Raw Food: simple recipes for recovery




The ecology of consumption: How to keep health and youth in the big city. We invite you to try to cook at least one of these dishes every day and in a week you will certainly notice the improvement of health.Green juicemix Well in a mixer the following ingredients:

  • 1 large bunch of chopped spinach (or other greens)
  • 2 medium Apple (sliced)
  • 1 lemon
  • 1 Cup water
Strain the mixture through cheesecloth.

Designed for 3-4 people.

BorschtBlend the following ingredients in a blender:

  • 2 cups water 3 beets
  • 1 small ginger root (sliced)
  • 3-4 large cloves of garlic
  • 6-7 Bay leaves
Pour the mixture into a large bowl.

Mix in a blender the following ingredients (about 30 seconds):

  • 2 cups water 2 carrots
  • 2 stalks of celery
  • 2 tbsp Apple cider vinegar
  • 3-4 oranges, peeled from the skin and seeds (the seeds will give a bitter taste)
  • 1 tbsp. honey
  • 1 Cup olive oil
  • sea salt to taste
Add the 1/2 Cup of shelled walnuts and quickly mix on low speed to razmeshchenii, but not frayed. Pour the mixture into the same bowl and stir.

Slice or grate:

  • 1/2 head of cabbage
  • 1 -2 carrots
  • 1 bunch parsley
Add this to the same bowl and stir.

Designed for 7-10 people.

Not-chicken noodle

Mix well in mixer for 1 — 2 minutes:

  • 2 cups water
  • 1/2 Cup grated coconut
  • Add the following ingredients and blend for 1 minute:
  • 2 cups celery (chopped)
  • 2 tbsp. soy sauce
  • 1 clove of garlic
  • pepper to taste
Pour into a large bowl and add:

  • 1 medium size carrot (grated)
  • 1/4 bunch of parsley (chopped)
  • 2 medium size potatoes (grated on a grater) chopped mushrooms (if you want)
  • Designed for 7 people.
 

Chowder soup Mix 1 Cup grated coconut with 1 Cup water in a blender for 2 minutes.

Add 1 Cup cashews and stir another 1/2 minute. Add everything else and mix well:

  • 1 Cup water
  • 1/2 Cup olive oil
  • 1 teaspoon honey
  • 1 Cup chopped celery
  • hot pepper to taste
  • 2-5 cloves of garlic
You got a simple chowder.

If you want to get the taste of oysters — add the flakes of dried sea grass (dals).

If you want a vegetable chowder, for mushroom taste — add your favorite mushrooms (dried or fresh), cabbage — chopped cabbage, tomato — sliced tomato, carrot — grated carrots, corn, cut the corn from the cob or use frozen, pea — fresh or frozen green peas.

Before serving, sprinkle with dried parsley. Due to the long mixing in a blender, this soup will be warm. But he's still raw (don't let it become hot!) Nice to eat warm soup in the cold winter.

Capacity for 5 people.

 Chile Mix in a blender the following ingredients:

  • 1 Cup water
  • 2 cups fresh tomatoes (chopped)
  • 1/2 Cup dates or raisins
  • 1/2 Cup olive oil
  • 1 Cup dried tomatoes
  • 1 Cup dried mushrooms
  • 1 Cup chopped celery
  • salt to taste
  • 1-2 tbsp dried spices (any)
  • 1-2 tablespoons of lemon juice.
  • hot pepper to taste
  • 2-5 cloves of garlic
  • 1 bunch Basil
Pour into a large bowl. Add 1/2 pound bean sprouts, peas or lentils. Before serving, sprinkle with dried parsley.

Due to the long mixing in a mixer chili will be warm. But it's still moist (do Not let it become hot!) It's nice to eat a bowl of warm chili in the cold winter.

Designed for 5-7 people.

 Gazpacho Mix in a blender until homogeneous the following ingredients:

  • 1/2 Cup water
  • 1/4 Cup olive oil
  • 5 large ripe tomato
  • 2 cloves garlic or spicy pepper to taste
  • 1 tbsp honey (or dates or raisins)
  • 1/4 Cup lemon juice
  • 1/2 teaspoon sea salt
  • 1 bunch fresh Basil
You now have a base for gazpacho. Chop the following vegetables, diced:

  • 1 large avocado
  • 1 medium size sweet pepper
  • 5 stalks of celery
  • 1 small onion
Combine all ingredients in a large bowl and sprinkle with chopped parsley.

Designed for 4-5 people.

 Sauce ( versatile recipe) Mix in a blender into a homogeneous mass of the following: Vegetable oil (any). Pour enough to cover the blades of the mixer.

  • 1 teaspoon of honey (or another natural sweetener like raisins or bananas)
  • 2 tbsp. fresh lemon juice (or Apple cider vinegar)
  • 1/3 Cup water
  • 1 Cup chopped celery or 1 bunch of greens — preferably fresh! — parsley, coriander, Basil or any other.
Add sharp to taste (garlic, mustard, ginger root, hot pepper, etc.)

  • 1/3 Cup seeds (sunflower or pumpkin) or nut (almond or walnut)
  • 1/2 teaspoon sea salt (or dried sea grass, or soy sauce or no salt)
Don't be afraid to improvise. If you want to add more liquid or other ingredient — go ahead! The main thing that was tasty.

Designed for 7-10 people.

 Stuffed Cabbage Filling:

Mix the following ingredients in a food processor into a smooth paste

  • 1/2 Cup walnuts
  • 2 cups sunflower seeds (soaked from evening)
  • 3 cloves of garlic
  • 1 Cup chopped celery
  • 1/2чайной teaspoon salt
  • 1/3 Cup olive oil
  • 1/2 Cup lemon juice
  • 1 teaspoon tamarica (or any other seasoning)
Additional ingredients:

Cut into long, thin strips

  • 1/2 avocado
  • 1/2 large sweet pepper
  • 2 green onions
Wash 5 leaves of cabbage

Spread the filling on the cabbage leaf and add the thinly sliced vegetables. Roll the cabbage leaf into a tube. To stay, pierce with toothpicks. Can cut into smaller pieces to come out around 10-15 pieces.published

Recipes from the book Victoria Boutenko

P. S. And remember, only by changing their consumption — together we change the world! ©

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