Raw Vegan Papaya Peppercorn Corn Chowder

I am hesitant to post this recipe, only because I posted a different corn chowder recipe back in January with my Red Pepper Corn Chowder. Reading the recipe from almost a year ago, I had a realization. It is important to post variations on the same recipes because it helps you learn about all the healthy possibilities that are out there!

If you dislike an ingredient or have an allergy, that is no reason to throw in the towel. Be creative and open to how different flavors and consistencies can work together. Maybe it is my art school background, but I have found the best way to think about raw food is in the same way you would approach a sculpture. No, I don't mean making mountains out of mashed potatoes (or even raw mashed potatoes). But texture makes all the difference when constructing a successful raw meal.

The thing I enjoy most about chowders is their creaminess, but of course I am not adding cream to my recipes. Previously I used hemp seeds to create this desired affect, but for this recipe I used avocado. To balance out the visual of color I added turmeric, yellow beet, and nutritional yeast.

I also introduced some new foods in this recipe, based on the practicality of what is readily available now that I live in Hawaii. Papaya seeds are a beneficial parasite killer and taste like cracked pepper. Tree tomatoes (which are actually not tomatoes) have an intensity similar to sun-dried tomatoes, but have a slight bitterness to them as well.

If you don't like an ingredient in this recipe, or with the recipe from January, combine them! Substitute as you like. As long as you are focusing on fruits, veggies, nuts, seeds, and ferments it is hard to go wrong! Remember with corn it is especially important to get organic, non-GMO.

1 avocado
1 cup corn
1 tree tomato (or 1/4 cup sun-dried tomatoes)
1/2 a medium-sized yellow beet
1/3 cup of papaya seeds
juice from 1 lime
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
2 cups water
1 tablespoon turmeric
2 tablespoons nutritional yeast
dash of red pepper flakes
pink Himalayan salt to taste

1/2 cup of corn
1/4 cup red onion
small handful cilantro

Put all ingredients in a blender, excluding the additional corn, red onion, and cilantro. Blend to a thick, creamy consistency. If mixture appears too green still add some more turmeric or nutritional yeast. once desired color and texture are reached, chop onion and cilantro and stir in mixture. Add remaining corn to mixture. Serve at room temperature.