Wednesday, September 09, 2009

Raw Food Wednesday: Corn and Tomato Chowder, Guacamole, Flax Seed Crackers

Raw Food Wednesday 9/10

Corn and Tomato Chowder


Flax Seed Crackers

The chowder was spicy as hell (thank you thai bird chiles)...

Summer in a bowl!

Corn and Tomato Chowder
(make two large servings)

2 ears of corn, cut off the cob
1 carrot, small dice
1 medium zucchini, small dice
1 or 2 thai bird chiles (depending on how hot you want it), minced
1 tbs. olive oil,
1 tbs. nama shoyu
1/2 tsp. sea salt
Mexican oregano

1 tomato, cored, cut in quarters
1 tbs. olive oil,
1/4 cup water
1/2 tsp. sea salt
1/4 cup cilantro

In a large bowl, combine the corn, carrot, zucchini, chiles, salt, oregano and add the olive oil and nama shoyu, and toss to coat.

Spread out on a sheet and dehydrate at 105F for at least four hours.

In a high speed blender, add half of the corn mixture along with the tomato, olive oil, water, salt, pepper and cilantro and puree, leaving it a little chunky for texture.

Pour into a bowl and add the remaining corn mixture. Taste for seasoning and top with cilantro or parsley.

The guacamole and crackers were the perfect foil for the spicy soup, cooling everything off...

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