Super Simple Watermelon Poke Bowl

Featured ~ Karine K ~ 1 Comment

Super Simple Watermelon Poke Bowl

This is a super simple watermelon poke bowl. Because who has two hours to fuss in the kitchen? You make the marinade, you let the watermelon soak in it overnight, and the next day, you have poke. The marinade is tangy and has the perfect bite. You can leave the watermelon in the marinade even after it’s ready, and simply take out what you need with a slotted spoon until no more.

In its traditional form, poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Hawaiian cuisine. I love the simplicity in the way this bowl is assembled, with only fresh add-ons like marinated cucumber, avocado and green onions. Try it and let me know what you think!

And if you enjoy fruits in savory dishes, check out this Millet Salad that features strawberries, and this Chickpea Curry with Figs and Apricot.

Super Simple Watermelon Poke Bowl

Super Simple Watermelon Poke Bowl

Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 portions 1x

Ingredients

Scale

Watermelon Poke

1 small seedless watermelon (about 3 lbs), peel removed and cut into 1/2″ cubes
Zest of 1 lemon
1” piece of fresh ginger, chopped
1 tablespoon maple syrup
1 teaspoon red chili flakes
3/4 teaspoon sea salt
1 tablespoon fresh lemon juice
1/4 cup rice vinegar
1/3 cup tamari or soy sauce
2 tablespoons olive oil
2 tablespoons toasted sesame oil

Marinated Zucchini or Cucumber

1 zucchini or cucumber, sliced thin with a vegetable peeler
1 teaspoon olive oil
1 tablespoon lemon juice
Sea salt, to taste

Garnishes

1 avocado, pitted and cut into cubes
1 tablespoon toasted sesame seeds
2 green onions, sliced thin

Instructions

In a food processor or blender, combine the lemon zest, ginger, maple syrup, red chili flakes, and sea salt. Process or blend until smooth. Add the rice vinegar, lemon juice, tamari or soy sauce, olive oil, and sesame oil. Process until well combined.

Transfer to a large bowl and add the watermelon. Cover and place in the refrigerator overnight.

When ready to eat, slice the zucchini very thin with a veggie peeler. Place the slices in a colander, sprinkle with sea salt and let stand in the sink for 15 minutes. Rinse the zucchini and place in a shallow bowl. Sprinkle with olive oil, lemon juice, sea salt and pepper. Let marinate while you peel and slice the avocado and toast the sesame seeds.

Assemble the watermelon cubes, the zucchini and avocado slices in bowls and top with toasted sesame seeds and green onion.

Notes

Recipe adapted from 101 Cookbooks.

Keywords: poke, poke bowl, watermelon, raw

Bol poké de melon d’eau en toute simplicité

Super Simple Watermelon Poke Bowl

Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 portions 1x

Ingredients

Scale

Poke de melon d’eau

1 petit melon d’eau sans pépins (environ 3 livres), sans l’écorce et coupé en cubes de 1/2 pouce
Zeste de 1 citron
1 bout de gingembre frais de 1 pouce, haché
1 c. à soupe de sirop d’érable
1 c. à thé de piments broyés
3/4 c. à thé de sel de mer
1 c. à soupe de jus de citron frais
1/4 tasse de vinaigre de riz
1/3 tasse de sauce tamari ou soya
2 c. à soupe d’huile d’olive
2 c. à soupe d’huile de sésame grillé

Zucchini mariné

1 zucchini (ou concombre)
1 c. à thé d’huile d’olive
1 c. à soupe de jus de citron
Sel de mer, au goût

Garnitures

1 avocat, pelé, sans le noyau, coupé en cubes
1 c. à soupe de graines de sésame grillées
2 oignons verts, tranchés mince

Instructions

Dans un robot ou un mélangeur, placer le zeste de citron, le gingembre, le sirop d’érable, les flocons de piments broyés, et le sel de mer. Mélanger jusqu’à l’obtention d’un mélange uniforme. Ajouter le vinaigre de riz, le jus de citron, la sauce tamari ou soya, l’huile d’olive et l’huile de sésame grillé. Bien mélanger.

Transférer le mélange dans un grand bol. Ajouter les cubes de melon d’eau. Couvrir et réfrigérer toute la nuit.

