Saturday, June 28, 2014

Salted Raw Cashew Nut Butter

One of the biggest mistakes of the Standard American Diet is extreme use of chemically refined "table" salt containing 97-99% sodium chloride. This food additive is responsible for number of health conditions and diseases including water retention, hypertension and stroke. The fear of disease lead to irrational fear and indiscriminate avoidance of salt. Many people do not even know that natural, whole salt has very little in common with the white food additive used by the "food" industry.

I used pink Himalaya salt in this recipe, but you can use unprocessed, Celtic sea salt. Pink Himalaya salt is considered to be the purest salt on Earth. It is rich in minerals that are easily absorbed by the body; helps regulate the body pH; regulates electrolyte balance; helps prevent muscle cramps; and last but not least, it helps to regulate heartbeat.

I also added Moroccan argan oil that comes with incredible health benefits. You can leave it out if you prefer, but for me argan oil is the "cherry on top" in this recipe. Research suggests that argan oil can help balance blood sugar, improve blood circulation, lower cholesterol, strengthen immune system and relieve inflammation.

  • 1 cup cashew nuts, soaked in water overnight
  • 5 Medjool dates, soaked in water overnight
  • 1/3 cup raw almond milk
  • 1 Tbsp argan oil (optional)
  • 1 tsp pink Himalaya salt
  • 1 vanilla bean

  • Blend cashews, dates and almond milk in a blender until smooth.
  • Cut vanilla bean lengthwise and scrape out the seeds. Add to the cashew butter. Add salt and argan oil. Blend again.
  • Transfer the ready butter into a clean, airtight glass container. Refrigerate.

Enjoy this delicacy on sprouted raw bread or in desserts. When refrigerated, it stores well for up to five days.

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


*Information in this article is for educational purposes only and is not meant to diagnose, treat or cure a disease.

Thursday, June 26, 2014

A Large Bowl of Salad, Please!

Yes! The larger the better.

What would you use to explain raw food to someone if you had a bag of raw beans and a large bowl of vibrant greens at your disposal? Uncooked beans carry a lot of potential but are definitely not as appealing as a bowl of crispy, fresh, vibrant greens with a spectacular dressing that could almost steal the show.

Crafting a perfect salad is an art that can be easily learned and mastered if you pay attention to all the flavors, colors and textures available to you throughout the year. It does not always have to be lettuce and tomato. Pick seasonal greens and toss them together with root vegetable, fresh herbs, edible flowers, sprouted seeds, nuts, berries and fruits. Pick ingredients that are in season to get maximum nutrients and buy organic or grow your own whenever you can. 

Below is a recipe of a lovely salad I had the other day in Johannesburg, South Africa. This salad was so delicious that I decided to share the recipe here with you. I added baby romaine lettuce, baby arugula, baby spinach, micro greens and edible flowers for an even more spectacular experience.


for the salad
  • red cored butter lettuce (they used the tasty and nutritious Salanova® version)
  • watercress
  • 1 beet, shredded
  • 2-3 radishes, sliced
  • 1 Tbsp sunflower seeds (sprouted if possible)
  • 1/4 cup edible flowers
  • 1/4 cup micro greens

for the dressing
  • 2 Tbsp freshly made apple juice
  • 1 Tbsp apple cider vinegar
  • 4 Tbsp cold pressed, organic grape seed or any other light, cold pressed oil
  • pinch Celtic sea salt

  • Toss all salad ingredients in a large bow.
  • Whisk a smooth apple vinaigrette. Pour it over the salad. Add some freshly ground black pepper and enjoy in good company!

In radiant health - passionately raw - Dominique


Tuesday, June 24, 2014

Best Raw Seasoning Ever!

My mother hardly ever used store-bought seasonings. She used spices and herbs generously, made her own condiments and soup stock. No parsley or celery leaf was ever wasted! She would dry the herb or simply mix it with salt to make a surprisingly aromatic herbal salt that was used during the winter.

To make a vegan soup stock the traditional way you would have to boil spices, herbs and vegetable for a long time. If you are a raw foodie you probably think that this is quite barbaric. In a way, it is but it is still so much better than anything one would buy in a store.

If you follow my blog you know that I do not like to waste food. I use the ffru and vegetable leftover pulp from juicing to make many amazing things. One of it is my wonderful raw vegan seasoning that can be used to spice any raw or cooked dish. It is a very useful thing to have in your kitchen even if you do not normally eat raw food but like to make vegetable juices at home.

