RAW recipe - Coconut Thai Soup

Coconut Thai Soup -
As promised to many ...here is the MINERALS galore recipe!

Broth:

2 cups dried or fresh coconut

4-5 cups water

6 lemon grass leaves

1/3 cup sesame seeds

1 tsp red chili flakes

1/2 lemon juiced

1/2 lime juiced

4 green onions

2 celery stalks

1/4 cup cilantro root or stalks

1/2 med. yellow bell pepper

1/2 med. red bell pepper

garlic cloves

2 nori sheets or other seaweeds (broken up)
1/2 Tbs fresh ginger root, grated
2 Tbs coconut oil (optional)
2 tbs lecithin powder (optional)
2 tsp agave nectar or honey
1/4 cup tamari or nama shoyu
Natural Sea Salt to taste

Toppings:1 small avocado, diced1/3 cup sliced cherry tomatoes1/3 cup thinly sliced radish1/3 cup thinly sliced red pepper1/3 cup thinly sliced yellow pepperHandful cilantro leavesHandful sesame seeds Blend the coconut with 2 cups water until smooth. Then add the remaining water and blend until a coconut milk forms.Finely grind the lemon grass, sesame seeds, red chili flakes in a high speed blender or coffee grinder. Add these, along with the rest of the broth and ingredients to the 'coconut milk' and blend for a few seconds until very smooth. Strain and discard the pulp (optional).Note: If cilantro roots are not available, use stalks. However the disadvantage is that it will give the soup a greenish tint.

To serve: Divide toppings among 4 bowls. If desired, gently warm broth on stove while stirring constantly and pour pour over veggies. Top with cilantro leaves and black sesame seeds

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Perfect Pear and Pecan Raw Salad

On New Years, Paully Wally (my beloved) and I decided to treat ourselves to Dinner. As rawfoodists, eating out takes some preparation. We like to talk to chefs and tell them our lifestyle. Honestly, though, we never have met a chef who was not intrigued and more than eager to accommodate our taste buds.

We went to a small, but colorful cafe in the heart of Peterborough Ontario. It was named The Sunrise Cafe. Chef Denis was awesome. Our second course was this pear and pecan salad with a raspberry sauce. It was so good, Paully and I were absolutely silent as we enjoyed each and every bite. The variety of flavours were incredible. Since this night, we have duplicated our own version or this salad 3 times, perfecting it each time.

Here is the result:
1 pear - peeled cored and sliced into very thin sections
4 green onions - finely chopped
1 tsp sea salt
4 tbs olive oil
1 tbs apple cider vinegar
1 tbs balsamic vinegar
1/2 lemon juiced
1 tbs raw honey or 1-2 mushed dates
1/3 cup coconut milk
1/2 cup raspberries
4 cups spinach baby
1/2 cups parsley chopped
1/4 cup pecans chopped or crushed
1 pinch black pepper and sea salt
1/4 cup goat feta cheese or Crumbled Nut Feta

In blender, mix the raspberries, with 1/2 the honey or dates and coconut milk. Step aside.

Toss the sliced pear and green onions with the salt, olive oil, vinegars, honey and lemon juice. Allow to sit for 10-15 minutes. Set a few slices of the pear aside for decoration

Gently mix the spinach leaves and chopped herbs and pecans. Just before serving, mix the greesn with the sliced pear concotion.

Arrange on plates. Arrange some of the sliced pears on top. Drizzle the raspberry sauce. Top with the feta cheese and sprinkle with the pepper.

Serve immediately. Enjoy and smile.If you want more recipes and great raw ideas, sign-up for our regular newsletter called The Raw Natural Path at http://www.natureselements.ca/signup.html IF the link doesn't work, copy and paste it into your browser