Raw Vegan Beetroot Soup

Made another variation of raw vegan borscht today – raw vegan Beetroot Soup! So in love with these soups. Interestingly, I was never a big fan of cold vegetable soups before, in fact I actively disliked them. But this drastically changed once I fully adopted a raw vegan diet. Now, raw vegan soups are a huge part of my recipes, especially in the summer. These soups are bright, light, full of vibrant flavour and vitamins, and overall amazing for you health! I’ve been also very fond of beets for quite some time now, first in juices, and now in soups. Not only they provide an absolutely amazing rich pink color, they’re also packed with vitamins, minerals and antioxidants. So eating your beets at least weekly would be a great thing for improving and maintaining your health!

Raw Vegan Beetroot Soup

Raw Vegan Beetroot Soup recipe

Ingredients:

  • 1 medium carrot
  • 1 medium beetroot
  • 1/2 large orange
  • 1 cup frozen corn
  • 1 cup chopped green kale
  • 3-4 slices English cucumber
  • 1 small tomato on the vine, cubed
  • 1/5 of a medium red bell pepper, sliced
  • salt to taste
  • 1 tbsp grapeseed oil
  • 1 tbsp apple cider vinegar
  • 1 clove garlic (optional)
  • 1/2 cup water

Instructions:

Wash and peel carrot and beetroot. Grate half of the carrot and beetroot and place the other halves into your Vitamix or blender of choice. Add 1/2 orange, grapeseed oil, apple cider vinegar, salt, garlic and water to the blender. Blend on high speed until you get a smooth raw vegan broth. Pour the broth into a bowl and top with chopped green kale, corn, cucumber and red bell pepper.

Kale Pineapple Raspberry Smoothie

Summer is in full swing! It’s definitely going to be an amazing hot weekend in Seattle, so we’re gonna to hit the Alki beach today and of course shop at farmers market tomorrow. Pure bliss 🙂 And for now, enjoying this amazing invigorating and cooling summery Kale Pineapple Raspberry smoothie.

On such hot days it’s very important to remember to stay well hydrated. Make sure to drink a lemon water or fruit infused water in the morning, and bring fresh filtered water with you everywhere you go. If you don’t feel hungry on such days, consider doing mono-meals or a juice/smoothie day – this will ease the heat off you and provide additional detox for you body. Check out my recommendations for going on a juice cleanse to make sure you do it properly.

Kale Pineapple Raspberry Smoothie

Kale Pineapple Raspberry Smoothie recipe

Ingredients:

  • 1 leaf dino kale
  • 1 orange
  • 1 cup chopped pineapple
  • 1/2 cup raspberries
  • 1 tbsp flaxseed oil

Instructions:

Wash, peel and cube all ingredients. Place everything in your Vitamix or blender of choice and mix on high speed.

Moroccan Beet & Carrot Salad

I discovered this salad when happily foraging in Whole Foods salad bar and absolutely adored it! Obviously I had to make my own raw vegan version as soon as I got home. This salad is a fantastic blend of sweet, sour and slightly spicy flavours. It’s vibrant in colors and packed with fiber and vitamins!

Moroccan Beet & Carrot Salad

Moroccan Beet & Carrot Salad recipe

Ingredients:

  • medium beetroot
  • medium carrot
  • 1 tbsp raisins
  • 1 tbsp pine nuts
  • 1/2 tbsp chopped cilantro
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 2-3 tsp ground cumin
  • salt to taste

Instructions:

Wash and peel beet and carrot, then grate them. Add all the other ingredients and mix well. Let sit in the fridge for 1-3 hours before serving for the beet and carrot to absorb the spices and lemon juice.

Cucumber Salad with Tangy Orange Curry Dressing

Felt like something spicy today and after some thinking came up with this dressing!

