When most of you land on our website, your have come to expect yet another gluten free dish, ideally in a baked version. Don’t worry, we are still developing gluten free recipes and plan on doing so for some time to come. However, in our own home, we also prepare many raw food dishes as well. We especially enjoy the many nutritional benefits they offer.
I was first introduced to raw foods about 25+ years ago, through friends and acquaintances and through their convincing arguments, enthusiastically purchased a champion juicer. I loved making vegetable and fruit juices, as well as the occasional nut butters. Some of the resulting vegetable pulp was used in making delicious vegetable burgers, blended with spices, seeds and some rice, or spelt. But my all time favorite comfort foods have always been salads. Now, I am not talking about the currently popular “tossed meals”, overflowing with the addition of too much meat and cheese, and, of course, the inevitable croutons. I am talking about salads that are primarily made with a variety of greens, sprouts, carrots, avocados and some fruit. In those days, I was completely unaware of being gluten intolerant and, no doubt, consumed too many gluten containing breads, crackers, etc. No one ever talked about gluten intolerance, or celiac disease. In fact, everyone talked about adding whole grains to one’s diet. Some health books espoused this untruth and many followed these teachings, myself included. At the time, book selections involving nutrition and health, were far more limited than they are today. But Ann Wigmore’s books were readily found in most health food and book stores. I read most of them and found her to be a fascinating lady. In her autobiography “Why Suffer? How I Overcame Illness and Pain Naturally,” Ann Wigmore (1909-1994) recalls observing her grandmother using herbs and natural remedies, growing up as a child in Lithuania. As an adult, she began testing various whole foods and dietary approaches, which she credits with solving her medical problems and changing her life.
Together with Viktoras Kulvinskas, Ann Wigmore co-founded the Hippocrates Health Institute back in 1968 . She was an early pioneer in the use of wheat grass juice and living foods for detoxifying and healing the body, mind and spirit. In case you are not familiar with her work, you may want to check out two living food lifestyle and health facilities that continue to spread her teachings. One is located here in New Mexico, the other program is located in Puerto Rico. Today, Brian Clement owns the Hippocrates Health Institute, which he moved from Boston to West Palm Beach, Florida.
If you are familiar with her teachings, you already know that she recommends a raw living food lifestyle to heal from disease. [ Please note, that we are not advocating a particular program to heal from disease. If you find yourself ill, do your homework, and, if necessary, consult with an accredited health professional of your choice.] It should also be mentioned, that we are not living a 100% raw lifestyle, but generally abide by a whole foods lifestyle ,with the exception of the occasional recipe development project. All we know is that if you have celiac disease, are gluten intolerant, or just sensitive to gluten, please, do yourself a favor, and eliminate it strictly, completely and permanently. Even the occasional small ingestion of gluten can leave a residual and damaging effect that can last for months. You don’t have to necessarily exhibit symptoms either, although most do.
Now to my favorite raw soup recipe. Aren’t we all looking for a little more energy around now? This tasty and very simple to prepare soup offers a lot of that. When I was first diagnosed with celiac disease, juices and smoothies offered an easy to digest and prepare alternative. Always having had an interest in nutrition, I read countless books on raw food cuisine. The original “energy soup” recipe recommended by Ann Wigmore, calls for the addition of rejuvelac, a fermented beverage made from sprouted wheat berries. Some say, that there is no, or little gluten in the finished product, but I personally would want proof, and no has been able to offer me that. As a result this recipe does not include any form of grains, gluten free, or otherwise – the emphasis is strictly on organic greens, sprouts, cucumber, lemon, garlic, herbs and one fruit. It is best to use a high powered blender to achieve that desired creamy consistency in the end product. A Vitamix, or Blendtec would be perfect, but we are currently using a Ninja blender, which does the job adequately. . . for now.
Ingredients for 2 large servings:
- One head of organic romaine lettuce
- Large handful of organic baby spinach
- 1 organic cucumber, peeled, cut into smaller chunks
- 1 organic avocado
- Leaves from several sprigs of Thyme
- small handful of fresh cilantro leaves
- 1 garlic clove, peeled
- 1 organic lemon, peeled and quartered
- 1 organic apple (any variety), quartered and seeds removed
- 1 cup of your favorite sprouts (sunflower, alfalfa, radish, etc.)
- 3/4 cup organic cherry tomatoes
- a few small pieces of dried dulse, (optional)
- 1-1/2 cups of purified water
Cut the avocado in half, remove the seed, scoop out the flesh, and add it to your blender. Top with the remaining ingredients (tomatoes, cucumber, romaine, spinach, apple pieces, lemon, sprouts, garlic, thyme, dulse and the purified water). Pulse several times, incorporating the ingredients and then blend for a couple of minutes at the highest setting until everything is well blended and creamy.
Pour into your favorite soup bowls, garnish with some fresh herbs and enjoy right away. It is a wonderfully tasty and delicious alternative to regular soup, and of a slightly heavier consistency than green smoothies. If you enjoy this soup, or green smoothies, also plan on growing some of the vegetables in your own garden this Spring and Summer.
Author Information: Inge and Gillian Harris