To make my seasoning I mix the leftover pulp with fresh vegetable, herbs and spices. I add a little pink Himalaya salt and keep it ready in my cupboard. I use it to spice salad dressing, sauces, dips, raw crackers, soups, and many other dishes. This seasoning makes a wonderful gift.

  • 1 cup vegetable pulp leftover from juicing
  • 1 parsley root or parsnip
  • 1/2 celeriac
  • 2 celery ribs
  • 1 onion
  • 2-3 garlic cloves
  • 1 bell pepper
  • 1/3 cup hot red peppers
  • 1 cup mixed fresh herbs with twigs: cilantro, parsley, dill, oregano, thyme
  • 1/3 cup sun dried tomatoes (you can dehydrate your own if you prefer)
  • 1 Tbsp pink Himalaya salt
  • 1 bay leaf
  • 1/2 tsp ground pimento 

  • Wash the vegetables and herbs. Pat dry. 
  • Peel carrot, parsley root, celeriac, onion and garlic. Cut into thin slices.
  • Cut celery ribs into slices. 
  • Cut bell pepper in half, remove the seeds. Cut into thin strips. 
  • Cut hot peppers lengthwise. Do not discard the seeds. They add a little fire to your seasoning.
  • Arrange herbs and vegetables on dehydrator sheets. 
  • Spread the leftover vegetable pulp in a thin layer on a separate sheet.
  • Dehydrate at 115°F for 3-4 hours. Some of the ingredients may be fully dehydrated by this time. Remove them from the dehydrator and continue the process of dehydration until all the ingredients are moisture-free. 
  • Using a food processor or a spice grinder whiz all the dehydrated ingredients, including the sun dried tomatoes and bay leaf. Process until you receive a slightly coarse meal. 
  • Transfer the powder to a large mixing bowl. Add salt and ground pimento. Mix well.
  • Store your seasoning in small airtight jars. Keep the jars away from sun and moisture. Use to season savory dishes, raw and cooked.

My recipe should inspire you to create your own tasty seasoning. Experiment. It is such a fun! If the climate and weather allows it you can dehydrate your vegetable in the sun. I do it quite often because we live in the desert, but depending on where you live there may be too much moisture in the air. Use your own judgment before you decide to use the power of the sun.

In radiant health - passionately raw - Dominique  

Dominique Allmon©2014


Saturday, June 21, 2014

Fruit Skewers

In the Northern Hemisphere June 21 is the first day of Summer. This year's Summer Solstice, or the longest day falls on Saturday. Wherever you turn, there are garden parties everywhere. You might not be able to escape an invitation to a grilling party where the hostess, hopefully, prepared some vegetarian or vegan treats for those who do not eat meat or fish. There might be salads and fruits that even raw foodies would be able to eat. 

If you are hosting a party or are invited to one, you may want to prepare something that would not only please the eye, but also satisfy palate of those who love raw food.

I always found fruit skewers a wonderful idea. They are fun to make and fun to eat. To make them you can use seasonal fruits and berries, but avoid fruits that oxidize quickly such as pears and apples. 

Below you will find a long list of ingredients. To make things simple you can choose four or five. Buy organic fruits whenever you can.

  • blueberries
  • strawberries
  • grapes
  • bananas
  • green kiwi fruit
  • golden kiwi fruit
  • physalis
  • cherries
  • peaches
  • plums 
  • nectarines
  • pineapple
  • cantaloupe melon
  • honey dew
  • freshly squeezed lemon juice (optional)
  • wooden skewers

  • Wash and thoroughly dry the fruits. 
  • Peel the fruits that have to be peeled such as bananas, kiwis, melons and pineapple. Remove stones from stone fruits.
  • Cut fruit into manageable chunks. Thread fruit chunks alternately onto skewers. 
  • Arrange fruit skewers on a serving platter. Use freshly squeezed lemon juice to moisten the fruits and to stop the oxidation process. Serve chilled and enjoy in good company!

~ Happy Summer Solstice! ~

In radiant health - passionately raw - Dominique

Dominique Allmon©2014


Tuesday, June 17, 2014

Raw Superfood Energy Bars

Here comes another recipe that uses leftover almond pulp. When you make almond milk as often as I do, you become very creative in your kitchen. Nothing should ever go to waste!

