Sneaky, Sneaky Raw

Hot, Raw Pho!

It’s cold, rainy, the middle of the winter, you’ve been fighting off the sniffles for days and nothing sounds better than a nice steaming-hot bowl of soup.  This is usually the exact point where the raw food novice throws in the towel – assuming of course that he or she made it past the month and a half of traditional holiday goodies.  Well I’d like to inform that person that a truly health-conscious raw foodist can have her cake and eat it too! 

Below I present to you two very delicious, very hot versions of raw soup.  The idea is simple: hot broth over sliced raw goodies!  If broth temperature is controlled (i.e. it is not allowed to reach boiling) it will not be hot enough to blanch any of the fresh ingredients, let alone cook them.  Plus, even if some blanching does occur, most of the vitamins, minerals and nutrients that comprise the advantage of eating raw in the first place will remain intact.  The idea of using any level of heat or any level of, for lack of a better word, cooked-ness, has of course been a hot debate in the raw food movement for years (yes, pun intended).  But the way I see it, especially when faced with the above scenario, it’s better to get raw veggies in somehow rather than no-how! 

As one final tip, these two soups are GREAT for crowds (double the recipes as needed)!  In fact, I got the idea while at a friend’s house around dinner-time.  Her mom had made a huge pot of posole, which is a traditional Mexican broth-based soup eaten with any assortment of toppings.  The toppings are placed in bowls on the table or on a plate, and each person gets to pick exactly what they want in their soup.  It’s fun, festive and communal, and what better a way to treat all of your friends, vegetarians and carnivores alike, to a delicious hot meal!

¡Posole Loco!

Serves 2

Broth

2 c vegetable broth

1 c water

1 large clove garlic, pressed or minced

½ tsp ground cumin

½ tsp ground coriander

½ tsp oregano leaves

¼ tsp garlic powder

¼ tsp onion powder

pinch rubbed sage

pinch ancho or chili powder

dash paprika

dash cayenne powder

fresh ground black pepper to taste

salt to taste

Toppings

1 ear fresh corn on cob

2 radishes, thinly sliced or shaved

½ jalapeno pepper, sliced or diced

2 Tbsp chopped cilantro

1 green onion, chopped

¼ white onion, sliced thin

1 c chopped tomato

1 ½ cup shredded green or napa cabbage

½ lime cut into wedges

Other optional toppings:

½ avocado, diced

1 carrot, sliced thin on diagonal

1 celery stalk, chopped

get creative!

Heat broth, water, and dry spices to a boil, then turn burner temperature to low and add the fresh garlic.  Prepare all topping ingredients as indicated, placing each ingredient into separate bowls or in separate piles on a tray for serving.  To serve, put desired toppings into soup bowl and spoon broth over the top.

Phó Magnifique!

Serves 2

Broth

2 c vegetable broth

1 c water

1 large clove garlic, pressed or minced

2 tsp soy sauce

1 ½ tsp agave nectar

¼ tsp coriander seeds

½ tsp fresh grated ginger

1 large bay leaf

1 star anise pod

2 cardamom pods

pinch fresh ground black pepper

pinch ground clove

pinch cinnamon

¼ tsp onion powder

¼ tsp crushed red pepper flakes (optional)

Toppings

2 raddishes

1 medium carrot, sliced thin on diagonal

½ large red bell pepper, sliced

¼ white onion sliced thin

½ jalapeno pepper, sliced or diced

2 Tbsp chopped cilantro

½ lime cut into wedges

fresh Thai basil leaves to garnish

Other optional toppings:

1 c kelp noodles, rinsed well

2 baby bok choy, cut into separate stalks

 ½ c bean sprouts

8-10 snow peas

fresh mint sprigs

Simmer pods and bay leaf in water and vegetable broth for about 20 minutes.  While broth is simmering, prepare all topping ingredients as indicated, placing each ingredient into separate bowls or in separate piles on a tray for serving.  Once the pods and bay leaf have simmered, place remaining broth ingredients into the pot.  To serve, put desired toppings into soup bowl and spoon broth over the top; enjoy!