sharing raw, vegan recipes and advice
Being ill the past few days, I have grown tired of "smoothie soups" so I decided to try something....a broth!! Basically just juiced "stock" veggies I had available and watered down to taste. The possibilities are endless!
Today I used this base with a mass of spirilized carrots, chopped tomato and sprouted mung beans warmed to body temp over a double broiler...stupendous!!
A wonderful creamy base of avocado and lime with a crunch of fresh veggies.
This is a wonderful chili that takes less time to make then the conventional one. Let it sit overnight in the fridge and it tastes even better. Crumble in your favorite vegan pattie, bean sprouts, or other veggies to get it a chewy texture. We recommend serving it over soaked wild rice, soaked whole oat groats, or soaked barley. Top with some Pure Cheddar Nut Cheese and you have a real treat!
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
This is a quick and easy soup that you can serve warm or cold. It takes less time to make then heating up a can of soup.
By Russell & Jennifer Halderman from the Raw Fusion® Kitchen www.RawFusionStore.com
It can be hard to find organic young coconuts sometimes, and frankly, I wanted something faster that I didn't have to chisel apart! This spicy Thai style soup is made from dried shredded coconut, and blended up in a jiffy! I poured it over (not raw) rice vermicelli noodles, but this could easily be put over kelp noodles or zucchini noodles.
