raw recipe

Raw Creamy Tomato-Basil Soup

I’ve never like tomatoes. Don’t know why. They are nightshade vegetables, which isn’t good for your joints, but I didn’t like them since before I knew I even had joints. As a kid, I took them off hamburgers, and as an adult ordered mine without. I like the little pops of red on a salad, and enjoy the little pops of red on the clean plate when I’m finished.

But this soup. Oh, this soup.

Don’t clean the blender after because you’ll want to make another batch.

Ingredients:

  • 3-4 campari or roma tomatoes | Vitamin C, Potassium (I usually use roma, but I got a deal on some comparis, so that’s what’s in the photo.)
  • 3-4 sundried tomato halves | Vitamin C, Potassium
  • 5-6 large fresh basil leaves | Vitamin K
  • 1/2 small avocado | Vitamin B5, Good Fat
  • Nutritional yeast flakes (optional) | Vitamin B12
  • Sea Salt | Sodium
  • Pepper | Pepper
  • Water

Throw everything in a blender with a bit of water and blend until smooth, seasoning with nutritional yeast, salt, and pepper to your own liking. Serve in a bowl as soup or in a glass as a smoothie. (Although, if I were going to make this a smoothie, I’d add some spinach.)

You could also omit the avocado and water, prepare in a food processor, and use it as a raw marinara sauce.

An acceptable exclamation point.

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Raw “Tuna Salad”

Lately, I’ve been enjoying raw “tuna fish” salad. Super easy to make, and full of vital nutrients.

Raw tuna tacos are criminally delicious.

Here’s the recipe.

  • 1 1/2 c raw almonds soaked overnight | Vitamin E
  • 1/4 c raw pumpkin seeds (optional) soaked overnight | Zinc
  • 1 rib celery | Vitamin K
  • 1 green onion with tops | Vitamin C
  • 1 cucumber in brine (I use the Vavel brand) | Vitamin K
  • 1-2 radishes (optional) | Vitamin C
  • dulse granules or flakes (or use kelp if you want an oceanier taste) | Iron, Vitamin B-12
  • sea salt | Sodium

Put the nuts/seeds in a food processor and process until they have a meat-like consistency, adding water (or brine) to help it along. Dice the diceable ingredients. Mix the “tuna” and veggies together. Add salt and dulse to taste. (I usually add these two spices while the nuts are in the food processor.)

I don’t know how long it will last in the refrigerator because it doesn’t stay in mine very long. Usually, I eat a spoonful or two with a squirt of mustard here and there throughout the day.

No dolphins died in the making of this meal.

Serve on a lettuce leaf with some horseradish mustard. I like the Koops’ brand because it doesn’t contain anything that pollutes the body, like sugar, artificial colors, or stabilizers. (Texans can get this at HEB for about $1.50/bottle, but be warned that it will probably be discontinued just because I like it.)

Cooked version bonus: If you enjoy tuna fish without the quotation marks, add a little prepared horseradish to it. Magnifique.