We often get asked how we got started with raw foods. When we moved to Sweden back in 2012 I started to see the words “raw food” pop up everywhere – television, cooking books, magazines and of course on the web. I had never heard about it before but I was intrigued and I wanted to know more. So I went online and ordered a book about it that outlined a three week fully raw meal plan with recipes. Since we both already were very interested in good food and keen on giving our bodies the best nourishment possible, I quickly got Kuteer on board and we started following the plan.
It was not easy and in retrospect I don’t think that doing this experiment in October, in Sweden (yes, it’s COLD!) was the best option. As a first experiment perhaps choosing a warmer month might have made it easier. But nevertheless, we were even more intrigued after the 2 weeks on raw we managed to do that time around. We felt lighter, more energetic and alive. On the other hand, we didn’t find the recipes we had tried very tasty and we missed warm food. The year after Kuteer went for a Raw Chef Certification course in the summer and absolutely thrived on a fully raw food diet and started to experiment with recipes at home.
Nowadays we eat a mix of raw and cooked foods, but with a big part raw. Usually we have raw food for breakfast and lunch, and then have a warm meal in the evening. If we have dessert it’s almost always raw. We also love doing shorter periods of eating fully raw every once in a while because it makes us feel so good and energized.
It can be a bit tricky to get used to the different flavors and textures that comes with raw food but today we’re sharing a recipe with you that we’re sure you’ll love at the first spoon-full.
It’s a Thai Fusion Soup. “Thai” because that was the first word that came to mind when we tasted it and “Fusion” because it also comes with Indian and Caribbean flavors. This one is so simple to make and so tasty that it has become a favorite of ours for lunch or as a starter at a fancy dinner. We served it in young coconuts at the last supper club we hosted and the guests just loved it!
1 cup / 120 g Brazil nuts, soaked for 8 -12 hours and rinsed
3 cups / 700 ml water
2 tablespoons olive oil
4 tablespoons lemon juice
1 tablespoon tamari
1 teaspoon nutritional yeast
2 teaspoons salt
1 cm ginger
1 tablespoon tamarind paste
½ teaspoon ground turmeric
Black pepper, cayenne and chili to taste
3/4 cup / 100 g brunoise red pepper
3/4 cup / 100 g brunoise celery
2 celery stems, peeled and cut in half
2 tablespoons minced chives
1 tablespoon extra virgin olive oil
1 teaspoon sea salt flakes
Blend Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.
Pour the soup into bowls and garnish with the brunoise ingredients right before serving. Top with chives, celery stem, a drizzle of olive oil and a pinch of sea salt flakes.
Optional presentation: Serve the soup inside young coconuts with the flesh still intact. The fresh coconut meat is really tasty when scooped out and eaten with the soup.