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RAW Mexican Fiesta Soup
Prep: 20 min Servings: 2by margaret Meyer4 recipes>If anybody knows me for any time they will find out that I LOVE vegan Mexican and Thai Food! Anything with that spicy flare. I warmed my vegan raw soup in the dehydrator about an hour before I wanted to eat it. AMAZING! Another healthy vegan recipe! This has cilantro which is great for heavy metal detoxification. Cilantro: stimulates the body's release of mercury and other heavy metals from the body. So, I use cilantro as much as possible and love it. http://veganrawfood.blogspot.com/2010/01/raw-mexican-posole.html Ingredients
- 2 tomatoes, chopped
- 2 large red bell peppers, chopped
- 1/4 cup sundried tomatoes, packed
- 1/4 cup fresh cilantro, packed
- 2 stalks celery, chopped
- 1 tbsp jalapeno
- 3/4 cup water
- 1 tbsp lime juice
- 2-3 tbsp olive oil
- 1 tsp real salt
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1 clove garlic (cut in half and take out vein)
- dash of cayenne (opt)
Directions
- Blend in blender. You can put your bowls in your dehydrator for a few hours to warm up before you top with your favorite toppings.
- Optional toppings: tomato, avocado, onion, corn, shredded cabbage, dash of oregano
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