Living Sour Cream (from Revealing Your Inner RawkStar pg. 25)
This versatile recipe can be used as a base for soups, in dehydrated cheeses and as a raw dairy-free yogurt.
1 - 1 1/2 cups soaked cashews or macadamia nuts (or the meat of 3 young Thai coconuts)
1 lemon, juiced
generous pinch sea salt
1 probiotic capsule, opened - use only the powder
water to blend, if needed
Combine the softened nuts or coconut meat, lemon juice, salt & probiotic powder in a blender, only adding water as needed to achieve the desired consistency. Transfer to a bowl, cover with a cotton towel and leave on the counter in a warm place for 12 - 24 hours. Put the soured cream into an airtight container. Keeps well for several days.
Vanilla Honey Yogurt (from Revealing Your Inner RawkStar pg. 15)
1 recipe of the Living Sour Cream
1 tablespoon raw honey
1/4 teaspoon vanilla extract or pinch of raw vanilla powder
Combine ingredients together in a blender. Transfer to an airtight glass jar and store in the refrigerator. Will keep well for several days.
The longer you pursue the raw food lifestyle, the more convinced you become regarding the importance of adding wild edibles, specifically greens, into your diet. This salad celebrates the complement of sweet tropical & seasonal fruit to the bite of nutritionally dense wild greens & herbs.
In a large mixing bowl. toss the wild greens, herbs and mint.
In a smaller bowl, whisk together the lime, honey, vinegar, oil, shallot, salt & pepper.
Pour the dressing over the greens, tossing lightly to coat. Fan the fruit over the salad to serve.
Kicked Up Cream of Carrot Soup (RYIRS pg. 26)
3 tablespoons cold pressed olive oil
1 sweet yellow onion, chopped (I used only half)
2 pounds organic carrots, scrubbed and chopped
1/2 cup fresh apple juice
2 cups coconut water (plain water is also fine)
1/4 freshly grated ginger (I used a tablespoon & added 1 teaspoon red pepper flakes)
1 tablespoon turmeric powder
3 tablespoons raw honey
generous pinch of sea salt
freshly ground pepper to taste
Living Sour Cream and chives for garnish
Put all ingredients (except the sour cream and chives) into a high speed blender. Whirl until warm and creamy. Ladle the soup into warmed bowls and top with a drizzling or dollop of sour cream and top with freshly chopped chives.
I always use New Chapter. I was so excited to see that you use that brand Penni!! I use their women's vitamin, the Coenzyme B's and the bone stregnth. For those who don't know, that brand is food based and absorbed well.
I loved the little tip that you added at the end of your video to add a few other ingredients to half of the recipe, which, in effect make two different soups from the same recipe. What a great idea! That would work for a lot of soup recipes, and also some raw dressing recipes. Thanks for the tip.
Nice video. WOW! It's like being in a Penni Shelton Raw food class. I am going to stock up on some carrots and try that soup - sounds yummy. AND the sour kreme, and how cool your spider web... ALL your recipes ARE good! Thank you so much for providing them separately for sale as well... I AM SO STOKED!!! I have the ingredients for the soup. I forgot I got more carrots at the market. I know what I'm making tomorrow. YIPPEE!!!!!!