FOOD THAT RAWKS! Soups in the winter  or on the go are such a treat…..even if they are served chilled OR as I see it “in the raw”. If you open to the idea of enjoying raw soups which are enzyme and nutrient rich when left uncooked, then here is a few tips for creating heat without the fire.

When making blended raw soups at home, add a little freshly grated finger, garlic or habenero chillis to create a natural heat in the body. These healing foods will also help the body cleanse and keep the “flue” bug out by keeping your body temperature up.

If you are a little skeptical about sipping on a cold soup and being satisfied , use a double broiler pan and carefully warm the soup. Place the tip of your finger in the soup as you warm it, and remove from heat once the temperature becomes too hot to keep your finger in. This will ensure you do not bring the temperature up too high and kill the enzymes.

Traditionally Beet Borscht is made using white  sugar, eggs and cream, none in which a healthy person should consume.  By swapping out a few unhealthy  ingredients for vegetable based ingredients, we are able to recreate a family treat that is rich and healthy for us!

Beet Borscht with sour cream1 cup fresh beet juice1 cup fresh carrot juiceJuice of 1 lemon1 avocado1 green onion1 tsp grated ginger1 small clove garlicDash cayenne to tasteBlend ingredients till smooth. Then garnish with add:fresh dill sprigs1/2 cup finely grated apple1/2 cup finely grated beetCashew sour cream½  cup young Thai coconut meat1/3 cup pine nuts, soaked, rinsed3 TB olive oilJuice of 1 lemon1 TB honey or agaveDash Himalayan saltAbout 1/2 cup water added slowlyBlend until smooth, thinning with water to desired consistency.  

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Recipes are created by Sweet Melissa “Mango”, Owner and Chef of Terra Bella Café and The Good Witches’ Bay-Cure-y.  For Gourmet Raw Catering, demos or Personal Chef Services contact Melissa@TerraBellacafe.com or see menu online at    http://www.terrabellacafe.com/menu.html