Raw Hallowes Eve
- Delicious creamy comforting warm autumnal soup
This is a lovely warm recipe that I created today after being inspired by the autumnal colours while out barefoot running . It will also be included in my Raw Hallowes Eve theme where I will be demonstrating ideas for Halloween parties that don’t involve sugar, horrendous additives and hyperactive dyes. Instead i’ll be using beautiful colours made with beetroot powder, turmeric and loads of amazing alternatives that work far better than what we are used to. I really love Halloween and am a bit of a nature girl so I like to celebrate the seasons. My friend Nicole gave me the green light of approval with this soup which was assuring because she is a chef and has a great understanding of flavours and all things yum!
For this recipe you will need the following:
Sweet White Miso, Yello Pepper, Onion Squash, Chilli and lime
1 Onion Squash
1 whole coconut
1 tablespoon of sweet white miso
half a yellow pepper finely chopped
fresh ginger 1 oz grated
cumin and coriander (ground)
Olive Oil
Lemon Grass (half a stalk)
1/4 teaspoon of turmeric (to give it a lovely orange colour)
1 teaspoon vegetable bouillon
half a lime
Cilantro (fresh coriander)
half a scotch bonnet or a yellow chilli (optional)
Nutritional Yeast
Pinch of Salt
pint of water (or half pint depending how thick you want your soup)
maple syrup (I just poured some into my soup and forgot to measure it, but I roughly used about a 1/4 cup)
For this recipe I tried out my new Coconut Grater which I also used on the Onion Squash to grind out the flesh. This is an essential and affordable tool for any cuisine that involves a coconut. It really takes out all the hassle. Alternatively you can sometimes find pre=chopped fresh raw coconut for £1.00 in Waitrose. But as you will need a whole coconut, it seems a bit expensive to buy that when a coconut is only 60 pence and you get that lovely fresh milk too.
ASSEMBLY
Scoop out the flesh of both the coconut and the onion squash (keep separate). To the onion squash mash add the olive oil, salt, lime juice, yellow pepper chopped finely and mix it in well with your fingers. Put it in the dehydrator at 40 for an hour or two. This allowed the flavours to come out and to marinade.
When your squash is ready, add the rest of the ingredients and blend well, start with half a pint of water and add more to your preference of thickness. Check the soup is lovely and smooth and not lumpy – the best results for soups are unfortunately using a Vitamix Blender and they are indeed expensive. I saved up a longtime for mine and it’s the best kitchen investment I have.
TO SERVE
In winter time we need to heat our foods, especially on cold damp days. It’s actually not good for your spleen function to have cold food in winter and just because we say it’s raw we don’t always mean that it’s cold. The idea is to preserve and not destroy the living enzymes in our vegetables and fruit by not heating our foods over 40 degrees. So using a bain marie or a porringer and your little finger heat the soup slowly on a low heat until it feels warm and comfortable for your little finger as if testing a baby puree – stir constantly!. We instinctively know not to give our young child hot food and we should apply the same rule to ourselves. You can also use a chefs thermometer if you want to do it properly and warm it up till it gets to 40 degrees. Pour your soup into a nice soup bowl, and drizzle some olive oil and freshly chopped cilantro on top or a drizzle of melted coconut butter.
On a final note i’d like to take the opportunity to share some of my running music with you. It’s important to not live a sedentary life sat infront of a screen all day. I love to barefoot run personally and get out into the open. I have been working with an amazing efficient running coach called Helen Hall from 10-point in Chesham Bois. Helen is the first barefoot ironwoman. As you are on this page, I’d like to give you a discount to say thankyou!
discount code: barefootchesham
