Fast. Non-fat, except for whatever macadamia nuts you throw on top. Quick. Made from just a few basic ingredients. Filling. Delicious.

If there are a few raw quick-meals you want to learn, something like this should be in the Top 10.

You can whip this up for a filling breakfast that will definitely last through til lunch, if you have a busy morning planned. You can have this on the table in minutes for a quick dinner if you need to be somewhere soon, or don’t want something that will weight you down.

And it would make a lovely dessert. I would serve this simple dish at a non-raw buffet, that’s how delicious it is. And with all the baked, choco-fatty stuff people bring to those things, imagine the delight that everyone will experience that they can enjoy something lusciously delicious, creamy, and sweet… without guilt.

The creamy sauce is made with bananas and juicy medjool dates, without any fat or nut milk. And if you have a Blendtec or Vitamix, you can cycle it through a few times until it’s warm, turning the dish into some seriously soothing comfort food.

Seriously… good eats.

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Warm, comforting, quick (like most of my recipes…), this creamy-white freshly made corn chowder is a great base for other garnishes. Here, blended hemp seeds contribute “milkiness”. And I’ve blended up some sweet red pepper into a small portion of the soup for a garnish.

Alternatively, you can leave the soup plain and just garnish with some freshly cut corn off the cob and a few scallions. This soup would also be great with fresh cilantro and a bit of chile.

If you’re trying to stay as “raw” as possible during the winter months, my advice is to learn as many ways to make Warm Live Soups as you can. Made in minutes, you can enjoy soothing warmth and still flood your body with living enzymes and un-denatured nutrients.

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Yumm-ee! Make this warm live soup and quit yer bellyachin’ about “being cold” while trying to “be raw”.

It is entirely possible to make deliciously warm soups that are tasty and truly “undenatured” (my officially favorite food-related word, now).

Don’t get me wrong. I’m not a 100% rawee. I love a good hot soup that’s been bubbling away for a couple hours on the stove. Crikey, I still make the meanest (organic, certified humane) chicken soup there is. But undenatured food is where it’s really at, if you’re after maximal LIFE ENERGY, maximal FLOW in your life, maximal EASE. And that’s why all this “live, green, raw” stuff is so compelling!

And so, however I can pioneer and share ways to enjoy “Warm Live” soups… I’m so there. And this is a gooooood one.

With this recipe, within no more than 5 minutes you’ll have a warm, comforting, enlivening soup in front of you. You can enjoy it plain, of course. But in my fantasy life, I’m more inclined to enjoy it with the perfect raw, dehydrated flatbread. However, since I absolutely detest the taste of flax seed, which is pretty much used in all raw flatbreads, I’ll  temporarily sway my allegiance to organic tortilla chips. And if I’m feeling particularly gourmet, to a fabulously baked “euro-bread” of some sort.

But this is a very soothing, comforting, mild, and tasty soup. It is not over-spiced, but is instead quite mellow. It’s naturally sweet, gorgeously yellow-orange; hasn’t any turmeric added, but certainly you can rectify that on your own initiative; and it’s WARM.

That’s the key, isn’t it? It’s winter, and intuition tells you that you should be eating WARM food. So do it… make it HOT even, only JUST.HOT.ENOUGH that you can handle it with your bare hands, without hurting your own living tissue. And if you’re not hurting your own living tissue, by my own albeit arguable logic, you shouldn’t be hurting the living tissue (i.e., ENZYMES) that exist in the food before you.

If you want a spicier curry of a soup, add chile, add ginger, add fenugreek. But if you want a warm, comforting soup chockfull of living nutrients… this is a great one.

I’m in love.

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Raw food enthusiasts are always asking how to “stay raw” or keep up their raw food intake during the winter months, when everyone craves warmth.

I’m one who thinks there’s a logic to desiring warm foods in cold seasons or locales, and therefore think that Warm Live Soups are just bloody brilliant. No need to eat everything cold, for crike’s sake!

If you’re a fan of mushrooms, and of cream of mushroom soup in particular, this is sure to warm your tum! Shoot, you don’t even have to be “raw” to enjoy it… just a lover of the rich earthy taste of fresh mushrooms! I made this one with portabella mushrooms, but I’ve made the same recipe with shitake (wow), and you could use for pretty much any mushroom you have on hand.

This soup is rich, very creamy, full of flavor, comforting, warm without being cooked, made in minutes… and oh-so-perfect on a cold winter’s day. Which is a good deal, since it’s snowing to beat the band as I write this.

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“Jack up the raw” over the holidays…without giving up your favorite food or parties!

Make plans NOW to launch 2010 feeling great, not overweight, low-energy, or depressed. Use Angela’s easy-diet 6-week program to make it happen!

This Holiday Stuffing recipe has all the classic hallmarks of classic breaded Thanksgiving stuffing, flavored with apples, celery, onion, a bit of cranberry, and seasoned with thyme. And it’s warm, as well… or at the very least, you can easily take the chill off the fresh ingredients.

