Studio Patty Jane

Original Oil Paintings Every Monday

PattyJane

PattyJane
Location
Ypsilanti, Michigan, USA
Birthday
November 29
Company
Studio Patty Jane
Bio
I paint. Visit my Facebook Page: Studio Patty Jane for affordable original oil painting sales each Monday. https://www.facebook.com/pages/Studio-Patty-Jane/238950539639188

MY RECENT POSTS

MARCH 6, 2012 8:55PM

Umm Umm... Raw Living Celery Dill Soup

Rate: 7 Flag

 

aaaacelery

 

This is the fifth soup in a series of 20 Elegant Raw Soups I'm developing for the Creative Health Institute in Hodunk, Michigan, a non-profit learning center where I've been training as a raw chef and holistic health counselor in the tradition of Ann Wigmore.

I've created quite a few recipes during the year and a half that I've been involved with the raw living foods lifestyle to address some health challenges and this is my favorite recipe so far. A master chef friend of mine who has trained hundreds of raw chefs in the United States and Europe agrees I hit it out of the park with this creation. He thinks this soup is an award winner.

Well, I don't like to brag and I don't plan to enter it in any contests -- but I wanted to share it out here in the blogosphere for others who are interested in raw LIVING foods. We really don't eat like rabbits after all. And with so many people entering the raw food movement these days, I think it's important to those of us who are concerned about addressing health issues to remember there's quite a difference between raw food and living food. Raw food is food that's dehydrated below 118 degrees to preserve the nutrients and enzymes. LIVING food is food that's also prepared below 118 degrees but, additionally, it is in a state of growing and therefore jam packed with healing nutrients and enzymes.

And that's the beauty of this soup. It's totally delicious and gourmet -- and yet it's amazingly healthy and healing.

It's so healthy I could serve it to raw living food pioneer Ann Wigmore if she were still alive today and dropped by my house for dinner. Despite the fact that it tastes AMAZING, it fits within her strict health-food guidelines.

Enjoy!

 

Serves 12 to 14

Ingredients:

•3 Organic English Cucumbers

•4 Bunches Organic Celery

•10 Organic Roma Tomatoes

•10 Cloves Garlic

•1/2 Cup Soaked Almonds

•2 1/2 Cups Purified Water

•3 Organic Avocados

•1/4 Cup Coconut Aminos

•1 Cup Alfalfa Sprouts

•1 1/2 tsp Dill

•1/2 tsp Mustard Powder

•(Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.

Directions:

1. Juice cucumbers, celery, tomatoes and garlic. Set aside in very large bowl.

2. Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.

3. Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.

4. Set aside another four cups of juice/ milk mixture.

5. Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.

6. Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.

7. Pour blended juice/milk/avocado mixture back into large bowl.

8. Whisk vigorously until blended well.

9. Ladle six cups of soup mixture back into blender and blend at high speed.

10. Pour blended mixture back into main bowl.

11. Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.

12.You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.

13.When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore's strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).

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Comments

Type your comment below:
PattyJane, I don't know 12-14 people.

No more insurance?
This soup sounds like a dream come true.
Thanks for the links to Ann Wigmore ~
If I cook soup . . .
People pray after meals.
Atheist even petition gaud.
`
cc
`
Sam (Cook) Kass cooks soup.
Michelle Obama loves soup.
Maybe cook up some arugula.
Cook soup at the the inaugural.
Visit DC's `Fresh Farm Markets.
`
cc
`
Google
Cook
Noodles
`
Ann Yonkers & Bernadette Prince.
Ask to receive their email. It's Great.
I meet a bunch of Great cooks in DC.
We do old time diverse Farmer Markets.
I am a lousy cook? I think I cook great.

Leepin' Larry? I serve you soup? Whoa!
You better take out a Term Life Policy!
Make sure you include Kerry's name . . .
`
gin
`
he's thirsty
@ Larry: No more insurance. Insurance and health care is soooooo messed up in the U.S., I guess I just stumbled upon another way to do things. Thanks for dropping by.

@ Catch- 22: Thank you. I thinks so.

@ Art James: Thank you for the poem. Nice to see you here.
Hello Patty Jane! It's good to see you back again, the soup looks yummy. It will be fun to hear about raw living food, maybe I'll even try a recipe or two. Woman cannot live on tuna sandwiches alone, you never know, I could take up cooking again.
Thanks Bleue. I love a good tuna sandwich, actually, and must admit my occasional breaks in veganism generally have revolved around them.
Great to see you back here Patty. It's been ages. As for raw foods, I've only done that with gazpacho. Maybe I should broaden my horizons a bit.
This soup does look good, Patty, but like Leepin I don't even have pots big enuf to follow this recipe. I'm lousy at math so would probly mess up trying to reduce the ingredient portions to serve four or five. But my mouth is watering just thinking about it.

Terrific that you're back with us!
Thanks CM. Yes, I cook for an army. :-). And I'm not good at math, either. LOL.
p.s. The recipe fills a punch bowl. I honestly don't know how many servings that is -- depends on the size of serving, I suppose. I always make large portions because there are generally large numbers of people around to eat things. And if there are not, I still like preparing large portions of things and keeping them in the refrigerator for leftovers for a few days. :-).
ΡαttyJane,thanks for sharing ..I will cook it..I love souρs..I even wanted to oρen a souρ just for souρs..If you think it there are no shoρs like this..Nice reading you again..Greetings from Greekwriter in need.My studies in the ρast two years..gave me my real name back Stathi Stathi..Hoρe to be friends again..Best regards..Rated...And cooked...
I agree with `Leepin Larry.
After this eating Post I gone.
I tried to depart hours ago.
`
I saw (bumped) a `Rater.
STAHI STAHI Rated You.
My Rate button is broke.
`
Toss in the bowl a mushroom?
`
- AMANITA MUSCAREA -
or
a few black Spring moels
`
Should people use the power found in [plants] this Sacred Peace activity would allow many on the planet to put differences aside and join in thee` Understanding . . .
that each and every one of us . . .
may now Experience that which . . .
has been until time ` Immortal . . .
this time . . . hidden away in the . . .
Recesses of our spiritual history.
We may at last Be able to open . . .
Our Self to an entirely new view.
We people can calculate ` We are:
Open up to Powerful Consciousness.
apology for two-comments. Bless
You not a lawyer who argues too.
Stathi Stathi and Art James, so nice to hear from you. Glad you enjoy soup. I think it would be wonderful to have a soup only store! Great idea Stathi Stathi.