Bon matin!
Already 7 days my sweets and we are gearing up for the new menu that will be coming out to play tomorrow. I hope you are ready for it, as we will be starting to go without poultry and move towards vegetarian and fish options. I did a whole post on transitioning meals yesterday to help breakdown the how's and why's of what we are doing, so you can better understand and feel good about this commitment to your health. On Sunday there will also be a post on how to keep your herbs and greens and lettuce's for as long as possible with some easy Chef tricks. Keep coming back and don't forget to subscribe so you can get them delivered to your inbox!
So, now we move on to soup.
I am a soup fan! I adore having a warm bowl of comfort, a cool refreshing gazpacho, a lightly warmed raw delight from the dehydrator, that is full of nutritious ingredients and enzymes, and most of all I like easy recipes.
This next recipe I came up with when I worked at a vegetarian restaurant, we ran out of soup early on and were majorly pressed for time. Nothing is more fun than an owner frantically running into the kitchen to tell the Chef, "We need more of what we don't have. Stat!" Uhm, okay.
With mostly fresh ingredients, canned beans, and a Vitamix on hand, this fresh and tasty delight was born. I am passing it along and for those of you who might have difficulty with bean digestion, the nice thing about this soup is because it is blended, the breakdown and digestion is much easier on your system. Mixed with the raw vegetables you get an extra dose of help, as this soup ends up teeming with live enzymes that taste good and are a perfect combo with the blackbeans. Blackbeans are also much milder tasting than some other legumes, hence the reason some people use them to replace fat and add fiber in desserts like brownies. I kid you not! I may even add a recipe for that which someone gave me a long time ago; but not during our detox.
Here you go, and you can choose to keep the enzymes alive by heating this on the raw setting in an Excalibur dehydrator for 20 minutes in a bowl. It will be warmed but still raw and all vegan.
GARDEN VEGETABLE BLACKBEAN SOUP
Makes 6 Servings Freezes well
Ingredients:
1 Strip kombu seaweed soaked & chopped-keep 1/2 Cup of soaking water.
1/2 English cucumber, peeled & chopped
1 Celery peeled & chopped
1/2 Carrot peeled & chopped
1/2 Red onion chopped
2 Stalks green spring onion chopped
1 Red pepper, seeded & chopped
2 Cloves garlic, pressed
1/2 Jalapeño seeded & chopped (Omit if you have eczema, skin irritations, or cannot handle spices.)
5 Basil leaves fresh
1/2 Tsp Fresh thyme
A Handful of fresh parsley
1/4 Cup of Organic extra virgin olive oil
3 1/2 Cups Cooked and rinsed black beans
1 3/4 Cups Spring water
1 Organic Herb Stock cube, gluten-free
(1/2 Cup Water from kombu soaking)
Method:
-Run all through blender until smooth, heat and serve or warm for 20 minutes in an Excalibur dehydrator on Rawfood setting.
I think most of you know about my recycling jar obsession, I freeze half this soup and pull it out within 3-4 weeks of making it, to eat the last of it. Hope you enjoy, don't forget to subscribe & keep coming back for more! The menu goes up tomorrow and yes, this recipe is part of it! God bless.
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