Raw vegan dinner for a hot summer day you can prepare in 10 minutes

To prepare a raw, vegan dinner in ten minutes, you'll have to soak your garbanzo beans, sunflower seeds, and pumpkin seeds in a covered jar or bowl in your refrigerator the day before. If you're aiming for a diet that's 50 percent raw foods, start with this six course dinner, and eat small portions.

Then at that same time, mince all the vegetables you won't be soaking and store them covered in your refrigerator. If you've finished doing the prep work, the next day, a raw foods vegan dinner will only take you about 10 minutes to put together.

Just blend the cold soups, pour into bowls, and mix the salad. Blend to liquefy the dessert smoothie. You'll have two soups, a salad, a garbanzo dip, and a mango smoothie for dessert. For variety another day, use lentils that you have soaked overnight in water and are just beginning to sprout instead of the garbanzo beans/chick peas for the same recipe.

Raw tomato-parsley-olive soup

3 red home-grown, hot house, or on-the-vine tomatoes
4 Tbs. water
juice of one lemon
dozen black sundried pitted olives
1/2 cup fresh parsley
1 green onion or tablespoon of chopped red onion

Add all ingredients to your blender, liquefy, and serve cold.

Cucumber and Greens Soup

6 small cucumbers, peeled and chopped
2 green onions or one tablespoon of chopped red or yellow onions and ½ teaspoon minced garlic
1/4 cup fresh dill
1/4 cup fresh parsley ½ cup chopped dark green kale ½ cup chopped spinach
3 cups romaine lettuce, broken into small pieces
2 peeled and sliced avocados
pinch of turmeric, pinch of fresh black pepper

Blend everything together in a cup of vegetable juice or ½ cup of water.

Great Grandma’s Fennel Salad

Soak the sundried tomatoes in a jar or covered bowl the night before. You can soak them in a high-quality oil, water, or vegetable juice with your favorite spices such as curry, turmeric, garlic powder, pepper, or finely ground celery seed or add a pinch of herbs such as dill, oregano, or sage.

3 cups of thinly sliced fennel tossed with 1/4 cup chopped parsley
1 red bell pepper, diced
1 celery stalk, diced
1/2 avocado, diced
2 Tbs. extra virgin olive oil, grapeseed oil, or macadamia nut oil
dozen sundried tomatoes, soaked overnight in oil, water, or juice. Chop and toss tomatoes in the olive, grapeseed, or macadamia nut oil. Toss the salad and serve with lemon juice dressing and your favorite spices.

Totally Raw Garbanzo/Chick Pea Dip

First soak/sprout a cup of raw, dried garbanzo beans overnight in a covered jar or bowl of water to soften the chick peas/garbanzo beans. They can be sprouted up to three days, but overnight is best. To that same jar add and handful raw sunflower seeds to soak and slightly sprout overnight and a handful of raw pumpkin seeds. Do not use roasted seeds.

Ingredients
Juice of one lemon
Two minced cloves of peeled garlic
One cup of chopped flat parsley
Two table spoons of only one oil—extra virgin olive, flaxseed, macademia nut, walnut or avocado oil
Sprinkle of dulse and sprinkle of raw sesame seeds
Pinch of black pepper or cayenne, pinch of dulse, pinch of minced onion or onion powder, pinch of celery seed, pinch of cumin
Put all ingredients except the chopped parsley into your food processor and process until you have a paste the consistency of a dip. If you don’t have a food processor and don’t want to make a paste in your blender, hand mash the chick peas to a paste consistency and then add the other minced and chopped ingredients, lemon juice, spices, and oil.

Eat right away or store in your refrigerator for up to three days. Use this raw food dip on vegetables such as celery stalks and carrots or use on bread as you would mayonnaise or butter. Note: for variety, you can soak lentils and use them in the same way as you'd use garbanzo beans/chick peas in this recipe.

Mango Papaya Pomegranate Cranberry Cherry Dessert Smoothie

1 and 1/2 cups pomegranate juice or ½ cup cherry juice and ½ cup pomegranate juice mixed with ½ cup cranberry juice
1 cup papaya
1 large mango
1-2 tsp. spirulina, barley green, green kamut powder, or wheat grass juice powder or a handful of clean sunflower sprouts
1 tsp. (choose only one oil) high-quality extra virgin olive oil, macademia nut oil, walnut oil, lecithin granules, or avocado oil and a handful of raw sesame seeds

Blend all ingredients and liquefy. Drink as a dessert smoothie.

For more info: browse my books, How Nutrigenomics Fights Childhood Type 2 Diabetes & Weight Issues (2009) or Predictive Medicine for Rookies (2005). Or see my books, How to Safely Tailor Your Foods, Medicines, & Cosmetics to Your Genes (2003) or How to Interpret Family History & Ancestry DNA Test Results for Beginners (2004) or How to Open DNA-driven Genealogy Reporting & Interpreting Businesses. (2007). Check out my free audio lecture on Internet Archive, How nutrigenomics fights childhood type 2 diabetes. Photo Credits: Flickr.com.

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