Avant de servir, trancher le zucchini (ou concombre) sur la longueur à l’aide d’un épluche-légumes. Placer les tranches de zucchini dans un tamis, saupoudrer de sel de mer et laisser égoutter pendant 15 minutes. Rincer les tranches à l’eau fraîche et placer dans une assiette creuse. Ajouter l’huile d’olive, le jus de citron, ainsi que du sel et du poivre au goût. Laisser mariner pendant la préparation de l’avocat et des graines de sésame grillées.

Disposer les cubes de melon d’eau marinés, les tranches de zucchini et les cubes d’avocat dans un bol et garnir de graines de sésame grillées et de l’oignon vert. Bon appétit!

Notes

Recette adaptée de 101 Cookbooks.

Keywords: poke, melon d’eau, cuisine vivante

Everyday Fruit Smoothie

January 5, 2021January 5, 2021 ~ Karine K ~ Leave a comment

Everyday Fruit Smoothie

Every single day, or almost, I make myself this smoothie. I simply switch out the fruit, for variety’s sake, but the base is always the same. This recipe is for two 16-oz smoothies, but I personally drink this Everyday Fruit Smoothie all by myself for a breakfast that’s nourishing, filling and healthy. Incorporate one smoothie a day into your routine, and reap the benefits!

And if you like smoothies as much as I do, check out this Energizing Chocolate Smoothie.

Everyday Fruit Smoothie

Everyday Fruit Smoothie

Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1–2 servings 1x
Category: Quick
Method: No-cook
Cuisine: Raw

Ingredients

Scale

2 cups coconut water
3 cups frozen fruits of choice
1 banana
1 pouch coconut meat
3–4 dates
1 heaping tablespoon hemp seeds
1 heaping tablespoon chia seeds
1 heaping tablespoon flax seeds
1 heaping tablespoon sea moss (optional)

Instructions

Place all ingredients in a blender and blend until smooth. Bon appétit!

Keywords: fruit, smoothie

Smoothie aux fruits de tous les jours

Everyday Fruit Smoothie

Je me fais un smoothie aux fruits tous les jours, ou presque. Je change le fruit vedette, question de chasser la routine, mais la base reste la même. Cette recette vous donnera deux smoothies de 16 onces, mais si vous êtes comme moi, vous le boirez tout seul dans un pot mason de 32 onces. C’est un petit-déjeuner rapide, complet et sans tracas. Incorporez un smoothie par jour à votre routine, et remerciez-moi plus tard!

Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 à 2 portions 1x
Category: Rapide
Method: Sans cuisson
Cuisine: Vivante

Ingredients

Scale

2 tasses d’eau de coconut
3 tasses de fruits surgelés, au choix
1 banane
1 enveloppe de chair de coconut (dans les fruits surgelés)
3 à 4 dates, dénoyautées
1 grosse c. à soupe de graines de chanvre
1 grosse c. à soupe de graines de chia
1 grosse c. à soupe de graines de lin
1 grosse c. à soupe de mousse de mer (en option)

Instructions

Placer tous les ingrédients dans un mélangeur. Mélanger jusqu’à l’obtention d’une consistance onctueuse. Bon appétit!

Keywords: smoothie, fruits

Raw Wild Rice Salad with Apple and Pomegranate

December 23, 2020December 23, 2020 ~ Karine K ~ Leave a comment

Raw Wild Rice Salad with Apple and Pomegranate

Do you know Aris Latham? He is the driving force behind SunFired Ra Cuisine. He is a great soul that truly inspires me, someone I consider a master when it comes to clean eating. In his ebook, SunFired – Festive Raw Food Recipes, Baba Aris instructs us to soak wild rice instead of cooking it. We let it bloom, which means we soak it for 24 hours, changing the water after 12 hours. The reason wild rice doesn’t need to be boiled is because it is actually a grass. Keeping it raw will therefore keep its nutrients. SunFired Food is the bountiful cuisine prepared by the best chef of all, the SUN. He adds: “The growing period is the cooking process… we do not cook the sun out of the food.” So yes, let’s explore!

For another wonderful recipe with wild rice, please check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

Raw Wild Rice Salad with Apple and Pomegranate

Raw Wild Rice Salad with Apple and Pomegranate

Author: Karine K
Method: No-cook
Cuisine: Raw

Ingredients

Scale

1 cup wild rice, soaked 24 hours total, changing the water after 12 hours
1 cup pomegranate seeds
1 apple, julienned
1 tablespoon shallots, minced
1/3 cup fresh orange juice
1/8 teaspoon allspice
1/4 cup almonds, chopped
Sea salt, to taste

Instructions

Rinse and drain the wild rice and place in a mixing bowl. Add the rest of the ingredients and mix well. Garnish with sea salt, to taste. Bon appétit!

