The Complete Book of Raw Food (32 page)

Blend on low until the mixture is slightly chunky. Add the rice and blend on low for another 10 to 20 seconds. Serve warm topped with marinated mushrooms and
Rosemary Croutons
, if available.

Editors Note: Some brands of sundried tomatoes are extremely salty, in which case, discard the soak water and use fresh filtered water instead, and/or adjust the salt in your recipe.

Udon Noodle Soup with Green Onion

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
One hour

S
ERVES
4
S
PECIAL
E
QUIPMENT
Blender, mesh strainer or milk bag

3 cups coconut water

½ tablespoon nama shoyu

1 teaspoon Celtic sea salt

1 teaspoon toasted or raw sesame oil

½ tablespoon garlic

1 tablespoon fresh ginger, chopped

1 tablespoon lemon grass, chopped

5 kefir lime leaves

½ cup coconut meat, cut into thin strips

⅓ cup snow peas, cut into thin strips

¼ cup red bell pepper confiture

3 tablespoon green onion, diced small, plus extra for garnish

In high-speed blender, blend the coconut water, nama shoyu, sea salt, sesame oil, garlic, ginger, lemon grass, and lime leaves until liquefied.

Pour the mixture through a fine mesh strainer in an even stream, collecting it in a bowl. Add the coconut meat, snow peas, red bell pepper, and onion to the soup.

Serve warm. Garnish with diced green onion.

Vern’s Gazpacho

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
20 min
Y
IELDS
5-6 servings

For the soup liquid:

2 pounds tomatoes, chopped

5–6 cloves garlic

⅛ to ¼ lemon, including peel

½ teaspoon salt, preferably Celtic sea salt

2 tablespoons olive oil

½ cup sunflower seeds

For the whole chunks:

1 bag frozen corn, thawed (preferably organic baby corn)

3 avocados, pitted and chopped into ½ inch cubes

Blend all but the sunflower seeds in a high speed blender or food processor. If the latter, start with solid ingredients and add liquids (and tomatoes) only slowly to avoid mixture whirling out. Add the sunflower seeds last and spin some more till smooth.

Add the whole chunks, chill and serve. Note: if the corn is not quite thawed, pour the soup over it and that will thaw it out and chill the soup while you chop the avocados.

Vitality Soup

B
Y
C
HERIE SORIA

A
DVANCED PREP
:
None
I
MMEDIATE PREP
:
10 min

S
ERVES
2
S
PECIAL
E
QUIPMENT
Blender

1 cup non-chlorinated water

½ cup fresh orange juice

¼ cup lemon juice

6 ounces greens (such as spinach, sunflower or kale)

1 medium apple, quartered and cored

½ to 1 full medium avocado, quartered, peeled and pitted

1 cucumber, chopped

1 garlic clove, crushed

1 green onion, chopped

¼ habanero chili (optional)

⅛ to ¼ teaspoon ground kelp or dulse

1 tablespoon unpasteurized light miso

sea salt to taste

Combine all the ingredients in a blender and purée until smooth. Adjust flavors to taste and serve at room temperature.

Watercress Pear Soup

B
Y
Q
UINTESSENCE
R
ESTAURANT

A
DVANCED PREP
:
2 hrs to soak pecans
I
MMEDIATE PREP
:
10 min

Y
IELDS
4 to 6 cups
S
PECIAL
E
QUIPMENT
Blender

2 pears

½ cup soaked pecans

1 tablespoon allspice

2 tablespoons pumpkin seed oil

½ bunch watercress

sea salt to taste

¼ cup olive oil

1 cup filtered water, or more if desired

Blend all the ingredients together in a high-speed blender. Add 1 cup water and blend until smooth and creamy. Continue slowly adding water and blending until desired consistency is achieved.