Obviously, this is a coooked recipe. Modification could be made to make it raw. I have decided an entirely raw diet just doesn't work for me through these East Coast winters. I do look forward to eating a higher percentage of raw foods again once it warms up a bit. If you want to adapt this recipe for a raw diet, don't cook it (haha, but seriously), chop the carrots more finely or grate them. Also, if you are 100% dedicated to being raw, sorry, no jackfruit. Unless of course you have access to fresh unripe jackfruit, because the canning process does mean higher temperatures.
I hope this recipe gets many of you through the cold nights. It is a comfort food, and brings me back to childhood memories of my mother taking care of me when I was sick. Get the healing feeling this time with ingredients which can really heal you.
4 cups filtered water
2 cups corn (frozen or fresh, non-gmo)
1 can jackfruit (packed in brine or salt with lime)
1 tablespoon coconut oil
3 medium carrots
1/4 a red onion
2 stalks of celery
1/2 cup of nutritional yeast
2 teaspoons coconut aminos
1 tablespoon apple cider vinegar
1/2 cup of gluten-free brown rice pasta
1/2 teaspoon turmeric
dash of white pepper
dash of dried (or fresh) parsley or bouquet garni
pink himalayan salt to taste
dash of hemp oil (optional)
Open canned jackfruit and drain liquid. In a small frying pan, melt coconut oil and add jackfruit. Add coconut aminos and cook on medium heat until very slightly browned.
In a blender, combine water and corn, and mix until smooth. Transfer into a large soup pot and set to medium-high temperature. Chop carrots, onion and celery and add to pot. Stir in nutritional yeast, turmeric, parsley, white pepper, and salt (you will need more salt than you think). Add pasta 8 to 10 minutes before serving, or until cooked. Add cooked jackfruit. Stir and serve in bowls. Add a dash of hemp oil, if desired.
