I just got back from The Jubilee Peace Fest and all I can say right now is that I feel completely renewed in spirit, body and mind. I’ll have to write a separate blog reminiscing on all the wonderful events that took place. I am very thankful I was able to present, speak and perform among some of the most inspiring, influential people of our time. Totally smiling right now 🙂 <3
Now for the soup that has been keeping me warm and sustained as the nights grow cooler. This soup is really easy, it took me and my roommate, Susie, a good 15 minutes from start to finish. Susie was the garlic, apple and ginger sous chef. I took care of juicing the potatoes, making the apple sauce and blending everything together. It’s always nice to have a helping hand in the kitchen who you can share stories with, make jokes, and enjoy being in the presence of good tastes and aromas together. I’m also thankful for her as my friend. She is very knowledgable in the nutritional aspects of food, and I love hearing about what she’s learned in school. Oh Susie, with the unlimited amount of choices thrown at us every day, somehow they all led us to the same place at the same time. By the way Susie loved the soup and she isn’t too keen for raw foods.
I always encourage everyone to play around with a few ingredients here and there. For instance, when I make this again I might substitute avocados with coconut oil as the “butter”; I could also use the young thai coconut meat leftover from my morning juice, or if I happen to have homemade nut milk lying around I’ll use that. Another reason to play around with ingredients, due to Susie’s onion and tomato intolerance I didn’t use these 2 staple ingredients in my soup. Normally I put in 1 medium sized heirloom tomato and 1/4 of a medium sized onion. Now I would dice them but I have another request from my wonderful partner Dominick, he’d rather it be blended out of sight. I get a lot of requests, because I love cooking for others and unless you only cook for yourself I bet you get a lot of requests too! That’s the beauty of raw food, you can try it until you like it with no risk, and get the others to try it too. Experiment, find fun helpers, and have fun in the kitchen!
- 2 cups sweet potato juice; juice about 3 medium sweet potatoes.
- 2 cups apple juice; about 4 medium apples.
- 2 avocados
- 1/2 inch ginger
- 3 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil; unrefined extra virgin cold pressed
- 1 tsp cinnamon
- 1 tsp allspice
- 1/8 tsp nutmeg
- pinch of sea salt and freshly cracked peppercorn
- Juice the sweet potatoes
- Process the rest of the ingredients in a high speed blender or food processor, adding a little bit of sweet potato juice at a time to ease the blending.
- Pour everything into a pot and turn your stovetop on the lowest setting, make sure you do not cook the soup. We only warm the soup because we want to retain the avocado's unique fats and the apple's and sweet potato's abundant nutrients.