Spicy Garden Soup

GF Recipes, Healthy Living, Raw Foods

Spicy Garden Soup

5 Comments 18 March 2013

I trust that you all had a nice St. Patrick’s Day. Whether you celebrated by wearing green, tossing back a green beer green smoothie, eating green eggs and ham, or reflecting on the life and mission of St. Patrick, I hope it was a good day.

I also hope you got in your greens! I’ve been using St. Patrick’s week as an excuse to come up with new green recipes. I have a new garden soup to share with you. This soup started as a chunky gazpacho, but with the power of the Vitamix this soup became as creamy as a pudding in just a few extra seconds. After a quick taste test, I decided that I liked it that way. Garnished with a few cooling toppings, this spicy garden soup made a wonderful lunch for several days.

Print friendly recipe

Spicy Garden Soup

by Heather

Ingredients:

  • 2 c. spinach, packed
  • 1 clove garlic
  • 1/2 jalapeno with seeds
  • 2 c. chopped tomatoes (about 2 medium)
  • 1 c. chopped cucumber (about 1/2 large)
  • 1/4 c. chopped red onion
  • 1 bunch cilantro (to taste)
  • juice of 1 lime
  • 1/2 avocado
  • Extra garnish: cilantro leaves, avocado, tomato, cucumber, pumpkin seeds

Directions:

1. Place all except the garnish ingredients in the Vitamix and process until smooth and creamy.

2. Pour into bowls and garnish with cilantro leaves, sliced tomatoes, avocado slices, chopped cucumber, and pumpkin seeds.

3. Or store in a mason jar and pour single servings throughout the week.

Yields 4 servings


Readers, dish!

  • How did you celebrate St. Patrick’s Day?
  • How do you get more greens in your diet?
This recipe was shared at:
Healthy Shamrock Smoothie

GF Recipes, Healthy Living, Raw Foods

Healthy Shamrock Smoothie

4 Comments 15 March 2013

Soon spring will be bursting forth, and delicious, tender greens will be everywhere. Hopefully you’ve been able to find a good source of greens during the long winter months. St. Patrick’s Day is coming up, and whether you celebrate or not, it’s a wonderful excuse to get some extra greens into your diet.

Here are my top 3 ways to increase the greens in my diet:

1. Eat a green leafy salad every day. Try a different kind of green every day to keep it varied. Ever had a mache salad? Or a peppery arugula salad? How about an all herb salad like parsley and basil?

2. Use lettuce or kale leaves to wrap up your lunch. Romaine wrapped chicken salad, swiss chard wrapped curried cashew pate, kale wrapped egg salad…just find your favorite filling and wrap it up in a leaf.

3. Toss a handful or two of your favorite greens into your morning smoothie. My favorites are kale and spinach. Kale can be a bit grainy, so I like to add avocado to smooth it out.

Here’s my latest favorite green smoothie. I hope you like it!

Print friendly recipe

Healthy Shamrock Smoothie

by Heather

Ingredients:

Directions:

1. Place all ingredients in a Vitamix or blender and blend until creamy.

2. Pour into your favorite smoothie cup and enjoy!

Makes 1 large smoothie

Other green smoothies you might enjoy:

Readers, dish!

  • What’s your favorite St. Patrick’s Day treat? (Do NOT say green beer, ha!)
  • What’s your favorite green smoothie ingredient?
  • How do you get more greens in your day?
This recipe was shared with:
Raw Foods Thursdays: 3/14/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 3/14/13

5 Comments 13 March 2013

It’s my favorite day of the week, Thursday! I love Thursdays because I get to learn more about raw foods from all of you. Last week was no exception.

I learned how to make raw macaroons! (You know that every time I attempt raw cookies they’re too dry. So I’m glad I have an expert to learn from!)

Strawberry Almond Macaroons by Valerie of City|Life|Eats

And I’ve been going gaga for the pudding recipes that you all have been sharing. This one had me at “chocolate avocado”.

Protein-Packed Chocolate Avocado Pudding by Gabby of the veggie nook

And here’s another perfect pudding for upcoming St. Patrick’s Day…

Popeye’s Peachy Green Raw Pudding by Kathy’s Kitchen & Raw Nutrition

Thank you all for sharing your incredible recipes with us! This week I’m sharing a recipe from my friend, Diane. If you haven’t already checked out this recipe, now’s the time!

Living Pad Thai by Diane of Reboot Health and Wellness

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!

What do you have to share?


Raw Foods Thursdays: 2/21/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 2/21/13

3 Comments 20 February 2013

Love was in the air last week with our Valentine’s Day edition of Raw Foods Thursdays. While I had absolutely nothing to share, I was completely inspired by several entries that made my little heart pitter patter. Before you share your raw creations, catch a little raw inspiration from these incredible submissions!

Decadent Chocolate Tort by Tessa the Domestic Diva

Raw Carrot Cake Cookies by Amber at The Tasty Alternative

And since RFT, and Valentine’s Day for that matter, snuck up on me last week, I didn’t have the time to highlight anything from the week before. These Pre-Workout Energy Bites shared by Erin at Sift, Stir & Savor were just too good not to remind you about. All you have to do is look at this picture and you’ll be off to find the recipe!

