The weather is ripe for enjoying warm raw soups. My inspiration today was from fall ingredients and the Halloween holiday. I whipped up this delightful and flavorful, raw vegan soup, garnished with black sesame seeds (a wonderful “jing” food – more on jing foods for future posts), and it screamed Halloween! It’s mega easy and only has 8 simple ingredients. Check it out…
I just made this batch of gorgeous, vibrant juice with my Breville juicer. The pulp and juice looks like a rainbow… so pretty! And… so healthy, too. My Rainbow Juice had 2 green apples, 2 carrots, 1 beet, and 1 cucumber. Delish!
- How to Make Green Juice Pulp Crackers, Raw Vegan: (Video)
- Hearty Buckwheat Biscuits Question – Help! I don’t own a juicer and I want to make these…
- Awesome Smoothie of the Week – Refreshing Cucumber Apple Smooth Smoothie
- My Favorite Juicers: Green Star & Breville
- Another Great Week & Thanks ShannonMarie!
As subscribers to my quarterly email newsletter, you now have the Hearty Buckwheat Biscuits recipe in your hot little hands (or on your hot little computer actually). Today, I received a great question and I thought I’d share it (along with my response) in case anyone else has this issue.
Your recipe for your buckwheat biscuits sounds very good. However, I don’t own a juicer. What could I use instead of the carrot juice pulp? Love your blog.
Here are some ideas to consider…
- Is there a juicing (or health food) store that you could go to and order a carrot juice, and ask for the pulp in a separate cup? (Remember you need 1.5 cups gently packed.)
- If you have a blender, you can blend some carrots with a little bit of water. Strain out the juice and the pulp will be left in the bag. You need a nut milk bag for this, or go to the hardware store and buy a paint strainer bag for much cheaper. Cheese cloth could work, but it’ll likely get messy.
- The last option would be to use a cup or so of chopped carrots. It won’t be entirely the same, but I imagine they’ll turn out. :)
I made my third batch of organic, raw, unpasteurized sauerkraut Tuesday. This time I used organic (and locally grown!) cabbage and carrots. (I also threw in some organic cayenne pepper, but that part wasn’t shown in the video. I wish I had organic fresh hot peppers to use.) I can’t wait to see how it turns out… have to wait a month. Patience. I recorded the steps (briefly) so that you can see how darn easy it is to make this awesomely nutritious and delicious food. Fermented Foods Rule!!!
This salad is gorgeous, vibrant and absolutely delicious. Click on the picture to enlarge it and you’ll see what I mean!
Dressing Yield 1 1/2 cups
1/4 cup water
2 tablespoons olive oil
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 tablespoon vegan, organic white wine
1 mango, peeled, pitted, and chopped
2 dates, pitted
1 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1/8 teaspoon red Limo pepper*
2 carrots, sliced into thin rounds, using a mandoline or v-slicer
Garnish: 2-4 leaves fresh basil, chopped
Blend all of the ingredients together (except the carrots and basil) until creamy. Drizzle a few tablespoons of the dressing over the sliced carrots. Garnish with a few leaves of fresh basil, chopped.
*Red Limo pepper is available online at NaturalZing or substitute with cayenne pepper, of which you might want to add a little more.