Tag Archives: vegetables

Raw Soups

The gas in our apartment complex was recently shut off for a week due to a leak the city found. Having no hot water or gas for our stove was not the best thing to happen in the middle of the summer (especially when it’s consistently over 100 degrees!) Fortunately, my job outside sends me home super hot & sweaty, so a cold/lukewarm shower worked for me. But as far as cooking went, well, there is no microwave and we got rid of 2 hotplates before moving. We did a lot of eating out, to say the least. When we did eat in, it was sandwiches and salads. I also made a couple of raw soups which I’m going to share with you.
Gazpacho is the essential summer soup that everyone knows and loves. People put together their own concoction based on the veggies they like, and no two really ever seem to taste the same. I used to hate tomatoes and cucumbers, but they are growing on me which is awesome because they are crucial for gazpacho. This time, I used:

4 vine-ripened tomatoes
1/2 large cucumber
1 orange pepper
2 small carrots
2 shallots
cold water (to create the right consistency for me)
1 hot dog bun (to add a little more texture/weight)
olive oil & balsamic vinegar

I mixed all the veggies & bread in the blender, then added the water to get it just right. I chilled the gazpacho for about 30 minutes, then topped with a bit of olive oil and balsamic vinegar.

The next soup I made was Corn Chowder. It was so delicious! You must adjust the amount of corn kernals and garlic to your liking, because the soup can turn out rather thin & the garlic is a very strong flavor with the corn. For this chowder, you need:

3 ears fresh corn
2 cups of Almond milk
1 garlic clove
Cayenne pepper & salt to taste

You want to mix the kernals of 1 ear of corn with your almond milk and garlic in a blender. Process it until it’s smooth. Add the rest of the kernals and spices to your mixture. Allow to refrigerate for at least 30 minutes before serving. I topped mine with a little black pepper. Yummy!

Share your raw soups with me, I’d love to make more! I’m thinking a carrot-ginger might be delightful.


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Asparagus season begins mid-April. And would you look at that? It’s mid-April! I was lucky to pick up two bunches of asparagus for the price of one at a local natural foods shop this week. Asparagus is one of those food items that you don’t want to add too much to – it’s flavor is so delicate and should really be allowed to shine on it’s own. Here’s a lovely little asparagus recipe I came up with:

Fresh Asparagus w/Sunflower Seeds & Garlic


  • 1 bunch of fresh Asparagus
  • 4 clove garlic, sliced
  • about 1/4 cup raw sunflower seeds
  • fresh lemon juice & zest of 1/2 lemon
  • sea salt
  • olive oil

1. Start by boiling a large pot of water. Enough that there is room for your asparagus.

2. Preheat oven to 350 degrees F.

3. Prepare your ingredients. Wash asparagus and cut off the tough, white ends. Cut asparagus diagonally into 1″ – 2″ pieces. Then you can slice your garlic cloves into thin slices, or dice.

4. Mix sunflower seeds, garlic and just a dash of olive oil onto small baking sheet (or pie pan) and put in oven to begin roasting. Allow to roast anywhere from 10 – 20 minutes, it all really depends on your oven (mine is a little funny and takes much less time than normal folks’ ovens.) When nicely browned, take out of oven and let cool off just a bit.

5. When water comes to rolling boil, add Asparagus. Only let asparagus cook for 3 to 4 minutes! This is crucial, you do not want your asparagus to come out too mushy! Drain water off asparagus, and put into mixing bowl.

6. Add garlic & sunflower seeds to warm asparagus, drizzle with olive oil and add salt (to taste). Squeeze fresh lemon and add zest to bowl. Mix well! Enjoy lots!

I served this with a side of locally made kraut and croissants spread with a herbed & spiced vegan cream cheese. An absolutely perfect spring meal! Too bad the weather outside isn’t reflecting the season!

If you’d like to do a search for what produce is seasonal in your area, try a search like this one over at simplesteps.org where you can find what is in season for your are, and local farmers’ markets. Real Simple offers a seasonal fruit & vegetable tool that allows you to choose your food and then will tell you when it is in season, how to store it, it’s shelf life, and uses. Eat fresh, eat local! You’ll feel better, wallet included!

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Filed under spring, vegetables