One of the things I strive to do for my clients and program participants is to provide all the tools you could possibly need to succeed. I know how challenging it is being a busy mom, homeschooling my kids and running a company, and on top of that trying to eat clean every day. That’s why I designed a program where all you have to do is follow along, with over 230 slimming and fresh recipes in the RawganicVegan 66 Day Health Mastery Program. In the last module, I provide people with checklists of my top favorite soups, salads, salad dressings, smoothies and juices, and even include a section with recipes to clean your home without toxins. Consider this post a sneak-peek at our Health Mastery Program! Enjoy!
RAWGANIC CURRIED RED PEPPER SOUP
2 large red bell peppers
1 apple, peeled
1 medium avocado
½ cup basil leaves
2 TBSP cashews
¼ cup onion, diced
2 cloves garlic
1 TBSP curry powder
Himalayan salt, to taste
dash cayenne
2 cups water (may need to add more to get to your desired consistency)
Blend all ingredients in blender until smooth.
RAW CREAMY BEET SOUP
¾ cup raw cashews
2 cups beets, chopped
1 cup carrots, chopped
2 TBSP Lemon juice
1 cup fresh tarragon (can substitute dill or cilantro)
½ cup onion, chopped
1 garlic clove, peeled
1 TBSP Tamari
1 tsp. Himalayan salt
1 cup water
Soak cashews for 2 hours and drain. Place all ingredients into the blender and blend slowly at first, and then increase speed and blend for 45-60 seconds until smooth and warm.
CREAMY RAWGANIC ASPARAGUS SOUP
1 bunch of asparagus, chopped
2 cups coconut water
1 cup coconut t milk
1 cup golden beet, shredded
1 avocado
2 Tbsp lemon juice
¼ cup fresh cilantro
1 tsp. Himalayan salt
1 TBSP. Herbs de Provence
Combine all ingredients in a blender, except for golden beets. Blend until smooth and creamy, then pour into bowl and stir in the shredded golden beets.
RAWGANIC SPICY PAPAYA SOUP
1 ¼ cups water
2 cups fresh papaya, chopped
2 cups spinach
½ avocado
1 tsp. lemon juice
1 tsp. cardamom
½ tsp. fresh or powdered ginger
½ tsp Himalayan salt
Combine all ingredients in a blender until smooth.
RAW MARRAKECH STEW
1 cup water
3 tomatoes, chopped
1 cucumber, peeled and chopped
1 zucchini, peeled and chopped
1 garlic clove
¼ cup onion, chopped
3 TBSP. Hemp or Macadamia nut oil
2 TBSP. fresh lemon juice
1 -2 TBSP. date paste (depends on your taste)
1 tsp. Himalayan salt
1 tsp. fresh ginger, grated
1 tsp. coriander
1 tsp cumin
1/8 tsp. cayenne pepper
1/4 cup fresh cilantro, chopped
1/4 cup raisins
1 extra tomato, diced
Blend all of the ingredients, except for the raisins and 1 diced tomato. After soup is creamy and smooth, pour into a bowl and then add the tomato and raisins.
WATERMELON SOUP
5 cups watermelon
2 cups mango, peeled and diced
1/4 cup lime juice
3 TBSP fresh mint, chopped
1 TBSP fresh ginger, minced
2 Medjool dates, pitted
1/4 teaspoon cardamom
First, in a food processor, place 3 cups of watermelon, 1 cup of mango and two dates. Blend until smooth. Dice remaining 1 1/2 cups of watermelon and 1 cup of mango into tiny pieces and add them to the puree. In a small separate bowl, combine the lime juice, mint, ginger, and cardamom. Add this to the previous mixture and stir well. Refrigerate for an hour or longer, then serve.
