Today’s Vegan recipe, Raw Thai Coconut Soup continues focusing on “Raw” theme. Organically grown raw and living foods provide high-quality nutrition while naturally supporting both proper digestion and a well-functioning immune system. Eating these life-giving foods helps to alkalize the body, a key factor in building excellent health. Today’s recipe is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. Almost all of the recipes in the book are paired with a practice and yoga balance piece and this one has one at the bottom of the recipe.
Raw Thai Coconut Soup
Thai cooking is lively and aromatic and this soup is no exception. The coconut, ginger and garlic play nicely off the heat of the peppers. It’s at once complex and simple, not unlike a vibrant yoga practice.
Ingredients
2 young coconuts
1 cup cherry tomatoes
1 avocado
1 clove garlic, peeled
½ inch fresh ginger, peeled
1 teaspoon mustard powder
½ teaspoon sea salt
2 tablespoons soy sauce
Juice of two limes
3 Red Thai Chili Peppers
Garnish:
1 cup cilantro, chopped
2 cups of tomatoes, diced
1/3 cup of red onion, diced
Slice the coconuts in half and pour the juice into a large bowl. Scoop out the flesh and place in the bowl. Liquefy all ingredients with an emersions blender. Pour into bowl and garnish with cilantro, tomato and onion before serving. You can also use a traditional blender by placing all of the ingredients and liquefying. Serve room temperature. Serves 4
The Practice: Soup that is cool to the touch but heats presents opposition; once you taste it you will know true balance.
Yoga Balance: Some think our mind and body are separate, but as we practice yoga we learn to yolk our body and mind together. That is the main intention of the yoga practice. Recognize that you are one with your mind and body in all of your practice