Article Recipes
- Creamy Avocado and Corn Soup
- Spicy Jicama Sticks
- Sunflower Seed Tacos
- Food Processor Salsa
- Blender Jalapeño 'Cheese' Sauce
- Red Coleslaw
- Easy Mexican Chocolate Sauce
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Raw Southwestern Cuisine
When we moved to the Southwest 10 years ago, I was amazed at how differently we ate when the warm weather arrived. The thought of standing near a hot stove was unbearable, and popsicles aren't the best choice for dinner every night. It was obvious I needed a new plan.
Now, as soon as spring arrives, baked casseroles and hearty soups are removed from the menu, and I try to serve more raw meals focusing on fresh ingredients. Every recipe here is uncooked, and most of the recipes are completely raw. They are perfect for those days when the thermostat is high and your energy is lagging.
Creamy Avocado and Corn Soup
(Serves 4)
This is a rich soup, so I often serve smaller amounts, usually a ¼ cup, in ramekins (small dishes used for baking and serving). Then, I top the soup with a variety of garnishes - more shaved corn, some chipotle powder, diced scallions, and/or thin slices of lime.
- 2 large avocados
- 1 ear corn on the cob, shaved
- ½ teaspoon sea salt, or to taste
- ¼ cup chopped cilantro
- 1 cup water
Place all ingredients into a blender and blend until mixture is smooth and foamy. Pour soup into ramekins and cover.
Chill for 30 minutes before serving.
| Total calories per serving: 181 | Fat: 16 grams |
| Carbohydrates: 12 grams | Protein: 3 grams |
| Sodium: 305 milligrams | Fiber: 7 grams |
Spicy Jicama Sticks
(Serves 6)
Jicama is a starchy vegetable that is quite refreshing in hot climates.
- 1 medium jicama (approximately 1½ pounds)
- Juice of half a lime
- ¼ teaspoon sea salt, or to taste
- 1 Tablespoon chili powder
- 1 Tablespoon extra-virgin olive oil
Peel and cut jicama into thin French fry-sized sticks. In a large serving bowl, mix jicama with other ingredients until thoroughly blended. Allow to sit for 1 hour before serving.
| Total calories per serving: 66 | Fat: 3 grams |
| Carbohydrates: 11 grams | Protein: 1 gram |
| Sodium: 114 milligrams | Fiber: 6 grams |
Sunflower Seed Tacos
(Serves 6)
*Pictured on the cover. Serve these tacos with small bowls of the usual accompaniments: olives, chopped onions, avocados, pickled jalapeños, chopped tomatoes, and sprouts. Because taco seasoning mixes can vary in sodium, add only part of the amount stated in the recipe and taste before you add more.
- 1 cup sunflower seeds
- 6 sun-dried tomato halves
- 1½ Tablespoons taco seasoning mix, or to taste
- 6 large lettuce leaves (You can use leaf lettuce, Romaine, or collard greens.)
Cover the seeds and tomatoes with warm water and soak for 2 hours.
Drain well and place the mixture and the seasonings in a food processor. Purée until sunflower seeds are well-ground and all of the tomatoes are chopped up.
For each taco, fill one lettuce leaf with a ¼ cup sunflower mix. If you like, drizzle on some Food Processor Salsa and Blender Jalapeño 'Cheese' Sauce before serving.
| Total calories per serving: 184 | Fat: 12 grams |
| Carbohydrates: 15 grams | Protein: 7 grams |
| Sodium: 546 milligrams | Fiber: 4 grams |
Food Processor Salsa
(Makes 1½ cups or twelve 2-Tablespoon servings)
I love using the food processor for a smooth salsa. It is much faster than chopping the ingredients by hand, and I don't have to worry about too-big chunks of tomatoes falling off the tortilla chips. This salsa is perfect for ladling over the Sunflower Seed Tacos.
Because jalapeños can vary so greatly in heat, I always taste each jalapeño as I'm cutting it to determine exactly how much I need for each dish.
- 4 Roma tomatoes, cored and halved
- 1 jalapeño pepper, or peppers, to taste
- 1 clove garlic
- ¼ teaspoon sea salt, or to taste
- A quarter of a small red onion (approximately an ounce)
Purée all ingredients in food processor until smooth.
Note: This salsa can be made a day ahead of time and stored, covered, in the refrigerator.
| Total calories per serving: 5 | Fat: < 1 gram |
| Carbohydrates: 1 gram | Protein: < 1 gram |
| Sodium: 50 milligrams | Fiber: < 1 gram |
Blender Jalapeño 'Cheese' Sauce
(Makes 1 cup of sauce or eight 2-Tablespoon servings)
*Pictured on the cover. This sauce makes a terrific dip for raw veggies.
- 1 cup chopped red peppers (4 ounces)
- 3 Tablespoons water
- ¼ cup cashew butter or other nut butter
- 2 Tablespoons nutritional yeast
- ½ teaspoon sea salt, or to taste
- 1 clove garlic
- 1 jalapeño pepper, seeded and chopped, or peppers, seeded and chopped, to taste
- 2 Tablespoons lemon juice
- 3 scalions, chopped
Process all ingredients until smooth.
Note: This sauce can be made a day ahead of time and stored, covered, in the refrigerator.
| Total calories per serving: 64 | Fat: 4 grams |
| Carbohydrates: 5 grams | Protein: 3 grams |
| Sodium: 149 milligrams | Fiber: 1 gram |
Red Coleslaw
(Serves 4-6)
*Pictured on the cover. This vibrant slaw gets it spiciness from the hot sauce.
- 2 cups thinly sliced red cabbage
- 1 bunch of radishes, washed, trimmed, and thinly sliced
- 2 Tablespoons thinly sliced red onions
- 2 Tablespoons non-dairy mayonnaise, such as Nayonnaise
- 2 teaspoons Mexican hot sauce, such as Valentina, or to taste
Mix all ingredients together in a serving dish.
Note: This dish can be made a day ahead of time and stored, covered, in the refrigerator.
| Total calories per serving: 31 | Fat: 2 grams |
| Carbohydrates: 4 grams | Protein: 1 gram |
| Sodium: 102 milligrams | Fiber: 1 gram |
Easy Mexican Chocolate Sauce
(Makes 1 scant cup of sauce or eight 2-Tablespoon servings
I was recently at a fiery foods trade show, and I loved tasting all the combinations of chocolate and chiles. The addition of cayenne pepper in this recipe really gives the chocolate a richness and depth. I like to serve this with fresh strawberries for dipping.
- ½ cup cashew butter
- ¼ cup raw agave nectar
- 2 Tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper
- ¼ cup water or amount necessary to achieve a thick sauce
Mix all ingredients together in blender. Process until mixture forms a thick and creamy sauce.
Note: This sauce can be made a day ahead and stored, covered, in the refrigerator.
| Total calories per serving: 128 | Fat: 8 grams |
| Carbohydrates: 13 grams | Protein: 3 grams |
| Sodium: 3 milligrams | Fiber: 1 gram |
