Sherry A. Phillips

Suspense Author

Raw Gazpacho, Strawberry Salad and Smoothie Recipes

I’m starting Day 3 of eating raw! Yesterday was easier than Wednesday. I did not get as hungry.

Since I do not have a dehydrator, I’m not attempting some of the cooler recipes I’ve seen on more popular raw vegan websites. I don’t want to get sick of just eating salads though, so I’m trying to switch things up a little.

Even before I went raw, my daily breakfast was a banana. I run in the mornings and this is a good energy source and doesn’t fill me up so much that I get sick on my run.

Here are the recipes I’ve tried so far:

Gazpacho (I adapted this recipe from The Barefoot Contessa – she used tomato juice, but they cook the tomatoes to make tomato juice so I eliminated it)
6 plum tomatoes (seeded)
1/2 Large Red Onion
1/2 Red Bell Pepper
2 Limes (juiced)
jalapeno pepper (seeded)
English Cucumber
2 minced garlic cloves
1 Tablespoon Olive Oil
Salt and Pepper to taste

Cut up ingredients and place in food processor. Pulse until desired consistency. Chill and serve cold. (This gets better over several hours of sitting in the fridge.)

Strawberry Spinach Salad

Spinach Leaves
English Cucumber (sliced)
Strawberries (sliced)
raw slivered almonds

1 T Olive Oil
1 T Red Wine Vinegar
1 t mustard
1 packet Stevia
1 t. poppy seeds
1 T. minced garlic
pinch of salt and pepper

Layer Spinach leaves, cucumbers, strawberries and slivered almonds. Drizzle with dressing and serve.

Orange/Spinach/Coconut Water Smoothie
Place 1 cup of Spinach leaves in blender, add one navel orange and a cup of coconut water. Blend until smooth.

Fruit and Kale Smoothie
Any kind of fruit (I have used banana, strawberries, peaches and apples), 1 cup of Kale leaves (no stems) and 1 cup coconut water. Blend until smooth and drink immediately. The Kale leaves will clump together if you don’t.

I’m going to experiment today with a cold cucumber soup w/ dill using Almond Milk. I’ll let you know how that goes.

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