NOW I know what it feels like to have no idea what you're doing in the kitchen. It's scary.
But, on a brighter note, I do appreciate fresh ingredients and fresh flavors. And, THANK GOD, I can still have avocados. I also bought some raw sprouted watermelon seeds, which turned out to be quite delicious (who would have thought?)!
Anyway, here we have a raw soup experiment for lunch! I didn't really like the texture and I don't think I like raw carrots as a soup base. I kept trying to make it more savory but I just couldn't do it, so I accepted that it's going to basically just taste like carrots. Because, well, that's what it's made out of.
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| ...Not appetizing, I know. I think I'll put cashew cream in it next time to mellow it out. |
It's basically 4 large carrots, a few medallions of sliced leek, curry powder, garam masala, salt and pepper, cumin, garlic clove, and some coconut milk.
Oh yeah! And I sprinkled Red Amaranth sprouts on it (that's what's awkwardly floating in the bowl). No idea what they are. But they're a pretty color and have a unique fresh taste, that's almost beet-like.
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| Inadvertent color coordination with the purple basil and red amaranth. AND the tomatoes match the carrot soup! I guess I really am an artist. |
As far as the tomatoes went, It's a pretty basic situation.
Sliced up an orange heirloom, added olive oil, balsamic vinegar (not raw, oh well), fresh garden basil, S&P and more Red Amaranth.
I NEVER eat raw tomatoes. I never eat raw anything. This is going to be a very challenging diet for me.
The good news is, the tomatoes weren't all that bad! I actually enjoyed them.
...Could use some mozzerella though.


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