All you need is a blender. It doesn’t get much easier.
If you’ve been around the raw food world very long, you’re probably familiar with the work of Ann Wigmore, a living foods pioneer. If you haven’t run into her story, please check it out.
When I first jumped on the high raw bandwagon, her philosophy seemed too extreme. I could see how it would be good for someone with health challenges, but I thought it would be too restrictive for my lifestyle. The older I get, and the more I eat this way, the more her philosophy appeals to me.
At the foundation of her eating-style is a raw energy soup recipe. She combines Rejuvelac with vegetables, sea vegetables, and sprouts. My recipe is a little less intense, but satisfying and energizing.
If you have a high speed blender, you can let it run on high long enough to warm this soup, or you can just heat it on the stove long enough to bring it just above room temp. (If you can still comfortably stick your finger in it, it’s still raw.)
Energize Green Soup
Makes: 2 servings
2 red bell peppers, with seeds
1 small avocado
1/2 medium jalapeño (optional)
juice of 1/2 lime
2 to 3 large collard leaves, stems removed (or sub kale or spinach)
1 tablespoon brown rice miso (or other miso)
1/2 cup water (may need more if using a conventional blender)
1/2 cup fresh squeezed orange juice
raw crackers, crumbled Raw Breakfast Crust, sun-dried tomatoes, raw pumpkin sees, etc.
WHAT TO DO
Roughly chop the peppers, and collard leaves. Combine all the ingredients in the blender and blend until smooth and/or warm. Top with your favorites toppings.
NOTE: I didn’t really like raw, blended soups when I first tried them. I was more of lobster bisque girl back then, but I came back to them a few times and they really grew on me. This is easily digested, nutrient rich food at its best.
My apologies for the lack of blog posts lately. Family and work have demanded most of my time, but I’m back to a more manageable schedule now. Thanks for sticking around to read and share.
Live the difference!