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- So for our first recipe, we're going to make something that's simple, comforting and great for winter: A delicious tomato soup. Sure, raw foods have a ton of nutritional benefits that are often lost during cooking. That's the whole point of raw food. However, there are a few ingredients, like tomatoes, where you actually get more nutritional value when they're cooked. Cooking tomatoes helps your body absorb a really important nutrient called lycopene which has been shown to help prevent certain types of cancer. I'm looking at you, prostate. Look at all these gluten-free, vegan ingredients. A lot of people think making a soup is just dumping a bunch of stuff in a bowl. And that is true, that's what we're gonna do. And because it's a tomato soup, we're just going to start by cutting up some tomatoes. Just going to take these off the stem. Vine-ripened and cut them up. Some of these I'm just gonna do in halves, 'cause they're gonna look really pretty and the bigger ones, we'll do in quarters. And as you can see, these are already super juicy so they're gonna make a great soup. Okay, so now we're gonna chop up our onion. We're not going to dice it, as you usually might. We're just gonna cut it into quarters, removing the outer layers, getting to the deeper self. It's mostly just been me, working on my deeper self since the last episode, so. I'm just cutting off the ends. We don't need those in there. And now we're gonna get some herbs in there. Let's start out with some thyme. And you can just vrrrrt, take off the leaves like that. Vrrrt, don't worry, there's plenty more. I can keep doing this all day. Vrrrt, Vrrrrrm. Thyme adds flavor, aroma, delicious. Okay, we're almost done here. For the basil, I'm just gonna rip off a few pieces. We're making this as simple as possible. Okay, so now we're going to add some lemon juice. We need a little bit of acid. Juice it straight into the bowl. We're trying to get as few kitchen items dirty as possible right now. So that's good to go. Now, we're gonna add some olive oil and agave, double-fisting, not in a real way. That was aggressive, it will be fine. And now we're gonna add a pinch of cayenne. I'm gonna add a little bit more. It's really good for immunity, keep your system strong. Also gonna add a pinch of salt, and some fresh ground pepper. Okay, and now let's just mix it up. This is kinda clunky, I'm gonna to use my hands as I would if I was at home. Alright, so now we're gonna roast some garlic. We're just gonna cut the very tops off. Just so that you can see a little bit of each bulb. Just gonna put them face down. And drizzle some olive oil on top. We're just cooking this garlic on a separate tray because it takes a little bit longer and it will be easier to pull it out when we want it. These look great, now I'm just going to put my tomatoes on a pan as well. Just dump them on there. We don't really need to put any parchment paper or anything like that, because there's already enough olive oil in here to keep it from sticking. Spread it out. So, I've been pre-heating my oven at 200, no 400 degrees because we're turning up the heat in this season of Raw Vegan, not Gross. So we're going to pop both these trays in the oven and cook them. So we've pulled the tomatoes and the garlic out of the oven, they're gonna cool down for a minute. While we're waiting, let's pop some toast in the oven. I just have some really nice gluten-free bread here. You could use regular bread if you don't have a gluten intolerance or allergy, but we're gonna do gluten free. Let's just get a little bit of olive oil on here. We're just gonna pop these straight into the oven for about eight or nine minutes, just keep an eye on them. And I'm actually gonna put them straight onto the grate. You don't even need a pan, and that's great. Buzz, I'm trying to make soup here. Okay, so now we're gonna finish our tomato soup. I'm gonna use this high-speed blender. But you can really use any normal blender or food processor, we just need to get these tomatoes in here. Just put them directly into the blender. So you can see that we've got all these natural juices in here. They're just gonna blend up really nicely with the olive oil and lemon juice and