Keywords: wild rice, apple, pomegranate

Salade crudivore de riz sauvage avec pomme et pomme grenade

Raw Wild Rice Salad with Apple and Pomegranate

Author: Karine K
Method: Sans cuisson
Cuisine: Vivante

Ingredients

Scale

1 tasse de riz sauvage, trempé pendant 24 heures (il est important de rincer et de changer l’eau après 12 heures)
1 tasse de graines de pomme grenade
1 pomme, en juliennes
1 c. à soupe d’échalote française, émincée
1/3 tasse de jus d’orange frais
1/8 c. à thé de piment de la Jamaïque
1/4 tasse d’amandes, hachées
Sel de mer, au goût

Instructions

Rincer et égoutter le riz sauvage et placer dans un bol à mélanger. Ajouter le reste des ingrédients et assaisonner de sel de mer, au goût. Bon appétit!

Notes

Pour une salade complètement crudivore, il est important de faire tremper le riz sauvage pendant 24 heures, en changeant l’eau après 12 heures.

Keywords: riz sauvage, pomme, pomme grenade

Hearts of Palm Ceviche

September 30, 2020October 4, 2020 ~ Karine K ~ Leave a comment

Hearts of Palm Ceviche

I’ve always loved hearts of palm. I would simply slice them up and season with sea salt, pepper, and a dash of olive oil. But there was something about their texture that made me think they would be absolutely perfect in a fish-less ceviche. And I was right. This Hearts of Palm Ceviche is bright and colorful. It is perfect served with tortilla chips, on a tostada, or, my favorite way, on plantain chips. It would also look lovely as an appetizer for a more formal affair, served in martini glasses and a delicate spoon. Either way, the taste is absolutely fresh and fantastic. Try it now!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Hearts of Palm Ceviche

Hearts of Palm Ceviche

Author: Karine K
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Method: No-cook

Ingredients

Scale

1 can hearts of palm, drained and rinsed, cut into half moons
1/2 cup red onion, finely diced
1/2 red bell pepper, finely diced
2 small plum tomatoes, cored and seeded, finely diced
1 habanero pepper, seeds removed for less heat, minced
1/2 bunch cilantro, tough stems removed, chopped
1/3 cup orange juice
1/3 cup lime juice
2 tablespoons olive oil (optional)
1 avocado, pitted, peeled and diced (optional)
Sea salt, to taste

Instructions

In a medium mixing bowl, place the hearts of palm, the red onion, the bell pepper, the tomatoes, the habanero pepper, and the cilantro. Mix delicately until well combined. Add the juices, and the oil, if using. Mix again gently and place in the fridge for 30 minutes. Remove from the fridge and season to taste with sea salt. Also add the avocado at this moment, if desired. Serve with tortilla chips, on a tostada, or with plantain chips. Or simply serve with a spoon! Bon appétit!

Notes

Leftovers can be kept in the fridge overnight, but the ceviche is so much better fresh.

Keywords: hearts of palm, ceviche, raw

Ceviche de cœurs de palmier

Hearts of Palm Ceviche

J’ai toujours eu un certain penchant pour les coeurs de palmier. Je les assaisonne simplement de sel de mer, de poivre, et d’un trait d’huile d’olive. Mais leur texture me semblait toujours si unique et versatile. Pourquoi pas en faire un ceviche? Cette recette, fraîche et colorée, se sert parfaitement bien avec des tortilla chips, sur des tostadas, ou même dans des verres à martini, comme entrée lors d’un dîner entre amis. Essayez-la!

