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Raw Green Gazpacho

12 Apr

My Raw Green Gazpacho To-Go while cleansing on the go.

I took my Raw Green Gazpacho to our homeschool coop today and the kids kept asking “What’s that?!?” I was trying to explain to a 4 year old that like soap cleans something dirty, my green juice full of veggies cleans the insides of my body. She looked at me, wide-eyed and disbelief, “You clean your body with veggies???” Yes, I do!

I have been participating in CleanseAmerica’s 10-day cleanse since Monday. I have been craving my thick and creamy Coconut Gazpacho full of umami-ness – but decided I wanted something greener and much less fattening. So, today, I created this Raw Green Gazpacho that is perfect during a smoothie cleanse: full of green goodness and still reminiscent of Gazpacho flavors.

Puree all together in a high speed blender:

1 handful of cilantro leaves

2 handfuls of spinach leaves

2 cucumbers, peeled

2 pieces of celery

2 big tomatoes

1/2 lemon, juiced

sea salt, to taste (optional)

Enjoy!

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Vegan Family Meals Blog Tour: Living Wrap

25 Jul

Since contributing to PETA, I have found that quite a lot of Cooked Vegan Readers are not that receptive to the Raw Vegan diet.  But there are also quite a few Vegans out there who are open to eating more Raw Vegan foods. I was happy to find that Ann Gentry is one of them!  She has explored Raw Veganism and includes her own raw recipe in her new book Vegan Family Meals. As part of her blog tour, I am highlighting her Living Wrap.  This is delicious and easy to make.  My husband and I enjoyed it.  I particularly loved her salad dressing.

Living Wrap

The Spread

Blend in a food processor to make a spread:

1 cup diced red bell pepper

1 cup raw shelled sunflower seeds

1/2 cup firmly packed fresh basil leaves

1 tbspn fresh lemon juice

1 tbspn nama shoyu

1 tsp sea salt

2 cloves garlic

Salad and Dressing

Place in a bottle and shake vigorously.

1 tbspn raw apple cider vinegar

1 tbspn fresh orange juice

1 tsp raw agave nectar

1 tsp chopped fresh dill

1 small clove garlic, minced

1 1/2 tbspn extra virgin olive oil

sea salt and pepper, to taste (I used 1 tsp salt and a dash or two of pepper)

Toss with 6 cups of salad greens.

I didn't need to use toothpicks if I stacked them up.

Wraps

collard green leaves, stemmed

2 Persian cucumbers, peeled, seeded and cut into long strips

2 large ripe avocados, peeled, pitted and thinly sliced

2 ripe tomatoes, halved and thinly sliced

Lay the pieces of collard greens on the work surface.  Spread some red pepper mixture in the center of each collard green. Lay 2 cucumber strips, 2 avocado slices and 1 tomato slice over the spread on each piece.  Place a few leaves of the salad on top of the tomatoes. Roll the greens.  Stick toothpicks through the wraps, if required.  Serve the remaining salad on the side.

Note: I didn’t have time to make rolls and simply created a very delicious salad the next day by mixing everything together (I sliced the collard greens into ‘noodles’).