Creamy celery soup, a delicious and light summer soup

This creamy celery soup is a delicious and light summer soup.

Ingredients
2 cup shaved celery root
3 cups diced celery
3 cups macadamia nuts or pine nuts
1 t Himalayan salt
¼ cup lemon juice
4 cups water
tomatoes, chopped mint and shaved celery root as a garnish

Blend all the ingredients for 2 ½ minutes. Garnish with some celery root en tomato.
Top it off with fresh mint.

Mixed vegetable soup: raw food recipe for instant energy

This soup is great, if you come home after a long day and want something salty.
It has all the minerals and salt from the vegetables, combined with spices and nourishing greens.
Instant energy for the rest of your day.

Ingredients:
1 big carrot
2 stalks celery
1/2 red beet (for the color)
1 dried tomato and soaking water
1 tomato
handful parsley
little piece of hot pepper
½ clove garlic

Juice the carrot, celery and beet.
Pour the juice into your blender and add the other ingredients.
Blend and enjoy.
You are ready to go again!

How to Ruin a Perfectly Good Grapefruit with Tanja Andrews

I love this video by Tanja Andrews from Freshtopia.net. It is so honest. Did you ever try to make a new (raw food) recipe with all kinds of expensive and fantastic ingredients and it came out really bad? I was laughing. It happened to me so often, especially when I first started with raw food. I mixed all kinds of great ingredients with a cup of, for instance, dandelion and my dish was ruined. I usually still ate it, because I didn’t want to throw it all away. Great to see, that I’m not the only one.

There is hope. Now most of my dishes come out great. Failure leads to success. After spoiling ten smoothies, you will finally find the perfect one and keep making it. Everybody loves it.

Keep experimenting, be creative and have fun. This is the way to success!

Recipe for a Healthy Raw Gazpacho Soup

My friend Esmé has a fantastic recipe for raw gazpacho soup on her website TheBestofRawFood.com. Since readers of the blog were asking for a raw gazpacho soup recipe, I asked her, if I could publish it. Here it is: one of the best soups from the raw food kitchen.

Serves 2

Ingredients:
4 tomatoes, diced
1 cucumber, peeled and chopped
1/2 onion, diced
1 glove garlic, peeled and minced
lemon juice, salt and pepper to taste

add before serving:
4 tablespoons freshly chopped cilantro
1 scallion (green part), finely chopped, for garnish
1 red bell pepper, seeded cored, and diced
1 table spoon raw virgin olive oil
1/4 cup mango, diced in small cubes

or add:
pesto
fresh basil leaves

Place first 5 ingredients a blender and puree. Strain (vegetable press is easiest) to remove any vegetable pieces and pits that are not fully liquefied (like tomato skins or seeds). Alternatively, if you have a juicer, you can also put all ingredients in the juicer, using a coarse screen.
Chill overnight, if time permits. This makes the taste even better!

Before serving, sprinkle with the chopped cilantro, scallion, bell pepper, olive oil, some finely cut mango. You can also add pesto and fresh basil leaves for variation.

To Your Raw Food Success!

Recipe for Cream of Parsley Soup

Ingredients:

1 bunch of parsley, chopped
1 avocado
1 tomato, cut in small pieces
4 cups of water
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon of agave nectar
Salt or shoyu and pepper or cayenne

Mix everything, except the pieces of tomato with a blender or handhold mixer.
Season with salt or shoyu and pepper or cayenne, as you like.
Add pieces of tomato.
Garnish with some parsley.

Enjoy your delicious raw soup!

Recipe for a Healthy Cream of Tomato Soup

Ingredients:
2 medium size tomatoes
3 dried tomatoes, soaked
1 handful of fresh basil
20 macadamia’s, soaked
1 tablespoon of hemp oil
White pepper
Soak water of the dried tomatoes
Warm water
Salt, if needed (dried tomatoes are salty)

In a blender (handhold or normal) mix all ingredients until smooth and creamy.
Save some fresh basil to garnish the soup.
You can soak the tomatoes in little water and add warm water, while preparing the soup. This way you get a nice warm raw winter soup. It’s also possible to warm the soup slightly on your stove after preparing.
In summer you can eat the soup cold.