Raw Food Recipes - Soups & Entries

Many of these recipes were collected from Toronto and York Region Raw Food Potlucks. We thank living food artists for sharing your passion with everybody.
If you have raw food recipe to share - send us email with picture, ingredients, preparation instructions and any other info like email or website for promotion.

New Recipes	Appetizers	Breads & Crackers	Salads	Soups & Entries	Desserts
Chunky Cucumber Soup 2 ripe avocados 1 large cucumber with skin 2-3 celery stalks Lemon juice to taste Sea salt to taste Preparation: Puree cucumber and celery, then add lemon juice and sea salt to taste. Mash avocado and stir into mixture. Chop 2 tomatoes and ½ red onion. Add to mixture. Raw Carrot Soup 3 c fresh carrot juice 1 Tbl light miso paste ½ tsp Bragg�s Liquid Aminos 1 small clove garlic, crushed or ¼ tsp garlic powder 2tsp fresh basil or ½ tsp dried crushed basil 1 avocado, peeled, seeded and diced 2 ears sweet corn, husked and kernels removed from cob 1 Tbl minced red onion 1 Tbl fresh cilantro, chopped Preparation: Put carrot juice, miso, Braggs, garlic powder, and basil in a blender. Add half of the avocado, tomatoes and corn kernels and pure. Combine remaining vegetables, except cilantro and toss. To serve, pour pureed mixture into individual bowls and stir in tossed vegetables. Serve chilled, at room temperature, or warmed to 115 degrees. Garnish with cilantro Simple Raw Pizza ---crust Buckwheat flax carrot ---toppings sauce Sunflower brazil nut pate (with lemon) Comments from Sheryl: The onion topping was 2 medium white onions, with the juice of one lime and a bit of sea salt on them. The onions were allowed to marinate for a few hours until softened, then dehydrated until crispy. Let cool then sealed in an airtight container they last well. The crust was made from whole carrots run through the food processor, soaked buckwheat and golden flax. The carrots and buckwheat were well blended, then the ground flax was added. The mixture was too dry so I blended up a few tomatoes to hold it together (that would have added nice flavour too). Other toppings were: olives, yellow pepper (dehydrated until soft), tomatoes, a pate from soaked sunflower and brazil nuts (mostly sunflower) with lemon juice and sea salt. One one pizza we also added whole dulse torn into pieces and some cracked pepper and chili tomatoes Dulse Yellow pepper Olive Sweet Potato Casserole Pecan Walnuts Sweet Potatoes Dates Coconut water Agave Cinnamon Celtic Salt Help with the description, please! Mock Salmon Pate Roll-ups Walnuts Green onions Celery Red pepper Sea salt ------- Alfalfa sprouts Collard leaves Dulse Seems like the ingredients above ----- lane were finely chopped in the food processor and then wrapped into the inredients that are below ----lane. Raw Pasta in Marinara sauce Raw Marinara sauce: 3 medium tomatoes 1/4 cup sundried tomatoes (soaked) 2 dates or agave 1T nama shoyu 2T olive oil 1t coriander cayenne pepper to taste pinch of cumin fresh basil (5-10 leaves) Raw Pasta: 1 medium zucchini or 1 small squash Preparation: Blend ingredients for Raw Marinara sauce in Vita MIx. Cut zucchini or squash on a spiral slicer. You can also use a shredder. Pour sauce over the pasta right before eating. Raw Fig Pie crust: 1/2 cup almonds 1/2 cup dates filling: 1 cup dried figs water Preparation: Soak almonds for 6-8 hours. Peel off the skin. Crush almonds and dates in a food processor. Spread the mixture on a bottom of the serving plate. Process figs in the blender adding water until the mixture has got the desirable texture. Spread over the raw pie crust. Pretty up your pied with some berries. Angel Hair Pasta with Marinara Sauce and Pine Nut Parmesan from Enlightened Eating by Caroline Dupont 2 zucchinis 2 plum tomatoes 10 sun dried tomato halves, soaked 1 apple, cored ½ red pepper, coarsely chopped 1 clove garlic, chopped 1 ½ Tbs. lemon juice 2 dates, pitted and soaked, then chopped Celtic Sea Salt, to taste 2 Tbs. Olive oil ¼ cup fresh oregano