Author: Karine K
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 portions 1x
Method: Sans cuisson

Ingredients

Scale

1 boîte de coeurs de palmier, rincés, égouttés et coupés en demi-lune
1/2 tasse d’oignon rouge, haché finement
1/2 poivron rouge, haché finement
2 petites tomates italiennes, sans le coeur et les graines, hachées finement
1 piment habanero, sans les graines, émincé
1/2 botte de coriandre fraîche, hachée
1/3 tasse de jus d’orange
1/3 tasse de jus de lime
2 c. à soupe d’huile d’olive (en option)
1 avocat, sans le noyau, pelé et coupé en dés (en option)
Sel de mer, au goût

Instructions

Dans un bol moyen, déposer les coeurs de palmier, l’oignon rouge, le poivron rouge, les tomates, le piment habanero, et la coriandre fraîche. Mélanger délicatement. Ajouter le jus d’orange et de lime, ainsi que l’huile d’olive, si désiré, et mélanger à nouveau. Placer au réfrigérateur pendant 30 minutes. Retirer du frigo et ajouter du sel de mer, au goût. Ajouter aussi l’avocat, en petits cubes, à ce moment, si désiré. Servir avec des tortilla chips, sur des tostadas, ou simplement avec une cuillère. Bon appétit!

Notes

Se conserve au frigo jusqu’au lendemain, mais tellement plus délicieux frais.

Keywords: ceviche, coeurs de palmier

Jicama Salad with Creamy Tahini and Dill Sauce

August 31, 2020September 29, 2020 ~ Karine K ~ 2 Comments

Jicama Salad with Creamy Tahini and Dill Sauce

Whoa! I never knew I’d love this Creamy Tahini and Dill Sauce so much. It is so very versatile. Last week I served it with roasted potatoes, and now it shines bright in this lettuce-free salad of jicama, corn and zucchini. This Jicama Salad with Creamy Tahini and Dill Sauce is also completely raw and oil-free. I also love it because it’s fast and fresh, and doesn’t require the use of a blender, unlike many other raw sauces.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Jicama Salad with Creamy Tahini and Dill Sauce

Jicama Salad with Creamy Tahini and Dill Sauce

Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 side servings or 1 large serving 1x

Ingredients

Scale

2 cups jicama, julienned
2 small zucchinis, ribboned, salted, rested, rinsed, and drained (see how I do here)
Kernels from one (1) ear of corn
1/2 cup raw tahini
1/4 cup water
5 tablespoons fresh lemon juice
1–2 clove(s) garlic
1 1/2 teaspoon apple cider vinegar
1/2 cup fresh dill, chopped
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions

In a large bowl, place the jicama, the zucchinis and the corn. In a small bowl, mix the tahini, water, lemon juice, garlic, apple cider vinegar, dill and sea salt and pepper. Add the sauce to the salad and mix well. Bon appétit!

Salade de jicama avec sauce crémeuse tahini et aneth

Jicama Salad with Creamy Tahini and Dill Sauce

Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 portions en accompagnement ou 1 portion complète 1x

Ingredients

Scale

2 tasses de jicama, en juliennes
2 petits zucchinis, en rubans, salés, rincés, et égouttés (pour voir comment je fais, cliquer ici)
Grains de maïs d’un (1) épi
1/2 tasse de tahini
1/4 tasse d’eau
5 c. à soupe de jus de citron frais
1 à 2 gousse(s) d’ail
1 1/2 c. à thé de vinaigre de cidre
1/2 tasse d’aneth, haché
1/2 c. à thé de sel de mer
1/2 c. à thé de poivre

Instructions

Dans un grand bol, déposer le jicama, les rubans de zucchini et le maïs. Dans un petit bol, mélanger le tahini, l’eau, le jus de citron, l’ail, le vinaigre de cidre, l’aneth, et le sel de mer et le poivre. Ajouter la sauce à la salade et bien mélanger. Bon appétit!

Pine and Ginger Salad

August 20, 2020September 29, 2020 ~ Karine K ~ Leave a comment

Pine and Ginger Salad

Pineapple is probably my second favorite fruit, after mango. And when mango season ends, and I can’t make my Livity Mango Salad anymore, I turn to this zesty Pine and Ginger Salad to call in the last feelings of summer. I enjoy the taste of pineapple and ginger together very much, it’s a juice I make often. This salad, with the addition of creamy avocado, should be put high on your list of things to make now.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Pine and Ginger Salad

Pine and Ginger Salad

Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 servings 1x

Ingredients

Scale

1/2 fresh pineapple, peeled, cored, and cut in cubes
1 tablespoon ginger, minced
1 avocado, peeled, pitted, and cut in cubes
1 large orange, cut in segments, juice reserved (I cut the segments out on top of the salad bowl, and then squeeze)
2 green onions, minced
Handful of cilantro, minced
1/2 cucumber, cut in cubes
1 red bell pepper, cored, cut in cubes
1/4 cup pumpkin seeds (optional)
Sea salt, to taste

Instructions

In a medium mixing bowl, place the pineapple, the ginger, and the avocado. Add the orange segments and juice (I cut my orange into segments over the mixing bowl, catching all the juice). Add the green onions, cilantro, cucumber, and bell pepper. Mix well with your hands. Serve garnished with a touch of sea salt and pumpkin seeds, if desired. Bon appétit!

