Archive for July 2010

Naturopaths and Oxalic Acid

July 18, 2010

Friday I went to a wonderful naturopath who also eats raw, although not exclusively. She mentioned something that I think is important to pass along, because it is partially what’s been going wrong with my body.

Spinach, swiss chard, and parsley have high levels of oxalic acid – parsley being the highest – and eating them raw can cause blockage of calcium absorption in the body. She said that for her green smoothies she lightly steams these particular greens until a hint of water on leaves appears. This allows for the calcium to be absorbed and still keeps the greens close to raw. She said that kale does not seem to be a problem, so that can be used without steaming, and although this may not affect everyone the same way, I have noted since being on the raw food diet that I am not absorbing calcium – and my smoothie greens have been mostly spinach. So, I’m going to try this new method and see what happens.

In the meantime, if you are looking for wonderful health care – try a naturopath. They have so much to offer in the way of alternative health remedies, and I’m thrilled to have found one who is open and aware of the many modalities that regular M.D.’s haven’t got a clue about. It’s very nice to talk to a health care professional who doesn’t get a  deer in the headlights expression when you mention things like cranial sacral, homeopathy, or raw food!! (KJ)

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How to Make Raw Thai Coconut Soup

July 3, 2010

Raw Thai Coconut Soup

Raw Thai Coconut Soup

How to Make Raw Thai Coconut Soup and Learn to Properly Crack Open a Young Coconut in the Process.

I have made Raw Thai Coconut Soup several times now. It gets easier every time I do it. At first it may seem somewhat intimidating if you’ve never opened a coconut before. However, if you have the right tools and have the know-how, it is a snap! And the results are so amazing you will wonder why you’ve never had this delicious concoction before! Most Thai Coconut Soup  is not served raw in restaurants. It’s probably way easier just to make it cooked. I have nothing against cooked Thai Coconut Soup as it definitely has its place, but Raw Thai Coconut Soup is so much better because it’s ALIVE and full of raw enzymatic goodness ! Everyone I have served it to attests to its goodness!

Don’t worry too much if you can’t find all the exotic ingredients; the soup will still taste pretty good even if some are left out!

I have even produced a short video showing you how to make Raw Thai Coconut Soup which you can view on YouTube!

Here’s the recipe I use:

Raw Thai Coconut Soup

Serves 4

The Broth:

Tap open  3 young coconuts and drain off their milk. Reserve the milk.

Split open the coconuts and scrape out the meat with a large spoon.

Add the raw coconut meat to the mix

Add all the coconut milk plus some water to equal about 4 cups total in the Vitamix. (If not enough milk, add a little water.)

Prepare:

6 kefir lime leaves without stock

1 tsp red chili flakes

1 tsp lemon zest

1 tsp lime zest

2 garlic cloves

1 stalk Thai Lemon Grass – white part only, cracked open with the flat side of a knife

1 – 2 tbl Galanga Root

1 – 2 tblsp Ginger

Finely grind the kefir lime leaves, red chili flakes and zest in a coffee grinder. Add these, along with the rest of the broth ingredients to the ‘coconut milk’ and blend for a few seconds until very smooth.

Add

  • 1/8 cup olive oil (optional)
  • 2 tsp honey or a couple of dates
  • 2 limes, juiced
  • 2 Tbs lemon juice
  • 1/16 cup tamari
  • Salt to taste

Blend All until creamy smooth – (About 3 – 4 minutes)

Toppings:

These will be added later at the table.

  • 3 ounces thinly sliced mushrooms, rinsed & marinated in a little olive oil and soy sauce.
  • 1 small avocado, diced
  • 1/3 cup sliced cherry tomatoes
  • 1/3 cup thinly sliced daikon
  • 1/3 cup thinly sliced bok choi
  • 1/3 cup thinly sliced red pepper
  • 1/3 cup thinly sliced yellow pepper

Extras:

Handful cilantro leaves

Handful black sesame seeds

2 green onions chopped

2 celery stalks chopped

Strain through a Nut Milk Bag sieve and discard the pulp unless you want a hearty thick creamy soup.

Straining Raw Coconut Soup

Straining Raw Coconut Soup

To serve:

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

ENJOY!