Tasty raw soups, no-bake cakes and the best biscuits. Delicacies from a raw-food kitchen are sure to surprise you with their exquisite flavors. And they will cleanse your body too!
Vegetable Zucchini, Cucumber, Spinach and Pea Soup
– One small handful cashews (soaked for 2 hours in cold water)
– 1 tablespoon hulled hemp seeds (soaked for 2 hours in cold water)
– ½ small zucchini
– ½ salad or garden cucumber
– 2 handfuls fresh baby spinach or chard
– 2 handfuls fresh or frozen green peas
– a little fresh or dried dill
– 1 teaspoon of dried or fresh wild garlic (ramsons) or a clove of garlic
Shuck the fresh peas (about a handful, or a handful of frozen peas), and put them aside in an empty bowl. Gradually add the soaked cashews and hemp seeds into a mixer along with the sliced cucumber and zucchini (if you have your own garden produce or organic farmed produce, you can leave the skin on: it contains vitamins and important nutrients), the spinach and the remaining handful of fresh or frozen peas, and mix until smooth. Then add salt, garlic, dill to taste.
Finally, mix lightly, taste, and add to the bowl with the whole peas. Mix well. If you want to eat the soup warm, then carefully mix at a temperature of up to a maximum of 108°F/ 42°C. This will preserve the raw quality of the soup, including the living enzymes, minerals, vitamins and other essential nutrients.
Vegan raw Tzatziki
– One handful cashews (unsalted, unroasted)
– 1 large salad cucumber
– ½ tablespoon fresh lemon juice
– 1 teaspoon virgin olive oil
– fresh or dried dill
– 1–2 garlic cloves or dried ground garlic
Soak the cashews in cold to lukewarm water for at least two hours. They will swell a bit and it will be easier to mix them into a crème and “liven” them up a little. Afterwards drain the water, and put them into a grinder for nuts or poppy seeds. Peel the cucumber (if you have an organic cucumber or a cucumber from your own garden, you can leave the skin (containing many nutrients) on, but the tzatziki will have a bit coarser consistency) and grate coarsely, although half of it you can grate finely. The grated cucumber should be pressed on a sieve over a bowl in order to remove the water. Pour the water into a glass, and take the cucumber off the sieve. Place it in the bowl. Now back to the grinder, where we have the prepared nuts. Add the lemon juice to them with a little of the cucumber water (about one tablespoon), dill, and garlic put through a garlic press. Mix into a creme. Place it into the bowl with the grated cucumber and stir. Taste, add salt if desired, or drip olive oil over it. It can be eaten immediately or placed in the refrigerator, but tzatziki should be consumed within one day.
Would you like to learn more? The complete text and many other articles, tips and advice can be found in MyHerbs Magazine! You can subscribe HERE or buy the hardcopy in selected stores.
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