Wait! Don’t go yet!

These wonderful treats inspired me to make these Raw Strawberry Fudge Cups for our Raw Foods Potluck last weekend. So I’ll start the party by sharing them!

What do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



Raw Foods Thursdays: 1/31/13

GF Recipes, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 1/31/13

4 Comments 30 January 2013

Happy Thursday! I hope you’ve had a great week so far. This week I’m really looking forward to Friday after a holiday celebration in kindergarten.

Holiday?

Yes! The 100th Day of School stretched into the 101st Day of School, which meant two days of counting practice, a classroom buzzing with energy, way too much sugar as we counted M&Ms and Skittles, made Froot Loop Necklaces, and created 100 trail mix. This was a week to be craving the simplicity of raw foods!

Hopefully you had a chance to check out our January Raw Foods Potluck complete with Blood Orange Truffles.

Seriously amazing.

I also hope you enjoyed last week’s Raw Foods Thursdays where we had some lovely submissions by some health-inspired friends.

Rich and Raw Marinara by A Life Unprocessed is a healthy way to add a boost to any of your raw noodles. And just how do you get those gorgeous green spirals?

Mellow shares all here!

You know I’m a sucker for smoothies, so this Vitamin Fruit Smoothie by Happy Healthy 365 was just up my alley. Since it’s mandarin and orange season…in Greece…and Whole Foods…you’ll definitely want to enjoy this delicious smoothie! Secret ingredient?

Kiwi!

This Grasshopper Pie by Practical Stewardship also caught my eye as I’m a mint chocolate chip freak! But how do you get that green color?

Mint!

This week I’m submitting a salad inspired by our January Raw Foods Potluck. What delicious rawness do you have to share?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



January Raw Foods Potluck

GF Recipes, Healthy Living, Raw Foods

January Raw Foods Potluck

8 Comments 29 January 2013

Our January Raw Foods Potluck was definitely an amazing event. We didn’t have a theme this month, but we all agreed to try something we had never made before. I didn’t realize until we showed up that evening that we had all of the makings of an entire 5 course meal. From appetizers, to soups and salads, entrees, and desserts, we had it all covered and were very pleased with the results.

The Soup

Diane created Cucumber Gaspacho. Cool, refreshing, and topped with cucumber, avocado, dill, tomato, and a little jalapeno, this soup was amazing.

The Bread

Diane also made three types of raw bread: Sunflower, Carrot Cinnamon, and Spicy Kale.

While I enjoyed them all, I must have the recipe for the Carrot Cinnamon Bread soon! And the Spicy Kale Crackers spread with Diane’s Pesto was so addicting that it was almost gone before the dinner began.

The Salad

I already shared Dallas’ incredible Confetti Salad with Cucumber Orange Dressing made using Ani Phyo’s recipe. It’s crisp, creamy, packed with greens, and has a sweet accent of dried cherries. I’ve already made this salad since the potluck! You can find the recipe in Ani’s Raw Food Kitchen.

The Appetizer

Diane served Pesto Stuffed Mushrooms on a bed of spiralized squash and dressed them with sundried tomatoes and parsley.

Diane is the Food Art Queen, as you can tell. Now see how she transformed my contribution.

The Entree

One of my favorite raw cookbooks is Eat Raw, Eat Well by Douglas McNish. I followed his recipe for Stuffed Calzones which are stuffed with Red Pepper, Dill and Cashew Ricotta and Red Pepper Basil Marinara Sauce.

The calzone dough was remarkably easy to make. Simply dehydrating rounds of buckwheat, flaxseeds, veggies, and spices created a delicious maleable crust. But the fillings were out of this world.

Red Pepper Basil Marinara Sauce

And dressed by Diane, these babies were a feast for the eyes too.

The Desserts

Dallas definitely stole the show with these Blood Orange Truffles rolled in pistachios from The Art of Raw Living Food.

I even tried my hand at making a Cherry Chocolate Pie with inspiration from Christina of Dandelions on the Wall. (She shared a Chocolate Almond Cheesecake at Raw Foods Thursdays that sent me over the moon!)

I don’t quite have the crust recipe ready to share, but I will soon!

Overall, our January Raw Foods Potluck was a delicious success!

Our February Raw Foods Potluck might put you in the mood for love with Cheese, Chocolate & Wine. If you’re in the Nashville area and would like to join us on February 16th, please let me know in the comments below and I’ll give you the details.

Until then, make sure to stop by Raw Foods Thursdays each week for delicious recipes and inspiration from our readers!

Other Raw Foods Potluck posts:

Readers, dish!

