Raw Recipes: Festive Christmas Cookies & Raw Harvest Soup
Hello, hello!
Hope you all had a fabulous weekend. Mine was great. Lots of work, some chilling time and a fantastic day of play yesterday. It started early with a juice date with girlfriends, followed by some park playing with my friend Kelly and her gorgeous little son Lockie. There was lots of hand holding and encouragement as he navigated the tough and challenging terrain of playground slides and mutli-leveled mini limestone walls. I bet he was beat after all that! 
After some chilling at home with my man (err by chilling I mean he worked on some changes to my website while I directed him over his shoulder and crunched annoyingly on carrot sticks), we headed out to my cousins’s gig.
After some chilling at home with my man (err by chilling I mean he worked on some changes to my website while I directed him over his shoulder and crunched annoyingly on carrot sticks), we headed out to my cousins’s gig. 
I love seeing him (aka The China Blue Collective) play and grab any chance to see him live. He is a charasmatic one, that’s for sure. Then it was home for some yummy eats.
First up, the raw Harvest Soup from Kristen. I love this soup and make it at least once every month. It’s hearty yet light and really hits the spot. Plus, it is great for the food combiners out there as it can be matched with an avocado or nut/seed/dried fruit based meal. You could even omit the dates in the recipe and replace with stevia, and then combine it with animal protein or cooked starches. I imagine a side of millet or quinoa cooked in a yummy veggie broth would be a delicious accompaniment to this versatile soup. Kristen’s recipe is below for you to enjoy. I have added the changes I made in green.
Kristen Suzanne’s Harvest Soup
Yield 6 cups
1 cup water
1 large zucchini, chopped
2 medium tomatoes, quartered
3 stalks celery, chopped
2 cups carrot, chopped
2 dates, pitted I used 1 date and a few drops of stevia
1 clove garlic
2 tsp Himalayan crystal salt
1 tablespoon onion powder I omitted the onion powder
1/2 teaspoon black pepper
1/2 cup flax oil I ommited the oil
I added a couple leaves of fresh basil and a pinch of Mixed Spice
2 dates, pitted I used 1 date and a few drops of stevia
1 clove garlic
2 tsp Himalayan crystal salt
1 tablespoon onion powder I omitted the onion powder
1/2 teaspoon black pepper
1/2 cup flax oil I ommited the oil
I added a couple leaves of fresh basil and a pinch of Mixed Spice
Blend all of the ingredients, except for the flax oil, on high speed in your blender until really creamy (approximately one minute – I prefer this soup a tad warm and very creamy). Then, while the blender is running on low speed, add the flax oil. Continue blending, at a higher speed, for another minute or less. This will make it slightly warm. Enjoy!
Veggies ready for blending
The finished product with a garnish of chopped tomato and basil.
I was also hankering for something sweet but only had some very random ingredients available. As we are getting closer to the fetsive season, I thought I’d create something with a Christmas theme. Here’s the result:
Festive Christmas Cookies
…with some gorgeous native Australian flowers from the garden and a third of a raindeer mug of camomile tea 
.
. 4 heaping tablespoons of raw pumpkin seed butter (or any other nut or seed butter of your choice)
1/2 cup of shredded or dessicated coconut
1/4 cup goji berries
1/4 cup sultanas or raisins
1/2 teaspoon pure vanilla extract
8 drops stevia
Pinch cinnamon
Pinch Himalayan crystal salt
Optional extras: cacao nibs or chopped 70%+ dark chocolate, chopped brazil nuts, other organic dried fruits of choice such as fresh dates, dried pineapple, etc.
Put all ingredients together in a food processor and process with the “S” blade until the mixture is sticky and well combined. You wnat the goji berries and sultanas to still be whole or in large pieces. You could even just mix the ingredients together by hand as the pumpkin seed butter will provide the stickiness to hold the ingredients together without using a food processor. I recommend using gloves if you do it by hand unless you like to lick the mixture off your hands (which is really actually quite likely!). Form the mixture into cookie shapes or into balls. You could then dust them in some coconut flour, shredded coconut, or just leave them bare like I did.
Now, it’s only right that I tell you that while I loved these cookies, my mum didn’t like the flavour at all! I personally think this was because of the pumpkin seed butter and that she would have liked them more with say, almond butter. Make them to what you know your tastes to be as there are so many possible variations and additions. I just loved the festive flavours of pumpkin seed and cinnamon and the red flecks of colour from the goji berries.
Ok, I’m off to get stuck into some work. See you soon!
Love,
Casey
great cookie recipe, Casey. I just created a gingerbread christmas tree cookie that is soooo cool!
I use the left over pulp from almond milk making.
I'll be taking pictures and posting on my blog soon.
I'm adding yours to my christmas cookie recipe box.
Thanks!
Thanks Mary
.
Oooh sounds delicious, please let me know when you have posted the recipe so I can check it out!
Cheers
Casey
YUM YUM! Thanks for the mention. I need to make that soup this week. Perfect timing
Cheers XOXO,
Kristen
Thanks for the wonderful recipe Kristen! It's a fave of mine for sure
Enjoy xxx