- Chunks of peeled, frozen or fresh pumpkin to fill 3/4 of the blender pitcher
- 1 celery stalk, strings removed
- 1/2 of a large apple (or more, to taste)
- 1/2 inch of peeled fresh ginger root
- 1 to 2 TBS of Grade B Maple syrup
- 1 tsp (or less) of living sea salt
- 1 tsp of Garham Marsala seasoning (Usually a mix of dried ginger, ground cloves, nutmeg, cardamon, fenugreek, cinnamon, cumin or coriander) Five Chinese Spice or Allspice can be substituted. Go light on the seasonings! These are powerful flavors. You will love the taste of the pumpkin, so do not cover it up!
Sunday, December 27, 2009
Live Vibe: Blended Soups!
The Sultan's Soup
Cool Pumpkin-Apple-Ginger Soup with Exotic Sprouted Black Lentils
Forget what food is "supposed to" taste like and enjoy the rich, sweet, savory, mildly spiced exotic flavor. It is reminiscent of pumpkin pie - but forget that part. Just enjoy it like a the sultan king or queen that you are, experiencing pumpkin for the first time!
In addition to warming, beautiful and unique, this simple elegant soup is great medicine! Raw foods contain enzymatic activity that our bodies need to grow, rebuild and heal. Cooking foods destroys these important enzymes.
Do not try this with an ordinary blender. You will need a high-powered Vitamix or other work-horse industrial machine of choice.
Start with frozen pumpkin.(Not difficult this time of year.) I recommend leaving the pumpkin whole in a clean area of a porch or garage where you can carve chunks away, leaving the core in tact until the last wedge is used. A pumpkin will continue to "live" as long as it has it's seeds. You can also cube it up and put it into "stasis" in the freezer for use later.
Pumpkin, apples and celery are all cleansing foods. Grade B Maple syrup and Ginger are anti-microbial, anti-bacterial and immune-boosting.
Place all the ingredients in the Vitamix and let it run until smooth but still cool. Pour into goblets or soup bowels. Serve immediately.
Optional Garnish: Sprouted or cooked exotic black lentils mixed with sea salt.
Sprouted Black Lentils:
Soak in water overnight, wash and drain the next day, let rest damp and covered for 8 to 24 hours. Wash lentils under clean-source water in a sieve before plunging into a warm salt-water bath. Let cool to room temp or serve warm.
For a warm salt water bath:
Boil water, use a candy thermometer or a momma's wrist to be sure the water cools to between 105 and 115 degrees before adding lentils and salt. Dissolve salt (about 1/2 tsp per cup of water). Plunge the sprouted lentils into the pot. Cover for 10 minutes as the lentils continue to soften and cool slightly. Use a slotted spoon to serve. Reserve extra lentils for use as lentil salad with chopped veggies and vinaigrette dressing or to add to miso soups.
Hippy Health Tip: Use stainless steel pots and pans. Look into it. Your pots and pans may be poisoning you. Surgical stainless, waterless cookware, like Salad-master brand, is superior.