Obsessed with Raw Summer Soups

I haven’t blogged for a while, mainly because I’ve been very busy but also because my habits, values and interests have steered me away from desserts. I’ve been enjoying a lot of wonderful salads and my usual green smoothies. However, I’ve got a new culinary interest and it’s about time I started to record my creations.

Raw Soups have been rocking my world lately. It all started with Raw Gazpacho, but this week I’ve been experimenting with wonderful results. I love my Vitamix!

This year, I’ve also started some gardening for the first time. I’ve been growing loads of beautiful kale, 3 kinds of tomatoes, lots of fragrant basil and cilantro. It’s so great to pick these and add them straight in to my soup.

Raw Gazpacho

  • Tomatoes, about 3 medium sized
  • Zucchini, one or two small ones.
  • Celery, 1 or 2 stalks
  • Loads of fresh basil
  • 2 or 3 cloves of garlic
  • Raw Saurkraut, a third of a cup
  • Red Onion, or green onion depending
  • Avocado, optional but creamy and delicious
  • A drizzle of Rallis ice pressed olive oil (my favourite)
  • Sea salt sprinkled on top

Yesterday I made a similar soup but with cilantro instead of basil and I added some fresh ginger and a little coconut. Very yummy.

Raw Ginger Beet Soup

  • 1/2 BeetIMG_00000179
  • 1 Carrot
  • 1 Celery Stalk
  • .33 coconut milk (I just used light canned coconut milk which isn’t actually raw but I don’t feel like cracking a coconut)
  • small piece of ginger
  • drizzle Honey Ginger infused White Balsamic (optional)
  • sprigs of cilantro for garnish (optional)
  • avocado cubes to swim in the soup (optional)
  • sea salt (optional)

IMG_00000186Raw Corn & Pepper Soup

  • fresh kernels from 2 ears of corn
  • 2 small orange peppers
  • 6 yellow tomatoes
  • 2 tbsp red onion
  • 1 ripe peach
  • 1 small piece of ginger
  • 1/4 tsp organic miso
  • touch of white balsamic vinegar (optional)
  • touch of hot sauce

 

This version of the soup includes coconut milk, a zucchini and some hot pepper.

This version of the Corn & Pepper soup includes coconut milk, a zucchini and some hot pepper.

Example of a Raw Summer Vegetable Soup

  • 1 Medium Tomato
  • 1 Medium Zucchini
  • Aprox. 1 cup of the red stalks from Swiss Chard
  • 1/2 Medium Beet
  • 1 Small Carrot
  • 1 Celery Stalk
  • 1 Clove of Garlic
  • Aprox. 1/4 cup of Red Onion
  • 1/2 small Avocado
  • Bunch of Basil
  • Drizzle of infused White Balsamic (something else sour would do the trick)
  • A drizzle of Rallis ice pressed olive oil (my favourite)
  • Sea Salt sprinkled on top
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Raw Banana Cream Pie

Status

Raw Banana Cream PieIt sure has been a while since my last post! I’ve been busy with my giant Frankie 100 project coming this spring and haven’t been playing in the kitchen much. However, tonight my husband will join me to attend the Conscious Eating Niagara potluck which I haven’t been to in forever, so I thought I’d update the blog with today’s creation.

It’s another case of, a little of this, a little of that. Actually, I had some raw bars in the freezer that I decided to blend up and make in to the pie crust. It’s all about the filling.

Mandi’s Banana Cream Pie

Crust Filling
Almonds

Hazelnuts

Coconut Flour

Dates

Coconut Syrup

Touch of Moroccan Spice Mix (includes chili, ginger, cinnamon)

Bananas, regular & small red bananas

Coconut butter

Real Vanilla Bean

Touch of Himalayan Salt

Stevia

 

 

My dad’s excellent Gluten Free bread

Yesterday I had breakfast at my dad’s place and I was really impressed by his homemade Gluten Free bread. This was really one of the best GF breads I’ve ever had. (Obviously not vegan.)

Daddyo Cheese PicIngredients:

1 1/4 cups milk @ 90 degrees
3 large eggs @ room temperature
1/4 cup melted butter
3 tbsp Xylitol
1 tsp apple cider vinegar
1/2 cup Amaranth flour
1/2 cup Oat flour
1/2 cup Brown Rice flour
1/2 cup White Rice flour
1/2 tsp Salt
1/2 cup Potato starch
1/2 cup Tapioca starch
1/2 cup Corn starch
1 tbsp Xanthan Gum
2 1/2 tsp Yeast

Made in the bread machine according to the machine’s instructions.

Recipe by the awesome, Mr. Lorne Gould!

Enjoy!

Raw Peach Squares

I picked up some fresh Niagara peaches at the Peach festival in Niagara on the Lake this weekend. Here’s a little raw recipe that I’ve whipped together for a party tomorrow. As usual, this is a play it by ear recipe.

This is just a quick post so I don’t forget to post about it. I’ll have to grab a photo later when I cut these in to squares. Right now it’s setting in the freezer.

Raw Peach SquaresRaw Peaches n’ Cream Squares

Filling

  • Coconut butter – about 400 grams
  • 8 ripe peaches
  • a touch of stevia, to taste
  • a touch of vanilla
  • a pinch of pink Himalayan salt
  • 1/4 teaspoon ground ginger

Crust:

  • Coconut flour
  • Coconut oil
  • Dates
  • A touch of ground ginger

Directions:

  1. Blitz the coconut butter in the food processor until it makes a smooth cream.
  2. Cut the peaches up in to slices and start to drop them in the food processor until everything is blitzed together.
  3. Add the other ingredients to taste.
  4. Pour batter in to a bowl and set aside on the counter.
  5. No need to clean the food processor. Just throw about half a cup of coconut flour in and start to blitz it, then add dates and some coconut oil until it still starts to come together as a dough. Add more coconut flour as needed.
  6. Use some coconut oil to grease a square pan. I have a flexible non-stick silicone pan that I like for raw desserts. Press the crust in to the bottom, then pour the batter in. Set in freezer for at least 2 hours. Cut in to squares and enjoy!

