Another Adventure with Raw Food

Last Sunday I enjoyed participating in another one of Kristina Jacob’s Raw Food Workshops.  This time the topic was Entrees and we were all treated to a wonderful variety of tasty treats created by the lovely Master Chef.

The recipe that I’m sharing with you today is another Kristina Jacob original – Thai Coconut Soup.  The key to this recipe is using young coconut and I would highly encourage you to check out Kristina’s workshops to get more information on how to prepare young coconuts and to learn more about all of the wonderful benefits young coconuts have for us.

Thai Coconut Soup

Thai Coconut Soup

Kristina’s Thai Coconut Soup

Broth:

2 cups young coconut meat
2-4 cups young coconut water
1 Tbsp raw agave nectar
2 cloves crushed garlic
3 green onion stalks (about ¼ cup or less)
2 limes, zest and juice (grate zest off first, then squeeze juice)
2 Tbsp light miso paste (unpasteurized, fermented)
2 tsp minced lemongrass
2 tsp nama shoyu (unpasteurized, fermented; organic gluten free soy sauce can be substituted)
1 tsp grated fresh ginger
½ – 2 tsp hot red or green pepper (do NOT use habanero)
½ – 1 tsp mineral or sea salt
½ – 1 tsp ground black pepper
pinch or more of cayenne (to taste)

Veggies:

½  cup each red pepper, baby bok choy, green onion, snap peas (julienned or thinly sliced)
½ cup mung beans
½ cup grated carrot
1 cup cubed avocado
1/3 cup chopped cilantro

Directions:

  • Blend together all broth ingredients in a Vitamix (or high powered blender) until smooth
  • Add extra coconut water (or regular water) until desired consistency is reached
  • Adjust spice level as needed

Broth lasts about 1 week in the fridge.  Broth can be frozen and re-blended when thawed.

Bon Appetit!

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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