Cacao, la Fruit du Chocolat
Raw Tomato Beet Carrot SoupSopa Cruda de Tomate, Remolacha y Zanahoria
This recipe takes less than five minutes to make, and it’s nutritious and delicious:
Ingredients:
- lots of love
- three roma tomatoes
- one small beet
- one medium carrot
- three juicy lemons or limes
- fresh basil, oregano, thyme and rosemary
- one clove of garlic
- optional: a cayenne pepper
Instructions:
Wash and chop everything. Juice the limes. Toss all ingredients into a high power blender and blend for 90 seconds for warm delicious soup. You can draw a heart in the soup before serving it if you desire.
Ingredientes:
- mucho amor
- tres tomates peritas
- una pequeña remolacha
- una zanahoria promedia
- tres limones o limas jugosas
- albahaca, orégano, tomillo y romero fresco
- un diente de ajo
- opcional: una pimienta cayena
Instrucciones:
Lavar y picar todo. Exprime el jugo de las limas o limones. Mezcle todos los ingredientes en una licuadora de alta potencia y licuar durante 90 segundos para una deliciosa sopa calida. Puedes dibujar un corazoncito en la sopa antes de servirla si deseas.
Kristina’s Raw Coffee Alternative
http://youtu.be/YSFy-WfzVs0
FullyRaw Kristina shares this extremely helpful recipe for those coffee lovers that are looking to cut out the caffeine to enjoy a more balanced energy level without the crashes or “lows”. Be aware that serious addicts will likely experience some withdrawal or detox symptoms such as headache and/or lethargy. But you will definitely recover, and you will feel lighter, fresher, and more liberated.
Tools needed:
- Breville juicer
- Vitamix or Blendtec blender
- Coffee cup(s)
Ingredients:
- 1-2 cups of coconut water
- 5-10 pitted dates
- ¼ cup carob powder
- a few fresh peppermint leaves
- a small vanilla bean or a few drops of vanilla extract (without alcohol)
- a dash of cinnamon or nutmeg
- 2 tablespoons of raw cacao
- fresh almond milk (make your own with the following instructions)
Almond milk creamer:
Run 1 ½ cups of soaked raw almonds through a slow juicer (or blend with a Vitamix and strain with an almond milk bag). Run through juicer with water or if you want it to be sweeter, use coconut water instead.
Kristina’s Raw Banana Ice Cream Split
http://youtu.be/agfe3Vu25rk
You may already know how to make delicious vanilla ice cream using only frozen bananas and a few drops of vanilla. But here, Kristina raises the banana with a magnificent arrangement of three ice cream flavors, topped with gooey delicious fruit sauce and fresh cherries.
Ingredients:
- 5-10 ripe bananas, frozen overnight
- One perfect banana for your banana split
- the water of one young coconut
- 1 – 1 ½ fresh pitted dates
- ½ cup of sliced pitted cherries and 3 perfect cherries to put on top
- 1 cup sliced mango
- 1 cup blackberries
- 1 cup raspberries
- ¼ cup Carob powder
- Toppings:
- ¼ diced mango bits and ¼ blended
- ¼ chopped raspberries and ¼ blended
- ¼ finely chopped blackberries and ¼ blended
Tools needed:
- Vitamix or Blendtec blender
- plate
- ice-cream scoop
- spatula
Instructions:
Blend the ice cream ingredients together as shown in the video, then blend the topping ingredients and pour over the ice cream. Sprinkle with more toppings!
Kristina’s Raw Minestrone Soup
http://youtu.be/aNWMxbg1ZNU
Here’s a great recipe for raw minestrone soup from Kristina Carrillo-Bucaram.
Ingredients:
- 10-15 tomatoes, juiced
- 1 bell pepper, juiced
- 1 cup of diced carrots
- 1-2 diced or spiralized zucchini
- 1 cup of baby spinach
- 1 cup sliced cherry tomatoes
- 1 cup of chopped celery
- ½ cup of parsley
- ½ cup of cilantro
- ½ cup of chopped mushrooms
- ¼ cup of diced leeks
- ¼ cup of diced green onion
- fresh thyme
- fresh sage
- one small cayenne pepper, chopped finely
Instructions: Juice the tomatoes, the red bell pepper, and a few stalks of celery. Strain several times until you are left with a tomato broth as a base. Pour your base into a large soup bowl, and sprinkle in the other chopped ingredients! Your soup is now ready, but if you can resist the temptation to eat it immediately, the soup will become even more flavorful by waiting about an hour for the broth to absorb the flavors of the other ingredients.
This can be a fully raw (cold) soup. If you want it warm, you can use the warm soup function of a Blendtec or a Vitamix blender, which warms the soup slowly (due to the friction of the blades). Although this method does not actually cook or boil the soup, it is possible that some of the nutrients could be destroyed during this process.
Kristina’s Raw Apple Pie
Here is another fabulous recipe from Kristina Carrillo-Bucaram: Apple pie that tastes exactly like Grandma’s sugary-toxic recipe. Hint: it tastes the same because both are made with the same amount of LOVE!