Salade festive ananas et gingembre

Pine and Ginger Salad

Author: Karine K
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 portions 1x

Ingredients

Scale

1/2 ananas frais, pelé et coupé en cubes
1 c. à soupe de gingembre frais, émincé
1 avocat, pelé, sans le noyau, coupé en cubes
1 grosse orange, coupée en segments, avec le jus
2 oignons verts, émincés
Poignée de coriandre fraîche, émincée
1/2 concombre, coupé en cubes
1 poivron rouge, épépiné et coupé en cubes
1/4 tasse de graines de citrouille (en option)
Sel de mer, au goût

Instructions

Dans un bol moyen, déposer l’ananas, le gingembre, et l’avocat. Ajouter les segments d’orange et le jus (je coupe mes segments d’orange au-dessus du bol, conservant ainsi le jus et les segments). Ajouter les oignons verts, la coriandre, le concombre et le poivron rouge. Mélanger délicatement avec les mains. Servir avec un soupçon de sel de mer et des graines de citrouille, si désiré. Bon appétit!

Energizing Chocolate Smoothie

July 27, 2020September 18, 2020 ~ Karine K ~ 1 Comment

Energizing Chocolate Smoothie | livitygardens.com

This Energizing Chocolate Smoothie, made from raw cacao, is a flavorful alternative to a morning coffee. I personally can’t use two tablespoons of it, I get extra jittery, so play healthy.

Raw cacao has been rated one of the highest superfoods, one with some of the highest content in antioxidants. Try it today! And for another unique and decadent smoothie, please check out this Peach and Cardamom Smoothie.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Energizing Chocolate Smoothie

Energizing Chocolate Smoothie | livitygardens.com

Author: Karine K

Ingredients

Scale

1 1/2 cup coconut water
2 bananas
1 frozen packet of coconut meat
3 dates, pitted
1 or 2 tablespoons raw cacao powder
1 tablespoon flax seeds
1 tablespoon hemp seeds
1 tablespoon chia seeds
Handful of ice cubes

Instructions

Blend all ingredients in a blender and pour into a 32-ounce jar. Bon appétit!

Smoothie au chocolat énergisant

Energizing Chocolate Smoothie | livitygardens.com

Author: Karine K

Ingredients

Scale

1 1/2 tasse d’eau de coconut
2 bananes
1 paquet de chair de coconut congelé
3 dates, sans le noyau
1 à 2 c. à soupe de poudre de cacao pure et brute
1 c. à soupe de graines de lin
1 c. à soupe de graines de chanvre
1 c. à soupe de graines de chia
Une poignée de glaçons

Instructions

Placer tous les ingrédients dans un mélangeur et pulser jusqu’à l’obtention d’une texture onctueuse. Bon appétit!

Corn and Asparagus Salad with Marinated Cucumbers

July 27, 2020June 25, 2021 ~ Karine K ~ 2 Comments

Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers

This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 serving 1x

Ingredients

Scale

10 asparagus spears, trimmed and chopped
Kernels of 1 ear of corn
1 avocado, pitted and chopped
1 recipe of Marinated Cucumbers
1 green onion, minced (or 1 tablespoon shallots, minced)
1 tablespoon cilantro, minced
Juice of 2 fresh limes
2 tablespoons pumpkin seeds (optional)
Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well.

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appétit!

Salade de maïs et asperges sur un lit de concombres marinés

Corn and Asparagus Salad with Marinated Cucumbers

Cette salade est pour une personne. Assurez-vous de multiplier les ingrédients selon le nombre de personnes.

Author: Karine K
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 portion 1x

Ingredients

Scale

10 asperges, parées et hachées
Grains de 1 épi de maïs
1 avocat, sans le noyau, haché
1 recette de concombres marinés
1 oignon vert, émincé (ou 1 c. à soupe d’échalote française, émincée)
1 c. à soupe de coriandre fraîche, émincée
Jus de 2 limes
2 c. à soupe de graines de citrouille (en option)
Sel de mer et poivre, au goût

Instructions

Pendant que les concombres marinent, déposer les asperges, les grains de maïs, l’avocat, la coriandre et l’oignon vert dans un bol à mélanger. Arroser du jus de lime et bien mélanger.

