Gazpacho is one of my favorite soups. Healthy, cooling and if you make it like I do – completely vegan and raw. Sometimes if I make it after or before a workout session, I add some hemp protein for an extra boost. You can find a lot of ingredients like that here (affiliate link).
Gazpacho – Ingredients & how to make them
Gazpacho is a cold tomato-based soup from Spain, which is sweet with a taste of garlic, olive oil, salt and vinegar. It is perfect for hot summers, but I like it any time of year. During the colder months, it gives you a vitamin boost! Gazpacho also fit nicely in small glasses on a buffet table or as a starter.
As a variation, if you don’t want it raw and vegan, you can add shrimp, crayfish or croutons – or anything else you like!
Gazpacho – All you need (for 4 portions) is:
1 red pepper
0.25 pot basil
375 grams of tomatoes (3 large tomatoes)
1 large clove garlic
1 shallot onion
2 deciliters vegetable stock
0.5 table spoons of herbal salt
1 table spoon of honey
1 teaspoon freshly squeezed lemon juice
3 table spoons of hemp protein
2 sticks of raw chopped celery
3 tablespoons of extra virgin olive oil
Finely chopped herbs (to mix)
Seed the peppers and cut into smaller pieces. Cut the tomatoes into small pieces and rough chop the garlic and shallot. Peel the cucumber and chop it coarsely. Mix together with basil, stock, salt, honey and lemon juice. Use a blender or hand blender. Season with black pepper and Tabasco. Place in the fridge for at least 1 hour.
Raw rice paper spring rolls are a new favorite dinner of mine. They are super easy to make, you can basically put anything you like in them, and most importantly – they are ridiculously healthy and delicious.
Raw rice paper spring rolls
These fresh and healthy raw rice paper rolls are served with a flavorful peanut dipping sauce. I have heard that some of you are asking for som tips of how to make these (as it can be a little tricky in the beginning) so along with the recipe I will give you a few tips.
Raw rice paper rolls are one of those meals that most people really love but also assume are just a little too tricky to make.
The rice paper rolls are completely clean, fresh and vegan – but feel free to add your favorite flavors – everything from the protein of your choice to other vegetables can be easily added. To give the rolls extra flavor I made a peanut dipping sauce – if you do not have time, just mix Japanese soy sauce, lime and honey – super fresh too!
Most the ingredients can be found in the ordinary supermercado but some of them you will only find in Asian food markets. If you are in Palma, there is one located on Avinguda de Joan Miró 38 – the store is called Especial Nisha Stores.
Tips to make rice paper spring rolls easy
I have three tips on how to neatly roll the rice paper rolls:
my first tip is to use two rice papers per roll, I have come to understand that one of the most common problems is that the papers can burst quit easy.
put the the kale and carrots in the middle and the softer ingredients around them – so that their sharp edges do not break the paper.
do not put too much filling in each roll – if your super hungry – make more rolls.
Raw rice paper spring rolls
This is what you need and how you make them (6 rice paper rolls):
12 sheets of round rice paper (these can be found in any Asian food market)
100 grams of Kelp noodles (these are raw noodles made from sea grass, also found in Asian food markets)
1/4 red kale head
Chili pepper (how much is depending on how hot you want it)
How to make raw rice paper spring rolls
Place cilantro leaves, sesame seeds and noodles in the bottom than place the filling in the middle of the paper. Fold over the bottom of the paper gently, then fold in the edges and roll up the roll, it will stick easily.
Peanut dipping sauce (non raw)
This is what you need and how you make it:
1 table spoon coconut oil
1/2 deciliter peanut butter (I prefer the crunchy kind)
2 1/2 deciliter coconut milk
2 table spoons sweet chili sauce
2 table spoons Japanese soy sauce
Fry the onions in coconut oil. When the onions are golden brown, add the peanut butter and stir. Add coconut milk, sweet chili sauce and Japanese soy and let the dipping sauce boil down until it got the right consistency, decide how you like it!
Serve them just as they are with a small bowl of dipping sauce for each guest – a healthy, delicious and very beautiful meal!
Raw balls are just one of the many hypes that have gotten big in the raw food community. The knowledge and even more so, the interest in this area is growing so fast. Here in Mallorca it is coming more and more thanks to all of the influences from other parts of the world. In Palma there are some small raw food shops and restaurants popping up around the city.
I visited one of my favorite places last weekend, located in Santa Catalina, is the raw food shop Ziva to Go. Overall, a lot is happening in the area of Santa Catalina. More and more tourists are starting to find the cozy artistic district with a bustling mallorcan street life filled with bars, restaurants and hotels. Ziva to Go is a mix of a raw food restaurant/café and a raw food shop dedicated to serve healthy and vibrant food. Their focus is locally grown and/or organic ingredients – everything they make is to improve health while adding a gourmet flare.
One thing they are super good at are raw balls – and I get so inspired looking at all of the types and flavors they offer at Ziva to Go.
So what I did when I got home was that I made my own raw balls with a twist – since I had been hiking all day – I added some well needed protein – turning mine into raw protein balls.
Raw protein balls
This is what you need and how you make them (10 raw balls):
100 g natural cashew nuts
4 dried dates
1 espresso shot (I know that since the coffee is roasted it is not completely raw food balls, so if you want to, you can skip it – I just love the taste)
1 table spoon coconut oil
1 table spoon raw cacao
1 table spoon hemp protein powder
1 pinch of sea salt
Coconut flakes and chia seeds to roll them in
Grind the nuts to a fine flour with your mixer. When the nuts are done, add the dates, espresso, coconut oil, raw cocoa, hemp protein powder and salt – then blend it all in the mixer until everything is well mixed and the dates are completely shredded.
Shape the batter into balls (my raw protein balls batter was quite sticky so I used two spoons) and roll in coconut and/or chia seeds. Put the raw protein balls in the refrigerator or freezer for a while before eating.