This food system can be treated in different ways, but the fact remains: heat treatment is detrimental to vitamins and enzymes that are found in vegetables and fruits and are indispensable for our digestion. Summer is the perfect time for all of us to be a little raw foodists and fill the deficiency of nutrients. We offer some simple and tasty recipes that will diversify your summer diet.
Cucumber soup with seaweed and pumpkin seeds
Serves 4:
- 2 small cucumbers
- 100 g spinach leaves
- 1/2 avocado
- 1/2 lemon juice
- 1/2 clove of garlic
- 1 tbsp. l. algae preserved in salt
- 4 tbsp. l. peeled pumpkin seeds
- salt pepper
Peel the cucumbers and cut into slices. Wash and pat dry the spinach leaves. Peel the avocado. Place all ingredients in a blender bowl and add 500 ml of water, lemon juice, garlic and seaweed. Stir, salt and pepper. Serve the soup chilled, sprinkle with pumpkin seeds on top.
Zucchini spaghetti with tomato sauce
Serves 4:
- 2 thin green and 2 yellow courgettes
- 3 tbsp. l. olive oil
- 2 tbsp. l. lemon juice
- 40 g germinated seeds (such as broccoli)
- 16 pitted olives
- salt pepper
For tomato sauce:
- 30 g dried tomatoes
- 2 dried figs
- 2 dried apricots
- 100 g red pepper
- 1/2 clove of garlic
- a bunch of basil
Soak tomatoes, figs and apricots in cold water for 30 minutes. Remove the stalks and seeds from the peppers, cut them into pieces. Place tomatoes, dried fruits, basil, peeled garlic and peppers in a blender, add 100 ml of water. Whisk slowly until smooth. Pepper. Wash the courgettes, peel and cut into strips with a peeler knife to make the noodles. Drizzle with olive oil and lemon juice and marinate (10 minutes). Pepper, salt. Add sprouted seeds and sliced olives. Divide the courgette spaghetti into bowls and top with the tomato sauce.
Cauliflower temaki
Serves 4:
- 3 small cauliflower florets
- 1 tomato
- 2 small red onions
- 4 sprigs of mint
- 4 sprigs of regular parsley
- 5 tbsp. l. olive oil
- 2 tbsp. l. lemon juice
- 2 nori sheets
- salt pepper
Wash, dry, and disassemble the cauliflower inflorescences (you will have stem-legs from which you can make vegetable soup). Wash the tomato and cut it in half. Finely chop the onion. Wash the mint and parsley, dry and tear off the leaves. Combine oil, lemon juice and all other ingredients. Season with salt and pepper. Cut the nori sheets in half. Make a cone out of each half and seal its tip, moistening the leaf in this place. Fill the cones with the cauliflower mixture and eat right away (nori leaves quickly get wet). Spicy lovers can add wasabi.
Pistachio dessert with strawberries
Serves 4:
- 160 g raw unsalted pistachios
- 6 dry apricots
- 1 tbsp. l. orange honey
- 1/4 orange juice
- 16 strawberries
Combine pistachios, sliced apricots, honey, and orange juice in a blender. Beat until a thick, homogeneous mass is obtained. Wash the strawberries and remove the stalks. Cut the berries in half lengthwise. Take 4 round baking tins (diameter 5 cm, height 4 cm). Place a circle of pistachio dough on the bottom of each mold, on top - halves of strawberries. Top with the pistachio paste. Smooth the surface with a knife. Cut a circle out of cardboard, equal to the inner diameter of the mold. Place a cardboard circle on top and turn the mold over to remove the dessert. Repeat the operation with other molds. You can eat right away.
Photo: Getty Images
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