I generally start my mornings with a Green Smoothie so that I can flood my body with very easy-to-digest blended greens and antioxidant-rich fruits and berries. By mid-morning I am ready for a small snack or breakfast. This is one of my favorites as it’s easy, flavorful, low calorie and surprisingly filling.
During my teens and twenties I spent a lot of time in Mexico where I began my love affair with mangoes. We would go to the market and buy a bag and I would polish them off at the rate of at least one per day. At the perimeters of the open markets you would always see vendors selling them on a stick, with lime juice squeezed on top and sprinkled with lots of chili powder. At this point in my life I didn’t find that combination of sweet, tart and spicy particularly appealing.
Raw, Vegan and Gluten and Dairy-Free- Make a Soup Creamy without Dairy!
A common misconception about eating raw foods is that everything needs to be cold. While foods retain much more nutrition and enzymatic activity when raw, you can also gently heat them to under 115 degrees F.
Although The Live Food Factor is one of the best books ever written about the raw food lifestyle, when I first saw this recipe by author Susan Schenck, it didn’t sound appealing, which was surprising considering that I love most of the ingredients. When I finally decided to give it a try, I was astounded by the flavor; In fact, I have yet to find someone in my classes who does not respond well to this soup — even those who don’t like cilantro enjoy how the flavors seems to meld perfectly in this blend.
What’s especially exciting about this soup is how creamy you can make it using tahini (sesame butter)!