Tomatoe soup with celery

The base of the raw tomato soup is fresh tomato, sundried tomato and water. We may flavor it with lemon juice, agave or date to strengthen the sour or sweet taste. I prepare this soup very often, because it’s easy, quickly ready, and this is the dish that non raw foodists will certainly eat.

I have tried to put onion in it-> it took away its taste, garlic -> it became worse, carrot -> it was good but not better than without it, and finally I put a stalk of celery in the soup -> It became really epicure! You dont need much, it is not celery soup but tomato soup! Try it, all you need is a blender!



Ingredients:
(for two adults)
3-4 tomatoes chopped up
¼ cups of sundried tomatoes (soaked for 2 hours)
½ stalk of celery
2 date (soaked)
2 sp fresh lemon juice
1 sp olive oil
1,5 cups water


Blend all the ingredients smooth, serve with nuts, basil. Put sprouts on top.

Be careful with salt, the sundried tomatoes are salty.Put some of the soaked tomatoe's liquid into the soup and it will flavour by adding a salty taste to it. If somebody, like me, doesn't want to use salt at all, should soak the sundried tomatoes well and then use clear water only.

This soup is a perfect summer one, ready in minutes.

Serve with seeds, sprouts and basil leaves.

Olive burger

This is one of my favourite burgers, try it!


Ingredients:

1 cup of black raw olive
1 cup of chopped up, sundried tomatoes
½ cup of parsley
½ cup of carrot mash (remaining from the juicer)
1 cup of oily seeds (this time it's ½ cup of raw hempseed, ¼ cup of soaked almond, ¼ cup of soaked sunflower seed)
1/2 cup of sprouted buckwheat

+

1/2 cup of sprouted buckwheat

Put the first 6 ingredients into the food processor, without adding any salt. At the end, add the half cup of buckwheat that was put aside. Form small dumplings and put in the dehydrator for a couple of hours. It's ready when it's dry on the outside and soft in the inside.



It makes a perfect main dish with salad or a vegetable sauce. My all-eating friends eraction was: hmmmm.

Italian burgers

I almost always have some kind of a burger at home. I try to make various kinds of it, so that I don't get bored with the taste, but the base is always the same:. 2-3 cups of seeds and approx. half as much vegetables. Its flavouring is very important, can be Chinese, Bolognese or Hungarian. Using sea alga gives it a unique, fihs-taste, try it if you like. It's not necessary to dehydrate, it can be eaten right after it's mixed. In this case it's more like a pasta: soft and easy to spread. If dehydrated, it can be used up for a longer time.


Ingredients:

1/2 cup of pine nuts
1 cup of sunflower seed (or pumpkin seed)
1/2 cup of sprouted buckwheat
1-2 tbspoon hulled hemp seed (optional, it works without it too)
1 cup of carrot cut into pieces
1 tbspoon sundried tomatoes soaked 1 hour
3-4 olive
2 teespoon italian spice mix (basil, petersile, salt, oregano)

Put all ingredients into the food processor, and make a paste.

Than make 4-5 "loaf", as seen on the photo.


Dehydrate it 2 hours, than cut it into 2cm pieces and dehydrate it for 4-5 hours.


Try this recipe with Hungarian spice mix: pepper, salt, chilly, onion and garlic. It's fine too.


After cutting, before dehydrating:


On the dehydrator's tray:


And on the plate with sprouts on the potluck: