A Small Bowl of Superfood Guacamole
What happens when you cross a love for avocados & guacamole with a passion for superfoods?
3 tsp Hemp Seeds
1/4 tsp Blue Green Algae
2 tsp Fiesta Mole
1 tsp Nutritional Yeast Flakes (for a cheesy taste)
1/4 tsp Chipotle Powder or Cayenne (optional)
1 Avocado chopped
1/2-3/4 tsp Lemon Juice
Chopped sweet onion & chopped tomato (optional)
Stir all the dry ingredients together, then add the avocado and mix or mash it into the dry ingredients. Add the lemon juice and any additional favorite guacamole ingredients.
Use as a dip, a spread, or eat straight up like the Superfood Bowl that it is!
Coconut Chlorella Bowl
I’ve got a new favorite creation on my raw superfood journey that cuts down kitchen time, meets my body’s “NOW” nutrition requirements, and tastes great every time.
I think these Superfood Bowls will also empower you to find your own creative nature in your kitchen, as well as be even more in tune with your body’s wisdom.
The basics of Superfood Bowls are simple:
1. Get a bowl
2. Add some dry superfoods
3. Add some wet superfoods (fats and/or sweetener)
4. Stir and eat on the spot
It might seem like cereal to you, or as my raw friend calls it, “goo”. That’s why I just call it a superfood bowl. If you don’t label it like anything you’ve ever eaten before, you can focus more on how it feels in the moment and enjoy the flavors, nutrition and satisfied full feeling.
Here are some recipes to get you started …
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This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
Vegan Green Bean Casserole
Our Thanksgiving meal wouldn’t feel complete with out green bean casserole, but it’s time to upgrade the quality of the ingredients to satisfy our cravings for healthier foods and way more delicious flavors than what comes out of a can.
Preparing this recipe will take a little longer than the canned version, but the flavors or so amazing that it’s worth the little bit of extra kitchen time. Put on some kitchen music, and have fun!
Step 1: Prep the Onion Topping
2 medium Onions
1/2 Cup Quinoa or Garbanzo bean flour
1 tsp SunFire Salt
Thinly slice the onions into half rings. Put the flour and salt in a mixing bowl and stir. Add the onions and toss them until coated with the flour. Coat a baking sheet with a little coconut oil and spread the onions even across the pan.
Bake at 475 degrees F for 30 minutes, tossing the onions every 10 minutes or so. When the onions are golden brown, remove them from the oven and set them aside. Turn the oven down to 400 degrees F.
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Tomato Soup with Cauliflower Popcorn Topping
I have two recipes for tomato soup that I love, so I figured I might as well merge them into yet another fabulous creamy tomato soup recipe. And it turned out delicious!
I hope this inspires you to play with the recipe based on what ingredients you have on hand and what flavorings you prefer. Here are a few raw soup guidelines that can help you in your creativity:
1. Use a tasty liquid base, like coconut water, orange juice and water, an herbal elixir tea, or at least lightly warmed water
2. Don’t blend the soup until smooth. A little bit of chunkyness or fibrousness gives your mouth something to lightly chew on. Chewing activates your salivary glands which further activates all of your digestive juices and enzymes in your whole digestive tract.
3. Add something chunky and chewy as a topper to your blended soup. Your tastebuds will get bored after about the third bite of the same taste, so having a few bursts of flavor will keep your tastebuds interested and the soup will taste good to the last drop. Even something as simple as green onions, hemp seeds or nutritional yeast flakes on top of the soup can make it work. But even better are sliced apples, avocado, tomato, live sprouts or Dulse seaweed. And best of all was when we added our Cauliflower Popcorn recipe into this Creamy Tomato Soup. Yummm!
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Orange Creamsicle Smoothie
This is one of my favorite breakfast smoothies to play with – it tastes a bit like an upgraded Orange Julius (if you remember those mall days way back when)
Orange Carrot Ginger Bee Pollen Hemp Juice/Smoothie for breakfast. Sunshine in a glass!
Juiced 3 oranges and 3 carrots for about 2 cups of juice
Blended that juice with about 1-2 Tbsp Bee Pollen, 1-2 Tbsp Hemp Seeds and about 1 inch of ginger (peel off the brown skin)
I’m estimating the amounts of bee pollen and hemp seeds because I really just dumped some in there. I tend to be creative like that in the kitchen.
You can adjust this smoothie by using just orange juice, orange/mango juice (yummm!), or grapefruit juice. Blending the juice with hemp seeds makes it that creamy frothy taste like an orange creamsicle.
I had a lot of fun experimenting with making raw soups during our spring equinox cleanse and here are 2 more that we really liked: Pizza Soup and Salsa Soup!
Juice 1 zucchini (wow yumm!), a slice of onion & 1 red bell pepper.
Blend that juice with 2-3 tomatoes, 2 Tbsp Hemp Seeds, 1 Tbsp Oregano, 1 Tbsp Fiesta Mole & about 1/2-1 Cup warmed water (optional for a warmer soup).
Top with sweet baby tomatoes and green onions (or any other pizza-like toppings you desire).
Tip: In place of the warm water I used a decoction of astragalus, eleuthero, and shatavari I happened to have on hand during our cleanse. That’s why the soup in my picture is particularly frothy – that astragalus foams well. Stay tuned for more on how to make decoctions.
Blend until mixed, but not super-smooth: 2 Tomatoes, 1 Red Bell Pepper, 1 slice of Onion (~2 Tbsp), 1 Carrot, Handful of Cilantro, 1 tsp Cumin, 1 tsp Garlic Powder, 1/8 tsp Chipotle and 1 Cup warmed water.
Tip: In place of the warm water I used a decoction of Fo Ti I happened to have on hand during our cleanse. Fo Ti has an awesome miso-like flavor that rounds out the body of this soup. You could also use a miso base or add in a pinch of SunFire Salt to your water.
Many thanks to my friend Becca Ladd for the inspiration on this soup … I see why it’s one of her favorites!