Simply Raw

The month of September has just gone by at great speed and it is about time I shared another great recipe with you — if only to inspire you, once again, to increase your intake of raw foods! Don’t be mistaken: turning the page on summer and welcoming the colder season does not mean that raw foods are less appealing or less appropriate. On the contrary!

To struggle better against winter viruses and other infections, start juicing again big time, and preparing smoothies — and let me know how you fare. Ingesting fresh vitamins are a great immune booster! For me, the cold season is clearly one more reason to eat healthily and to stimulate our immune system by eating fresh and seasonal fruits and vegetables. And there are plenty! The recipe today is based on pears and cucumbers, so take advantage of the seasonal produce!

I hope this soup, which is very quick and easy to prepare, will convince you that raw soups are a great alternative to cooked ones. They only take several minutes to prepare and your imagination is the only limit to the variety you can create. All it takes is to blend the ingredients together. The best ingredients are courgettes/zucchini, tomatoes, cucumbers, celery, all green leaves of course, peppers, corn, pumpkin, fennel, etc, whatever takes your fancy. Carrots and beets are best grated or juiced for soups. Add a little olive oil, salt, onion, garlic, herbs and/or lemon juice for taste. One secret: add avocado to create a fantastic cream of whatever…. Delicious! Just add the amount of water you want for the consistency you prefer and mix, it’s ready!

How are soups different from smoothies, you might ask? They are savory, whereas smooothies are generally sweet and drunk in a glass (with a straw?)! Soups fare better in bowls and eaten with a spoon. You can decorate them with tiny pieces of whatever ingredients are used in the soup. You can also heat them a little if you want, in a dehydrator or directly in a pot on the stove at the lowest temperature setting. As long as you can dip a finger in, you are safe with preserving the precious enzymes (remember this is the reason why we eat raw!). In other words, you can even enjoy warm soups when on raw! The one hereafter is best eaten cold, however, as it is mint based and very refreshing.

Pear and cucumber soup
(Creation from The Raw Chef Russell James, published in the latest copy of Get Fresh Magazine)

3 pears
1 cup cucumber, diced
1 tablespoon fresh mint leaves
1/2 stick celery
1 spring onion
2 tablespoons cold-pressed avocado or olive oil
1 tablespoon lemon juice
1/4 teaspoon salt

How to proceed: mix all ingredients in a high-speed blender, garnish with chopped spring onion and a few mint leaves, and it’s ready! Enjoy and stay tuned for more exciting raw recipes!