Monday, July 14, 2014

Chilled Tomato Coconut-Hemp Cream Soup

Back from vacation, and back on a raw kick. The easiest meals to go raw for me are breakfast (smoothies every morning) and lunch on the work days. Why work day lunch you ask? Because there is no stove and microwaves do not only zap out nutrition, but sharing it with your co-workers can be just plain icky at times. This is an easy, throw-it-all-in-the-blender recipe. The hardest part is opening the coconut, but at least that can get out some aggression!

1 large tomato
1/2 cup of sun-dried tomatoes, soaked
1/2 cup of hemp seeds
water from 1 young green coconut
meat from 1 young green coconut
1 cup spring or filtered water
1 tablespoon olive oil
1/2 tablespoon coconut aminos
2 teaspoons paprika
1/2 teaspoon chili pepper
dash of white pepper
pink Himalayan salt to taste
flax cracker and dill sprig to garnish

Open the young coconut (make sure it is a YOUNG coconut, which will have water and soft flesh as opposed to hard). Consult online tutorials of how to open a young coconut if you are unsure. Pour coconut water through a sieve (to make sure you don't get any wood chips) and into blender. With a spoon scrape out coconut meat, removing any wooden brown bits, and add to blend. Segment the tomato and add to blender. Add the hemp seeds, water, olive oil, coconut aminos, paprika, chili pepper, white pepper, and salt. Blend thoroughly. Serve chilled and add garnishes.

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