Jenny's Raw Recipe Blog

Sensational Summer Soup, Sandwich, and Savings

Posted on July 28 2014 | (0) Comments

Sensational Summer Soup, Sandwich, and Savings

Here’s A Lunch I Especially Love in Summer and a Discount on My Course…

I’ve said it before, but I’ll say it again: eating a high-raw diet is great all year round, but it’s the most natural thing to do in summer. When the days are long and the sun is warm, I usually want to forget cooking and eat foods that feelconnected to the earth and all its beauty and wonder.

And maybe it’s my California roots, but there’s something about the phrase “avocado season” that makes me feel even warmer. For a raw foodie, the easy availability of ripe, tasty avocados is a dream come true.

When you’re not eating all the bad fats that are so prevalent in the standard American diet, the good fat in avocado can be a key to feeling satiated and energized. So I love to build recipes around the beloved avocado.

And right now, I want to share two recipes that I think perfectly complement both each other and the easy-going mood of midsummer.

Here’s my favorite all-American summer lunch combo: Cream of Tomato with a Veggie Sub.

Cream of Tomato Soup

Yield: 1 1/2 cups, 2 servings

  • 3 tomatoes, chopped
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 avocado, chopped
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.

Veggie Sub

Yield: 1 serving

Lay the veggie filling on thick—this sub is packed with flavor, not calories.

  • 2 large leaves romaine lettuce
  • 1/2 cup alfalfa or clover sprouts
  • 1/4 avocado, sliced
  • 6 thin slices peeled cucumber
  • 1/2 Roma tomato, sliced
  • 6 thin slices onion

Arrange the sprouts, avocado, cucumber, tomato, and onion on one leaf of the romaine lettuce. Put the second lettuce leaf on top. Serve immediately.

More Delicious Raw Eats for Summer and Beyond

If you’re looking to eat healthier not just this summer but year-round, you might want to take advantage of the summer discount I’m offering on my online course, Ready for Raw. This training will help you make lasting improvements so you can eat better and feel better for years to come!

Ready for Raw is…

An interactive online training with step-by-step instruction, recipes, videos, live Q&A, and online discussions—with me as your personal guide. It goes way beyond anything you could get in a recipe book or from a DVD recipe collection.

You'll Learn How To:

  • Adapt to and maintain a high-raw diet.
  • Set up your kitchen so it’s raw ready.
  • Make super smoothies and juices that enhance health and energy
  • Master raw veggie soups, sides, salads, and entrées.
  • Prepare raw snacks, treats, and decadent desserts.
  • Keep to a budget.
  • Stay raw when you’re on the go.
  • And much, much more!

You can complete all 15 sessions at your own pace, in the comfort of your own home.

 

"I love learning new and different ways to make fruits and veggies that are healthy instead of laden with unhealthy sauces. The videos were a great feature, in my opinion, because I am a visual learner. Thanks for showing me how to make living healthy doable and enjoyable."

- Rita W.

 

Special Summer Savings

To celebrate summer, I’m offering a $50 discount to the next 30 people who sign up for Ready for Raw by Friday, August 22.

To sign up right away and get $50 off, just click here, select the sign up button on the right side bar, and then, when you get to the promotional code field, enter the code 50off

I hope to see you in class soon.

Until then, enjoy your summer!

Jenny



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