Ingredients:
- Bushels of love
- 8-10 apples of any variety
- 3 pounds of pitted dates
- Raw dried or fresh figs
- Cinnamon and/or Nutmeg
More optional ingredients:
- Dried coconut powder
- Blueberries and/or raspberries
- A few tablespoons of coconut oil
- More love (actually this is not optional)
To make the crust, toss a pound of dates with 1/2 pound of figs in a food processor, and process until it reaches a cookie dough consistency. (Optional step: add a thin layer of dried coconut flakes to the bottom of the pie dish.) Press this date/fig crust into the bottom of your pie pan dish. (If you started with the coconut flakes, they will stick to the crust but not to the dish.) Optionally paint a thin layer of coconut oil on top of the crust… if this pie ever makes it to your fridge, the coconut oil will harden and make your crust even stronger.
To make the apple pie filling, blend 3 apples with about 3/4 lb of dates, cinnamon and nutmeg, in a high-power blender such as Vitamix or Blendtec. Thinly slice your apples with a knife or with a mandolin and alternately layer the apple slices with your pie filling. If you are making straight-up apple pie that can easily rival Grandma’s, then you are finished now.
Kristina’s recipe is so yummy that you will want to make it over and over. If you are like me, then you may want to make it a little different each time, so at this point you can add an extra layer with the fruits of your choice. Pictured below, you will see the version that I made with a top layer of blended blueberries, raspberries and dates (and of course more love), and decorated with coconut flakes and more blueberries.
Smoothie aux Gingibre et Ananas Rose
Although I love to share my own recipes and the recipes of others, I must confess that I do not follow recipes myself. That’s because I have way too much fun just throwing random ingredients together for a new taste and texture at every meal.
Today my fridge is nowhere near full, so I figured this would be a good day to show you that miracles can happen with very few available ingredients. This experiment came out even more beautiful than I had planned. And by the way, I am pleasantly surprised quite frequently, so I would encourage you to live a bit “dangerously” too.
You can try my very own pink frothy smoothie du jour, or make any substitution that you want:
- 1/2 pineapple (or some other sweet fruit… maybe mango or peach)
- 1/4 head of purple cabbage (or I suppose any other cabbage or lettuce, but the purple fills this recipe with antioxidants and makes it look amazing!)
- one thumb-sized piece of ginger (or maybe fresh curcumin, ginger’s cousin)
- the liquid from one young coconut (or coconut milk or just regular spring water)
- a squirt of pure vanilla essence (preferably not processed with alcohol)
Toss all the ingredients in your Blendtec or Vitamix blender, and hit the “smoothie” button, or otherwise just blend it until the mixture is so frothy that you can’t wait another second before drinking it.
- 1/2 piña
- 1/4 cabeza repollo morado
- un pedazo de gingibre (del tamaño del pulgar)
- el agua de una pipa
Tira todos los ingredientes en su licuadora (recomiendo Blendtec o Vitamix), y presiona el boton para hacer licuados. El licuado esta listo cuando tiene una textura ligera e irresistible!
Vanilla and Strawberry Ice CreamHelado de Vainilla y Fresa
Here is Kristina‘s Ice Cream Dream
My version, pictured above, is slightly different. I blend the frozen bananas with essence of vanilla, then blend the strawberries with raisins. (I don’t normally care for raisins, but when blended with fresh strawberries, the effect will be of chewy strawberry pieces instead of raisins.)
Berry Rhubarb Pie
One of my family’s all-time favourite desserts is Strawberry-Rhubarb pie, but it turns out that rhubarb combines well with lots of other fruits and berries too. In this recipe, I’ve blended two stocks of rhubarb with a handful each of blueberries, blackberries and raspberries, and I tossed in one medium-sized mango just for fun.
The first step is to soak one cup each of almonds and pecans in one bowl, and two cups of cashews in another bowl, for at least a few hours (but preferably overnight) to remove as much of the phytic acid and enzyme-inhibitors as possible. After straining the water that’s filled with anti-nutrients, you’ll be left with just the best part of the nuts: healthy fats and protein, with vitamins and minerals.
The next step is to toss the almonds and pecans in a food processor with about a cup of pitted dates and maybe a half-cup of shredded coconut and process for about twenty seconds. Take the sticky, grainy mixture out of the food processor and push it into a glass pie plate.
Next, squeeze out about half a cup of lemon and lime juice, separating the seeds for planting if possible. Pour the juice into a Vitamix or Blendtec blender along with the rind of half a lemon and half a lime. Add in two stocks of rhubarb, three handfulls of berries and one mango, minus the seed. Add the strained cashews and two heaping spoonfulls of coconut oil… blend until smooth, and pour it into the crust.
Decorate your pie with a few extra berries and refrigerate for a short while… the coconut oil will quickly firm up the creamy filling in the fridge. Your pie is ready. Enjoy sharing it with loved ones.
Ice Cream Dream
http://youtu.be/tNhjj9Rgf3Q