My favorite resource for super herbs, Mountain Rose Herbs, has this new line of Epicurean Organic Spices and Oils and they are a DELICIOUS way to upgrade your superfood bowls.
I got to try the Thai Curry organic spice and the Avocado Oil (yummy!) and if you leave a comment on this blog post, you could win the same. I’ll tell you more in a sec … first let me elaborate on how awesome it all is.
Lots of Raw Food recipes use young coconuts. They’re really good for you … the young coconut water is high in electrolytes (move over gatorade) and the young coconut meat is pudding-like smooth.
I’ve found young coconut water in cans and juice boxes at natural grocery stores – just be sure to check the ingredients to make sure it’s 100% coconut water and no other gunk. I’ve also found young coconut meat cut into strips and frozen at my favorite large Asian grocery story (Super H Mart).
Nevertheless, the best is when it’s fresh, so sometimes you’ll want to open up your own young coconut. I buy mine at the Asian grocery store – best prices and usually the freshest.
Here’s a great video I found for a new way to open young coconuts. It seems to work best when the coconut is ripe enough to find that soft spot / sweet spot. Otherwise I just end up whacking the heck out of it.
I’ve found this soup will also freeze well – just freeze the marinated mushrooms separately. This recipe comes straight from one of my favorite raw info/uncook books: The Raw Food Detox Diet by Natalia Rose.
Makes about 5 cups serving 2-5 people depending on how much of a meal you make it
Place all ingredients in small bowl and mix well. Set aside (or refrigerate if making far in advance of eating). The mushrooms will “melt” or shrink as they marinate. Note: I often double the recipe for the topping because I love the mushrooms so much.