Vegan Soup Recipes, Go Raw, Go Vegan

Author: Dr. Diondra

How does healthy, delicious tasting easy to make soup sound? Great, right? The bonus, all these soups GIVE you energy immediately. Terrific, isn't it?

For me this is the year to go for it! Try things you have never tried, go the extra mile for yourself and others, do what you have always wanted to do, be brave and give life a try. If you have never experienced vegan food, or even more refined, raw ( uncooked ) vegan food, this is your chance.

All of these recipes are to be made using organic fresh produce/ fruit, and have an alkaline focus. What does alkaline mean and why is it important? It has been clinically shown that cells in an alkaline or mineralized environment are organized and function properly, creating health within themselves and thus health within the entire organism, your body. Cells surrounded by acid become disorganized and are in the process of dying, thus causing disease and eventual death for their organism. An alkaline body environment or terrain also contributes to a positive mental attitude, positive uplifting and joyous emotions and feelings of light rather then heavy darkness. The environment you live your life in is directly connected to the environment you make your cells live their life in. What will your choice be for this new year?

Going the extra mile and buying organic produce not only gives you more minerals ( alkaline ) for you dollar, it supports the future health of the planet. When we spend our money on things that contribute to restoration and rebuilding of the planet instead of destruction, we help to insure a bright, healthy future for our children and grandchildren. Voting with our money by spending our dollars in a conscious way speaks louder than any words we could say. Be conscious of yourselves and others when you make choices in spending.

Here's some beautiful, easy to make and delicious vegan soup recipes.

One of my all time favorite. It is so creamy, smooth and satisfying.

Creamed Spinach Soup

makes 2 servings

1/2 cucumber, juiced

3 stalks celery, juiced

1 cup fresh spinach juiced

1/2 cup spinach, tightly packed then chopped into bite size pieces**

1 cup nut milk ( almond, cashew, hazelnut or brazil nut )

1 avocado

1/2 tsp West Indies Rub spice blend from Mountain Rose Herbs**

dash cinnamon

dash crystal salt

Mix the 1/2 cup spinach with 1 TBS olive oil and a dash of crystal salt. Place in glass pan covered and dehydrate at 115 degrees for 1 hour until  wilted. You can also place it in a warm oven. Blend all but the wilted spinach until smooth, about 15 seconds. Add spinach last and stir in. Garnish with thin cucumber slices halved and a pinch of wilted spinach. Serve immediately or warm the soup in a dehydrator or oven for about 30 minutes, then garnish and serve.  **You can dehydrate 2 TBS minced onion and 1 clove garlic instead of the West Indies rub. You can also flavor with some cinnamon, nutmeg and a touch of clove.

Winter Sun Soup

makes 2 servings

1 thai coconut, water only

1/4 cup coconut meat

5 basil leaves

1 sunchoke

1/2 cup red or yellow pepper, diced

1/2 cup winter squash, diced

1 roma tomato

1/3 cup carrot juice

1 TBS fresh lemon juice

1 tsp liquid lecithin  ( optional )

Blend and serve. Garnish with basil leaves, and shredded carrot or red pepper strips.

Fresh Garden Pea Soup

makes 2 servings

juice of 1 young coconut, about 14 oz

3/4 cup fresh or frozen young sweet peas

1/2 avocado

dash salt

dash cayenne pepper

2 TBS fresh peas ( add just before serving )

Blend the coconut water, and peas. Add a dash of cayenne pepper, salt and the avocado, blend just enough to mix. Serve with chunks of avocado, or fresh peas.

Red Pepper with Mint Soup

makes 2 servings

1 large red pepper

1 avocado

1 young coconut, water only

1 stalk only

1/2" piece of fresh ginger root

15 fresh mint leaves

2 small pieces hot pepper ( optional )

dash crystal salt

Blend and serve. Garnish with a thin piece of red pepper, and 3 slices of avocado.

This is a cooked soup. It's awesome in the winter, very alkaline, warm and comforting.

Garden Lentil Soup

makes 6 servings

64 oz of organic vegetable stock ( 2 boxes )

1 cup lentils, washed

1/2 cup black eye peas, washed

2 medium carrots, chopped

1 medium turnip, cubed

3 stocks celery, chopped

3 medium red potatoes, cubed

3 roma tomatoes, diced ( optional )

2 medium zucchini, diced

1 cup broccoli, diced

1 - 2 garlic cloves, minced

1 TBS ground cumin

1 tsp salt

1/2 tsp cayenne pepper ( optional )

Pour the broth into a large pan and then add the lentils and beans. Start chopping the vegetables and adding them to the pan. The legumes are soaking while you chop. When you have everything in the pan turn the heat to high. Just after the mixture boils turn the heat to low and let it simmer for about 40 minutes, stirring occasionally. You may need to add more salt or cumin to your taste. It will be ready in 40-45 minutes. It keeps in the refrigerator 4 days and freezes well for several months.

I hope you give these health giving recipes a try, they won't let you down, they will give you health, energy and an exciting new food experience.

To view videos on how to make these delicious soups

visit: Alive n' Juicy Channel or Alive n' Juicy.

Article Source: http://www.articlesbase.com/soups-articles/vegan-soup-recipes-go-raw-go-vegan-1735741.html

About the Author

Dr. Diondra has been following a raw and living food diet and lifestyle for over 11 years. She is a Naturopath and Certified Raw Food Chef/Instructor from Living Light Culinary Arts Institute. She is also certified in many natural and energy healing techniques including Quantum Entrainment. She has been featured on many television and radio shows as a health expert and raw vegan chef. Dr. Diondra currently conducts private remote QE sessions and personal chef services for those interested in energy work or raw living vegan foods. All of her creations are dairy, wheat, gluten and guilt free. For more information on events, recipes or sessions visit: http://www.alivenjuicy.com