Spiralizing madness continues! This time I’m addicted to spiralized cucumbers – I spiralize them on a large blade and they turn into such awesome thick fresh cuke pasta! So fun to eat, it’s amazing. Today’s combination is spiralized cucumber + lettuce mix from my garden + heirloom tomato + sweet red pepper. And all this raw vegan goodness dressed with a fantastic Tangy Orange Curry Dressing! Scroll down for the recipe :D

Although I do follow the raw vegan diet, that does not mean that my food is lacking in flavour. I like to use various spices in my salads and dressings to add variety and also because of their amazing health benefits. Did you know that yellow curry powder:

  • Works as a warming agent in ayurvedic food;
  • Stimulates immune system;
  • Aids in improving bone health;
  • Reduces risk of bacterial infections;
  • Improves digestion;
  • Strengthens cardiovascular system.

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Cucumber Salad recipe (for 2)

Ingredients:

  • 1 English cucumber
  • head butter lettuce
  • head red lettuce
  • red bell pepper
  • 1 heirloom tomato
  • 1 bunch scallions

Instructions:

Wash all ingredients. Spiralize the cucumber – I used my Tri-Blade Vegetable Spiralizer. Chop lettuce, slice tomatoes and red bell pepper. Chop scallions finely. Mix everything.

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Tangy Orange Curry dressing recipe

Ingredients:

  • 1 orange
  • 1/2 lemon
  • 1/2 tbsp yellow curry powder
  • 1 stalk celery
  • 1/2 cup cashews (optional)
  • 1 garlic clove
  • 1 tbsp chopped red onion (optional)
  • 1 tbsp maple syrup
  • 2 tbsp grapeseed oil
  • salt to taste
  • 2-3 tbsp water

Instructions:

If using cashews, soak them for at least 2 hours. Place all ingredients into a blender (I use Vitamix) and mix on high speed until you get a thick dressing. Add more water to reach the desired consistency. Pour over your salad and enjoyyyyy :D

 

Araya’s Place Vegan Restaurant and Tips for Ordering Raw Vegan

Since we moved to Seattle from Toronto, I’ve been experiencing a major withdrawal from the great amazing abundance of raw vegan and vegan restaurants. Just like all the largest cities, Toronto has an awesome selection of really high quality cruelty-free restaurants which used to make going out for us, raw vegans, super easy and enjoyable. But, after all, there are better things in life than going out to restaurants, right? ;)) And Seattle has loads of those other things to offer. So with moving here, we greatly reduced our time spent in raw/vegan restaurants in expense of all the awesome hiking/biking and exploring of the most wonderful local Nature and super happy about it! Plus, we eventually managed to find two favourite local vegan places so life is good 😀 One of this restaurants is Thrive, that I’ve already mentioned here, and another – Araya’s Place. While Thrive is a raw/vegan place offering both cooked and completely raw entries and desserts, Araya’s Place is a Thai Vegan restaurant with delicious food which is all cooked, so my selection there is limited. But I’m still super happy to have an almost raw vegan Asian place to go to sometimes! I have been craving Asian food for some time and this place just hit the spot with their cold spring rolls and mango salad! Not quite macro-biotic and not even 100% raw, but completely vegan, mostly raw and oh so YUM! 😀

Araya's Place Vegan Restaurant and Tips for Ordering Raw Vegan

 

Because of less abundance of dedicated raw/vegan places here in Seattle, we’ve learnt to navigate through standard restaurant selection and still maintain the raw vegan lifestyle. I figured that 80% of all restaurants would normally have a raw vegan option on their menu – of course in their Salads section. And with restaurants including the list of ingredients on their menus it makes it pretty easy to be vegan – just ask your server to exclude any cooked ingredients (and possibly add some raw ingredients from other salads 😉 ). I’ve been doing this for quite some time and the waiters were always happy to accommodate my request. In the case of Araya’s I just asked for no tofu in either salad or rolls and dressing on the side. As an option, you can pack and bring your own raw vegan dressing to a restaurant and just add it to your salad right there. As long as you want to be dedicated to your raw vegan lifestyle, there’s always going to be ways to maintain it in any situation! 🙂

Araya's Place Vegan Restaurant and Tips for Ordering Raw Vegan

Spiralized Salad with Orange Beet Dressing

I’m so in love with the texture of spiralized veggies from yesterday, that I made a salad with them again today. Spiralized beets, carrots and cucumber mixed with vine tomatoes, my lettuce from the garden and pumpkin seeds. And all dressed with this beautiful pink Orange Beet Dressing…scroll down for the recipe. I feel so happy just looking at this salad, and so grateful I eat things so colorful and full of vitamins and nutrients, while absolutely cruelty-free! Who said raw vegan lifestyle is hard to maintain?

