create you own frosty treat. Try it with some cacao powder, lucuma or some berries. And a tip for freezing bananas: Wait until they are spotty then peel them, break into chunks and store them in a container in the freezer. That way you won’t get frostbite fingers trying to peel the skins off!

Cinnamon Banana Icecream

One Serving

3 Frozen Bananas

2 Medjool Dates

1 tsp Cinnamon

1/4 Avocado (Optional)

Either blend all ingredients in a vitamix blender using the tamper or use a food processor. If you have a twin gear juicer like the Greenstar or a single auger juicer you can push the ingredients through using a blank plate or to the manufacturers instructions for nut butters.

You’ll need to eat this right after blending unlike dairy based icecream it will become solid and icy if you store it in the freezer.

Oh, and this is perfectly acceptable to eat for breakfast on a hot summers day. Icecream for breakfast!

Vegetable Noodles with Currants & Mandarins

Oct 10, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.

Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!

Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.

red cabbage
carrot
daikon radish
zucchini
pumpkin seeds
sunflower seeds
mandarins
currants
avocado

For the dressing
lemon juice
raw honey
toasted sesame oil
cayenne pepper
sea salt

  1. Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
  2. Spiralize or grate the carrot, daikon and zucchini
  3. Use a mandoline to finely slice the red cabbage, if you don’t have a mandolin, just use a large knife.
  4. Peel the mandarins and divide into segments. Dice segments into thirds.
  5. Dice the avocado and mix with the currants and the rest of the ingredients.
  6. Whisk the dressing ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.

The Lunch Bunch: Raw Sandwich

Jul 30, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

Today I made a super easy raw sandwich to bring for my lunch. I was inspired by Megan Elizabeth’s Hoagie Recipe which you can view here.

All you do is take a romaine/cos lettuce heart, leave it intact and stuff in all of your favourite veges with some avocado or raw tahini or dates. Today I used grated carrot, cucumber, tomato and avocado. It stays together pretty well which is what makes it a great lunch to take to work or out for a picnic.

So easy!

The Lunch Bunch: Asparagus Nori Rolls

Oct 13, 2009   //   by Kelly   //   Recipes  //  No Comments

Asparagus Nori Rolls

This was part of my delicious lunch today. I keep a packet of nori sheets in the cupboard at work so I can stuff them with whatever greens and veges I bring with me or grab from the supermarket. Sprouts make a great stuffing for nori rolls as they are nice and compact allowing you to roll it up nicely. Almost any vegetable works in a nori roll,  zucchini or cucumber, grated carrot, tomatoes, olives, herbs, the combinations are endless. Asparagus is right in season now and it’s the perfect shape for a nori roll.

Asparagus Nori Rolls

Ingredients

Untoasted Nori
Lettuce
Alfalfa Sprouts
Asparagus
Avocado
Lemon Juice
Tamari

Assembly

Lay your nori sheet flat on a board or a bamboo sushi mat and cover with the lettuce leaves first to prevent the nori getting soggy. Leave about 2cm clear on one side.

Then add your remaining fillings lengthways along the centre of the lettuce.

Squeeze a few drops of lemon juice on the fillings and on the clear edge to help it all stick together once you have rolled it up. You could also use water for this.

Now using your sushi mat or just your hands roll up from the opposite side the the clear edge. Press the roll tightly in on itself as you roll it up.

Cut in thirds or in half and use a little tamari & lemon juice as a dipping sauce if you wish. It also tastes great without it.

The Lunch Bunch: Red Cabbage Tacos

Oct 10, 2009   //   by Kelly   //   Recipes  //  3 Comments

redCabbageTaco

Red cabbage is one of my favourite leaves to use as a wrap. It looks amazing, it’s crunchy and you can fit a lot into one leaf. It’s really one of the things we raw foodies use as a bread substitute. The ingredients below are pretty much what I had in the fridge today. You could just as easily use things like cucumbers, tomatoes, sprouts or leftover salad. Whatever takes your fancy.


Red Cabbage Tacos

Makes 5

 

Ingredients

5 smallish red cabbage leaves

2 medium sized carrots

1/4 avocado

1-2 tsp lemon juice

about 8 stalks of fresh chives

Greens of your choice  (I used a mix of spinach, chard and lettuces)

Dulse flakes (Karengo Seaweed) for saltiness

 

Preparation

Finely grate the carrot. If you have a fine grater like one usually used for parmesean you will get more juicy flavour from the carrot.

Mash in the avocado, lemon juice and finely chopped chives. Add a little himalayan or sea salt if you wish.

Take a red cabbage leaf and fill with a few green leaves of your choice and top with some of the carrot avocado mixture.

Top with some dulse (karengo) and a few chopped chives.

 

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