  • 2 cups Medjool dates, soaked in water overnight
  • 2 cups dried sour cherries, soaked in water overnight
  • 3 cups leftover almond pulp  (add more if needed)
  • 1/2 cup Brazil nuts
  • 1/3 cup sunflower seeds
  • 1/3 cup flax seeds
  • 1 tsp pink Himalaya salt
  • 2 Tbsp powdered chia seeds ( I used Mila by Genesis Pure)
  • 2 Tbsp powdered supergreens (I used Greens by Genesis Pure)
  • 2 Tbsp açai powder
  • 1 cup raw cacao powder
  • 1 cup virgin coconut oil, melted in warm water bath
  • 1/2 cup raw coconut flakes
  • 1/2 tsp powdered cloves
  • zest of one organic orange

  • Chop Brazil nuts in a food processor into a coarse meal. Transfer to a bowl. Add flax seeds and  sunflower seeds. Mix well and set aside. 
  • Place all the remaining ingredients in a food processor and blend into a dough. Add chopped Brazil nuts and seeds. Mix well. Allow the dough to rest for at least 30 minutes.
  • Roll out the dough and cut it into small rectangles about 1/3 inch thick. Dehydrate in a dehydrator at 105°F for 10-12 hours. 
  • Store dehydrated bars in a fridge in an air-tight container. Enjoy for breakfast, as a snack or whenever you travel.

Tip: If you are making juices at home you can use the fruit or vegetable leftover pulp in this recipe. Simply adjust the amounts of ingredients when mixing the dough. The leftover pulp is rich in fiber and many nutrients.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Sunday, June 15, 2014

    Arugula Pesto Recipe

    Arugula with its unique taste and scent is one of my favorite greens when it comes to sophisticated salad recipes. Related to mustard greens, kale and cabbage, arugula is rich in vitamins and minerals, especially the folic acid, vitamins A, C, and K, copper and iron. Like other greens from the Brassica family, arugula contains cancer fighting compounds such as indoles, thiocyanates, sulforaphane, and iso­thiocyanates. These compounds have been found to counter the effects of estrogen in the body and thus may help fight estrogen-dependent cancers (prostate, breast, cervical, ovarian cancers.)

    To save money you can use almond pulp that is leftover from making almond milk. When making almond milk, allow the almond "mass" to be slightly coarse. It might yield a little less milk, but it will add an extra crunch when used in many recipes. 

    • 3 cups arugula
    • 1 cup virgin olive oil
    • 1 garlic clove
    • 3 Tbsp leftover almond pulp (or 1/3 cup almonds, soaked in water overnight and chopped)
    • 2 Tbsp lemon juice
    • zest of 1 lemon
    • 1/2 tsp Celtic salt

    • Pulse arugula, olive oil and garlic in a food processor until you receive an almost smooth paste. 
    • Transfer the pureed arugula to a bowl. Add almond pulp, lemon juice, lemon zest and salt. Mix well. Serve with raw cucumber or zucchini pasta, on sprouted raw bread or crackers, as a dip or a sauce for variety of raw or cooked dishes. Enjoy in good company!

    Tip: This pesto is very bitter. You can add more lemon juice and salt to make it more palatable if you are not very fond of the bitter taste. A few basil leaves may help as well.

    In Traditional Chinese Medicine the bitter taste is associated with the fire element that governs the heart and the small intestine. The Chinese traditional doctors believe that the bitter taste has a dry and cool energy, and descending, detoxifying and anti-inflammatory actions. Many potent antimicrobial herbs, such as dandelion, goldenseal, and wormwood are bitter. The bitter taste has long been known to stimulate the production of bile.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    P.S. All the ingredients used in this recipe were certified organic. This makes such a big difference! Not only does the organic produce taste better, it is good for your body since the liver is not confronted with an additional load of toxic chemicals from conventional farming.

    Raw Cucumber Pasta With Arugula Pesto


    Friday, June 13, 2014

    Raw Nirvana Truffles

    This is a recipe that will allow you to indulge without guilt! In fact, you will be able to nourish your body and protect it from premature aging and degenerative disease.

