Today is the first official day of spring! What better way to ring in the season of sunshine than with a batch of our favorite recipes using the freshest natural sustenance of the earth? After all, when God created us, He did so with the intention that we'd only be fueling our bodies with the raw, organic foods grown from plants.
This spring, try these recipes using some of our favorite seasonal vegetables:
1. Raw Asparagus Soup
This recipe found in Rhonda Malkmus' book "Recipes for Life from God's Garden" uses fresh asparagus and other vegetables to create a hearty soup.
- 2 cups blended tomatoes
- 2 ribs celery – cut into 1-inch pieces
- 1 lb. asparagus
- 1/2 cup almonds
- 1/8 teaspoon thyme
- 1/8 teaspoon oregano
- 1/8 teaspoon basil
- Celtic sea salt to taste
- Water for consistency
First, place the almonds in a bowl and cover them with water. Let soak overnight, and then drain. Using a food processor, grind the almonds into a fine meal.
Chop up the asparagus and set aside the spear heads for garnish. Place remaining asparagus chunks and ingredients into the food processor and blend to desired consistency. If soup seems too thick, add water to thin it out.
Serve soup chilled and garnish with asparagus tips.
2. Raw Pea Tip Salad
This recipe, sent in by one of our Hallelujah Diet followers, makes a delicious and refreshing springtime salad using seasonal vegetables like asparagus, corn and pea tips, which are the tender leaves of a pea plant.
- 1 small red onion
- 1 lb. fresh asparagus
- 2 large cauliflower florets
- 2 ears raw corn
- 2-3 large handfuls fresh pea tips
- 2 medium tomatoes – diced
First, quarter the red onion and the cauliflower florets, and chop the asparagus. Place in the food processor and mix until finely ground. Transfer to a large bowl and set aside.
Remove corn from cobs and transfer kernels to the bowl of processed vegetables, followed by the chopped tomato and fresh pea tips. Toss with your favorite homemade salad dressing and enjoy!
We also recommend stuffing this mixture into raw tomatoes or green peppers, or into an organic whole-wheat pita bread pocket.
3. Easy Collard Wraps
This simple and fresh recipe found in Rhonda's book "Rhonda's Culinary Creations" uses an array of delicious veggies and make the perfect lunch!
- 3 to 6 collard, kale or vegetable leaves
- 2 to 4 carrots – shredded or julienned
- 2 red, orange or yellow peppers – julienned
- 3 green onions – sliced thin
- 1 cup of snow pea shoots – the tender tip of the plant vine
- 6 basil leaves – sliced thin
- 1 avocado – sliced thin
- Prepared vegan pate – blended mushrooms and lemon juice
First, wash the collard greens and remove the veins from each end. Spread a generous amount of pate onto each leave, and top with a hearty pile of the fresh vegetables.
Once your leaves are loaded, roll them up and secure them with a toothpick. Enjoy!
4. Fennel and Red Pepper Soup
This delicious soup recipe comes from Ann Malkmus' book "Unravel the Mystery: Recipes." The flavor combination is to die for!
- 2 red bell peppers
- 2 cups sprouts of your choice
- 1 cup fresh vegetable juice
- 1 fennel bulb
- 1 onion
- 1 tablespoon flax seed oil
- 2 cloves garlic – minced
- 1 teaspoon curry powder
- 1 teaspoon fennel seeds
- 1/4 teaspoon sea salt
Place all of your ingredients in a food processor, blending until the mixture reaches the perfect consistency. Serve cold.
5. Oriental-Style Broccoli Salad
Kim Wilson's recipe, found in her book "Everyday Wholesome Eating … In The Raw" makes a scrumptious salad.
For the salad:
- 1 head broccoli
- 2 tablespoons sesame seeds
- 1/4 red onion
For the sauce:
- 1/2 cup apricots
- 3 tablespoons tahini
- 1 tablespoon fresh ginger
- 1 teaspoon mustard
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
First, place all of the sauce ingredients into a food processor and blend until smooth. Add water to perfect consistency if necessary. Set aside.
Cut the broccoli into large pieces, and then chop the onion until fine. Toss vegetables in sauce, sprinkle with sesame seeds and enjoy!
6. Spinach Dip
Invite your friends over and serve them this party dip from Kim's book!
- 3/4 cup sunflower seeds
- 1 tomato
- 1 avocado
- 1/2 cup water
- Juice of 1 lemon
- 1/4 cup fresh parsley
- 1 tablespoon tahini
- 2 teaspoons onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon sea sat
- 3 tablespoons olive oil
- 1/2 teaspoon dill weed
- 1 pinch cayenne pepper
- 1 bunch of spinach
First, place your sunflower seeds in a bowl and cover with water. Let soak for at least 6 hours.
Once the time is up, place the seeds and all ingredients besides the spinach in a food processor. Blend until combined. Add spinach and pulse until finely blended. Enjoy with carrots!
To find more delicious seasonal recipes, shop our collection of recipe and educational books!