The most delicious carrot soup, you’ve gotta try this!

Here’s another fabulous garden recipe that is helping me thrive on my mostly-liquid diet. You will LOVE it, and it’s all raw! Thank you to Patty, who made it for me. I met her at CHI in Michigan a year ago, and brought her out to work for us full-time. I am so thankful, since I was killing myself with overwork, and my kids adore her and think she is the Raw Mary Poppins. It was hard to do, and it’s hard to admit, since I did EVERYTHING myself, from scratch, for 20 years. But because of my work schedule, I needed help. I’m telling you because you’ll see her all over my blog, I’m sure. I’ll share lots of recipes we’re developing.

Patty’s a Level III Raw Chef, which means not only is she very accomplished, but also, she can certify Level I and II. We just decided she’ll be teaching certification classes to locals around the first of the year, in my home. Get excited, because this girl can COOK! Or “arrange the elements,” as we like to say in the “raw” world!

Simply Elegant Raw Indian Carrot Coconut Soup

Ingredients:

  • One young Thai coconut
  • 3 cups Carrot Pulp (I save it from juicing — or you can shred carrots in your food processor or blend carrots with coconut liquid to make a pulp)
  • The juice of one lemon
  • The juice of one tangerine
  • 1 teaspoon Himalayan Sea Salt
  • 1 Tablespoon garam masala (Indian seasoning)
  • 3 Tablespoons extra-virgin olive oil
  • 4 cups fresh almond milk
  • 1/2  inch ginger
  • 1 teaspoon turmeric
  • 1 clove garlic
  • 4 Tablespoons coconut nectar
  • Cayenne pepper to taste

Directions:

  • Crack the coconut and pour the coconut water in your high-speed blender. (Or use 1 ½ cups canned coconut water.)
  • Scoop the coconut meat and add it to the blender.
  • Juice lemon and tangerine in a citrus juicer and add to blender.
  • Add all other ingredients — except cayenne.
  • Blend until smooth.
  • Pour into bowl and dehydrate at 110 for three hours.
  • Ladle servings into a bowl and sprinkle cayenne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

easy kale or collard “chips” you can make in your dehydrator

GreenSmoothieGirl.com reader Tonya C. donated  a recipe for yummy “chips” (I call them “crisps” because they’re really light and airy) made in the dehydrator. I have significantly  altered the recipe. Brewer’s Yeast is a good way for vegans to obtain Vitamin B12.

Cheesy Kale/Collard  Crisps

  • 1/3 cup cashews, soaked 1-2 hours (optionally)
  • 2 Tbsp. lemon juice
  • 3 Tbsp. water
  • 1/4 cup olive oil
  • 1/2  tsp. Original Himalayan Crystal Salt
  • ¼ cup nutritional (or Brewer’s) yeast
  • 2 green onions (including the green part)
  • ½ tsp. chili powder
  • 1/4 tsp.  cayenne
  • 1/4 tsp.  turmeric
  • 1  clove garlic

Freshly ground black pepper to taste

Blend all ingredients well in Total Blender. Press one side of 20-30 small kale or collard leaves (stems removed) in mixture and dry them for 4-6 hours in Excalibur dehydrator (until crispy).

Here’s a hilarious video of Tonya’s adorable 2-year old Emily making and eating the chips that her family calls “Emily’s Cheetohs.” They were disappearing during the night because Emily would wake up and wander into the kitchen to eat them:

http://raw100.ning.com/video/video/show?id=2170300%3AVideo%3A228864&xgs=1

Enjoy!

p.s. If you’ve been wanting an Excalibur dehydrator, here’s a link to another blog entry with another cracker recipe I really like, and a link to get a dehydrator.