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This is so cooling and vibrant on a hot summer day. There are other versions of Ajo Blanco on this site, but this is my version. I think as close to the traditional version as you can get but without the white bread the Spanish normally add! I spend alot of time in Spain where this dish is a classic and takes advantage of the wonderful wonderful almonds they have there. Traditionally, the Spanish use blanched almonds, but I prefer them in their natural state of course. This dish tastes better the longer you leave it and after two days, taste fabulous.
This is a hearty and satisfying vegetable soup that is made in a snap with your blender. We highly recommend garnishing it with chopped green onions, diced avocado and Rawmesan. Sure to satisify any apeitite and pallette.
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I’m not a huge fan of just drinking carrot juice, so when I had some leftover from making Raw ‘Tuna’ Salad yesterday I had to come up with a tasty recipe for all that leftover carrot juice.
I’m a huge an of curry so I searched the web for some inspiration for a carrot curry kind of soup. I got some ideas, but mostly just messed around with ingredients until I ended up with this Raw Curried Carrot Soup. Simple to make, nice subtle curry flavor, plus a little zing from the ginger. Awesome as a cold soup, and I’m probably going to try it as a salad dressing today.
In an effort to get creative with my already overflowing zucchini, I came up with another recipe I like. I was going to make zucchini hummus, but decided to try making a dressing using the blender instead, since it was out and the food processor wasn't! The result is great, simple and low fat. It could also be thinned to make a delicious soup. It's basically a thinned down, one step, hummus.
