Soup Base - blend all in blender – and place in 9”x13”
baking dish
2 cups young coconut meat from 4 young Thai coconuts
2 cups coconut water
2 tbs agave nectar
1-2 serrano chilis (or pepper of your choice)
4-5 cloves garlic
1 green onion, sliced
2 T lime juice
1/2 tsp lime zest
4 tsp white miso
1 inch ginger
Veggies – add to liquid – dehydrate for 2 hours
1/2 cup broccoli, julienned
1/2 cup red pepper, julienned
1/2 cup fresh peas
1/2 cup bok choy, cut in thin strips
1/2 cup carrots, julienned
1 green onion, julienned
cilantro leaves, chopped (to taste) (the original recipe
called for 1/4 cup and both hubby and I felt that much overpowered the other
subtle flavors)
2 tbs agave nectar
1-2 serrano chilis (or pepper of your choice)
4-5 cloves garlic
1 green onion, sliced
2 T lime juice
1/2 tsp lime zest
4 tsp white miso
1 inch ginger
Veggies – add to liquid – dehydrate for 2 hours
1/2 cup red pepper, julienned
1/2 cup fresh peas
1/2 cup bok choy, cut in thin strips
1/2 cup carrots, julienned
1 green onion, julienned
My day...
Early A.M.
I bartend on the weekends at the Ohio Renaissance Festival and last week Faire derailed my RAW efforts...well, not really faire, me, I derailed because I wasn't prepared well enough for a faire day. I thought I was. I packed a huge smoothie, lunch, snacks...and came home starving...without a raw dinner planned or prepared. That was my big mistake. The weather didn't help... a fifty-plus degree drop over night... 105*F to 52*F knocked the wind right out of my raw-intentioned sails.
This weekend I am a Raw Warrior. Nothing is going to knock me down!
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