Raw Food Recipe – Sweet & Soup Bok Choy Vegetable Soup

This is a recipe that is tasty cold in the summer, or warmed in the winter – you’d probably warm it in the blender (avoid overheating with the blender by checking it after a minute or two) or the dehydrator to ensure that you avoid heating it over 118 degrees, and the enzymes stay intact.

I made this recipe, inspired by a salad a friend liked, and when I was in need of a liquid diet for several weeks after oral surgery a couple of years ago. Enjoy! – Chef Allie

Sweet & Sour Bok Choy Vegetable Soup ©
by Chef Allie

2 Cups Purified Water
1 large carrot, chopped in medium pieces
2 heads of baby bok choy (can use 1 small head of mature bok choy, though it’s not as tender, and usually it a bit more bitter, so might have to add additional sweetness to balance the bitter if use alternate)
juice of 1 lemon
juice of 2 limes
5 dates, soaked (10-20 min.)/pitted
1 – 1 inch piece of fresh ginger, peeled/grated
1/4 Cup first press Extra Virgin Olive Oil
1/4 Cup Tamari, wheat-free, low sodium
1 Tablespoon onion powder
1 Tablespoon garlic powder
*********************
Chopped/cut item options to put in liquid base:
1/2 avocado, diced
fresh corn kernels from one ear of corn
1/4 cup small broccoli floweretts
shredded carrot to taste
chopped Cilantro leaves to taste

Blend all of the items above the “*********” line in a Vitamix or other blender, and then pour over the chopped/cut items of your choice (suggestions for these are made below the “************” line.

This soup had an Asian Sweet & Sour flavoring, and would be well paired with an Asian style shredded cabbage dish, and perhaps a Vegetable Sushi / California roll in a seaweed Nori roll wrap sheet. If you use the avocado as part of the chopped/cut vegetables, this soup is also hearty enough to stand alone, since the fat in the avocado helps you to feel full and satisfied.

Please send any comments or questions about this recipe to me to http://www.askchefallie.com, and if you have any additional questions on anything else, I certainly welcome those as well, and will personally answer them myself.