everything else in there. And now we're gonna put the garlic in. I'm just gonna take one of these bulbs and squeeze the cloves. It gets messy, that's fine. You just need to get all those nice roasted cloves in there. I promise, it tastes incredible. But it's a little messy. Now we're all ready to blend. As you can see this blender is doing a real nice job. And also, you can't smell it, but this smells amazing. It also tastes really good. This is a powerful machine, got a little on myself. But now we're done, let's take a little taste here. Yes, that is very awesome. And there's a lot cayenne actually, a nice little kick. And now, let's go get our toast out of the oven. Okay, our toast is done and we are going to take this second bulb of garlic, which by the way looks super amazing. I'm gonna use a knife to help me get it out last one. It's a little hard, oh yeah. Oh, Lord.... You could see how creamy they are. This is very buttery and delicious. I think we have enough on here. Let's start on the other toast. This is an amazing combination, for anyone who's vegan or gluten-free. The olive oil soaks really nicely into the bread. And it toasts up really nicely, and then with this on top, it's super creamy and flavourful, not to mention very good for you. I think we've arrived. We'll just plate this up. And get a nice hearty bowl, little bit of fresh ground pepper. 'Cause that's always nice. Add our toast and we're good to go. I'm gonna try it. Oooh, it's actually really good. And with that kick of cayenne, the heat is on. I am in Malibu, Solstice Canyon for a hike. And I'm always super jealous of Day Tripper 'cause they go on all the awesomest hikes. And make all these recipes and guess who's here to come with me today? The Guy. - Thanks for showing me around. - Hell, ya. - Don't get us lost. - I won't and there's also an extra-special secret surprise at the end of this hike. - I've got a surprise for you as well. - Cool. - I see you've brought your guard dog with you. - [Laura] I have a bodyguard, yeah. - [Guy] Well Buzz, well I'm not messing with this guy. - [Guy] Shout out. - [Laura] Woooo. - [Guy] How awesome is that? - [Laura] Ocean. - Wanna go for a surf later? - Yeah. - Yeah, we do, Buzz, go for a swim. - On my board. - [Guy] He'd love it, you know what you should come to Bondi and do some soft-sand running and some surfing too. - [Film Crew] You'll give her a job, won't you Guy? - I'll wash all the dishes. - Well seriously, come out we'll give you a job at the cafe. - Really? - Yeah. - [Guy] Epic view. - [Laura] Mm-hm, we can yacht out there later. - Did you bring your yacht? - Yeah, I got like four, totally rich. - [Guy] This vegan gig's doing well. - [Laura] Oh yeah, it's a vegan yacht, all raw. - [Guy] Do you guys eat trail mix when you walk? - [Laura] By you guys, you mean me and Buzz? - [Guy] Well yeah, I suppose. Well, let's make some trail mix. Which consists of dried fuit, nuts and goji berries and it sort of gives you an energy kick while you're walking. - In America, we like to put a little something in-- - [Guy] A little extra? A little something something? - Delicious. - Like what? - Um like chocolate. - Oh really, like M&Ms and all that sort of.. - French fries. - Oh, yummy, totally yummy American goodness. - Chicken McNuggets. - Ah well let's make some Aussie trail mix. It's just nuts and dried fruit pretty much. No chocolate, the idea is sort of slow-release energy as you going for your trek so you don't get tired. Lots of dried fruit, some awesome goji berries. You know what these are? These are the best, pumpkin seeds. - Dude this is all raw, vegan and not gross. - Definitely not gross, almonds. - That's a nice trail mix. - It's all gonna come out there. - Nice an not cashew top heavy, I like that. Oh man, this is the life. Yay! - This is not going to work. - Yeah! - I'm quite an athlete. I think we're getting close, wait hold up. Besides that, do you hear anything else. - Is that the running water? - Maybe? - [Guy] Is there a waterfall down there? - [Laura] It might be. - [Guy] Might be, okay, you're not giving much at all. - Nope. - Let's go Buzz, let's go. What is that? - [Laua] Well, it's a house that actually burned down. - So someone actually lived in here, in amongst-- - Yes. - A