CHEF BIO
Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, Author, Speaker, and Coach known internationally for her humor and down-to-earth approach to raw veganism. Chef Tina Jo, along with her TV show Splendor in the Raw, has been awarded Top 10 Best Show, Best Chef, and Best Website in the Best of Raw 2009 Awards. She has made it her life’s mission to bring super delicious, fresh, simple, fun, affordable raw vegan food to the mainstream.
Through her books, DVDs, and programs, Tina Jo is teaching Americans how to make healthy lifestyles DELICIOUS bringing live whole foods back to the dinner table one dinner plate at a time.
THIS MONTH'S FEATURED RECIPE
CHILLED CUCUMBER SOUP
This is the soup that will make you beautiful! That’s right! This soup is not only delicious, it’s packed with antioxidants which cleanse your body inside and out giving you a healthy vibrant glow. One medium size cucumber contains vitamins C, B1, B2, B3, B5, B6, and folic
acid as well as calcium, iron, magnesium, phosphorus, potassium and zinc , and also loaded with electrolytes. Have NO worries about seconds with this soup, because cucumbers also aid in reducing water retention, making this the perfect soup for bikini season!
INGREDIENTS:
• 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
• 2 yellow bell peppers, stem and seeds removed, coarsely chopped
• 4 green onions, chopped
• 2 jalapeno peppers, minced
• 2 Tbsp fresh cilantro, finely chopped
• 1 Tbsp fresh mint, finely chopped
• 1 Tbsp fresh dill, finely chopped
• 2 Tbsp fresh chives, minced
• 1 tsp garlic, minced
• 2 1/2 tsp Himalayan pink salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1/2 tsp cayenne pepper
• 3 cups cashew yogurt
• 3 cups coconut cream
• 3 Tbsp extra-virgin olive oil
• 3 tsp apple cider vinegar
PROCEDURE:
1. Combine all ingredients into a large bowl. Working in batches, puree the ingredients in a blender until smooth and creamy.
2. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary.
3. Garnish each bowl with a mint leaf and serve.
Makes 6-8 servings
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eighty percent RAW
HEALING THE WORLD WITH FOOD ONE PERSON AT A TIME™
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Fall 2011 Issue
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