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Dinner Tonight: Creamy Raw Avocado Soup
Paula Gallagher on
Switching to a raw food diet, also known as a “living food" diet, can have significant health and wellness benefits, from increasing energy and weight loss to disease prevention and minimizing the degenerative conditions of aging. A raw food diet consists of eating fully uncooked and unprocessed food, but can include food preparation techniques such as fermenting, spiralizing, dehydrating, and blending. And because there is little to no heat applied in the raw food kitchen, foods are kept “living,” which preserves the integrity of many nutrients. Some raw “cooking” techniques, such as sprouting and fermenting, unlock valuable nutrients, making an ingredient more digestible.
One study in the Southern Medical Journal examined the effects of a raw food diet on patients suffering from obesity and hypertension. Following a diet composed mostly of raw food, study subjects lost weight and reduced hypertension. Additionally, many of those who drank alcohol or smoked suddenly ceased to continue their bad habits.
Most people eat raw foods without realizing it, mostly in the way of fruits and vegetables, but there are so many great resources out there for recipes that I challenge you to make at least one meal a day completely raw.
To help you out, I have this delicious Thai-inspired chilled soup, which is perfect on these 90 degree days.
Creamy Raw Avocado Soup
• 3 very ripe avocados
• 1 14 oz can coconut milk
• 1 cup water
• 1/4 cup diced sweet onion
• 1 large garlic clove, minced
• 2 Tbsp Thai green curry paste
• 1 Tbsp cane sugar
• 2 tsp peeled and grated ginger root
• 1 tsp finely grated lime zest
• 1 Tbsp freshly squeezed lime juice
• 1/4 tsp sea salt
• Freshly ground white pepper
• 1/4 cup finely diced red bell pepper
• 1/4 cup shredded basil
• 2 Tbsp minced fresh chives
Pit and peel avocados. Coarsely chop avocados and place in a blender or food processor along with coconut milk, water, onion, garlic, curry paste, sugar, ginger, lime zest, lime juice, salt, and generous gratings of white pepper. Whirl until blended and very smooth. Add more water and seasonings to achieve desired consistency and flavor.
The soup will be thick and creamy. Cut a piece of parchment paper to fit evenly on top of the soup, and press it onto soup to prevent air from discoloring the surface during refrigeration. Refrigerate until very cold.
To serve, sprinkle with a little diced red bell pepper, shredded basil, and minced chives.
Photo from here, with thanks.
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