The Soup is Always Greener on the Other Side

My mama always said, eat your greens, and I think Popeye couldn't agree more. I was the kind of child that ate her vegetables, even Brussels sprouts probably because I had the opportunity to eat stir-fried bok choy far more often than the opportunity to eat buttered Brussels sprouts. And while other kids in my neighborhood gathered around their dinner tables for sides of steamy spaghetti squash, I consumed variations of cooked seaweed dishes, hot and cold, prepared in brothy soups or served cold with tofu and sesame oil. And though the hallmark image of after-school American children greeted with milk and cookies was nothing like my childhood, I was probably the only child on the planet to be greeted with a big wooden bowl of fresh tomato wedges and a tall glass of carrot juice. Yes, Mom made sure I had my daily overdose of fruits and vegetables.

Without my omnipresent mother to make sure I had at least five servings of greens and fresh squeezed juices you could imagine when I moved away from home how my relationship with nature's edible raw resources dwindled to a mere acquaintance in comparison.


That was until I laid my eyes on a recipe for Energy Soup - a salad of raw vegetables, fruit and herbs pureed into a smooth, slightly chunky cool green goodness. It yields a result so delicious you'll find yourself licking the utensils clean - food processor double-blade included. I think mom would be proud.

The inspiration recently came to me, about a year after I began hoopdancing, when I came across Christabel Zamor's blog entry for Energy Soup. Naturally it piqued my interest because it requires no heat time, just a push of a button and high-speed whirl of a blade, for I am a lover of gazpacho and all things juicy with shredded vegetables. You see, I enjoy raw veggies most when intimately combined with other raw ingredients to create a meld of flavors that burst in the mouth. So, with a few modifications and tasty additions my husband (I just love saying that) and I have been addicted to this dish ever since! I have literally prepared this soup every day for the past three weeks as it has become a staple in two of our three daily meals. As a matter of fact, it has become the only thing we eat two of three meals a day. A big Thank You to Christabel for sharing this wonderfully simple and delicious recipe!

It's packed with green vegetables, leafy herbs, succulent and creamy fruits, and a few other crushed and ground flavor gems - basically, it's liquid salad! Trust me. It tastes far better than that actually sounds. And the best part about it is it's raw factor. Though I never got into the whole raw "cooking" way of life - the way the media would have you believe about us predictable, trend-following monolithic Angelenos - to be sadly honest, I don't think I eat enough raw foods at all to begin with - however, in my personal defense I'd like to state to the jury that I eat a lot of healthy foods - they just happen to be cooked. But to my misfortune, I rarely pick-up an apple out of habit, or munch on celery logs and carrots sticks to satisfy a craving. (Even when I modeled and had to keep my weight down, instead of the veggie platter I went straight for the cookie tray, baskets of crunchy snacks, and anything with a trace of cheese.) Up until recently, I wasn't particularly drawn to veggie crudites, though I do appreciate a crisp salad tossed in dressing. I think it counts toward some kind of daily intake of roughage. Wouldn't you agree?

Despite my lack of excitement for raw cuisine (not counting sushi, gazpacho-like soups, and the usual suspects), I enjoy most exotic raw dishes and appreciate all the imagination, skill, and costly equipment that goes into preparing dishes laden with nut purees, presented with variations of raw "breads", and the compulsive habit of juicing every fruit, seed, and vegetable known to this planet then calling it a cocktail or "shake". However, it is my firm belief that there are some dishes that don't need fancy devices that cost the equivalent of a month's mortgage, nor nauseating amounts of unusual spices, complicated by time consuming preparations, and massive amounts of, yes, pureed nuts.

I'm talking about the making of soup. Good new-fashioned soup. In combination with my new regimen of daily Bikram classes I've felt a world of difference since improving my diet. It's helped me detox, and I feel, ehem, lighter. Not to mention the boost of energy and stamina that comes with eating well. And unlike most "diets" this was an effortless transition because my body literally craved only fresh fruits and raw vegetables. Our bodies don't lie so it wasn't difficult to listen. Late night cookies didn't seem so appealing anymore, McDonald's french-fries didn't have the same pull when I'd drive past the golden arches, and overall I now eat less because I fill up more on essential vitamins, minerals and fiber vibrating right from the source - it's like my body began to regulate its fuel intake without my mind having to do any of the convincing work. No more battling to pull my hand out of the Doritos® bag, because I'll gladly take an apple and piece of cheese instead. I still eat what I want it's just that what I want to eat isn't so...junky. Though still in my twenties my body is feeling the changes as time goes by; and the older I become the more I feel the benefits of eating well.

So thank you Mom for being a fruit and vegetable Nazi, because today my body and health have you to be grateful to for the concern you took upon my well-being. Viva la fruits and vegetables!

Raw Energy, Soup
Adapted from a recipe posted by Christabel Zamor on Hoop Girl's Blog

This is literally a dish you can toss into a food processor or blender and in minutes the soup is ready. The original calls for a squirt of Bragg's liquid aminos, but since I used organic chicken stock I'm sure it won't be missed. The liquid is interchangeable too, try using all vegetable stock, or chicken stock, or mix it up. Just using water gives the soup a clean, light flavor, which I think can be enhanced with vegetable stock for those opposed to using any kind of animal protein. A mix of sweet, juicy Rosso Brunos at its peak and tomatoes on the vine create a nice balance between sweet and tart. Be sure to use only the freshest fruits and vegetables as it makes a difference not just in taste, but in color. Serve with whole grain wheat crackers, black bean chips, or a crusty wheat bread and you've got a well rounded lunch, or pre-yoga dinner.

2 large tomatoes, or the equivalent (4-5 if using smaller tomatoes)
1 hothouse cucumber
1 avocado
4 cups spinach
2 cups chicken stock, vegetable stock or water but do not use tap
3-4 sprigs each fresh thyme and dill
a healthy five finger pinch fresh whole cilantro sprigs
1 large clove garlic, or the equivalent
dash of salt to taste
2 pinches cayenne pepper

olive oil or balsamic vinaigrette

Put all ingredients into a food processor or blender. Blend* until liquefied and smooth. Don't worry about meaty bits of spinach or avocado - it's is great! Taste for preference, maybe add a dash more salt and give it another whirl. Serve immediately with a drizzle of olive oil or balsamic vinaigrette, or drizzle oil directly into an empty mug or bowl and fill with soup. And don't forget to breath as you kick it down the hatchet.

Note: This recipe does not keep well, so make every batch fresh to order.

*If using a blender, work in batches to achieve the smoothest purée.

Servings: 5 cups

Food | Recipe| Vegetarian | Vegan | Los Angeles | Soup