Today I had such a fun time spending the day with my son. We were out all day, yet I still managed to stay raw and eat healthy all day. I started my day off with my usual large green juice and packed a young coconut shake, some veggies and fruit with me as I headed out the door.
We first headed to our last day of Saturday Morning Discovery at Southwest School of Art. This is a great family program designed to expose children to many different art forms. My son was obsessed with the origami.
After that we headed to the farmers market for lunch and then to The Witte Museum for It’s Not Magic it’s Chemistry! We watched some very exciting chemistry experiments and had a great time.
By the time we got home we were both ready to relax and have a great dinner. I decided to whip up a nice raw soup and salad for myself and my son wanted chicken nuggets, red peppers and pineapples. I went to my favorite raw food cookbook to search for some recipes.
I decided I wanted to make the Thailand Tom Kha Gai, until I realized I had no more celery left. How did this happen I usually buy 3 bunches of celery a week because it’s part of my daily juice base. Time to go grocery shopping again. I decided to make what I could with the ingredients I had on hand and came up with a nice raw orange pepper lemongrass soup that was really satisfying.
When I make a raw soup I usually start out with either a celery/cucumber base or a a tomato base and just keep adding vegetables until it tastes good. Tonight was not different.
Raw orange pepper lemongrass soup
1/2 Large orange pepper
1/2 Large cucumber peeled
1 small garlic clove crushed
Juice of 1/2 a lime
2 Tablespoons onion
Lemongrass leaves ( about 4)
Kombu broken into pieces
Blend everything except the kombu until smooth. Sprinkle the kombu and serve.
The lemongrass is what really makes the soup special. It’s important not to add so much that it over powers the dish and not so little that you are, as Nigella Lawson would say, being apologetic about it. I have my own small plant so I just picked the most tender leaves and blended them into the soup. The kombu adds just the right amount of salt.
I find that when I stay raw all day it’s easier for me to stay balanced and easier for me to plan my meals. Eating raw just simplifies my life.