Summer Garden Gazpacho

This is what I concocted for dinner tonight and we loved it so much that I made a second batch as soon as we finished off the first!  I was hoping to have some left over for lunch tomorrow, but it doesn’t look like that will happen.

Summer Garden Gazpacho

Summer Garden Gazpacho

Ingredients:

4 cups of diced watermelon, seeds removed
3 medium tomatoes, diced, seeds removed
1 or 2 small chili peppers (jalapeno, serrano, or your favorite)
1 large cucumber, diced, seeds removed
1/4 of a small red onion, diced
3 Tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp sea salt
fresh dill, chopped
freshly ground black pepper

Directions:
Place 2 cups of the watermelon and all other ingredients except the dill and ground pepper into blender and blend until smooth.  Pour into bowls and top with the remaining diced watermelon, fresh dill, and ground pepper.  ENJOY!!!

Heat Note:  If you like your food mild, omit the peppers or use one jalapeno without seeds.  If you like medium heat, add two chili peppers without the seeds.  If you like it hot, leave in the seeds or use a pepper with even more heat.  We used two red chilies from our garden, without seeds, and it was a “pleasant medium”.  When my kids make this for themselves in the future, they will surely add more heat.

Subscribe FREE to the Charis monthly e-newsletter.

Rose enjoying MORE of the gazpacho at 10 p.m.!  I think it's past your bedtime, sweetie!

Rose enjoying MORE of the gazpacho at 10 p.m.! I think it’s past your bedtime, sweetie!

South of the Border Gazpacho with Kickin’ Lime Cream

This is a favorite in the Schuchmann household!  Even my grown son Eric who is not into healthy food loves it!

Kickin’ Lime CreamSouth of the Border Gazpacho

Ingredients:
1 C raw cashews
2 jalapenos, seeded and diced
juice of 4-5 large limes
1 T extra virgin olive oil
1 T raw honey
1 t sea salt
zest of one lime
1/4 C water (more or less to acquire desired consistency)

Place all ingredients except water into blender and blend until smooth and creamy, adding water as needed.  Vita Mix and other high power blenders will require less water than standard blenders.  Place in serving bowl.

South of the Border Gazpacho

Ingredients:
8 large tomatoes, seeded and diced
1 large cucumber, seeded and diced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
1 jalapeno
1/2 medium sweet onion, diced
2 cloves of garlic
juice of 1 lime
2 T extra virgin olive oil
2 T raw honey
2 T chili powder
2 t sea salt
1 t cumin
1 t ground coriander
1/8 t chipotle powder

(optional garnish: fresh cilantro leaves)

After putting lime cream in bowl, without cleaning out blender, layer half of each gazpacho ingredient into blender and blend until smooth and creamy.  If your blender is small, you will want to put about a third of the ingredients in each batch.  Pour into large bowl for serving.

Fill each soup bowl with gazpacho with a dollop of lime cream and cilantro leaves for garnish.

If you do not like spicy food, eliminate the chipotle.  If you like your food hot and spicy, use serrano peppers instead of jalapenos and add extra chipotle.

Since you are using fresh vegetables, your gazpacho will taste slightly different each time you make it.  Choose vine ripened tomatoes and high quality veggies for the best flavor.  Roma tomatoes are especially delicious in this recipe, but you will need about 12-15 medium romas for this recipe.  Do not leave out the cucumber!  It makes a huge difference in the flavor.  Feel free to substitute other kinds of tomatoes, peppers, and onions for variation.

If you like corn chips, you can either find a recipe for raw corn chips made in the dehydrator or buy some organic, non-GMO corn chips to complete this meal.

Enjoy!

Subscribe FREE to the Charis monthly e-newsletter.

Cocoa Almond Cake

Cocoa Almond Cake

Cake

3 C ground raw almonds

Peel from 4 tangerines (or tangelos) ground thoroughly

½ C raw cocoa powder (or carob powder)

½ C dates (soaked for 1 hour and chopped finely)

1 t sunflower oil (2 t if using carob)

½ C raw honey or agave nectar

½ t salt

1 t vanilla extract

Combine the almonds, tangerine peel, and cocoa.  Mix the rest of the ingredients thoroughly in a large mixing bowl and then gradually add the dry mixture to the wet mixture.  Form the thick mixture into a cake shape on a plate.

Topping

Juice of 1 medium lemon

3 T raw honey or agave nectar

½ C olive oil

1 t vanilla extract

½ C ground almonds

Place all ingredients in a blender or food processor and blend well.  Spread over the top of the cake.  Decorate creatively with your favorite fruit.  It is especially delicious with assorted berries.  Chill before serving.

This cake recipe was inspired by a similar recipe in the book Eating Without Heating.

Subscribe FREE to the Charis monthly e-newsletter.

Raw Vegan Lasagna

Raw Vegan Lasagna

with pine nut ricotta, pistachio pesto, and rich tomato sauce

Pine Nut Ricotta

2 C raw pine nuts, soaked 1 hour

2 T fresh lemon juice

2 T nutritional yeast

1 t salt

6 T pure water

Place pine nuts, lemon juice, nutritional yeast, and salt in the food processor.  Pulse until thoroughly combined.  Gradually add the water, a little at a time, and blend until the mixture looks much like ricotta cheese.  Set aside.

Pistachio Pesto

2 heaping C well-packed fresh basil leaves

2/3 C unsalted raw pistachios

1/3 C extra virgin olive oil

2 cloves garlic

1 t salt

Pinch of freshly ground black pepper

Place all ingredients into the food processor and process until well combined.  Set aside.

Rich Tomato Sauce

1 ½ C sundried tomatoes, soaked in water a couple hours (do not soak if they come already soaked in oil)

2 medium tomatoes, diced

½ small sweet onion, diced

2 T fresh lemon juice

¼ C extra virgin olive oil (less if using sundried tomatoes soaked in oil)

4 t raw agave nectar or honey

2 cloves garlic

2 t salt

Pinch of red pepper flakes

Squeeze as much of the water (or oil) as you can from the sundried tomatoes.  Place all ingredients into a blender and blend until very smooth.  Set aside.

Lasagna “Noodles”

3 medium zucchinis (peeling is optional), ends cut off and sliced lengthwise in very thin, 3-inch lengths (I use a mandoline slicer)

2 T extra virgin olive oil

1 T chopped fresh oregano

1 T chopped fresh thyme

Pinch of salt

Pinch of freshly ground black pepper

Gently toss the zucchini “noodles” in the olive oil, oregano, thyme, salt, and pepper.

Lasagna “Meat”

3 medium tomatoes, sliced thinly

Garnish

Fresh basil leaves

Assembly

Layer 1             Zucchini Noodles

Layer 2             Tomato Sauce

Layer 3             Dollops of Pine Nut Ricotta and Pistachio Pesto

Layer 4             Tomato Slices

Continue layering until all ingredients are used up.  Top with Basil Leaf garnish.

This can be made in a casserole dish or on individual plates.  I use room temperature ingredients and serve the lasagna room temperature.  (Do not cook it!)

This lasagna recipe was inspired by a similar recipe in the book Raw Food, Real World.

Subscribe FREE to the Charis monthly e-newsletter.