Placer les concombres marinés sur une assiette et garnir de la salade de maïs et d’asperges. Garnir des graines de citrouille et assaisonner, au goût, de sel de mer et de poivre. Bon appétit!

Marinated Cucumbers

July 20, 2020September 18, 2020 ~ Karine K ~ 2 Comments

Marinated Cucumbers

These Marinated Cucumbers are so versatile, and a great place to start when building a bowl. I love them topped with raw vegetables soaked in fresh lime juice or as a side to this Super Simple Watermelon Poke Bowl.

*Note that this can also be done with zucchini for stellar results.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Marinated Cucumbers

Marinated Cucumbers

Calculate one cucumber per person, depending on the size. Adjust recipe accordingly.

Author: Karine K

Ingredients

Scale

1 cucumber
Sea salt
Fresh lime juice

Instructions

Cut the cucumber in half lengthwise and remove the seeds using a small spoon. Using a vegetable peeler or a mandoline, slice the cucumber extra fine. Place in a colander, sprinkle with sea salt and fresh lime juice. Let stand for 15 minutes. Rinse, drain and pat dry. Decorate with your favorite toppings. Bon appétit!

Concombres marinés

Marinated Cucumbers

Cette recette requiert un concombre par personne, selon la taille. Ajuster la quantité en conséquence.

Author: Karine K

Ingredients

Scale

1 concombre
Sel de mer
Jus de lime frais

Instructions

Couper le concombre en deux sur la longueur et, à l’aide d’une cuiller, retirer les graines. À l’aide d’un épluche-légumes ou d’une mandoline, couper le concombre en tranches hyper fines. Déposer dans une passoire, saler et arroser d’un trait de jus de lime. Laisser reposer 15 minutes. Rincer, égoutter et sécher délicatement. Garnir de vos accompagnements préférés. Bon appétit!

Raw Bell Pepper and Corn Soup

July 8, 2020September 18, 2020 ~ Karine K ~ 1 Comment

Raw Bell Pepper and Corn Soup

This Raw Bell Pepper and Corn Soup is the perfect addition to your summer menu. It is light, quick to make and pretty enough for company. You can omit the corn for a simple bell pepper soup as well. If you like raw soup, be sure to check this Raw Cream of Vegetable Soup.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Raw Bell Pepper and Corn Soup

Raw Bell Pepper and Corn Soup

Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 6 servings 1x
Method: No-cook
Cuisine: Raw

Ingredients

Scale

2 1/2 cups of water
1 red bell pepper, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
Kernels from 2 ears of corn (keep a little bit to decorate)
2 cucumbers or 2 zucchinis, peeled and chopped
1/4 cup shallots, chopped
3 tablespoons fresh lime juice
2 cloves of garlic
1 teaspoon caraway seeds
1 teaspoon Italian seasoning
2 teaspoon sea salt
Pinch of pepper
Garnishes: fresh corn kernels, sliced green onion

Instructions

Mix all the ingredients in a high speed blender, until creamy. Serve garnished with fresh corn kernels and green onions. Bon appétit!

Soupe crudivore aux poivrons et maïs

Raw Bell Pepper and Corn Soup

Author: Karine K
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 6 portions 1x
Method: Sans cuisson
Cuisine: Vivante

Ingredients

Scale

2 1/2 tasses d’eau fraîche
1 poivron rouge, sans les graines, haché
1 poivron orange ou jaune, sans les graines, haché
Grains de 2 épis de maïs (conserver des grains pour décorer)
2 concombres ou 2 zucchinis, pelés et hachés
1/4 tasse d’échalotes françaises, hachées
3 c. à soupe de jus de lime frais
2 gousses d’ail
1 c. à thé de graines de carvi
1 c. à thé d’assaisonnement à l’italienne
2 c. à thé de sel de mer
Pincée de poivre noir
Garnitures: grains de maïs, oignon vert tranché mince

Instructions

Mélanger tous les ingrédients dans un mélangeur haute vitesse, jusqu’à l’obtention d’une soupe crémeuse. Garnir de grains de maïs frais et d’oignon vert. Bon appétit!

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