Although this broth IS heated above 115 degrees, it is a very earthy, grounding and nutritious base for fall & winter soups. It is cleansing and is satisfying consumed on its own. Having something warm to eat helps many people as they are transitioning to a high raw food diet and when the temperatures outside begin to drop.
2 onions, scrubed, skin left on
4 carrots, not peeled
4 stalks celery
2 potatoes, any variety, skin left on
2 cups broccoli
4+ cloves garlic
1/2 cup fresh chopped parsley
2 bay leaves
3 inch piece of kombu seaweed (kelp)
several sprigs of fresh thyme (dried leaves are fine)
handful fresh basil
pinch of cayenne pepper, if desired
Chop the onions, carrots, celery, potatoes and broccoli. Place all ingredients in a stock pot, include all other in ingredients as well. Cover with 10 - 12 cups water and bring to a boil. Turn heat down and continue to simmer over low heat for one hour. Cool, strain, discard the vegetables and store in airtight containers in your refrigerator or freezer. You can also pout the broth into ice cube trays to use at a later date. Keeps for about a week in the refrigerator.
Note from Penni- I feed the left over vegetables to one of my dogs who really enjoys them.
(from Falling Into Raw)
Not raw, but warm and soothing on a late autumn day.
3 cups water or vegetable stock
1 cup fresh shiitake mushrooms, stemmed and thinly sliced (or ¼ cup dried shiitakes, saving soak water to replace part of the water or stock)
1 cup, packed, baby spinach leaves
1/3 cup scallions, thinly sliced on the bias, both white and green parts
1 ½ tablespoons unpasteurized miso (red, white, brown-- your choice)
1 teaspoon freshly grated ginger
½ teaspoon garlic, minced
Sesame oil, for garnish
Sesame seeds, for garnish
In a large saucepan, bring the water, stock and/or mushroom soak water, to near boiling, then turn the heat to low. Add the mushrooms, spinach leaves, scallions, miso, garlic and ginger. Let the soup slowly simmer for at least 15 minutes. Pour into bowls and drizzle with sesame oil and a sprinkling of sesame seeds.
(from Falling Into Raw)
This is a regular standby recipe at our house! For the marinade:
1 ½ tablespoons maple syrup
3 tablespoons coconut aminos (or nama shoyu, or wheat-free tamari)
1 clove garlic, minced
1 ¼ teaspoons Serrano chili, minced
1 tablespoon cold pressed extra virgin olive oil
¼ teaspoon sea salt
For the main vegetables:
1 ½ cups zucchini, julienned
1 cup cabbage, thinly sliced
½ cups carrots, julienned
½ cup red onion, julienned
½ cup red pepper, julienned
½ cup green apple, thinly sliced, julienned
½ cup fresh coconut meat, thinly sliced, julienned
¼ cup fresh cilantro, chopped
For the almond chili sauce:
½ cup almond butter
1 tablespoon fresh ginger, grated
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
2 garlic cloves
1 tablespoon coconut aminos (or nama shoyu, or wheat-free tamari)
1 Medjool date, pitted
1 Thai bird or Serrano chili
Water, as needed to thin
For the garnish:
In a blender, purée the maple syrup, coconut aminos, garlic, chili pepper, olive oil and salt until smooth, set aside. Add the vegetables, apple, coconut meat, chopped cilantro, and the purée to a large bowl. Stir until purée evenly coats the vegetables.
Blend the ingredients for the Almond Chili Sauce until smooth and creamy. Serve the Pad Thai, drizzling the Almond Chili Sauce on top. Garnish with chopped cashews, chives and a dusting of sea salt & pepper, if desired.