Monday, February 2, 2015

Happy Valentine's Day and The Case of Red Pepper Soup

The next step beyond vegetarianism is veganism. I want to take it.

Even if I believe that it's possible to enjoy milk and butter and cheese without cruelty to the animals that provide them, I also believe that in our mass-market society, the norm is not cruelty-free dairy.

The next step beyond veganism is the raw food movement and it is utterly intriguing to me—the theory that vitamins, minerals and especially digestive-friendly enzymes are preserved by not heating food above 118ºF. Besides, when I eat raw I feel wonderful afterward. That's good enough for me!

 
Follow along with me as I continue to search for ways to eat healthy, delicious food in a cruelty-free and environmentally friendly way. I know that I'll take a few steps that make it seem like I'm moving backward. Perhaps when I crave a recipe like my Butternut Squash Risotto, that's vegetarian but not vegan or raw. But this is a life journey after all. A fabulous adventure, not a race. And certainly not a competition to be judged.
 
So let me share with you a recipe that's as kind and as close to nature as it's possible to get.
 
Try it yourself and see what you make of the raw food evidence.
 
Red Pepper Soup
 
1/4 cup sun-dried tomatoes in oil, drained
3 red peppers, cut in pieces
1/8 cup red onion
1-1/2 cups water
1/4 cup olive oil
2 tbsps agave syrup
8 strawberries
6 cloves garlic, minced
1/4 tbsp rosemary
salt
pepper
 
In a high-speed blender, blend together the sun-dried tomatoes to salt and pepper to taste until smooth.
 
Pour into a pot and heat on low, stirring constantly so the soup at the bottom of the pot doesn't boil, until a thermometer reads 115ºF. Because heat rises so quickly, remove from heat immediately so temperature doesn't go beyond 118ºF.
 
Serves 4.
 
Becki
 
PS So did you try it? Did you like it? If the button below says "No Comments", start the conversation yourself by clicking and saying hello.
 
PPS Happy Valentine's Day!