As a new columnist for Edge Life, I’m grateful for the opportunity to share some recipes I love and others seem to love as well. I like to present options in all my offerings so that you may be creative, too. Maybe you already do so, but if not, feel free to add or take away according to your larder’s contents or your individual taste. I often change recipes simply by what my body needs that day.

Let’s enjoy the last of our garden’s bounty with a colorful raw Cucumber Gazpacho to cool and soothe. Are you ready to get creative and experiment with different flavors? You can’t go wrong with the optional ingredients at the end for this particular recipe.

Cucumber Gazpacho (serves two)
In blender or food processor, blend until smooth:
1 cup (10 oz.) organic cucumber
2 teaspoons fresh squeezed organic lemon juice
1/8 teaspoon (or to taste) Celtic sea salt or Himalayan Krystal salt
2 teaspoons Braggs Liquid Aminos
1 tablespoon (1/2 oz.) organic onion
1/2 cup pure water

Pour into bowls and Optional: garnish with chopped organic: tomato, yellow bell pepper and parsley, cilantro, green onion or avocado. Serves two. Those who like a creamier taste may want to try adding a dollop of organic sour cream or cashew cream (recipe below). Try it with any or all of the garnishes suited to your taste. I like to put a smorgasbord of ingredients on the table and see what people combine themselves. I get new food creation ideas that way, too!

Cashew Cream
Blend in blender or food processor until smooth:
1/2 cup organic cashews, germinated (soaked for eight hours and rinsed well, becomes 2/3 cup after soaking – use within two days, rinse daily)
1/4 cup pure water

2 dashes Celtic sea salt or Himalayan Krystal salt
Use in place of sour cream for raw food and dairy-free diets. For a yummy dessert, add sweetener to garnish berries or other fruit.

To go with your raw vegan soup, here’s a raw-food paté to spread on your favorite crackers that is good on dehydrated flaxseed crackers if you want to stay raw or sprouted grain bread:

Curried Sunflower Paté
Blend in blender or food processor:
1/4 cup organic sunflower seeds, germinated (soaked in pure water for 4 hours, rinsed well and used within two days, rinsing daily – will be about 1/3 cup after soaked)
1/4 teaspoon curry powder
1/4 teaspoon cumin
1/2 teaspoon Braggs Liquid Aminos
1/16 teaspoon Celtic sea salt or Himalayan Krystal salt
serves two to three

Enjoy this light summer meal and let me know what you think! Note: I use organic spices and keep them refrigerated or frozen to maintain fresh flavor.

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Debbie Johnson is the owner/founder of The Golden Chalice Natural Foods Restaurant and Gallery in Chanhassen, MN. Visit www.goidenchalice.org or call Debbie at (952) 941-4150. Copyright © 2006 Debbie Johnson. All rights reserved

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