Tomato Soup for the Raw Soul.  If you can find yellow tomatoes to make this with it will be all the tastier.  Yellow tomatoes also have tetra-cis lycopene which is more easily absorbed.  This is why it is often recommended to cook red tomatoes because that creates a cis bend in the lycopene molecules.  The lycopene that we do not absorb positively affects the digestive bacteria.  Lycopene that feeds the microbiome can counteract obesity and even improve liver health, see the study at the end of this recipe.

t = teaspoon
T = tablespoon
C = cup

Tomato Soup for the Raw Soul

Ingredients

• 1 C tomatoes
• 2 T cashews
• 2 T flax oil
• 1/2 t Himalayan salt
• 1 T basil
• 1 t thyme
• 2 T carrots (about)
• 1 T shallots, minced
• 1/2 cup water

Instructions

Blend all ingredients in a high speed blender

Warm in the blender by using warm water to make the soup or using the blender to create friction and warm the soup up

Garnish with sprigs of thyme or tomato slices and serve

https://www.hindawi.com/journals/bmri/2019/4625279/

Read more

Carrots and winter squash can be great sources of carotenoids including Beta carotene that can be converted into vitamin A.  The coconut butter in this recipe can help with beta carotene absorption.  If you, like me, eat only plants your vitamin A will have to be converted in your body from Beta carotene.  We all convert a different percentage so it is important to identify your need and work toward consuming enough beta carotene to support that.  Beta carotene also acts a a prebiotic, modulating our large intestinal flora and has been shown to help reduce inflammation associated with diabetes when used as a prebiotic.  Ironically the bright orange foods are very often avoided for those developing blood sugar issues because of their carbohydrate content.  You can reduce the sugars in the carrots and pumpkin by fermenting your soup if you would like.

t = teaspoon
T = tablespoon
C = cup

Curried Pumpkin Soup

Ingredients

• 1 C pumpkin pieces
• 1.5 C carrot juice
• 2 T Coconut Butter
• 2 T diced red onion
• 1 sm clove garlic
• 1/4 C chopped celery
• 1/2 t curry powder
• 1/4 t coriander
• 1/4 nectarine or 2 t
• Lemon juice
• Pinch cayenne
• Pinch salt
• Fresh pepper to taste

 

Instructions

Wash and juice the carrots

Peel and dice the pumpkin into small pieces

Blend all ingredients in a high speed blender until they reach the desired consistency, they should be smooth and creamy.

You can use the friction of your blender to warm up your soup or warm it lightly on the stove

Taste and adjust for salt and seasoning (I ended up adding more curry powder and Himalayan salt

*alternately add 1/4 t nutmeg instead of the coriander and curry powder

*this recipe can be made with all carrots or all pumpkin/winter squash, whatever you have on hand or can find, both for the juicing and the blending

Read more

It is summer for us here in Vancouver. Three things among so many I like about summer:  local organic cucumbers, pre-melted coconut butter and barefoot walking.  Celebrate the fruits and greens of summer with this light soup or if you are somewhere cooler you can warm it up in your blender or lightly over the stove.

Cashew Arugula Vichyssoise

Ingredients

• 3 T shallots
• 1 C celery, chopped
• 3 C arugula, chopped finely
• 3 C nut milk (I recommend cashew or a mixed nut/seed mix because almond milk will taste strongly of almond)
• 1 clove garlic
• 1 T miso
• One large cucumber
• 3 T lemon juice
• 1/4 – 1/2 t salt to taste
• Pepper to taste
• Thin sliced radishes and cracked pepper for garnish

Instructions

Blend everything except chopped arugula in a high speed blender until very smooth.

Chill soup to desired temperature

Place chopped arugula in the bottom of bowls

Whisk soup and pour over arugula

Garnish as desired

Read more