    Like many other recipes on this blog, this is a frugal recipe. It will help you to save money since one of the main ingredients is the almond pulp that remains after you made raw almond milk

    I called these sweets Nirvana Truffles. To find out why, you will have to make them and taste them yourself. 

    • 2 cups Medjool dates, soaked in water overnight
    • 1 cup dried sour cherries, soaked in water overnight
    • 2 cups leftover almond pulp  (add more if needed)
    • 1 tsp pink Himalaya salt
    • 2 Tbsp powdered chia seeds
    • 2 Tbsp powdered supergreens
    • 2 Tbsp açai powder
    • 1 cup raw cacao powder
    • 1 cup virgin coconut oil  
    • 1/2 cup raw coconut flakes
    • 1/2 tsp powdered cloves
    • about 1/2 raw coconut flakes for garnish

    • Using a food processor mix all the ingredients into a firm dough. Allow the dough to rest for about 15 minutes.
    • Scoop about 1 tablespoon of dough and roll it between your palms to form truffles.
    • Place coconut flakes in a bowl and roll each truffle making sure that it is well coated with coconut. Set each truffle on a platter. 
    • Place the platter in the fridge for at least 30 minutes. Enjoy without guilt!

    Remember, your truffles can only be as good as the ingredients you are using.

    In radiant health - passionately raw - Dominique

    More frugal recipes here

    Dominique Allmon©2014


    Tuesday, June 10, 2014

    How to Make Raw Nut Milk

    Make your own! It's incredibly easy. And most importantly, you know it's raw and without additives.

    Many smoothie recipes require a nut milk of some sort. I know that some people cut edges and add nut milk they bought in a supermarket. If they are lucky, there are no additives in the product they bought, but the store-bought nut milk is seldom raw. 

    People use a ready-made nut milk because they do not know how to make one at home. This can change overnight! All one needs to make a basic nut milk is raw, preferably organic, nuts, purified water, blender or a food processor, and a nut milk bag or cheesecloth. 

    ~ Basic Almond Milk Recipe ~

    • 2 cups organic, raw almonds soaked overnight in purified or spring water
    • 4 cups purified or spring water
    • pinch Celtic salt (optional)

    Soaking Almonds

    • Drain and rinse the almonds. Remove any impurities you may find.
    • Put almonds into a food processor or a blender, add water and process. Add salt if you want to and process on a high speed until almonds are fully crushed. 
    • Strain the almond mass through a nut milk bag allowing the clear milk to collect in a clean bowl or a jar. Squeeze the bag. Ready!

     Raw Almond Milk

    If you do not have a nut milk bag, you can use a cheesecloth and a strainer. Place a strainer or a colander over a bowl or a jar, line it out with a clean cheesecloth and pour the blended cashew nut mass into it. Give it a squeeze.

    Because almond milk is pleasantly sweet on its own, I do not add any sweetener. Depending on what I want to use it for, I place a whole vanilla bean in a nut milk jar and let is sit there for two or three days until it is pleasantly flavored. 

    Raw almond milk stays fresh for up to five days when you store it in refrigerator. Your almond milk will separate a bit. To "restore" it simply shake the jar. Or, add 1 tea spoon of sunflower lecithin to it to prevent any separation. This a tip of another blogger. I found this idea genuinely wonderful and very helpful. You might want to try it as well.

    Following the same steps you can make cashew nut, walnut or Brazil nut milk. Remember to buy raw nuts and to soak them in clean water overnight. 

    Leftover Almond Pulp

    I sincerely believe that once you've made and tasted your first genuinely raw nut milk, you will never want to buy another commercially produced one. Moreover, the leftover nut pulp can be used to make delicious raw desserts, crackers, cookies and more.

    Tip: Use half the amount of water to make delicious almond cream.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Sunday, June 8, 2014

    Honey Dew And Stinging Nettle Detox Juice

    Stinging nettle may not exactly be the first ingredient that comes to mind when you think of making a juice, but like seldom any other wild growing herb it is something you should consider using as often as possible.

    Stinging nettle comes with incredible health benefits. Already in Antiquity nettle was recognized for its ability to stop internal and external bleeding. The herb was also used to purify blood, prevent diarrhea and remove excess mucus from the body. Nettle is believed to stimulate digestion, and improve liver and gall bladder function. 

    Nettle is a wonderful diuretic herb. It helps increase urine flow and alleviate bladder infections. It also has the ability to alkalize the blood and promote elimination of uric acid.

