Autumn Harvest Apple Pumpkin Soup

I know, I know… pumpkin soup is no big deal but this version is delicious. The combination of dark ginger lemon tea, apple and fennel makes a wonderful addition.

Autumn Harvest Apple Pumpkin Soup

1 large tart apple, diced (peeled or not)

½ white onion, diced

1-2 cloves garlic, minced

4 celery ribs, diced

1 low-sodium vegetable bouillon cake (the ones I use are big so use a few if they're small)

1 cup water

3/4 cup ginger lemon tea – brewed dark (or mix water with ginger and lemon)

1 cup pumpkin puree

fennel seeds

ground cayenne pepper, to taste

sea salt

fresh parsley, cut small

olive oil for sautéing

In soup pot sauté: apple, garlic, onion, celery and fennel seeds until the apple and onion are soft.

Add in the bouillon cake and 1 cup water; whisk well.

After the cake dissolves whisk in the ginger lemon tea and pumpkin puree.

Season with ground cayenne pepper, sea salt and parsley.

Let simmer up to 5 minutes then serve.

For thicker soup add more pumpkin puree.

Raw Cauliflower Spanish Rice

This is a wonderful way to eat more raw fresh vegetables - not only easy to prepare but delicious too!

1 large head of organic cauliflower put in food processor until it is the texture of rice.

After getting the cauliflower the size of rice put in a large mixing bowl and set aside.

In FP or blender combine the rest of the ingredients and blend until mixed but not liquefied:

1 green onion, thinly sliced

1/3 cup presoaked sun dried tomato pieces in olive oil, keep oil

1 TB of reserved oil from sun dried tomatoes, use more depending how moist you want the cauliflower

½ tsp salt

½ tsp chili powder

½ tsp ground cumin

¼ tsp onion powder

1 clove garlic, crushed

1 very ripe tomato, cut up

¼ - ½ red bell pepper, diced

2 TB nutritional yeast

fresh lime juice

fresh cilantro

Gently fold wet mixture into the cauliflower, combining well. Taste and adjust flavor as needed.

Serve with your favorite toppings such as salsa and avocado.

Raw Walnut Pesto Stuffed Peppers

This raw pesto is delicious and can be used in many dishes. I stuffed mini sweet bell peppers, tomatoes, and button mushrooms. When I make these I’m sure to have extra for easy grab and go food – eating raw can be easy provided you plan ahead.

1 cup raw walnuts, soaked and drained

2 TB raw pine nuts

¼ cup raw cashews

2 TB nutritional yeast

1 TB lemon juice

1-2 fresh garlic cloves, minced

1 TB olive oil

as much fresh sweet basil as you like

sea salt to taste

Blend all ingredients to desired consistency. I tend to keep my pesto thick and coarse so it has texture for stuffing vegetables.

Sugar Cookie Blended Bliss

I drink herbal tea even while following a raw diet. I believe tea has many health benefits and drink it often during the colder months. For the Sugar Cookie Blended Bliss I boiled water and then let it cool down a little before adding several tea bags - it brewed overnight on the counter and was ready by morning. I hope you try this delicious blend!

Sugar Cookie Blended Bliss

Sugar Cookie Tea: Celestial Seasonings has an herbal tea called Sugar Cookie Sleigh Ride that comes out this time of year – it’s delicious!

¼ cup raw young coconut meat

2-3 TB crushed raw pecans

3 or so TB raw almond milk

raw organic agave to sweeten

ice

Blend all ingredients and enjoy!

Garnish with crushed pecans and cinnamon

Raw Fudge

This is incredibly easy to make and so delicious! A great vegan way to enjoy the goodness of fudge. I rolled them into balls but you can also make them in a brownie pan and cut into squares.






1 ½ cups raw walnuts
1 ½ cups sun dried raisins

1/2 cup raw cocoa powder or carob

1-2 TB raw cacao nibs, optional
pinch of sea salt
pinch of cinnamon

In food processor combine all ingredients until smooth.
Transfer to bowl and add a few more raisins, mix in by hand.

Roll into balls or press into a pan for fudge squares.
Refrigerate several hours until cold.

