Early Fall weather we are having, I had to dig for a sweater yesterday. The sudden change in the weather had me pulling out my light blue comforter for the night. For me it is still Summer and I refuse to lower the window at night. There is hope for warmer weather by the weekend.
In the meantime while I'm waiting for the warmth of summer to return, I've been preparing Miso Soup . One Raw Food Myth I had was that Raw Dishes can't be served warm. You can heat Raw soups up to three minutes on a low heat. That's good to know when you want that nice warm feeling in your stomach as Winter weather approaches . I just need to be careful not to over heat the Dishes or I will loose the life in the food.
This Recipe comes directly from "Living on Live Food" by Alissa Cohen. This is close to the authentic taste of the Japanese style.
MISO SOUP
1 1/2 cups water
1 tablespoon ginger root
2 teaspoons miso
1/4 teaspoon sea salt
1 tablespoon carrot, shredded
1. Blend water, ginger, miso, and sea slat in a blender or vita-mix until smooth
2. place in a bowl, adding in the scallion and carrot in the center of bowl on top of the miso soup
Sorry for the out of focus with this picture. After making this soup for a while I started adding different vegetables . As you can see Cauliflower, Broccoli and Red Pepper . Sometimes I will imitate the tofu by adding small cubes of Avocado.
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