The Complete Book of Raw Food (31 page)

In a blender, combine all the ingredients and blend until smooth.

Sweet Potato Soup

B
Y
R
OBERT
Y
AROSH AND
L
ISA
S
OTO

A
DVANCED PREP
:
Overnight

I
MMEDIATE PREP
:
10 min or 1–1 ½ hr if warmed in dehydrator

S
ERVES
2
S
PECIAL
E
QUIPMENT
None

1 sweet potato (shredded and soaked overnight)

¼ red onion, chopped

½ small clove of garlic

1 apple, chopped

½ teaspoon Chinese five-spice

½ teaspoon cinnamon

½ teaspoon Celtic sea salt

Blend all the ingredients with 1 cup of water until smooth. Serve warm if desired.

Thai Coconut Curry Soup

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

Y
IELDS
8 cups
S
PECIAL
E
QUIPMENT
Blender

5 shitake mushrooms, thinly sliced

1 ½ limes, juiced pinch sea salt

3 young Thai coconuts (save water from 1)

1 ½ teaspoons grated or zested fresh ginger

juice of 1 lime (about 2 tablespoons)

½ cup olive oil

3 dates, pitted

1 teaspoon Celtic sea salt

1 tablespoon tamari

2 cloves garlic, peeled

1 teaspoon curry powder

1 teaspoon Thai chili

3 scallions, thinly sliced

Marinate the mushrooms in the juice of ½ a lime and a pinch of salt.

Blend the meat from all the coconuts with the water from 1 coconut until smooth (this may take a couple of minutes if the coconuts are cold). Add the ginger, juice of 1 lime, olive oil, dates, sea salt, tamari, garlic, curry powder, and Thai chili, and blend until smooth.

Stir in the marinated mushrooms and scallions.

Carefully warm this soup on the stove if desired or serve as is. This soup will keep in the refrigerator for up to 5 days.

Thai Soup

B
Y
R
HIO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
30 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender

water from 3 young Thai coconuts

2 large tomatoes, chopped

1 ½ large avocados

1 tablespoon chopped fresh ginger

3 to 4 cloves garlic, pressed

½ to 1 red jalapeño pepper, chopped

large handful mixed fresh herbs: rosemary, oregano, basil and tarragon (tarragon gives it a special flavor)

1 tablespoon nama shoyu or

1 teaspoon Celtic sea salt

1 red bell pepper, diced

½ red onion, diced

½ bunch cilantro, finely chopped

handful parsley, finely chopped

extra-virgin olive oil to taste

To make the soup base, pour 1 cup coconut water into the blender. Add the tomatoes, ½ avocado, ginger, garlic, jalapeño, mixed herbs, and nama shoyu or Celtic sea salt. Mix until the herbs are well blended. Add the remainder of the coconut water and blend again.

Pour the soup base into individual bowls and add the chopped red bell pepper, onion, cilantro, parsley, and the remainder of the cubed avocado. Drizzle with olive oil and serve immediately or on the same day.

Tomato Wild Rice Soup

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
3 to 5 days to sprout wild rice & soak tomatoes

I
MMEDIATE PREP
:
30 min
S
ERVES
4
S
PECIAL
E
QUIPMENT
Vita-Mix

1 ½ cups diced portobello mushrooms

2 tablespoons nama shoyu

½ cup sun-dried tomato, soaked overnight (reserve the water)

1 tablespoon garlic, minced

3 cups chopped fresh tomato

½ cup chopped parsley

⅓ cup chopped basil

1 zucchini, chopped

2 tablespoons minced oregano

½ apple, cored

½ tablespoon Celtic sea salt

¼ teaspoon cayenne or minced hot pepper dash white pepper

2 cups wild rice, sprouted

Marinate the mushrooms in the nama shoyu for 10 to 15 minutes.

In a Vita-Mix, blend the sun-dried tomatoes and 1 cup of their soaking water with the garlic until smooth. Add the fresh tomatoes, parsley, basil, zucchini, oregano, apple, sea salt, cayenne, white pepper, and 2 additional cups of water (use the soak water if you have any left).