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Raw Soups
Cold Creamy Carrot Soup INGREDIENTS 3 cups fresh carrot juice DIRECTIONS 1. make carrot juice. Note: Any combination of vegetable juice can be used to make soup. SOURCE: Living-Foods.com
Cucado Soup INGREDIENTS 2 large cucumbers DIRECTIONS Blend all the ingredients in a blender and serve Optional: add the cherry tomatoes to the soup SOURCE: Living-Foods.com, Katherine Dichter
Easy Corn Chowder INGREDIENTS 4 c. fresh sweet corn DIRECTIONS For crunchy bits, use corn as is, for chewier, dehydrate corn for 2 hours or to desired consistency. Put corn in a quart container with tight lid. Cover with milk to rehydrate, adding more as needed. When rehydrated, add another 1+1/2 c. of milk and shake to combine. Pour half or more into a blender and liquefy to creamy consistency. Pour this back into quart container and shake to mix. Serve as is, or put lid on and warm in basin or pan of warm water. SOURCE: Living-Foods.com, Bobbi Clinger
Kreme of Asparagus Soup INGREDIENTS 1 Cup cut up asparagus DIRECTIONS Blend until a smooth consistency. Yields approximately 1 1/2 cups. Serves 1. This could be called the king of soups. The fiber in the asparagus creates a delightful texture, and the tahini gives it a smooth quality. Do not use the woody ends of the asparagus. Chop only the most tender part, about 1 1/2"-2" from the end. SOURCE: Living-Foods.com, Nomi Shannon Lava Soup INGREDIENTS 2/3 quart of carrot juice DIRECTIONS Blend all ingredients in cuisinart of blender until smooth (add carrot juice last). Serve cold or at room temperature. Use extra cayenne if you like it spicy. It's so simple and so healthy. Bon Appetite! SOURCE: Living-Foods.com
Lemony-Mint Energy Soup INGREDIENTS 2 Apples DIRECTIONS Blend ingredients in a blender until creamy. This soup is very refreshing and can be eaten any time of day. SOURCE: Living-Foods.com, Carol McKenna
Parsley Soup INGREDIENTS 1 bunch parsley DIRECTIONS The recipes says to blend in a blender the parsley, tomatoes and celery and then strain them. I have done it that way but found it easier to just extract their juices in a juicer. Then add lemon juice, honey, ground nuts, herbs and peeled, chopped water chestnuts. Stir well and serve. Hot pepper may be added if preferred.
This soup is tangy and delicious. Even my cook-food-eating parents loved it! SOURCE: Living-foods.com, Shirley A. Boie
"HOT" Cream of Cauliflower Soup INGREDIENTS 1/2 cup carrot juice DIRECTIONS In a juicer, make the carrot and ginger juice. Put the juices into the blender with the Almond Milk and all the other ingredients, except the hot water, and blend well. After the soup is well blended, add in the hot water, blend briefly and serve "hot." The addition of the hot water makes this into a warm soup. Serves 2 SOURCE: RawFoodInfo.com Green Power Soup INGREDIENTS 2 cups cucumber juice INSTRUCTIONS 1) Prepare the cucumber juice in a juicer, then put it into a blender with all the rest of the ingredients and blend to a creamy consistency. VARIATION: Instead of the cucumber juice, you could use a combination of celery and zucchini juice or you could use chard stem or collard stem juice. Chard and collard stems are the thick stalk or rib in the middle of the leaf. NOTE: If you're using the soup as part of a body cleansing process, eliminate the miso. *This also works with marinated kale, red and green chard ribbons, and beet tops (separately or combined). It is not absolutely necessary to marinate the leaves in order to make the soup. I usually use the leaves as they come, but marinating is suggested here because most people are not accustomed yet to the raw taste. SOURCE: RawFoodInfo.com
