Because of the fall time in Midwest, I want a warm soup today!
Most of us think that raw food recipes are always cold. It is mostly truth, but you can “adjust” them to your needs.
One way to warm up the food is by using ceramic pot on very low temperature and all you have to do is use a finger as a thermometer; it should be warm enough to give a pleasant feeling but cold enough to allow you stick your tissue in!
The other way to feel the warmth of the food is to use a dehydrator as a heating tool. Again, it protects all the goodies from being destroyed by the extremal cooking.
My favorite soup recipe I am going to present to you is:
Coconut Curry Chowder
2 servings :
Ingredients for blending :
- 1 or two coconuts ( depends on their water content )
- 4 cloves of garlic
- ginger root ( close to 2 inches ) or 2 Tsp of minced
- juice of half of a lemon
- 2 dates
- 1 tsp curry powder
- 1 Tsp turmeric
- half or 1 jalapeno pepper
- salt
- black pepper
- cilantro ( I usually use half of a bunch )
Blend everything to a creamy consistency.
Chop :
- 2 stalks of celery
- 2 stalks of leeks
- 1 carrot ( round )
- shiitake mushrooms
- 1 red bell pepper
- 1 tomato
- 1 avocado
HOW TO :
You might want to have a warm soup this time a year.
Put all the blended cream into ceramic pot and warm it on a low heat ( stick your finger after a while to check if you didn’t overdo it )
When you think it is ready ( warm enough ) , put all the chopped ingredient into the pot, excluding tomatos and avocados. These guys go into the bowl on the bottom.
Cover your tomatos and avocados in glass or wooden bowl with coconut chowder .
Voila!
