The next step beyond vegetarianism is veganism.
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.
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.
When I eat raw I feel wonderful afterward. That's good enough for me!
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 tablespoon red onion
1-1/2 cups water
1/4 cup olive oil
2 tablespoons agave syrup
8 strawberries
6 cloves garlic
1/4 tbsp rosemary
salt
pepper
Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.
Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Red Pepper Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.
Blend until your Red Pepper Soup reaches 118ºF.
Taste and, if necessary, add more salt then blend a bit more.
Pour into bowls and enjoy!
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 tablespoon red onion
1-1/2 cups water
1/4 cup olive oil
2 tablespoons agave syrup
8 strawberries
6 cloves garlic
1/4 tbsp rosemary
salt
pepper
Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.
Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Red Pepper Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.
Blend until your Red Pepper Soup reaches 118ºF.
Taste and, if necessary, add more salt then blend a bit more.
Pour into bowls and enjoy!
Serves 3.
♥ Becki
PS Happy Valentine's Day!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
ReplyDeleteSimon
Thank YOU for your comment!
DeleteLately I've been using the soup cycle on my blender to blend and heat at the same time. I stop the cycle when an electronic BBQ meat thermometer, that I've strategically hung above the blades, says my soup has reached 118ºC. Pretty sure, however, that this is risky behaviour.
Hey what a brilliant post I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you. Thanksgiving Day
ReplyDelete