Spiralized Salad with Orange Beet Dressing

Orange Beet Dressing recipe

Ingredients:

  • 1/2 average beet
  • 1/2 orange
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1/2 lemon
  • salt to taste

Instructions:

Wash and peel beet, lemon, orange and garlic. Cut them into smaller pieces. Place with remaining ingredients into a Vitamix or another blender. Mix on high speed. Dress the salad and enjoy your happy, colorful, nutritious completely raw vegan deliciousness! 😀

Spiralizing Madness!

Decided to try all three blades of my Vegetable Spiralizer today. And now I have an abundance of these beautiful multi-colored noodles made of cucumber, beets and carrots (presented to you on a bed of lettuce from my garden 😉 ). I love my spiralizer! An absolutely inexpensive tool that I ordered online provides so much variety to my salads. Extremely happy with it. So much different colors and texture! Just whip up some sauce to dress them with and voila – your raw vegan salad is ready! And the best part – you can eat it with chopsticks 😀

Spiralizing Madness!

Blueberry Avocado Salad on Spinach

Bought a whole bunch of radishes and baby spinach at the market, so decided to make a veggie mosaic salad today that involves those two.

Blueberry Avocado Salad on Spinach

Blueberry Avocado Salad on Spinach

Ingredients:

  • baby spinach
  • 1 ripe avocado
  • 3 tbsp defrosted corn
  • 7 cherry tomatoes
  • 1 radish
  • 1 tbsp hemp hearts
  • 1 clove garlic, chopped
  • handful of blueberries
  • 1/2 tbsp cold pressed olive oil
  • salt to taste

Instructions:

Dehydrate corn in hot water. Mash avocado, half cherry tomatoes. Mix avocado, tomatoes, garlic, olive oil, hemp seeds, salt. Serve the salad on a bed of baby lettuce, decorated with radish and blueberries!

Farmers Market Haul in Seattle

Out of all local markets I love our local Lake Forest Park farmers market the best. It’s close-by, has ample parking, many amazing local vendors and it’s also right by the lake! What else to wish for on a Sunday morning? So no matter what, that’s my regular Sunday destination despite of all other interesting things Seattle has to offer (unless of course we’re going camping or hiking to the mountains ;-P). Last week there was much less variety, but this time…wow, apricots, cherries, snap peas, strawberries, young cucumbers, herbs and greens, kale! Here’s my delicious fresh all raw vegan farmers market haul from yesterday:

farmers market haul seattle

Garden Salad

My major go-to salad these days with fresh greens from my garden! Yay 😀 So delicious, nutritious and filling! It’s the first time I’m growing lettuce in my garden and I’m amazed with how fast it’s growing and how many leaves it produces! I haven’t been buying and greens for over a month now. Love gardening 😀

Garden Salad

Garden Salad recipe

Ingredients:

  • 1 cup butter lettuce
  • 1 cup red and green tango lettuce
  • 1 cup romaine
  • 2 tbsp parsley
  • 2 tbsp chives
  • 3 vine tomatoes
  • 1 young cucumber
  • 1/2 avocado
  • 1 carrot
  • 2 tbsp lemon juice
  • 1/2 tbsp grapeseed oil
  • salt to taste

Instructions:

Chop the lettuce, parsley and chives. Dice tomatoes and cucumbers, mash avocado, shred carrot. Then layer all veggies on a plate in the same order. Dress with grapeseed oil, lemon juice, salt.