Creamy zucchini soup

I’m not totally eating seasonal but of course take advantage of the freshest vegetables and fruits, which is when they are seasonaly ready for harvest in my region.

It just feels right for me to always again prepare a creamy zucchini soup for which there are countless possibilities, as one can mix and match ingredients one has available and/or the ones one is longing for.

Here I give you just an example by the one I made lately. For preparation I put all ingredients into the jar of my high speed blender Vitamix, as I eat raw.
For the start I use the tamper and as soon as the blender takes all ingredients by itself I just let him work for about a minute.
You also may heat the ingredients in a pot as carefully as possible and blend them at the end, in which case you should add the cold pressed olive oil only before serving.

This time I used following ingredients:
about 1 1/2 cup roughly cut zucchinis
1 tsp natural sea salt
1 handfull dill
1 handful cilantro
1 tbsp pine nuts
1 tsp caraway
1 tsp chlorella powder
1/2 tsp nutmeg and mace each
1 1/2 tbsp apple cider vinegar
1 tbsp olive oil extra virgine
1/4 cup aloe juice
1 tbsp yeast
some water
The garnish is fresh basil and it’s blossom.

Zucchinis are an amazing contributor to our health! They are rich in several vitamins and minerals, high in antioxidants, contribute to a healthy digestion and may reduce blood sugar levels and improve heart health.

I only use organic ones, preferably, like now, the ones I grew myself – straight from the garden to my bowl!

Copyright Sabina Stebegg

Colorful avocado cream

Yes, I admit: I do love avocados 🙂
This plant not only delivers healthy fat and tastes lovely, due to its consistency it provides a really wide range of possibilities, same for sweet and spicy dishes.
Of course I do know that the ecologic food print is not really top in the region I live, but not eating meat, dairies and its products, grains etc. for about 30 years I with good conscience enjoy some 2-3 pieces per week, sometimes even less, depending on my mood and longings.

Here I made some colorful creams, which goes quick and easy.

For the red one I just blended
1/2 pitted avocado
a piece of heirloom violet carrot
some sun-dried tomatoes
1 tablespoon apple cider vinegar
1 teaspoon coconut oil
some sea salt, pepper, caraway, nutmeg, curcuma

For the green one I did
1/2 pitted avocado
1 leave kale (without the stem)
2 leaves spinach
some fresh basil and marjoram
1 tablespoon apple cider vinegar
1 teaspoon coconut oil
some sea salt, pepper, caraway

And ready it is!

Besides just spooning the creams I also used these colorful treat to top marinated mushrooms.
As I said, so many possibilities…….

Copyright with Sabina Stebegg

Zoodles with avocado cream

Finally did harvest my very first homegrown zucchini this year and from part of it prepared the most probably best known raw vegan dish: zucchini noodles 🙂

I personally never liked such a bunch of rough raw zucchini but over the years developed a way of preparation to make this valuable plant likable in raw version to me as well.

So as a first step I spiralize the zucchini, mingle the zoodles with some sea salt and apple cider vinegar and put in dehydrator for 2-3 hours.

As a further step I prepare a creamy sauce to mix up with the zoodles.
This time I did an avocado cream for which I blended
– one medium avocado
-one pitted date
-one tablespoon apple cider vinegar
-one teaspoon olive oil
-some sea salt
-some chili powder
-one small tomato
-some fresh oregano
-the leftover from the zucchini when spiralizing
And that’s all!

For serving I just mingle the zoodles with the cream, set it up on a plate and add some fresh veggies and/or other pleasures to please my eyes and taste buds. 🙂

Copyright with Sabina Stebegg

Blinis

My absolute favorite currently are Blinis – in my world in a raw vegan version!

For all the ones who are (still) cooking please consider that you also can bake them in an oven or prepare them the same way you do for pancakes.

For the beginning of the raw vegan version one needs to sprout the buckwheat which is quite simple: just put buckwheat in a bowl, cover with water and leave it for about 3-5 hours. (Just as a note, I usually do 500 g at once)

Next step is to put the sprouted buckwheat with the liquid in the jar of a (high speed) blender, add some apple cider vinegar (2-3 tablespoons for 500 g), untreated sea salt (1 teaspoons per 500 g), flaxseed (about 2 tablespoons for 500 g) and cedar seed oil (2 tablespoons per 500 g) – and blend! Start with low speed or pulse and slowly turn higher. You should come to a thickly liquid mass (like for pancakes), depending on the water which is given with the sprouted buckwheat it might be necessary to add a little bit more water.

I leave the ‘dough’ for about 20-30 minutes to settle, then carefully pour it on a dehydrator tray covered with either baking paper or an adequate foil to get small round ‘pancakes’ on which I spread some cedar seeds.

Then I put the blinis in dehydrator (I do at 37°C/98F) and dehydrate until they are firm enough to flip them over (which takes at least 4-6 hours, but sometimes I leave them longer during the night….). Then I flip them, remove the foil or paper and dehydrate until they are totally dry.

The ready made Blinis I store in an airtight closed glass jar in fridge.

You might also add some herbs and/or spices, or differ in salt, vinegar, oil, flaxseed – it’s up to your taste! Just be creative, experiment a bit (the first ones might not be exactly as you wish, but training is all…..) and enjoy these simple but healthy and tasty Blinis as often as you can! It’s a winner!

Copyright by Sabina Stebegg