Marinated Collard Ribbons INGREDIENTS 1 bunch collard greens MARINADE INGREDIENTS 1-1 1/2 tbsp. olive oil and flaxseed oil mixed DIRECTIONS Wash the collard greens and cut out the stems or ribs which go almost all the way down the middle of the leaf (save for juicing). Lay the collard leaves one on top of the other and then fold in half and roll the whole bunch into a tight roll. Starting at one end of the roll, cut into very thin slivers. Put the resulting ribbons into a large bowl. Add the marinade and toss until all the ribbons are well coated. Cover the greens and let marinate in the refrigerator overnight. Serves 2. Keeps for 2-3 days in the refrigerator. ALTERNATIVE: You could weigh down the greens by covering them first with some parchment paper and then putting a heavy weight on top of them, such as a half gallon plastic or glass water jug filled with water. Or you could use three heavy plates directly on top. The weight helps the marinade penetrate into the leaves to soften them up. Marinate overnight. SERVING SUGGESTIONS: SOURCE: RawFoodInfo.com
Refreshing Fruit Soup INGREDIENTS 1/3 of a pineapple TOPPING: any of the nut or seed yogurts - try Macadamia Cream. DIRECTIONS Put all of the fruit through a juicer. Serve with or without a dollop of seed yogurt. Serves 2. Keeps for 2 days in the refrigerator. SOURCE: RawFoodInfo.com
Avo-Carrot Soup INGREDIENTS Carrot juice DIRECTIONS Blend all together in blender or if you like it chuncky just blend avocado, ginger, garlic, and juice together. Then add chopped onions, cayenne and broken up pieces of dulse flakes. SOURCE: Living-Foods.com
Carrot Soup INGREDIENTS 2 pints carrot juice DIRECTIONS Blend together in the blender INGREDIENTS 1 tsp. curry DIRECTIONS Add mixtures SOURCE: Living-foods.com Gazpacho Soup INGREDIENTS 1/2 Cup cut up of each: corn, red pepper, cucumber DIRECTIONS Blend red pepper, strain in blender. Add cucumber and corn, blend until smooth. Add remaining ingredients, blend thoroughly, add water or juice for consistency. Place a handful of sunflower sprouts in a large bowl with some corn and diced red pepper, pour the soup over. Garnish with additional corn and parsley. SOURCE: Living-foods.com, The Raw Gourmet, Simple Recipes for Living Well, by Nomi Shannon
South of the Border Soup INGREDIENTS 6-8 ROMA TOMATOES DIRECTIONS Add all items into blender and blend. Enjoy! SOURCE: Living-Foods.com "Chicken" Soup for the Raw Soul BROTH INGREDIENTS 2 cups warm water (100 degrees F.) DIRECTIONS Blend everything up until smooth, let this mixture sit for 5-10 mins then strain through a Nut Milk Bag or a Strainer. Warm it back up if you want and enjoy! To make this a more heartier soup add the following: INGREDIENTS 2 tbs. carrot (fine dice) DIRECTIONS Combine everything in a bowl, add a little salt to taste and scatter these veggies on teflex sheets and dehydrate for 4-6 hrs. (dehydrating will concentrate the flavors and remove some of the bitterness) Add this mixture to the broth and enjoy! Want chicken noodle soup?! Add a half cup of julienned young coconut meat or parsnip pasta (peel parsnips with a vegetable peeler) For an Asian Flare - add 1-2 kefir lime leaves, 1/2 tsp. white miso, 1 tbs. green onion and 1/2 tsp. minced ginger to the broth. For a Mexican Flare - add some chili flakes, a little ground cumin, 1 tsp. of fresh or dried sage, coriander, cilantro, marjoram, oregano, and a sprinkle of cinnamon. SOURCE: RawGuru.com
Hearty Tomato Soup INGREDIENTS 1 pint cherry tomatoes DIRECTIONS Put everything in a high speed blender and blend till thick and smooth. Serve at room temp. SOURCE: RawGuru.com |
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