  • Which of the above raw dishes would you like the recipe for?
  • Have you ever been to an all raw dinner? How was your experience?
  • Want to come to our February potluck?
Crunchy Ginger Orange Salad

GF Recipes, Healthy Living, Raw Foods

Crunchy Ginger Orange Salad

19 Comments 28 January 2013

Last weekend we had our Raw Foods Potluck, and I promise I will share all about it this week. With Raw Foods Thursdays and the potluck, I’ve had a lot of fun experimenting but not enough time sharing my fun with you. While thoroughly enjoying the raw leftovers and the inspiration brought by my Raw Foods Girls, the recipes they created, and dishes made from our favorite raw foods authors, I finally have a recipe to share.

Dallas showed up to the potluck with a salad that knocked my socks off. It was Ani Phyo’s Confetti Salad in Orange-Cucumber Dressing from her book Ani’s Raw Food Kitchen. Packed with whole foods and flavor, this recipe is one you must make exactly as written at least once.

I wanted to kick up the ginger a bit and make a cilantro-based dressing. And I was thrilled with the results. (I know, you either love cilantro or you hate it! If you hate it, try using parsley.)

 The dressing is creamy which contrasts well with the crunchy cabbage and slivered almonds.

I love this salad as a side or as a meal by itself.

Print friendly recipe

Crunchy Ginger Orange Salad

inspired by Dallas and Ani

Salad Ingredients:

  • 1/2 bunch of kale
  • 1/2 head of romaine lettuce
  • 1/2 head of cabbage
  • 1/2 c. dried cranberries
  • 1/2 c. slivered almonds

Dressing Ingredients:

  • 1/4 c. olive oil
  • 1 orange, peeled and divided into sections
  • 1 large handful of cilantro, about 1 cup
  • 3 T. chopped ginger
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1/4 c. pine nuts
  • 1 tsp. sea salt

Directions:

1. Remove coarse stems from kale leaves, roll like a burrito, and cut into thin ribbons.

2. Roll romaine lettuce leaves and cut into 1/2-inch slices.

3. Chop cabbage into bite-sized pieces.

4. Place kale, romaine, and cabbage in a large bowl and top with slivered almonds and dried cranberries.

5. Put all dressing ingredients in a Vitamix or blender and blend until creamy.

6. Pour dressing over the salad and toss to coat.  Allow the salad to sit for at least 30 minutes before serving.

Serves 6-8

This salad is even better the second day!

Readers, dish!

  • Do you have a favorite raw foods cookbook?
  • Are you a cilantro lover or hater?
This recipe will be shared with:
Raw Foods Thursdays: 1/17/13

GF Recipes, Healthy Living, Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays: 1/17/13

10 Comments 16 January 2013

Welcome to Raw Foods Thursdays! I’m super excited to get my raw on as this weekend is our Raw Foods Potluck! I need some great ideas. There isn’t a theme. We’ve just been challenged to make something we’ve never made before. So what should I make? Any ideas for me?

This week I made a Kiwi Avocado Kale Salad that I really enjoyed.

This is my submission to Raw Foods Thursday. But I can make a salad any day of the week. What would you bring to a raw foods potluck?

There were some great submissions last week.

I just love Valerie’s Smoked Paprika Cheese from City|Life|Eats.

But I’m saving this one for next month’s potluck when the theme will be Cheese, Chocolate & Wine. Perfect for a Valentine’s potluck!

Speaking of wine, I’d better get fermenting if I’m going to bring this Honey Wine from A Life Unprocessed. Yum!

But I haven’t been able to stop thinking about this Raw Lime Strawberry Cheesecake by Vicki of Sweet & Healthy Living. I think I’ve chosen my dessert.

What else should I bring?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What is Raw Food?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!



Kiwi Avocado Kale Salad

GF Recipes, Healthy Living, Raw Foods

Kiwi Avocado Kale Salad

14 Comments 14 January 2013

Greens, greens, greens, greens! Kale, avocado, kiwi, and dill! This delicious salad is one to cheer about! It anchors you down with strong nutrition and lets your taste buds swim with the simple sweetness of a splash of kiwi. Crisp, refreshing, satisfying, and so good for you.

Six simple ingredients.

Six delicious servings.

Print friendly recipe

Kiwi Avocado Kale Salad

by Heather

Ingredients:

  • Kale, 1 medium bunch
  • 2 T. olive oil
  • 2 kiwi
  • 1 avocado, diced
  • 2 T. chopped dill
  • Juice of 1/2 lemon

Directions:

1.  Wash kale and remove leaves from coarse stems. Roll kale and slice into thin ribbons. Place in a large bowl.

2.  Massage olive oil into the kale leaves.

3.  Peel kiwi, slice, and quarter each slice.

4.  Add kiwi, avocado, dill, and lemon juice to the kale leaves and toss.

Yields: 4-6 servings

Six degrees of yum!

Readers, dish!

  • What is your favorite simple salad?
  • Do you add fruit to your green salads? 
This recipe will be shared with:
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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, gluten-free foodie, health food nut, child of the King, and Mama Cat to two amazing little creatures. I love gluten-free cooking and baking and want to share my successes and failures with you. Follow me, and I'll take you on my gluten-free journey!

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