The difference here is, it’s juicy, there is no bread in it, and uses portabella mushroom as the main body of the dish. You can eat the entire recipe without finding yourself in a carbohydrate-induced coma afterwards! And it’s delicious enough to enjoy as your main course, as well.

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Raw Vegan Thanksgiving Menu for a Delicious Feast!

Looking for a resourceful raw vegan menu for Thanksgiving? Make this stuffing recipe with fresh raw Cranberry Sauce, a nice Cranberry Cocktail for refreshment, and my two favorite chopped salads (Kale/Portabella With Creamy Garlic Macadamia Dressing and Chopped Savoy Cabbage With Tomato and Almond Butter), and enjoy with a nice stack of raw dehydrated flatbreads, some toasted Ezekiel bread, or organic tortilla chips (for those enjoying a “rawish” feast).

Am telling you… that line-up will have you bowled over with flavor and satisfaction, and you certainly will not be missing the carb-fest of a regular Thanksgiving meal!

Thanksgiving feasting can be healthifying and energizing as well as wildly tasty and filling!

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On a cold winterish evening, a nice warm bowl of soup really hits the spot… and you can make Warm Live Soups that are filled with still-living enzymes and still-raw nutrients. It just takes a gentle hand while your soup is over the heat. And the delicious upside: you’ll have your soup ready in just minutes, and you’ll feel great afterwards… soothed but not necessarily sedated.

This recipe is for a basic tomato broth, one you can dress up a gazillion different ways. You can add some fresh greens and sliced green onions into the warm broth… maybe some chopped portabella mushrooms… or a mix of chopped vegetables with a few pistachios or cashews.

This is not a “cream” soup — there’s nothing in it that will make it creamy. But it does has a rich texture, and is certainly smooth and creamy if you’d blended it up using a high-powered blender like my Blendtec or a Vitamix. Experiment with this one and see what combinations you can invent!

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In the spirit of the Autumnal Equinox, which is upon us this week, I’m offering up this creamy homage to a memorably delicious cooked Sweet Potato-Sausage soup I once was served.

There’s no way to truly duplicate “potato boiled in milk” in the raw & living foods world, but this dish comes as close as is possible. Made with fresh, thick almond milk, the soup is very thick. The sweetness of apple and fennel strategically place throughout the dish, adjacent to fresh sage & thyme, walnuts and garlic, creates a lot of layers would make for a nice soup to enjoy by the fire, and a great addition to Thanksgiving meal.

One small warm, comforting bowl filled me up, gave me the hit of autumnal flavors I was after…and made me feel wonderful afterwards, rather than sleepy and sluggish (the hallmark of the cooked equivalent).

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In the mood for something warm, grounding, and comforting, that will stay with you for awhile without overloading your digestion? This yummy dish is as simple as simple comes, if you’re in the habit of making up fresh almond milk on a regular basis! It’s warm, cozy, deliciously chocolaty…and yet completely raw, bursting with antioxidants and rich with nutrition. Without a speck of wheat in sight.

Thing is, I know many into raw foods aren’t whipping up dishes like this very often, because they automatically associate heat with cooking and the destruction of living enzymes. But “warm” to the touch and one’s taste buds doesn’t need to be “hot” or “cooked”…all it takes is to raise the temp to where it’s warm to your hand and tongue, and you’re good to go. Almost takes seconds to achieve, really. And it’s just what many of us crave, on cold days, when we desire a feeling of that soothing comfort…or in the case of this recipe, if you’ve got a hankerin’ for chocolate!

Alas, the pictures aren’t very pretty but… it makes up for it in yumminess.

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Pasta Night. Big tradition, definitely in our house. And normally, “raw pasta” dishes just don’t cut it for me. But this one… really satisfies. It has a flavor combination that should please a lot of palates, even if they’ve never been into “raw” very much.

And if you’re not quite on the 100% Raw Train, you can add some toasted Ezekiel bread for a hearty, grounding, filling meal and make it really do the job. This is a dish not just for the raw food fans, but for meat-eating, BBQ-loving guys, and for kids, as well.

Transposed directly from the recipe I used for years for the cooked version, learned from Marcella Hazan, this sauce bursts with flavor, and takes only minutes to get on the table. It’s creamy, looks cheesy, doesn’t use nutritional yeast or any raw food “tricks”, is made from simple, common ingredients… and really, really tastes yummy. This recipe alone fueled myself and a hearty meat-eating man for a long night of dancing.

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This dish, suitable for a filling breakfast or a cozy, comforting dessert, took all of 10 minutes to make… including the pumpkin seed milk from scratch and the photos! It’s quick, simple, easy, uses ingredients that are readily available in most supermarkets and are easy to keep on hand… and is sure to be a massive hit with kids any time of day!

You can substitute any of your favorite nuts or seeds for this milk — whatever you have on hand, such as almond, walnut, pecan, or hemp — but pumpkin seeds are a particular favorite of mine because A) they’re packed with nutrition, and B) they’re uber-cheap compared with other nuts & seeds. Be sure to get them raw and from the bulk section of your grocery store or health food shoppe.

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