As my journey back to veganism unfolded, I found myself diving deeper into the pool of raw foodism…
When I say I dove in, I really dove in…I invested in the greatest raw foodie kitchen device, the dehydrator! Armed with a Excalibur 9 tray dehydrator I was ready to take the plunge. Surprisingly, it’s been easier than being vegan and what shocks me the most is how simple and delicious it has been!
For some reason the stigma of being vegan is that of weird earthy crunchy freaks who cover their walls with PETA posters and rally outside of wholefoods…but being vegan for me initially was for health reasons, morphing into more of an empathy for the entire food chain. It’s difficult to gobble down a BBQ’d pulled pork sandwich when you know how it got to your plate. So for me, the decision has been simple…every day someone tells me I have great skin, hair or a glow, and everyday I feel more energized and alive with not a single bit of bloating, constipation or headaches. That is enough for me to not miss eating little Miss Piggy one bit. Besides, she was always my favorite character. 🙂
That’s why for this post I wanted to give you one of the first recipes I tried and experienced my ah-ha moment.
Carrot Ginger soup has often be my go-to soup of choice when the weather sucks, I have a cold, or if I am trying to “be good” pre vegan/raw. A soup of boiled carrots blended with freshly grated ginger in a broth of veggie stock. Super easy, but it always felt a bit one-dimensional to me. So when I tried this live recipe, I fell in love.
Raw (Live) Carrot Ginger Soup *recipe adapted from Raw Food Real World by Sarma Melngailis
3 cups raw organic carrot juice (freshly juiced if possible)
1/2 cup raw organic young Thai coconut meat (you can learn about & buy it here)
1 ripe organic avocado peeled + cubed
1-2 inch chunk of fresh ginger root, grated
1/4 cup raw organic agave syrup
1 1/2 +/_ cups raw organic coconut water (harmless harvest my favorite brand)
1-2 organic limes juiced with a reamer
Couple of pinches of cayenne pepper to taste
1 teaspoon pink Himalayan salt or to taste
Drizzle of your favorite oil to garnish (I used a basil infused olive oil)
Add all the ingredients to a big mixing bowl or blender. Blend until creamy and smooth with an immersion blender or high-speed blender. Garnish with oil or fresh herbs like cilantro or parsley. Stores in the refrigerator for up to 5 days in a glass mason jar or plastic container as metal will spoil this soup almost immediately (found this out the hard way).
Note: If you want this soup warm, try warming the serving bowl first in the microwave or dehydrator or oven.
Since this soup has a bit of a kick, try it with a glass of Riesling or a cold glass of coconut water.