Lazy Raw Foodist

Wondering about the title of this blog...it is what I am, and have been for the past several weeks. A lazy raw foodist. With my busy schedule (preparing for my first 2010competition)I haven't had time to prepare a raw meal like I would like. In the mornings and mostly afternoons, I have been surviving on fruits (apples, bananas) and green hemp protein shakes. Which also include fruits. When dinner time comes, I am either helping my daughter with her homework or fixing dinner for the family (they have decided to eat raw or mostly raw when it gets warmer). While there food is cooking, I throw together a quick salad I can eat. I must be doing something right. I'm never hungry and my body functions normally.
This past weekend I changed a few things and decided it was time to step out of the "salad" box. I made two raw soups. They were delicious. I figured since I was making soup for the family, I would make some for me. My soups took less than fifteen minutes to make. The soups I made for the family took several hours. I truly believe in cooking foods from scratch. It is better for you. And since they do eat raw yet, I still want them to have natural foods in their meals. Just like a mom, huh?


This is my tomato soup topped with purple cabbage!






Raw Tomato Soup

1 pint cherry tomatoes (I used 4-6 Roma tomatoes)
1/2 cup soaked sundried tomatoes
1 tbs. agave nectar, optional
1 cup water
2 tbs. olive oil
1-2 clove garlic
1/2 tsp of dried basil, oregano, and thyme
2 tbs. lemon juice
Sea salt to taste
Dash of nutmeg

Put everything in a high speed blender and blend till thick and smooth. Serve at room temp.



This is my hearty "chicken" soup!






"Chicken" Soup

Broth:
2 cups warm water (100 degrees F.)
1/2 cup almonds (soaked for 6 hrs.)
1 tsp. freshly ground celery seeds
1-2 whole black peppercorns
1/2 tsp. sea salt or to taste
1 sprig of fresh or dried thyme
1 tsp. fresh dill
1 tbs. olive oil
1/2 tsp. lemon juice

Place in blender and blend until smooth, let this mixture sit for 5-10 mins. Warm it back up if you want and enjoy!

I also added the following:

2-3 carrots, cut in chunks
1-2 tbs. sweet red onion
1 clove garlic (fine dice)
4 shitake mushrooms (julienne)
brussel sprouts, handful if you like
1/2 cup of corn

Add the vegetables to the broth. For a different taste, scatter the veggies on teflex sheets and dehydrate for 4-6 hrs. (dehydrating will concentrate the flavors and remove some of the bitterness) Add this mixture to the broth and enjoy!

Enjoy the soups!