Juice Your Raw Vegetable Soups for Summer

Hot summer days and nights mean lighter bites. Summer soups are an easy way to explore fresh, fun, and flavorful fare.

Why use raw food?

Cooking chemically alters foods.  In some cases, cooking food can destroy vital nutrients and enzymes that are better used by our bodies in their raw form. Cooking can also create the much dreaded free-radical and other toxins.

A raw food diet typically consists of 75-100% uncooked and unprocessed foods. The foods are nutritionally dense in their unaltered form and are best when organic. Choose organic, because pesticides are not food and can cause harm to your health. Raw food is naturally alkaline, which is great for the body. Cooked food reduces the alkalinity and creates acid. Also, certain types of food such as meat are naturally acidic.

Since our bodies are alkaline based, it’s  important to keep our bodies on the alkaline side of the pH balance to maintain homeostasis. The alkaline pH normal for our bodies is 7.35 – 7.45.  As you can see, there isn’t a lot of room for movement, so a .10 of a difference can have huge effects on our body’s health. Often this is indicated as an overly acidic blood level, poor digestion, or weight gain.

Biggest obstacles to raw food: time, money, and nutrition

Including more raw food into your diet or going totally raw is often thought to be time-consuming and very expensive. The truth is that raw food is actually fairly easy to prepare, has ‘grab and go’ convenience (prepare and store in the fridge), and is more economical than other diets.

Because raw foodists typically adhere to an organic diet, the food they consume can be 80 – 300% denser in nutrition than non-organic food. This means your body can better use the food for energy and power. It will burn clean, and the benefits for the consumer are less hunger and more energy. You will eat less therefore reducing your food costs. Not to mention what a raw food diet does for reducing healthcare costs over time.

Two Summer Soups to Tempt Your Palate for Raw:

Carrot Ginger Soup

  • 2 cups carrot juice (reserve pulp)*
  • ½ cup plain yogurt
  • 1 ½ – 2 Tablespoons ginger juice (according to taste)
  • Freshly ground black pepper

Directions:  Juice carrots reserve the pulp.  Juice ginger.  Mix all ingredients together and chill.  Serves 4

Gazpacho

  • 2/3 cup cucumber juice,  reserve pulp to add some back in for texture
  • 2 ¼ cups tomato juice
  • ¾ cup carrot juice, reserve pulp to add some back in for texture
  • 2 cloves garlic, pressed
  • 2 Tablespoons of finely chopped fresh herbs:  basil, oregano, thyme
  • Freshly ground black pepper

Juice and reserve pulp as desired.  Mix all ingredients.  Chill before serving.  Serves 4

*For more ideas on what to do with juice pulp, check out this article from a few weeks back!

So whats your favorite raw foods meal or snack?

Share it in the comments below!

 

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