Spicy Veg Crackers (raw)

raw ~ delicious ~ easy to make

Note: all seasonings are to taste so start slow and add as you go!

2 cups raw sunflower Seeds, ground to flour

2 cups corn kernels

1-2 TB Braggs Liquid Aminos

1 small tomato

5 pieces sun-dried tomatoes, softened in oil (can also put some of the oil in if desired)

1 small orange bell pepper

3 Tbsp Nutritional Yeast

2 Tbsp Taco Seasoning - a mix of: cumin, chili powder, smoked paprika, dehydrated onions, crushed oregano, chipotle powder, red pepper flakes

3 Tbsp Nutritional Yeast

Blend well in food processor.

Transfer to bowl and by hand add a few whole sunflower seeds, thinly sliced green onion, dehydrated tomato bits, dehydrated garlic pieces, or whatever you like.

Spread on dehydrator sheets.

Dehydrate until crisp.

The thinner you roll the dough the quicker they will crisp.

Raw Cheezy Cauliflower Crunchies

Another raw treat that’s so delicious everyone will want some.

1 cup raw cashews

½ orange bell pepper

2 tsp. lemon juice

4 TB nutritional yeast (try to get a good quality brand, I find Red Star to be the best)

sea salt to taste

In food processor blend the above ingredients until coarse. If too thick add a small amount of raw almond milk – but remember you want this to cling to the cauliflower.

Clean and cut one head of organic cauliflower. Put small pieces in a large mixing bowl.

Spoon the cashew mix into the bowl and using your hands coat all the pieces.

Keep the blend thick so it coats well.

Put on dehydrator sheets – leave room between the pieces.

Dehydrate until crisp.

This batch took about 15 hours to reach the crispness we enjoy. I know that sounds like a long time but these are worth the wait! Next time I plan to make two heads of cauliflower – by the time I took the picture and put things away the dish was nearly empty.

Raw Sesame Peanut Dressing

Bean sprouts, carrots, red bell pepper, green onions and black sesame seeds.

¼ - cup raw peanut butter

1 TB raw almond butter

¼ - 1/2 cup warm water

1 TB nama shoyu (adjust to taste)

1 TB agave

2 garlic cloves, minced

1 TB sesame seed oil

about 1/2 to 1 inch of fresh ginger minced

1 tsp apple cider vinegar (adjust if needed)

pinch of mustard powder, optional (to spice it up)

Add all ingredients to taste and whisk together well or use blender.

Pizza Soup

Veggie pizza in a bowl - delicious and satisfying !

1 pint organic cherry tomatoes

1 cup raw cashews

1 ½ cups rice milk

½ cup refried beans, more or less depending on how thick you want it (or mashed pintos)

4-5 green onions

¾ cup diced mushrooms

½ red bell pepper

2 cloves garlic, crushed (adjust to taste)

2-3 TB nutritional yeast

2 TB Parma!

fresh diced: parsley, basil, thyme

cracked black pepper and sea salt to taste

In blender mix cherry tomatoes and cashews until thick and coarse.

Add rice milk and blend until smooth.

Sautee mushrooms, onion and garlic until soft.

Pour half of the blended tomato in.

Just before it simmers whisk in the finley mashed beans along with the remaining tomato blend and remaining ingredients.

Garnish with diced pepper, onions, or your favorite pizza toppings.

You can serve as is or with toasted bread.

This can be made as raw soup too (without the beans) - which I will be doing later this week.

Wild Blueberry Smoothie with Pecans and Arugula

I try to start each day with a healthy green smoothie loaded with organic greens and wild blueberries packed full of health enhancing goodness. A friend emailed and asked how to make green smoothies taste good. Personally I like that slightly bitter “green” flavor but I do add fruit and sometimes raw nuts. It’s so healthy and filling. A drink like this will keep me feeling full and energized for several hours.

In high-speed blender combine:

Fresh or frozen organic wild blueberries

Banana

Juice from 1 small orange

Several handfuls of organic arugula, cleaned well

Raw pecans, or nut of choice

A small amount of agave nectar, or sweetener of choice

Ice

Blend until smooth and ice is crushed

For a mellow green flavor try: baby spinach leaves, kale, or a combination of both with fresh pineapple or strawberries. Delicious!