Heirloom Tomato Gazpacho

Another great recipe from "Ani's Raw Food Kitchen", man I love this book. At first when I made it and didn't use the toppings, I thought it was gross. But toppings made all the difference. I didn't even stop to take a picture of it, it was that good. I love soup and the thought of cold soup just seems ridiculous, but this is so yummy and healthy I think I've changed my views.

3 tomatoes, heirloom if possible
1 T. honey or pitted dates
1/2 c. brazil nuts, soaked (I used soaked almonds because that's what I had)
1 c. extra virgin olive oil
2 cloves garlic
1 t. black pepper
1 T. Bragg's Liquid Aminos, (if you don't have this, you can just use soy sauce, it's just not raw)
4 c. water

Toppings:
tomato, diced
cucumber, diced
cilantro leaves
avocado, diced

1. Blend all the soup ingredients together in a blender.
2. Put some soup in a bowl and load on the toppings! So good, I think I'll make it again this week!
This will keep for 3 days in the fridge.

I LOVE raw cooking because it's sooooo easy, just chop and mix and you're done!

Chicken Salad Wraps with curry dressing

Just made this combo up myself and I really enjoyed it!

2 c. chopped cooked chicken breast or 1-13oz. can chicken breast
1 baby kosher dill pickle, chopped
1 rib celery, chopped
about 2 T. red onion, chopped
1/4 c. almond pulp from almond milk or 1/4 c. chopped almonds
1/4 c. mayo, approx.
1/4 c. plain fat free yogurt, approx.
dash of red pepper
pinch of sea salt
1/2 apple, grated

Toppings:
tomatoes
cucumbers
avocados
peeled carrot
curry dressing (recipe in post below)

1. Mix the first 10 ingredients together and spread out in romaine lettuce leaves. Top with your choice of toppings and dressing and enjoy!

Creamy Curry Dressing

I found this recipe in "Ani's Raw Food Kitchen". I did change a few things though. It called for more curry. I like curry okay, but it's not my favorite. I ate it on just a regular sald and it was very tasty.

1 t. curry powder
1/2 apple, cored and diced
1 clove garlic
1/2 T. grated fresh ginger
1/2 c. olive oil
1/2 lemon, juiced
1/4 t. sea salt

Just throw it all in a blender and you're done!