Last night, I prepared and served my first home-made raw meal and it was quite a feast.  On the raw menu, red leaf mixed salad, warm creamy mushroom soup and mixed veggie wraps with hummus.  I mention the hummus because it required sprouting, which is now a part of my routine and it is so easy.  For you parents out there, kids would love the instant gratification of the quick growing.  The veggie wraps used collard greens as they are thick enough to hold all of the ingredients.  There are so many options to fill this large leaf so get creative.

Here are some recipes from my first raw dinner.


  • 5 cups sprouted garbanzo beans
  • 1-1/2 cups of lemon
  • 3/4 cup of yellow onion
  • 3-4 cloves of garlic
  • 3/4 cup of parsley
  • 1/2 tsp cumin
  • 1/2 cup cilantro
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 4-5 tbsp tahini (add last)


 Soak garbanzo (chick peas) for 18-24 hours, then sprout for 2-3 days until a small tail appears.  Make sure you rinse beans at least 2 times a day.  Otherwise, they will get a sour taste.  Tails should not be longer than the chick pea itself.

Process garbanzo beans in the S-blade equipped food processor, try to get as smooth as possible.  Next, in a high speed blender mix lemons, onions, parsley, cilantro, olive oil, tahini and sea salt to taste.  Combine liquid with garbanzo beans and blend together.

The only deviation from the recipe was substituting cilantro for parsley, yes two helpings of cilantro.  There are so many health benefits of cilantro, one notable is removing heavy metals and other toxins from your body.  You can see the final product below where I am guilty of processing in my food processor well above the “max-fill” line.

Creamy Mushroom Soup:

  • 1/2 cup soaked cashews or macadamia nuts
  • 1 cup of soaked almonds
  • 3 cups button mushrooms
  • 1/2 cup Nama Shoyu (raw version of soy sauce)
  • 1/2 cup yellow onion
  • 1/2 lemon juiced
  • 1/4 bunch parsley
  • 4 cloves garlic
  • 7 cups water


First, blend the nuts and water well until liquid is smooth and silky.  Then add in rest of ingredients and blend.  (For warm soup, use half the water in making the soup and then when serving mix half a portion of the soup mix with hot water while stirring constantly.)

This soup is easy to make.  It sounds weird but you can have warm raw soup.  Use half of the water to make the base and heat the other half of the water and mix just prior to serving the soup.  This is important because it will not cook out the enzymes of the raw food as long as it is below 116 degrees Fahrenheit.
I made so much soup and hummus that I have been happily sharing with others and spreading the word of raw food.

My goal is to prepare and eat one raw meal a week.  I will update you with any tasty recipes that I come across.

– GreenUp! Guy

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