The flavour has come out quite subtle and creamy and really nice. Let’s see if the drunkers at the party appreciate it or not.

Raw Peach Squares

Fun with Kelp Noodles

kelp with hazelnutI’ve been on a big kelp noodle kick for the past while. My favourite thing to do is to soak the kelp noodles for at least 20 minutes in water, give them a good rinse, and then marinate them in a seed or nut based sauce until they become soft. Really yummy.

One of the recipes that I really enjoy for kelp noodles is a Thai Peanut Sauce. However, peanuts (at least not the ones used in those types of recipes) are not raw and not particularly good for you, so I’ve been playing with replacing them with other nuts. This weekend I made a sauce with hazelnuts for 2 different potlucks and it turned out quite well.

Other times, I’ll use my favourite Garlicky Kale dressing or something similar, or I’ll even use a pre-made pesto.

For a Thai inspired sauce, I use the following ingredients. You have to just play with them to get the flavour that you want:

  • Natural Peanut Butter or some other type of nuts (like hazelnuts) soaked and rinsed before using
  • Water
  • Lime juice
  • Ginger
  • Garlic
  • Chilis or a hot sauce like Sriracha
  • Coconut Aminos, Tamari, Miso or salt for seasoning
  • Agave for sweetness (or another sweetener)
  • Cilantro or mint, and lots of it!

I like this kind of sauce with zucchini noodles too, and lately I’ve been mixing the zucchini noodles in with the kelp noodles. Just don’t add the zucchini until the end since it can produce too much water.

Who’s Kale?

who's kale

The Kale Recipe everyone’s talking about – Who’s Kale? 

  • 1 bunch raw kale, washed, de-stemmed and dried
  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice (I like a little less, like 1 tbsp, or just more apple cider vinegar)
  • 2 Tablespoons coconut aminos (originally called for Bragg’s liquid aminos, or tamari or soy sauce would work, or just add salt to taste)
  • 4 Tablespoons nutritional yeast (I generally use a lot more – yum!)
  • 2 teaspoons minced garlic (1 – 2 cloves of garlic, when I’m lazy I use garlic powder

Optional:

  • .5+ teaspoon of dijon mustard
  • sesame seeds, to taste as garish (optional)
  1. Break or cut kale into bite size pieces and place in a large bowl.
  2. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
  3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
  4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
  5. Sprinkle on some sesame seeds before serving if so desired.

Credit to the original internet source: http://www.eatingbirdfood.com/2011/02/garlicky-kale/

***

Last Sunday was Niagara VegFest. Among many other great purchases, I picked up a couple of I “heart” kale buttons and a bag. 2 days later, I was riding the subway in Toronto late at night and a guy asked me, “Who’s Kale?” which has now become the running joke.

So how do I eat all this kale?

I already loved Kale Chips, but it was the Garlicky Kale from Whole Foods is the recipe that started my real love affair with kale.

  • Kale Chips
  • Garlicky Kale from Whole Foods
  • Kale salads of all sorts are delicious. Make sure to massage the dressing into the washed, de-stemmed kale so that it really softens and marinates.
  • In juice: I keep the kale stems and use them for juicing. One of my favourite combinations is kale with pear. Kale + pear are a wonderful pair!
  • In smoothies: Since I eat so much kale at other times of the day, I tend to favour spinach in my morning smoothies, but kale often makes an appearance too.
  • When I’m on the go in Toronto, I seek out kale salads from restaurants like:I heart kale
  1. Freshii 
  2. Fresh
  3. Urban Herbivore
  4. Vegetarian Haven

Some people only think of kale as a cooked food but I really prefer it raw. Eating it raw has completely changed my view of this super green, and I really find it much more satisfying than other lettuces or baby spinach for salads.

Wikipedia has this to say about kale:

Kale or borecole (Brassica oleracea Acephala Group) is a vegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbagethan most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccolicauliflowercollard greens, and brussels sprouts. The cultivar groupAcephala also includes spring greens and collard greens, which are extremely similar genetically.

Want to know more about the various varieties of kale? Check out ilovekale.com.

 

 

Raw Cinnamon Bun & Raw Cheese Ball for the January 5th potluck

Not sure when I’ll get the full recipes written out, but this is what I took to the potluck with ingredients.

Colossal Cinnamon Bun

Ingredients – all raw

Cinnamon Bun:

  • Almonds
  • Coconut Syrup
  • Coconut Oil
  • Dates
  • Coconut Flour
Icing:

  • Coconut Butter
  • Coconut Oil
  • Agave

 

Raw Cinnamon Bun

Holiday Cheese Ball

& Onion Crackers

Ingredients – all raw

Cheese Ball:

  • Onion, Tomato, Garlic, Red Bell Pepper, Parsley , ground Pecans on the outside
  • Health Nut Cashew Cheese
    • Cashews
    • Vegan Probiotics
    • Himalayan Salt
    • Health Nut Cheddar Style Cheese
      • Cashews
      • Vegan Probiotics
      • Himalayan Salt
      • Nutritional Yeast
      • Garlic
      • Onion
      • Mustard
      • Tumeric
Onion Crackers:

  • Onion
  • Flax
  • Coconut Aminos
  • Olive Oil

Cheese Ball