Raw Foods

 

 

Raw Tomato Soup 

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Description:
For lunch enjoy a lovely fresh tomato soup. If you wish, you can warm it on your stove, but don’t heat over 105 degrees F. or you will destroy enzymes.
Did you know that tomatoes do not have to be a deep red color to be an outstanding source of lycopene? Lycopene is a carotenoid pigment that has long been associated with the deep red color of many tomatoes. A small preliminary study on healthy men and women has shown that the lycopene from orange- and tangerine-colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. That's because the lycopene in deep red tomatoes is mostly trans-lycopene, and the lycopene in orange/tangerine tomatoes is mostly tetra-cis-lycopene. In a recent study, this tetra-cis form of lycopene turned out to be more efficiently absorbed by the study participants. While more research is needed in this area, we're encouraged to find that tomatoes may not have to be deep red in order for us to get great lycopene-related benefits.
Tomatoes are widely known for their outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health.


Ingredients:
- 4 ripe organic tomatoes
- 1/4 cup raw tahini or pine nuts
- 1/8 cup chopped fresh basil
- ½ tsp. Himalayan sea salt
- 1/4 onion chopped
- 1 cup filtered water


Directions:
Blend the following until smooth and creamy:


Special Diet: Vegetarian


Category: Raw Foods

Submitted By: Sandra Butler



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