Preparation: Make the angel hair by processing the zucchini in a spiral slicer ( or peel with a vegetable peeler to get ribbons-keep turning zucchini to make strands fairly thin). Put angel hair in a large shallow serving bowl. Cut with kitchen scissors or a knife. Place marinara ingredients, except herbs, in a blender or food processor and combine until smooth. Add herbs and process for a few more seconds. Taste and adjust seasoning. Wait until just before serving to assemble dish (otherwise marinara will draw water out of zucchini). Toss angel hair with marinara and garnish as desired. Top Pine Nut Parmesan. Serve immediately. Pine Nut Parmesan Ingredients: ½ cup pine nuts ½ tsp celtic sea salt 1 Tbs. nutritional yeast Preparation: Pulse all ingredients in a coffee grinder until coarsely ground. Makes ½ cup. Quinoa Tabouleh ¼ cup sprouted quinoa ½ cup cherry tomatoes, halved 2 tblsp Nama Shoyu or 1 ½ tsp Celtic Sea Salt ¼ cup fresh-squeezed lemon juice ½ cup fresh mint, chopped ¼ cup diced burdock ¼ cup diced cucumber 1 cup fresh parsley (including stems), chopped 1 tblsp minced garlic 1 tsp minced jalapeno 1 tsp minced ginger ½ cup olive oil Preparation: Combine all of the ingredients in a mixing bowl and serve! Sun Burgers 2 C sunflower seeds, soaked 6-8 hours ½ C carrots ½ C celery 3 green onions, sliced 1 red bell pepper, sliced ¼ C fresh basil ¼ fresh parsley Braggs to taste Preparation: Process all ingredients with S blade in a food processor. Make patties and dehydrate at 105 degrees for 12-24 hours until dry. Turn putties over when dehydrating on a teflex sheets after 6 hours Spinach Soup 1 bunch of Spinach 1/2 Lemon 1 Pineapple 1 T chopped Ginger 1 Cucumber Preparation: Peel pineapple and remove its middle part and place it in a food processor. Add spinach, peeled cucumber, squeezed lemon juice and ginger. Process everything until fine mixture. Peter’s Cosmic Soup 1/2 C Cashews 1/2 head of Cauliflower 1/2 red pepper 1/4 yellow onion 1/2 C Parsley Sea salt to taste 1/4 t Nutritional yeast 1 t Apple cider vinegar Water 1/2 C Sunflower sprouts Green garlic Preparation: Process everything in a blender until the mixture is fine and smooth. Easy Pad Tai 2 medium Zucchini shredded 1 C Bean sprouts 1/2 C Pine Nuts crushed 1/2 C Green onion, chopped 1/2 C Cilantro chopped 1 Lime to juice 2 T Olive oil Sea salt to taste Red pepper to taste Preparation: Mix well lime juice with salt, pepper and olive oil and pour this sauce all other ingredients. Ami's Raw Pasta 2 tomatos sundried tomatoes (like 12) 2 stalks of celery 5 fresh basil leaves a little cilantro and thyme 1 clove garlic cut up green onion adding avocado makes it creamy but i didn’t for the potluck noodles: : thinly sliced zucchini yellow zucchini carrot Preparation: Cut zucchini in a spiral slicer, otherwise just use a potato peeler to make short noodles The sauce: blend everything except the cut up green onion. Pour dressing over the pasta right at the serving time, mix it up. Gazpacho - Cold Fresh Vegetable Soup from Spain 5 medium-sized tomatoes, peeled and chopped 2 medium-sized cucumbers, peeled and chopped 1 large onion, chopped 1 medium-sized green pepper, cleaned out and chopped 2 teaspoons finely chopped garlic 1 tablespoon tomato paste 1/4 cup apple cider vinegar 4 tablespoons olive oil 4 cups cold water Sea salt to taste Tobasco to taste 1. Combine cucumber, tomato, onion, green pepper, garlic, and bread in a deep bowl. Mix together thoroughly. Stir in water, vinegar, and salt. 2. Puree the mixture in a food processor, working with 2 cups at a time. Beat olive oil and tomato paste into puree with a whisk. 3. Cover the bowl with a plate and refrigerate for at least 2 hours. 4. Stir soup lightly just before serving. Yield Serves 6 to 8 Stupendously Magnificent, Outstandingly Exception Green Spinach Soup 3 Small avocados 2 red bell peppers 1/2 Bunch Organics Spinach (fill blender) 2 small lemons 3 cups pure water 1/2 teaspoon celtic sea salt (optional) Blender all together in a blender.