long time ago obviously. - And there's a really awesome garden. - [Guy] And that explains those random trees that popped up from nowhere that shouldn't be here. - [Laura] Yeah, lots of tropical stuff, let's go check it out.. - [Guy] So cool. - "Since age 16, Missouri native Fred Roberts wanted to own a ranch." Oh my God, there was a waterfall out their kitchen window. "From a natural spring that cascaded down the rocks to the pools behind the house." Man. - You know what I've noticed? Is that there are multiple chimneys and multiple fireplaces. You know, I love a fireplace, but. - It gets real cold in LA, so. You gotta have heat in every room. These are obviously not native plants. There's palm trees, there's birds of paradise here. - [Guy] Is that a lemon tree? I think we're making some lemonade. Do you wanna get that one for me? - Yeah, just put me on your shoulders. - [Laura[ And this is a bomb shelter, which they used as a pantry. - [Guy] Oh really, it's a pretty awesome pantry. - Let's just stay cautious. - Oh look! - Another stove? - This is the whole stove set up, oh my God. And "Ben loves Anne." - So cute, was this a pool? This guy actually built a mansion didn't he? It's out of control. - [Laura] This is so cool. Buzz, I wish you were more excited. - Do you wanna cook? - Yeah. - The feed I got ready for ya. - Mm-hm. - [Guy] Do you want me to tell you what it is? - No, it's a surprise, I gave you the best surprise. So what are we making today. - Ah we're gonna to do two things. I'm gonna get you to make a lemonade. We're also going to do some, like a bruschetta using roast pumpkin. - Butternut squash too, the American-- - Ah that's what you call it? - Mm-hm. - Yeah, butternut squash as well. - I feel like I'm on a day trip. - I feel like you're taking me on a day trip. - Mm-hm. Let's do it. - So we'll just slice our lemons in half. - [Laura] Now I just juice it straight into the jars? - [Guy] Yeah, squeeze it straight into the jars. - Awesome, how much are we putting in here. I'm just squeezing a bunch here. - [Guy] About a lemon and a half for each little jar. I mean it depends on how tart you want your lemonade. You can get more if you like. - Oh I am. - So, we're going to throw, some chia seeds in there as well. - They're real good for you. - How much do you want? - I don't know, like a tablespoon each or is that too much? - I'm going, how much you want man? How much do you want in your lemonade? - [Laura] I'm good for it, I swear. Oh yeah. - [Guy] And some maple syrup. - [Laura] Also a good source of zinc. Bubby, a little bubbly in here. Perfect. This actually, all that's missing here is some tequila. - [Guy] Did we bring tequila? - No, I mean that would have been the best. - Cheers. - Mmm, really packs a punch. - Mm, it's good, whaddya reckon, time to eat? - Mm-hm. - When I made this recipe I started thinking of a recipe that would be obviously vegetarian. Tasty, it will be my take on a bruschetta. Gonna pickle our mushroom, so we're just gonna chop them nice and small, sort of throw them straight in the bowl. We need some acid, so I'm gonna do some lemon juice. So we're just gonna squeeze these straight into our mushrooms. - [Laura] Mmm, oh yeah they're just goin to absorb that. - Yeah, they're like big sponges. Takes about a tablespoon of olive oil, and probably a teaspoon of white wine vinegar. - [Laura] Just a smidge. - A little bit. - [Laura] Yeah, get your hands, get your hiking it hands in there. - [Guy] All the acid, it'll be fine. - [Laura] Yeah, those mushrooms are just soaking it up. - [Guy] Yeah, these mixed herbs, mints and parsley. There's some oregano. straight in the bowl. So now just sort of mix those herbs to give them a bit of a massage into those mushrooms as well. It's pickling away. - Set it aside to marinate over here. - Exactly, and then we're going to mush up our roast pumpkin. - So explain what's happening in this concoction here. - Okay it's just butternut pumpkin, and I'm going to dice it up and-- - Oh my God, it smells so good. - Smells good, right? - I just got a huge waft. - So it's a little bit of olive oil. Salt, pepper, garlic, rosemary, thyme. So it was in the oven about 20 minutes to a half an hour. At about 180 degrees I think which is about 300 Fahrenheit