    Nettle leaves are rich in protein, calcium, phosphorus, iron, magnesium, beta carotene, and vitamins A, C, D and B complex.

    Nettle grows on meadows, in the woods, on the side of the roads and probably even in your backyard. Wear protective gardening gloves when you decide to pick some and do not forage nettles that grow on the roadside. You definitely want to pick the unpolluted herb.

    The best time to forage nettles is April-May and early June. 

    • 1 honey dew melon, peeled and chopped, seeds removed
    • 2 cups stinging nettle leaves

    • Pass honey dew and stinging nettle leaves through your juicer. Enjoy right away.

    Tip: This juice tastes great when you chill your honey dew before juicing.

    In radiant health - passionately raw - Dominique

    *Information in this article is for educational purposes only and is not meant to diagnose, treat or cure a disease. 


    Friday, June 6, 2014

    High Fiber Purple Smoothie

    Few days ago I made fantastic purple juice. Our powerful Champion juicer extracted very tasty and healthy juice from my purple fruits and vegetables, but produced a large amount of leftover pulp at the same time. The pulp is rich in vitamins, minerals, phyto-nutrients, and fiber that is normally missing in juices. It would be such a waste to simply throw the leftover pulp away! You can use it to make raw desserts, cookies, energy bars or smoothies. I decided to make a high fiber smoothie.

    • 2 cups leftover purple pulp
    • 1/2 cup fresh or frozen blueberries
    • 2 1/2 cups coconut water
    • 1/2 cup green superfoods
    • 1 ripe banana
    • 2 Tbsp raw cacao powder
    • 2 Tbsp flax oil
    • 1/2 tsp organic vanilla extract
    • 1/2 tsp pink Himalaya salt 
    • 4-5 ice cubes

    • Blend all the ingredients until smooth. Pour out and enjoy in good company!

    For maximum antioxidant protection remember to eat purple foods at least 4-5 times a week.

    More frugal recipes here

    In radiant health - passionately raw - Dominique

    Thursday, June 5, 2014

    New Mexico Raw Vegan Tacos

    When I talk to people who are new to raw food I often hear that they could never be fully raw because they would all the fun that comes with "real" cooking: all the dishes that could never taste as good if they were not cooked, baked, grilled or roasted. And they are right. Many dishes cannot be made raw, but this is the beauty of raw food lifestyle. You eat as much raw as you possibly can, but you are never forbidden to eat cooked food if you feel like it. Just keep your intake of raw, living, enzyme-rich food at about 75% and you will see the difference.

    Raw food becomes quite exciting if you know how to use herbs and spices to re-create the taste of the dishes that are normally cooked. Few cuisines offer as much room for experimentation as does the Mexican one. New Mexico is quite proud of its Mexican food. Inspired raw food chefs can take it into the next level. Give it a try.

    I used the New Mexican chile ancho also known as ancho chilli pepper. The spice is made of dried poblano pepper. Poblano peppers are relatively mild and very aromatic. 


    for the "meat"
    • 2 cups walnuts, soaked in water overnight
    • 1/2 cup sun dried tomatoes, soaked in water for at least 2 hours
    • 1/3 cup virgin olive oil
    • 1 clove garlic, minced
    • 2 Tbsp chile ancho 
    • 1 dried chile ancho, crushed
    • 1 tsp cinnamon
    • 1 tsp ground cumin
    • 1/2 tsp Celtic sea salt

    for the tacos:
    • 6 Romain lettuce leaves for the taco shells
    • 1 avocado, cut into small cubes
    • 8 cherry tomatoes, quartered
    • 1/2 red onion, chopped
    • 1/2 cup chopped cucumber
    • 1/3 cup chopped cilantro
    • 2 limes cut into wedges

    • Put all the "meat" ingredients into food processor and pulse until you have a slightly coarse paste.  
    • Place washed Romain leaves on dinner plates. Take three leaves for each portion.
    • Scoop out the walnut "meat" and spread it evenly on each leaf.
    • Garnish each taco with chopped avocado, cherry tomatoes, onions, cucumbers, cilantro and lime wedges. Enjoy in good company!

    Tip: You can use sun dried tomatoes that have been soaked in olive oil if you prefer. They are quite aromatic and easy to process. Remember to reduce the amount of olive oil in this recipe and adjust the amount of spices you are using.

