Friday, September 4, 2009

Creamy tomato soup, dressed up simple salad, coconut-chive steamed salmon

Yesterday night we had a simple but flavorful meal. The soup was improvised on spot, and I was amazed how delicious and creamy it was without any dairy, nuts or avocados. Here's what went into my blender:

Creamy tomato soup for 3
½ Zucchini + some cucumber (depending on how thick you like your soup)
4-5dl raw tomato juice (buy or make your own)
5-6 sundried tomatoes (at least)
1 small red onion
1-3 cloves of garlic (I put all three, my husband loves garlic)
few heaping tablespoonfuls of raw tahini
couple tablespoons of cold pressed olive oil
1-2 tsp raw & unfiltered apple cider vinegar
a fair bit of fresh basil
Himalayan salt & pepper

You may want to cut up the zucchini, onions and cucumber before they go into the blender. The tahini is what makes this soup so delectably creamy. I made my tahini myself, I'm not even sure I could find raw organic tahini anywhere in Finland. Or how much it would cost if it was sold somewhere.

Raw Tahini:
1C raw, unsoaked, unhulled sesame seeds
Himalayan salt to taste
1-2 tsp raw honey
juice of ½ lemon
cold pressed oil (sesame or vegetable) until desired consistency is reached

First blend the sesame seeds alone until they become like a powder. A coffee grinder may also do the trick. Then blend in honey and lemon juice. Finally while the blender is running add oil one drop at a time and stop when the sesame seed butter has reached desired texture.

Simple Salad:
Dark leafy green such as lollo rosso

Lemon poppyseed dressing
1-2 tbsp poppy seeds
juice of ½ lemon
cold pressed vegetable oil
Himalayan salt & pepper

It's amazing how a tasty dressing can work magic even with the most basic salad.

This salmon recipe is of course not raw, but if you are like me and are concerned about your intake of B12 this is a way to add it to your dieth in a healthy way. Needless to say, the flavor of well-prepared salmon... it just happens to be one of my favorites.

Steamed coconut-chive salmon:
As fresh, wildcaught pure salmon you can get
Cold pressed, organic coconut oil
Himalayan salt & pepper

The idea is to first quickly steam the salmon (don't overcook, leave it juicy!), and then combine with some coconut oil, chopped chives and season it the way you like it. I buy my salmon fresh and whole, chop it up and stick it in the freezer. The head and bones I use to make my own fish broth.

Again, to emphasize what I wrote in the first post: this blog is about eating healthy and balanced, not necessarily 100% raw. My goal is to eat a versatile enough diet that there is no need for supplements.

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