maybe? Do you wanna give that a sort up mush up to a puree for us. - Oh yeah, oh it smells so good. - We hunted out this, sort of vegan toast. I've actually never had this before. But I sourced it out to make sure it aligned with you. - Awww, thank you. - But the idea is we're going lay this out, so we're gonna go our mashed pumpkin on the base so you know it's super sweet, full of flavor. And then we'll layer it with our pickled mushroom salad. And last but not least, some tomatoes. I'm just gonna put them on whole. - [Laura] We're gonna be taking some big bites here. And that's it? - [Guy] That's it. - [Laura] It looks amazing. - Smashed, mum, mumpkin? - I love smashed mumpkin. - It's the best. Smashed squash, pickled mushroom and vegan bread bruschetta. - This is like serious serious little thing. Cheers. - Boom. What do ya reckon? - It's delicious, it really is. - Alright, awesome, well Laura, thank-you so much for taking us around here. - Yeah, it's actually really awesome. - It's an unreal place, and that waterfall, crazy. - Just making food in front of a waterfall, no big deal. - [Guy] Thanks for looking after us, little fella. - [Laura] Body guard. - [Guy] Good chap, good chap. - Make you check out Guy's channel, Bondi Harvest. It's really awesome, lots of recipes like this. - And I think we should do this again back in Australia what do you reckon? - I think so. - Alright guys, yooo, see ya! - Yoooo! - Yooo! - Yooo. - Yooo. [Film Crew] Oh my God, that happened. - Raw, vegan pad thai, let's go make it. Hey look at all these vegan and gluten free and also not gross ingredients. Alright, so there's not getting around it, you're eating seaweed here. The good news is, it doesn't taste like it. Because it actually takes on the flavor of whatever you're cooking it with. So I'm gonna start by cooking my kelp noodles. Which goes a little something like this. There, they're cooked, all you have to do is soak and drain these noodles. It just softens them up a little bit and makes them easier to eat. So, while these soak, we're gonna go ahead and make our sauce. Which is pretty much just as easy. I am just gonna to dump a bunch of stuff in the food processor. So let's start off with our almond butter. This is gonna make it nice and creamy, and add a little bit of sweetness as well. Some tamari, which is kinda taking the place of fish sauce in this recipe. And tamari is gluten free, it's like a gluten-free soya sauce. Garlic, onion which I've just kind of really roughly chopped here. Maple syrup just to give it a little bit of sweetness. And some red pepper flakes. And I'm going to add the juice of one lime. I like to roll it out before I juice it, just 'cause it kinda softens up the flesh. And I think it makes it easier to get the juice out. I'm just gonna squeeze it straight in. Okay, and now we're just gonna let the food processor do all the work. Okay, and my noodles are done. These have been drained and rinsed. And just so we don't have a Lady and the Tramp situation, with these really long strings, we are going to kinda chop them up into bite-sized pieces. Just makes it easier to eat and I'm using kitchen shears. Because it's super easy, and you can actually hear the texture of the noodles, they have a bit of firmness and a little bit of crunch to them. Which actually makes them really good. This looks good, and now I'm just gonna pour the sauce on. I told you this is easy. Okay. And now we just toss the sauce in. So I'm just mixing it in, I'm trying to get all the noodles well coated, they're kind of soaking up the sauce a bit. But that's it, we're really done. Now we just get to plate it up. And now it's really just a matter of garnishing. I like to add some scallions, so I'm just gonna chop them up really quickly. So I'm just breaking these up a little with my hands. So that you get some nice thin rings and not a whole chunk of scallion. These guys will add a lot of nice crunch. Now I'm just going to add a few leaves of cilantro. And a few bean sprouts, crushed almonds and some sesame seeds, these are black sesame seeds. I just like the look of them, use any kind. And that's it. You can really 'pad' yourself on the back for making this pad thai, get it?

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