Creamy Chilled Cucumber Pea Mint Soup

Creamy Chilled Cucumber Pea Mint Soup
(Serves 6-8) – Vegan, Raw, Gluten-Free, Soy-Free
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I made a Cucumber Dill Garlic sauce the other day and was inspired to make this chilled soup. This soup is raw so I treat this dish just as if I were juicing it, which means we eat it right away. Enjoy!

Creamy Chilled Cucumber Pea Mint Soup

  • Servings: 6-8 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients:
1 English Cucumber, diced
A Bunch (handful) of Fresh Mint, chopped
½ Green Pepper, chopped
1 Cup Water
1 Avocado, pitted
1 Cup Peas
2 Scallions, chopped (white/light green part only)
Juice of 1 Lemon
Sea Salt/Pepper to taste

Directions:
-Blend all ingredients together using a high speed blender. Chill and Enjoy!

Notes: I blended the first four ingredients together and then the avocado, peas and scallions separately then stirred together and added salt/pepper to taste.
-To serve up instantly – Use refrigerated Cucumber/Scallions and use Frozen thawed Peas.

Smashed Crispy Potatoes with Cucumber Dill Garlic Sauce

Smashed Crispy Cracked Potatoes with Cucumber Dill Garlic Sauce
(Serves 4) – Vegan, Gluten-Free, Soy-Free

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Potatoes are extraordinary. They are so versatile, easy to use and so many potato dishes can be created, try this recipe my spinach cakes or potato leek soup.

Ingredients:
24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.
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If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
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If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

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Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Smashed Cracked Potatoes with Cucumber Dill Garlic Sauce

  • Servings: 4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
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Ingredients:

24 oz Fingerling Potatoes (About 2lbs)
2 Tbsp Extra Virgin Olive Oil, plus 3 Tbsp if Frying
¼ – ½ Tsp Salt
½ Tsp Fresh Ground Pepper

Directions:
-In a large pot add Potatoes (cut large pieces in half), cover with cold water then bring to boil. Then reduce heat and simmer for 20-25 minutes or until fork tender.
-Drain Potatoes and let them cool in a colander for 15 minutes.
-Rub Potatoes with Olive Oil, Salt and Pepper.
-Smash Potatoes down, using small bowl or large mug for example. You can also let them cool and use your hands of course.

If Frying:
-Heat 3 Tbsp Olive Oil and fry for about 2-3 minutes per side until crispy. Drain on paper towel.
If Baking:
-Preheat oven 450 degrees. Bake for 30 minutes. Flip over halfway through.

Cucumber Dill Garlic Sauce
(Makes about 1 Cup) – Vegan, Gluten-Free, Soy-Free (use soy-free mayo)

Ingredients:
½ English Cucumber, chopped
2 Garlic Cloves, minced
3 Tbsp Vegenaise
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Dill
½ Tsp Smoked Paprika
¼ Tsp Fresh Ground Pepper
¼ Tsp Salt

Directions:
-Combine all ingredients in high speed blender until smooth. Refrigerate any remaining/unused portion.

Black Rice and Adzuki Bean Salad

Black Rice and Adzuki Bean Salad
(Serves 10-12) – Vegan, Gluten-Free, Soy-Free, Can be prepared Raw
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I love learning about new foods and trying new ingredients. There are times when I’m just browsing through the aisles and I’ll grab an item that I’ve never tried before. I’ll read about it, learn about it, and then I’ll create a new recipe in my mind. Of course I’m always interested in the nutritional value as well.
I came across Black Rice (Chinese) in the store the other day. Originally I was looking for an ingredient to add into a salad, I considered Couscous or thought about making another pasta salad. Then I came across this black rice. I learned that Black rice is very nutritious. It’s a Rich source of Iron, Protein, Fiber, Antioxidants and Vitamin E. There are more antioxidants in this rice than berries. The flavor was incredible also. The rice on its own had a rich almost nutty flavor, very delicious. I cooked this rice and grilled all the veggies – you can grill an ear of corn then cut the kernels off the cob or use canned corn or frozen thawed corn.
Alternatively, this salad can be made all raw. Soak the rice overnight or for about 10-12 hours, drain then rinse and allow the rice to dry before adding the veggies raw.
It’s Memorial Day today – thank you for all the people who have died in service. This weekend is also a popular day for BBQ’s as a kick-off to the summer season. This recipe makes a nice side dish, main dish (hell my husband had some this morning with his breakfast, lol); it is also great as a potluck item to bring also. Enjoy!
Below are some links that include some nutritional facts about two main ingredients in this recipe that may not be too familiar. Use it as a starting point for your research.
http://en.wikipedia.org/wiki/Black_rice
http://www.lotusfoods.com/index.php/categories/rices/forbidden-rice
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://healthyeating.sfgate.com/nutrition-information-regarding-adzuki-beans-1807.html

Raw Preparation Tips/Links – Black Rice and Adzuki Beans
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://www.vegkitchen.com/recipes/raw-organic-lotus-forbidden-black-rice-recipe/

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Black Rice and Adzuki Bean Salad

  • Servings: (About 10-12) ~ Vegan, Gluten-Free, Soy-Free, Can be made Raw
  • Difficulty: easy
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Credit: VeganRescue.com

Ingredients:
1 (15oz Can) Adzuki Beans
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
3 Tsp Sugar
½ Hothouse Cucumber, chopped
1 Carrot, shredded
½ Pint Cherry Tomatoes, sliced in half
1 Cup Black Rice, dry
1 ¾ Cup Water
1 Tsp Salt + Pinch of Salt for Rice
1 Tsp Course Black Pepper
½ – 1 Avocado, chopped
½ Red Onion, diced
½ Red Pepper, diced
1 Can of Corn or 1 ½ – Cups Frozen, thawed
Juice of ½ Lemon
A handful of Parsley, chopped
¼ Tsp Cayenne
¼ Tsp Cumin

Directions:
-Rinse Rice under cool water. Combine Rice and Water with a pinch of Salt in a medium saucepan. Bring to boil over medium-high heat. Cover then reduce heat and simmer for 30 minutes. Turn off heat and let stand for 5-10 minutes. Remove lid and fluff with fork and set aside until other ingredients are ready.
-Drain and Rinse Adzuki Beans. Combine in a bowl with Apple Cider Vinegar and Olive Oil.
-Optional: Grill Red Onion, Red Pepper and Cherry Tomatoes set aside to cool then chop.
-Combine and toss all ingredients together to combine. Top with additional Avocado before serving. Enjoy warm or cold!


Next Day 🙂

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Juicing – Apple, Lemon, Cucumber Cleanse

Juicing – Apple, Lemon, Cucumber Cleanse
(Serves 1) – Vegan, Raw, Gluten-Free
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Juicing…what an invigorating and refreshing way to start your day! Two quick basics to keep in mind are organic is always best and juice on an empty stomach – this is the reason why most people juice first thing in the morning. Juicing is a great meal replacement (like breakfast) and if you’re hungry in an hour or two grab some nuts to snack on or another healthy snack. Juicing gives your body a shot of Vitamins & Nutrients, Phytonutrients, Antioxidants, Chlorophyll and can balance your pH. Just take a moment to stop and think of how many fruits, vegetables and herbs there are out there, now think about how many variations you can come up with…the possibilities are endless 🙂 . This quick three ingredient recipe is cleansing and delicious, not to mention simple. Drink up – Enjoy!

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