Hello Everyone!! It’s been a while since I have posted something (well a couple of weeks) and I have had some things going on here in Little Rock. I am enjoying myself learning my way around (thank God for GPS). I was so consumed with acclimating myself with Arkansas, that I almost forgot about VeganMoFo. I wanted this to be my first year participating and I almost missed it. Thankfully I have some amazing friends who kept me in the loop! Thanks Robyn, @GirlonRaw.com!
Okay down to business, I am going to be posting every day this month some fantastic recipes as well as a look into my life being a mom, wife, and RAW Vegan foodist. So pretty much you will enjoy the fast paced comical world in which I live. This month will be so much fun (well, for me at least). LOL!! Let me start out by re-introducing myself. I am TwinkieR A.K.A. The Raw Twinkie and between my Awesome Hubby (A.H.) and I, I am a mother of 10 children (I physically had three of them). I have been married to my A.H. for going on four years, I am a Raw Food Chef, Life Coach, Writer, and Educator. I lived in Phoenix, Arizona until July (my husbands job relocated us) when we moved to Little Rock, Arkansas. I can tell you in my household there is not a dull moment. Not even during the sleeping hours. LOL! So now that I have introduced myself, I will say nice to meet you again. Now on to the good stuff.....
I was in the kitchen cleaning our the fridge yesterday when I decided to make a soup out of what I had left. I will tell you that it was one of the best soups I have ever made since going RAW. I was impressed with how incredible the flavors meshed together. The boldness of the herbs gave way to t
he Campari tomatoes and let them be an incredible star in this soup. Since I am used to really warm weather in Phoenix, I was trying to prepare my mind for the fall here in Arkansas. It is starting to get cooler and I was looking for some tips and suggestions on how to adjust to being RAW in the fall and winter. After this soup however, after eating this soup, I dont think I will have to worry at all!
Fall RAW Vegetable Soup!
Makes about 3-4 servings
1 carrot (chopped) 1 cucumber
1 1/2 cups of spinach
1 clove of garlic
3 campari tomatoes
1/2 of a red bell pepper, orange bell pepper, and a yellow bell pepper
2 green onions
1 teaspoon of cumin
1 tablespoon of fresh sweet basil
1 tablespoon of italian herb seasoning
1/2 teaspoon of black pepper
1 tablespoon of hemp seeds
1/2 teaspoon of celtic sea salt (more if you desire)
1/2 cup of Water
Blend all ingredients together until soup (creamy) consistency and enjoy!
To add some texture to the soup I chopped some additional bell peppers, carrots, and green onions and tossed them in after the soup was finished blending. I loved it! Not only me but........
My three year old was all over my soup.
I am grateful that she loves fruits and veggies though. Eat as much as you like Ce Ce, just save mom some! ;-)
Much love to you and yours,
TwinkieR a.k.a. The RAW Twinkie
