I know, I know… it’s getting to be too warm for soup, but I’m of the opinion that it’s never too warm for a good bowl of soup AND this amazing recipe also includes sprouts!
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Mushroom Miso Soup
Excerpted from Raw & Simple by Judita Wignall
I use two types of mushrooms in this soup: Crimini Mushrooms, also known as baby Portabellos, for the base, and marinated Shiitake Mushrooms for the add-ins. This gives the soup more dimension and robust flavor.
Makes 4 servings
Plan ahead: make almond or cashew milk
Prep Time: 15 Minutes
2 cups (150 g) sliced shiitake mushrooms
2 tablespoons (28 g) tamari
Put mushrooms and tamari in a mason jar, close the lid tightly, and shake vigorously. Let the mixture sit while you make the base.
2 cups (470 ml) almond or cashew milk
1 cup (30 g) (100 g) chopped crimini mushrooms
¹⁄₄ cup (69 g) chickpea miso paste
2 tablespoons (30 ml) brown rice vinegar
1 clove garlic
1–2 tablespoon (15–30 ml) olive oil
2 cups (200 g) bean sprouts
1–2 green onions, green part only, thinly sliced
Blend all soup base ingredients until smooth. Divide the base between four bowls and add in the marinated mushrooms, bean sprouts, and green onions. Drizzle with additional olive oil, if you like. This soup is best eaten the day it is made.
If you think Going Raw might be for you, be sure to pick up Judita’s books, Going Raw and Raw & Simple.
Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach, and act as a personal chef for clients around the country. Learn more at http://www.rawjudita.com.
Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work. Recipes include:
Oatmeal Walnut Raisin Cookies, Apple Pie Smoothie, Winterland Salad, Cucumber Basil Soup, Creamy Kale Salad with Capers and Hazelnuts, Maple-Dijon Brussels Sprouts, Thai Veggie Noodles, Root Vegetable Slaw, Cherry-Hemp Muesli, Watermelon-Fennel-Mint Chiller, Strawberry Spinach Salad with Sweet Balsamic Vinaigrette, Colorful Cabbage Salad, Cauliflower Couscous, Carrot-Ginger Coconut Soup, Orange-Cranberry-Apple Relish, Herbed Pecan Pate, and Orange-Almond Truffles.
Raw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It’s not just about food—it’s about feeding your whole body and fueling your life!