    Sonora inspecting the new dish

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014


    Monday, June 2, 2014

    The Color Purple

    Purple foods contain compound known as anthocyanins. Anthocyanins protect cells from oxidative stress and have the capacity to heal your body. Research suggests that they play important role in promoting eye and heart health and have the potential to decrease cancer cell proliferation. 

    Beets, purple cabbage, purple kale, blueberries and black seedless grapes

    For optimal health you should include purple fruit and vegetable at least 4-5 times a week.

    ~ Purple Juice Recipe ~

    • 2 cups seedless black grapes
    • 2 cups blueberries
    • 3 beets with leaves, chopped
    • bunch purple kale
    • 1/2 purple cabbage

    • Juice all the ingredients and enjoy right away! 

    Tip: Remember to save the leftover pulp! Do not waste anything. Make a smoothie or a raw dessert.

    In radiant health - passionately raw - Dominique

    *Information in this article is for educational purposes only and is not meant to diagnose, treat, or cure a disease.


    Sunday, June 1, 2014

    Mizeria - Chilled Raw Polish Cucumber Soup

    This wonderful summer soup-cum-salad combines healing benefits of home-made kefir with cooling properties cucumber. In Poland this soup is made with sour cream. I made a healthier version that is just as tasty.

    Like yogurt and other cultured and fermented products, kefir is full of friendly bacteria that help improve digestion. The fermentation process also changes some of the protein structures in the raw milk making it much more to digestible. People who normally cannot tolerate milk do quite well when drinking kefir. Regular consumption of kefir can help relieve many digestive disorders since kefir promotes healthy bowel movement, reduces flatulence and bloating. It cleanses and nourishes the whole body, strengthens immune system and helps restore inner balance. You should drink it often for optimal health and longevity.

    Cucumbers are one of the best cooling foods. They are rich in minerals. Recent research shows that cucumbers contain powerful antioxidants and can help prevent inflammation. Compounds called cucurbitacins may prevent proliferation of cancer cells within the body. Another type of cancer- fighting compounds found in cucumbers are the lignans. Bacteria in our digestive tract converts plant lignans into enterolignans that have the ability to bind onto estrogen receptors and can have both pro-estrogenic and anti-estrogenic effects. High consumption of plant lignans is associated with reduced risk of estrogen-related cancers, including breast cancer, ovarian cancer, cancer of the  uterus, and prostate cancer.

    Dill is an amazing herb that comes with many health benefits. It contains phytonutrients that may help fight cancer, prevent anti-oxidative stress, improve digestion and prevent bacterial overgrowth.

    Chives and garlic also have anti-cancer, anti-bacterial and anti-fungal properties. They help the body to produce glutathione - a natural anti-oxidant that has the potential to identify and eliminate toxins and other cancer-causing agents.

    So you see, this soup will not only keep you cool on a hot summer day, it will help you stay healthy.

    • 2-3 cucumbers
    • 1 small garlic clove, minced
    • 1 Tbsp freshly pressed lemon juice
    • 2 tsp virgin olive oil
    • 2 cups home-made kefir
    • 2 Tbsp fresh dill, chopped
    • 1 Tbsp chives, chopped
    • 1/3 tsp Celtic sea salt
    • 1/2 tsp crushed pepper - I used pink peppercorns

    • Wash and peel cucumbers. Slice them into thin slices and set aside.
    • Using a blender whiz kefir, lemon juice, and salt. Pour the kefir soup base into a bowl. Add herbs, mix well. Add sliced cucumbers and place the bowl in a fridge. Chill well.
    • Portion out the chilled soup into soup bowls, garnish with crushed peppercorns, drizzle a little olive oil over it and enjoy in good company on a hot summer day!

    Tip: In Poland housewives usually marinade the cucumbers in salt for a few minutes and discard the liquid that is normally produced by the cucumbers in salt. I prefer the crunch and do not soften the cucumbers. I also prefer all the water, and salt, to stay in the soup. Also, remember that you are making a soup not a sauce or dip. It should be rather liquid and well chilled to be truly refreshing.

    In radiant health - passionately raw - Dominique

    Dominique Allmon©2014

    *Information in this article is for educational purposes only and is not meant to diagnose, treat or cure a disease.

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