Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
Serves 4
For the Soup
4 Medium beets
1 Avocado, chopped
1 Lime, juiced
2 Cups water
3 Tbsp hemp seeds
1 Tbsp ground coriander
¼ tsp sea salt
Fresh cilantro leaves & black pepper for garnish (optional)
Instructions:
1. Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
You don’t need to be hard core wheatgrass chugging health nut to enjoy this zesty kale salad with a just a hint of spice. When it comes to dark green salads, I usually just watch other people eat them and look to see if I can find some more exciting and agreeable food to indulge in. When Rod Rotondi came into our studio and made us this kale salad, I was a little hesitant. I slowly sunk my fork into just a small corner leaf, expecting at best for it to be boring and flavorless. Fortunetly I was pleasantly surprised and it was both fresh and delicious, without being overpowering. It hasn’t turned me into a green leaf eater, don’t get me wrong. In fact, I think the last time I had a kale salad was that day. I would certainly eat it again though, it’s just not the first type of dish that comes to mind when I think of what to eat.
Rod Rotondi is an organic raw food chef who own’s Leaf Cuisine, a California based organic raw cafe that has expanded to 3 locations throughout Los Angeles. Just recently their food has made it’s way into Whole Foods and other health food stores in Los Angeles. Their cuisine is obviously a big hit with the health conscious crowd in LA. They feature very simple and fresh fast health food. Their food is not rich and indulgent and generally not bursting with flavorful seasonings or pungent condiments. It is however fresh and light and of course full of plenty of leafs, with just enough flavor to make it pleasantly edible, all while leaving you glowing and satiated and like you did something good for yourself to make up for all the debauchery. The salads are large and colorful and full of live nutrient packed sprouts and the price range is reasonable. Practical, healthy and functional spa type cuisine is how I would describe it.
If you’re like me and need some practical solutions for making nutritious dark bitter greens palatable enough to want to go for seconds, try this recipe! Right now!” – Indulge
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
Pistachio Loaf is a dense breakfast loaf speckled with beautiful pale green crushed raw pistachios and has a chewy texture. Served with raw strawberry jam and smooth and creamy raw cashew nut milk, it makes a scrumptious, healthy, raw vegan breakfast.
I have to say that a very special lady inspired me to make this recipe. It is because of her wonderful loving sweet conscious presence during the making of this recipe and styling – photography that such joy emanates from the pictures. I hope you enjoy these sweet moment with Monique, pistachio “bread”, fresh strawberry jam & a delicious glass of cashew milk. Some moments are just meant to share with heartfelt warmth.
Serves about 4 people
For the Pistachio Loaf:
2 cups almond flour
1 cup warm water
1 Tsp live nutritional yeast
1 cup raw pistachios, soaked, dried and slightly crushed
This Salad Features the best of the farmers market fresh tomatoes and herbs. It is very simple, beautiful and easy to make. It takes me only about 5-10 minutes to make, and I’m pretty slow. I always look forward to the season when there is plenty of colorful varieties of heirloom tomatoes at the market.
They are usually available in the late summer through the fall. Try to follow the seasons and buy what is currently available in your local area. This is still a great simple salad with any type of tomatoes, but the heirloom pineapple tomatoes just burst with so much succulent flavor and richness. If you can find them when they’re in season it’s so worth it. All of the heirloom tomato varieties are excellent, but the pineapple always seems to be my favorite. Yellow bell peppers are also very sweet and mild and go well with this mix. They look lovely too. I usually buy a pre-mix of organic baby greens at the market. They include greens like baby chard, kale, romaine, spinach, arugula, etc. Most stores carry organic garden mixes of baby greens as well. Macadamia nut oil is also becoming more and more popular and easy to find. Continue Reading / Additional Photos / Videos
Bartlett Pears with Cinnamon Cranberry Sauce and Spiced Ginger Cream (raw)
I am a fan of Pears, but I seem to be the only one, since you never hear about Pear recipes. It’s always the Apple who is the star, right. Apple this apple that. Not that I hate apples or anything, I just think people are over looking the subtle rich flavor a pear has to offer. That is why I think this beautiful recipe is exactly what the pear needed to steal a little bit of the apple’s spotlight.
To start this recipe you will need 4 good size pears.
Thick and creamy soup prepared with fresh local ears of young sweet corn, celery, carrots and young coconut water topped with diced cherry tomatoes and Italian parsley with a sprinkle of fresh crushed black pepper. Its natural sweet taste and creamy-chewy texture is just like the one of a country corn soup. Gabrielle was finishing work a little early today, and so I thought I should get something special ready for her. For inspiration I went to a the local farmers’ market to see what was happening. And there they were, smiling at me! A little early in the season a farmer was beaming with his young sweet corn. Perfect!
When I surprised her with this lovely creamy and refreshing soup, decorated with a corn flower (the purple flower) she said these words: “Purple and yellow, my favorite colors. Corn is such a treat but where did you find these treats so early in the season ?” “It’s a secret”, I replied. Continue Reading / Additional Photos / Videos
A perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.
Serves about 4
For the Soup:
4 large red peppers, deseeded & chopped
1 cup chopped white onion
6 cloves garlic, grated
1/2 Tbsp finely chopped fresh rosemary
2 tomatoes, sun blushed & chopped
4 Tbsp sunflower oil
8 strawberries
4 Tbsp of honey
Himalayan pink sea salt & fresh black pepper to taste
Asian Carrot Avocado Salad and Dressing(vegan, raw) Recipe by Julie Morris
Julie Morris is one of our contributing authors and now she has started making her own food videos. So, we decided it would actually be nice to see some of the writers, so we have posting this very entertaining and beautiful recipe video for an Asian Carrot Avocado Salad with a dressing.
Julie decided to make this salad, to break away from a purely green salad, adding some excitement to her normal eating routine. This is a very quick recipe anyone can make.
This healthy treat goes great with crackers or raw vegetables. A very creamy and healthy version of hummus, with a major load of protein, provided by the hemp seeds.
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