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As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.

 

 

 

Ingredients:

3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

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A lot of my friends complain that their kids don’t  eat any veggies and do eat too much pasta. This simple quinoa pasta dish packs all the veggies in the sauce and all the grain in the pasta. Best of all,  the kids probably won’t even be able to tell! If you have some extra time and want to be creative, you can try to make some awesome homemade pumpkin pasta recipe from Vegan Dad instead of the store-bought quinoa variety. You can also double or triple the sauce recipe and freeze the leftovers.

Ingredients:

5 medium ripe tomatoes

1 medium onion, chopped

1/2 cup olive oil

1/2 cup water

1 cup of shredded carrots

1 medium zucchini, shredded

4 leaves of kale, chopped

Handful of fresh basil leaves

3 garlic cloves, minced

salt, paprika

one pack of quinoa pasta, cooked, according to package instructions.

Put and leave the tomatoes in boiling water. When their skin cracks, peel the tomatoes. Chop them. Sautee the onion in olive oil for about 3 minutes, add the kale and the water and simmer for another 3-4 minutes. Add the carrots and the zucchini and simmer for another 3-4 minutes. Add the tomatoes and simmer for another 3-4 minutes. Add the spices. Let the sauce stand for another 3-4 minutes. Put the sauce in the blender or food processor and process, until smooth.  Serve on quinoa pasta. Optionally, put some parmesan cheese on top. You can leave a basil leaf or two for garnish.

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