This recipe is based on a recipe (Thai Red Curry Squash Soup) taken from Food and Wine Magazine’s November 2010 issue. The original recipe was cooked. I altered it to fit within RAW food parameters. (Requires a heavy duty blender, such as Vita-Mix – or this may be done in tiny batches, to thoroughly puree).
Makes approximately 7 cups of soup, 130 calories per cup
3 shallots, coarsely chopped (about ¼ cup)
3 pieces fresh ginger (pecan sized) peeled and coarsely chopped
3 tablespoons Thai Red Curry Paste *
1 pound Butternut squash, chopped (about 10 – 12 ounces after peeling and removing seeds) **
½ yellow bell pepper, coarsely chopped
1 can unsweetened coconut milk ***
1½ cups 100% pure coconut water, or more, as needed
3 Kaffir Lime leaves, crumbled, veins removed
1 teaspoon grated lime zest
3 tablespoons fresh lime juice, or more, to taste
1½ teaspoon sea salt, or “Real Salt”
¼ cup olive oil
Place all ingredients in Vita Mix Blender and blend until completely smooth. Be careful to have enough liquid in the blender at the beginning, as the squash tends to become quite thick The Vita Mix Blender is able to heat this soup through with 2 – 3 minutes of constant blending.
* Adjust Thai Red Curry Paste to taste – I make mine from scratch and avoid the excessive heat from the hot peppers – 1 TB may be more than enough of a store bought paste. ** A section of the neck of the squash is easiest to work with. *** My preference is Thai Kitchen brand.
1 clove garlic, minced
2 tablespoons lemon or lime juice
1 tablespoon olive oil
1 tablespoon agave syrup (or honey or other sweetener of choice)
1 red bell pepper, seeds & membranes removed, sliced thinly
1 mango, peeled, sliced thinly
1 avocado, sliced thinly
4 cups mesclun, arugula or baby greens
½ cup fresh herbs of choice: basil, cilantro
together in a small bowl the dressing ingredients. Combine in a large
bowl the bell pepper, mango and avocado and pour the dressing over. Toss
gently to combine. Set the greens onto a large plate and pour the salad
over. Garnish with herbs of choice.
Similar recipes exist, but this combination is my own. I add more ingredients, or less, as they are available. This is best made with the freshest ingredients possible, but good any time.
Serves 4 - 6 as a side dish
Serves 2 - 3 as a main course on a RAW diet
3 ears fresh corn (about 3 cups corn kernels)
1 green bell pepper
1 jalapeno pepper, or more as desired
1 - 2 Roma tomatoes
½ cup cilantro, chopped
juice of 1 lime
1 teaspoon cumin seed, ground coarsely
1 teaspoon salt
Fresh RAW Corn Salad
Cut kernels from the corn cobs and place into a bowl. Chop the bell pepper, jalapeno pepper (remove seeds and membranes if less heat is desired), and tomato(es) and add to the corn. Add in the cilantro, lime juice, salt and cumin and toss to combine.
NOTES: I have added chopped onion, garlic, and/or red bell pepper to the above ingredients on occasion, with equally delightful results.
While the peach jam turns darker, unlike the red berry dehydrator jams, it in no way inhibits wonderful flavor. I split this batch in two, and used spices in one half. Since there was only half the amount I usually put into a container to dehydrate, it was done in just over 6 hours instead of 15 to 18. Leaving the spices out will give you plain peach dehydrator jam; no less wonderful in its own right.
Makes about 2 cups
6 freestone peaches, peeled, cut in large chunks
½ cup honey
½ teaspoon cardamom seeds
2 teaspoon true cinnamon stick, crumbled
1 teaspoon white vinegar
pinch of salt
Place the peaches into the food processor and process to smaller bits. Turn into a bowl and add the honey and spices and stir well. This made about 3½ cups, total, with the honey. It can be places into one broad, flat container to dehydrate, or divided into two containers. I divided this batch in 2 portions to dehydrate.