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Sarah Lawrence

Creamy Cauliflower Soup with Sweet Red Pepper Puree

Cauliflower is a beautiful, neutral veg.  Eat it raw or steam it and make a great mash or base for pizza crust (what?!!!).  Here, cauliflower creates a luscious, velvety soup base that’s hard to beat especially when you consider how quickly it comes together and how fabulous this cruciferous beauty is for your bod.  Cauliflower supports the body's detox system, antioxidant system, and inflammatory/anti-inflammatory system.  Why is that important?  Well, basically every major disease has roots in one or more of those systems… so, supporting them helps keep everything working properly.  That aside, cauliflower is high in Vitamins C, K and Folate; it is also fiber rich, so you’re in for some great digestive benefits to boot! [caption id="attachment_722" align="alignleft" width="640"]Creamy Cauliflower Soup with Sweet Red Pepper Puree Creamy Cauliflower Soup with Sweet Red Pepper Puree[/caption]     Creamy Cauliflower Soup with Sweet Red Pepper Puree 1 head cauliflower, leaves removed, cleaned and chopped 1 large leek, green top removed, cleaned and sliced 1 medium potato, peeled & cubed 1 cup slivered almonds or raw almonds with skins blanched off 6 cups vegetable broth 1 tsp turmeric (optional) ~ boosts anti-inflammatory benefits Put everything in a soup pot and bring to a simmer.  After 20 minutes, the veg should be soft.  Turn off the heat and let the soup cool for a few minutes.  Carefully transfer the veg and broth to your blender (in batches if necessary), and blend until smooth.  Alternatively, use a handheld immersion blender and blend it in the pot. *If your blender has difficulty making this smooth on the first go, try soaking the almonds for an hour to soften them before adding them to the soup pot next time.  The Vitamix blends them beautifully, but others may leave a grainy texture without soaking. While soup is cooking, you can make the Red Pepper Puree 1 jar roasted red peppers, drained or 3 red peppers, seeded, sliced and roasted until soft 1 tsp olive oil 1 Tbsp maple syrup salt and pepper to taste Put everything in your Vitamix or blender and whiz until smooth.  Taste and adjust seasoning as desired.  Transfer to a clean jar. To serve, ladle soup into bowls and top with a swirl or dollop of the red pepper puree.

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Sarah Lawrence

Taco Bell Peppers with Spicy NutMeat

[caption id="attachment_568" align="alignleft" width="300"]Taco Bell Peppers with Raw Nut Meat Taco Bell Peppers with Raw Nut Meat[/caption] About 90% of what I eat is raw food. Not only do I find meal prep quick and easy, but tasty too! Try a few bites of my Taco Bell and you’ll see! Walnuts are a meaty nut and while there are a ton of raw taco filling recipes out there, I've come to rely on my concoction that blends walnuts and portobellos with a great texture and satisfying flavor. Taco Bell Peppers with Spicy NutMeat A few crisp Bell Peppers, your choice of color Avocado, sliced greens of your choice tomato, sliced or cubed Salsa, fresh or purchased (optional) NutMeat Ingredients: 1 cup walnuts 1 portobello mushroom cap, black gills removed; minced ½-1 tsp chipotle chile powder (adjust to suit your taste) 1 tsp cumin 1/2 tsp olive oil 1 Tbsp Bragg’s Liquid Amino’s Pulse all of the NutMeat ingredients in your food processor until mixture resembles ground meat. It only takes a few pulses. Alternatively, you can put the nuts in a plastic bag and crush them by bashing them with a fairly solid can (I use canned tomato for this) or roll over the bag with your rolling pin. You can also use a chefs knife and mince the nuts and mushroom by hand. Using hand methods will take a bit longer and will yield a slightly uneven texture, but the taste will be the same once you mix all the ingredients together. When I made this using hand skills, I used my mortar and pestle to grind the spices into a small amount of the nuts and then mixed everything. The smaller the mushroom bits, the more the mixture will resemble ground meat --- texture does make a difference, especially when you are introducing a raw food as a substitute for something as familiar as taco meat! Set the nut mixture aside while you clean and prep the peppers. This step involves nothing more than washing your produce, slicing off the green stem portion and cleaning out the seeds with your hands. For portioning the peppers I used, I found that 3 segments worked, but you will need to gauge that with your peppers since some peppers have 4 lobes and some 3. Work with the natural segmentation of your pepper and make slices that will become the vessel for your tacos. Prepare your remaining veggies and then assemble by laying down some greens in the cavity of the pepper shells. I go greens, salsa, avocado, tomato, nut meat… repeat, plate and eat! If you want an easy variation that is not raw, consider adding some cooked black beans on top of the nut meat. Equally tasty and a nice transition into a high raw meal.

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