Raw Borsch (version nr 2)

Since, I am into my Russian nostalgia this couple of days, I made another version of raw Borsch soup. It is with less ingredients, than previous recipe & guess what - it tastes as it is the real one!!!!!

Raw Borsch

Juice:

- 2 small red beets
- 3 middle carrots
- 2 stalk of celery
- 1/2 lemon

Make a juice out of the above ingredients in your juicer.

The soup (the "broth"):

- 1 tsp minced garlic
- 1tsp minced ginger
- 1 Tbsp dill (I use a bit more since I love dill)
- 1 Tbsp spring onions
- 1 tsp olive oil
- 1/4 himalaya salt

Put all the ingredients in your blender & add the juice which you have prepared earlier.
Mix all together in the blender until all is well combined.

Soup ingredients:

- 1/2 cup grated white cabbage
- 1/4 cup grated carrot
- 1/2 avocado cut into big chunks

Put all the veggies in the soup bowl. Add the mixture the "broth" and stir carefully because we wouldn't  like to mash the avocado.
Sit down and enjoy your raw Borsch!!!

RAW VERSION OF "OLIVIE" or "RUSSIAN SALAD"

Since I am half Russian, I do really sometimes miss all this traditional Russian dishes. Then I found in a one raw-recipe-book, which I bought couple years ago, Borsch (this recipe I have posted earlier) and now I found a recipe of this salad on the blog of one Russian raw food girl.  I adapted few more things to this recipe and it turned out to be grate!!!
One ingredient which I added was Indian black salt, which smells a lot like eggs. Can you imagine that!!! I was amazed!
It is called Kala Namak and the smell is due to its sulphur content. It really smells do not be surprised when you open it for the first time! :-)

So, that is why my Russian salad tastes exactly as "Olivie" since the original salad contains eggs. Now, I have the smell and taste of the eggs.

Raw Olivie Salad

Salad ingredients:

- 1/2 Green apple almost minced
- 1/8 cup Pickled cucumbers (see my previous recipe) into small peaces (almost minced)
- 1 small zucchini cut into medium cubes
- 1 cup green peas
- 1/8 cup spring onions (I use the white part)

Mayonaise:

- 1 cup macadamia nuts (or cashews) soaked for at least 2 h
- 1 Tbsp apple cider vinegar
- 1/2 to 1 tsp indian black salt
- 1 tsp raw mustard (see my previous recipe)
- 1 Tbsp called pressed olive oil
- 3/4 cup water
- pinch of turmeric powder

Preparation:

1. Cut all the salad ingredients and put it into medium bowl.
2. Put all the mayonnaise ingredients into blender and blend until it is smooth in consistence.
3. Pour the mixture "mayonnaise" over the veggies and mix by hand until it is all well combined.
ENJOY!!!

RAW CUCUMBER PICLES

Here is another recepie which is soooo easy as well!
I am wondering why I have´t done this before?!

Cucumber Picles

4 cups cucumber (3mm thick slices)
1/2 white onion, sliced
1 cup raw apple cider vinegar
1/2 cup water
1/2 cup raw agave nectar (or other equal sweeter)
2 Tbsp brown rice vineger
1 Tbsp mustard seeds

Preparation:

1. Wash & dry cucumber.  Cut the slices with mandolin. Place in the medium bowl.
2. Cut half of the onion with mandolin. Add to cucumber slices & toss together.
3. Pack two jars with equal amounts of pickles.
4. In a small bowl, combine the vinegar, water, sweetener, brown rice vinegar and mustard seeds. Whisk together.
5. Pour the brine over cucumbers & onions, place the lid over the jar & give it a gentle shake.
6. Keep in the fridge, after 24h it is ready to eat, & will keep in the fridge for couple of weeks.

RAW MUSTARD

I was totally amazed when I did mustard for the first time, how easy it was. Here is the recipe which I used for this raw mustard. I am using this some other recipes as well and in making dressing to different salads.

Raw Mustard

3/4 cup mustard seeds (I mixed colors) soaked in 1 cup of water
1/2 cup lemon juice
5 medjool dates, pitted
2 Tbsp tamari

Preparation:

- Soak the mustard seeds in the water for 4-8h. Do not drain off any water - since there would not be any due to the seeds smoking it up.
- Place the soaked seeds together with lemon juice, dates and tamari in the blender and bled for approximately 10 seconds on high.
- Store in the glass jar in the fridge for up to 2 months.