“With all the conflicting information on diet, what makes sense? Pesticides, herbicides, fungicides, larvicides, genetically modified organisms, chemical fertilizers, microwaves, pasteurization, homogenization, hormonally injected animals, color dyes, artificial additives, and high fructose corn syrup? Or raw, organic, sun-ripened plant food?” David Wolf
You may have already guessed it, but I’ve got another set of recipes coming your way that are, once again, raw. I promise I’m not trying to shove it down your throats (no pun intended!). It’s just that as summer sets in all of these beautiful, delicious local veggies start calling to me.
I spent this past weekend in North Carolina with our family. I don’t know if its the appeal of tourism or the warmer conditions in the south [45 minutes south, that is] but the farmer’s markets down there are just amazing. We stopped at a small, rustic roadside stand– a far cry from the gaudy bustle of the tourist-filled markets that line the highway. As I surveyed their cheaper-than-dirt produce a little birdy kept prompting me to fill my bag with more, luring me in with “These zucchini were picked this morning from the field next door! These strawberries are still warm from when they were on the vine this morning!” He had my trust as he steered me towards the local goods, explaining what produce was from the area and what wasn’t.
I knew that after a weekend of barbequing and lazing around the pool this was going to be a stricter-than-usual week of kickstarting my clean eating back into high gear, so I went a little overboard with the veggies.
The more tropical of the produce that I’ve used (the avocados and lemons) are from the grocery store–don’t judge. Some of the items in the pictures were from my garden, some were from the stand. All of them are currently in my belly.
I’m sharing today the recipes for two different soups. One reason is because the ingredients overlap, so it was easy to make both of them in one day. The other reason why is because my husband ate all of the first soup and begged kindly requested more. I love when my food goes appreciated, so I complied.
Do you remember last week when I shared the recipe for Creamy Cucumber Dressing? They came from a book called “Raw Food Made Easy for 1 or 2 people” by Jennifer Cornbleet. She has a website with her recipes on it, so instead of sharing them here I’m going to redirect you to her site for simple, straightforward directions:
You’ll notice in the recipes she offers options for herbs to use, so I’ll clarify how I made mine. For my cucumber soup I used mint. For the tomato soup I used my basil. I have to admit that it was extremely rewarding being able to go out and pick my lettuce and herbs fresh, but even better than my own self satisfaction at having successfully grown these things was the reward of eating these healthy, flavorful soups.
The creaminess of the soups comes from the avocado, and I should note that if you don’t like avocado then you may not enjoy these recipes, since they lend heavy flavor to the soups– especially the cucumber version. I recommend letting them sit, refrigerated, once you’re finished pureeing them to give time for the flavors to blend into each other.
Lastly I’d like to stress the importance of using fresh, local produce. If your cucumbers and tomatoes are not in season then don’t even attempt to make these yet. These recipes use few ingredients because each one plays such a strong role– if you were to use canned tomato or cucumbers that lack depth then your dishes will suffer, and you will blame me for steering you in the wrong direction. I promise, it will be worth the wait.