Winter time is when the soups come into their own. There are all sorts of recipes out there yet they all have one thing in common – they nourish us physically and emotionally.
So how can you have a warming soup which is raw? Use warm to hot water as the liquid and also use warming spices like garlic, cumin and ginger.
Over the last couple of weeks I have had a strong desire for ginger. I’ve added ginger powder to my morning drink and ginger essential oil to my smoothies, dressings and sauces while also using the aroma of the oil by adding a drop to the top of my shirt. Ginger is great for assisting with the digestive system and supporting overall digestive health but did you know that ginger is also great for those times you are having trouble ‘digesting’ ideas or information. Another aspect of ginger is that it is great for those times when you are feeling powerless as it helps create that inner fire and promotes a sense of empowerment. With all of this I can see why I was instinctively craving ginger.
It’s amazing when you ‘listen’ to what your body is telling you and how it is working to bring you back into balance.
One of the dishes I created during that time was this soup. It both warmed and nourished me, emotionally and physically and has become a ‘go to’ dish. If you do not have ginger essential oil then add about 1cm knob of ginger root instead of the ginger essential oil.
Ingredients:
- 1 Thai coconut – water and flesh
- 1/4 tsp turmeric
- 1/4 tsp cumin powder
- 1 garlic clove
- pinch of salt and pepper
- 1/2 cup to 1 cup hot filtered water
- 3-4 button mushrooms, peeled and thinly sliced
- 4 tsps tamari
- 2 Tbs olive oil
- 1-2 small bok choy, thinly sliced
- 1 drop of ginger essential oil
- pinch of cayenne pepper
Directions:
- In a bowl, mix the sliced mushrooms, 1 Tbs olive oil and 2 tsp tamari together. Let this marinate while making rest of soup.
- In a separate bowl, add thinly sliced bok choy, 1 Tbs olive oil and 2 tsp tamari. Massage olive oil and tamari into the bok choy. This will help to wilt it.
- In a blender, add turmeric, cumin, garlic, clove, salt, pepper and coconut (flesh and water). The amount of water will depend on the amount of water in the coconut and consistency you prefer your soup to be. Blend together until smooth.
- Pour soup into a large bowl and add 1 drop ginger essential oil. Wish this through the soup.
- Add marinated mushrooms and bok choy to the soup and gently mix through.
- Sprinkle with a pinch of cayenne pepper. I only add the tiniest amount as I find cayenne pepper exceptional hot.
To learn how to open a Thai coconut check out my video https://www.youtube.com/watch?v=mz6y_43y3nY
Note: When using essential oils internally ensure they are of the highest grade and can be used internally. I use doTERRA essential oils for this reason.
Vicki is passionate about teaching people the benefits of raw/live food and how easy it is to incorporate into your lifestyle. She has been on her own journey with food for the last 20+ years. Yet it has been with the discovery of raw/live food that she found she has ‘come home’.
By increasing your consumption of raw/live food you can increase your energy, help connect more deeply with yourself, open up your heart centre and profoundly change your life.
She will be joining us on the Lighten Up Summit which starts on 19 September 2016, sharing her knowledge on nutrition, .