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sliced into 2-inch squares

5 tablespoons Kimchi Sauce (page 129)

In large bowl, combine the salt and water; mix to dissolve the salt. Add the cabbage and soak for 2 hours.

Drain and discard the water from the cabbage. Put on gloves to protect your hands, add the Kimchi Sauce, and rub into the cabbage.

Place the mixture in a ½-gallon glass jar and close the lid tightly. Leave for one day at room temperature. Store in the fridge after opening.

Will keep for 2 weeks in the fridge.

STUFFED MINI CUCUMBER KIMCHI

MAKES 8 CUCUMBERS

PICKLING TIME: 1 DAY

Mini cucumbers are stuffed with daikon, onion, and green onions to make a pretty Korean-style spicy pickle. Only one day of pickling time is needed before you can enjoy them.

8 mini cucumbers

1 tablespoon sea salt

STUFFING

1 cup julienned daikon radish

¼ cup julienned yellow onion

2 julienned green onions

2 tablespoons Kimchi Sauce (page 129)

Slice each cucumber lengthwise, leaving 1 inch at the bottom uncut. Rotate and cut lengthwise again, again leaving 1 inch at the bottom uncut. (The 1-inch base holds together the four sliced quarters of each cucumber.)

Place the cucumbers in the bottom of a small tray or bowl, and sprinkle salt inside the flesh and on the outside of the cucumbers. Set aside for 2 hours at room temperature.

Drain and discard the liquid from the cucumbers.

In a separate bowl, combine the stuffing ingredients and mix well. Use one-eighth of the stuffing mixture per cucumber, fill open spaces of each cucumber, fitting the cucumber quarters tightly against the stuffing.

Pack the stuffed cucumbers into glass jars to fit them tightly (don’t choose jars that will leave extra air around the cukes). Close the lids tightly and enjoy the following day.

Will keep for 3 days in the fridge.

6

SOUPS

RAW SOUPS ARE made using pretty much the same in gredients as in cooked soup, with the ingredients simply blended together rather than cooked on the stove. Raw soups are faster to make, and cleanup is much easier, as all you have to do is rinse out the blender container.

Nuts are blended in to create a creamy soup consistency; then, toppings will add another layer of texture, flavor, and color.

I’m frequently asked about hot soups and raw food in cold winter months. I’ve personally found raw food best enjoyed in hotter climates. If you want a warm soup, you can just keep the blender going longer to create a low heat. Keep checking the heat level with your finger if you want to keep it raw. Once it gets warm to your touch, stop blending.

If you’re craving a hot soup and aren’t as concerned with keeping it 100 percent raw, you can heat these soups in a saucepan to your desired temperature. They are still superhealthy and free of chemical preservatives, flavorings, and colorings and have been made from scratch, using whole, fresh, organic ingredients. But do keep in mind that beneficial enzymes are damaged at higher temperatures. For me, raw is below 104°F, and any hotter damages nutrients and enzymes.

TORTILLA SOUP WITH JALAPEÑO-LIME KREAM

MAKES 4 SERVINGS

Tomatoes are blended with cumin, oregano, and garlic to make the base for this soup. It’s then topped with chips, fresh cilantro, and a dollop of Jalapeño-Lime Kream.

SOUP BASE

3 cups chopped tomatoes

1 cup olive oil

2 teaspoons sea salt

1 teaspoon garlic

1 teaspoon jalapeño pepper, to taste

½ teaspoon ground cumin

½ teaspoon dried oregano

2 cups water

TOPPINGS

1 recipe Salted Flax Chips (page 108), sliced, for garnish

¼ cup fresh cilantro, chopped finely

1 recipe Jalapeño-Lime Kream (page 134)

Place all the soup ingredients in a high-speed blender and blend until smooth. Divide among four serving bowls. Top each portion with sliced Salted Flax Chips, cilantro, and a dollop of Jalapeño-Lime Kream, and serve immediately.

JALAPEÑO-LIME KREAM

MAKES 1 CUP

A fresh green jalapeño pepper and tart lime are blended in a cashew kream. This savory kream can top soups, pastas, or can add spice to sandwiches