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Yummy Nourishing Blended Soup Recipe 🙂
Written by Chef Elaina Love
It is a great honor & pleasure to greet you today with a “Happy New Year!” Why would it be an honor? It’s an honor because you have chosen to follow my blogs,tweets, posts, videos, interviews, and recipe posts… throughout my 18 years & counting raw food lifestyle journey! There are so many new things on the horizon for Pure Joy Culinary Academy which are exciting me this year, and you will be one of the first to know as they get released.
You are one of the reasons I love getting up every morning, to continue to find new ways to motivate, inspire and share my journey of Pure Joy Living. I practice holistic living through gourmet Raw Foods, Intermittent Fasting, Cleansing, Meditation and what I consider to be other “Life UPgrades”. The other reason I love getting out of bed is because it just feels so darn fabulous to be living on wondrous planet Earth, and to experience vibrant health and emotional wellbeing… which is not something very many people can say!
I did not always feel this way. In the beginning, when I had not yet discovered the raw food diet, I was pretty miserable. Not just emotionally, but physically too. I had a host of low-grade ailments that were a constant annoyance, and the worst was my food allergies and a serious case of systemic candida (yeast), which, left unchecked, would have led to a large amount of weight gain and an overall miserable existence. Thankfully, the angels stepped in and showed me Raw Foods as the path to experiencing Pure Joy!
I’D LIKE TO GIFT EACH OF YOU WITH MY LATEST FREE RECIPE ON HOW-TO MAKE
Why Do You Love Eating Raw Soups?
I love eating raw soups because they taste so delicious and they don’t take very much energy to digest. (Did you know that 80% of our energy is dedicated to digesting our food?) More time for myself means that I have more energy to do yoga, write articles, catch up with friends, get a lot of work done, make videos for YouTube, clean my house, make more raw foods like crackers, wraps, chocolates, and more.
This very same recipe is from my brand new online video E-Course… Level 1 Raw Food Chef Certification.
Here are my “Top 7 Reasons To Make Raw Soups”:
1. Spend Less Time Preparing Foods
2. Quick and Easy
3. Nutritional Powerhouse!
4. Easy To Digest
5. Meal Replacement For People On The Go
7. More Energy!!!
What kinds of raw soups can you make?
Let’s see…what do you have in your refrigerator right now? If you have a couple tomatoes, ¼ cup sesame tahini or a handful of any nut or seed (I like pumpkin seeds because of their low cost and high zinc content), 1 tsp. onion powder, ½ tsp. salt, either Italian seasoning or a handful of basil, ½ cup of very hot water, and blend… then you’ve got warm soup!
Now this is just off the top of my head. So, you’ll want to balance the flavors just right to your own taste preference (which is one of the things you learn during all of my Pure Joy Academy cheffing courses). But you get the idea, right? …That it just takes a little creativity to make some really great GOURMET raw food soups.
Be sure to watch my YouTube videos and get some more gourmet food recipe ideas. I wish you enjoy the Creamy Cilantro Soup recipe! And, I hope you from the bottom of my ever-expanding heart, Pure Joy and Abundant Health this year!
Love and Joy in 2015 & Beyond,
Low-Glycemic Gourmet Raw Food Chef & Academy Director
Creamy Cilantro Soup Recipe
Cilantro is a wonderfully fragrant herb that is high in chlorophyll and has been said to pull heavy metals from the body. Enjoy it in this rich and satisfying energy soup.
1 zucchini, chopped
1 large bunch cilantro, stems removed (about 2 cups)
1 red, yellow or orange bell pepper, chopped
½ apple, chopped
1 avocado, chopped
1 Tbs. tamari or Coconut Aminos (coconut secret)
1 tsp. Himalayan sea salt
½ tsp. cumin powder
1 tsp. onion powder
1/8 tsp. cayenne
Blend all ingredients until smooth. Eat immediately or store in a glass jar in the refrigerator for 1 day maximum.
Sprinkle with dulse flakes
Diced red or yellow bell pepper
Fresh corn cut off the cob
Activated and dehydrated sunflower or pumpkin seeds*
Chopped Romaine (stir into the soup)
*To activate seeds, soak 4 cups of seeds in 8 cups of water for 4-8 hours. Add 1 tsp. of salt and 1 TBS apple cider vinegar to the soak water to help remove the phytic acid. Then drain & rinse them well and dehydrate at 105 degrees for about 8 hours or until crunchy. Store the cooled seeds in a glass jar for up to 6 months in your cupboard. Enjoy on salads, soups and as a quick snack