[vc_row][vc_column][vc_column_text]Rawfood paradise in winterly Germany looks a bit different from what i used to eat in Tenerife’s warm climate. Greens, seaweed and sprouts stay, pumpkin and beetroot as well, but fruit, including non-sweet cooling fruit like cucumber and zucchini (my staples during the last months) make place for more warming vegetables, more root vegetables.
What i really love these days is raw soup. Blended root vegetables with warming spices and seaweed.
Like this raw carrot soup:
What you need (serves one):
- 2 BIG! carrots (like those they sell for juicing)
- dulse flakes
- juice of 1/2 lemon
- fresh garlic (1 clove)
- fresh ginger root (about 1/2 inch)
- 1 medjool date
How to prepare:
Roughly chop the carrots, pit the date, peel the garlic.
Put all ingredients in your Vitamix, add some water (1/4 cup for a creamy soup; more if you want) and blend until smooth and creamy.
You can go on mixing one more minute to slightly heat your soup. As long as it stays under 42°C ( 108°F), it’s still raw and alive.
Serve with lamb’s lettuce (or other greens) and sprouts.
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