Raw Coconut Bok Choy Mushroom Soup
The bare tree branches are burdened with the heavy, yet beautiful burden of icicles glistening in the afternoon sun, as the the winter wind is painting the inside of the window pane with iridescent frost. Maybe you’ve got the beginnings of a sniffle and can use this spicy bowl of soup to lift your spirit and heal that cold.
The heart of this savory soup is Bok Choy, loaded with vitamins A, C and K, manganese, potassium, magnesium, iron and in this recipe over 440 mg of calcium. Choose the young and tender shoots, fresh from the market for a light sweetness in the broth.
A wide variety of mushrooms are showing up in the grocers these days, take advantage and be a little bold, try a new variety or pick the ones that resonate with you. Mushrooms are well known for their healing benefits and are low in calories, fat-free, cholesterol free, gluten free, low in sodium, yet provide important nutrients including selenium, potassium, riboflavin, niacin, vitamin D and more depending on the variety.
The young raw whole coconut is nature’s perfect food. Boasting 61% dietary fiber, a low glycemic level of only 35, essential fatty acids including lauric acid (most commonly found in mother’s milk) folates, riboflavin, niacin, thiamin, pyridoxine, copper, calcium, iron, manganese, magnesium, zinc and the highest electrolyte value of any food source. Promotes thyroid function, reduces chronic fatigue and contains high levels of cytokinins which have significant anti-aging, anti-carcinogenic and anti-thrombotic properties.
- 4 cups thinly sliced bok choy
- 6 TBS Braggs Liquid Aminos, divided
- 4 TBS sesame oil, divided
- 1 1/2 cups thinly sliced mushrooms
- 1 TBS organic Raw sugar
- 1 young Thai coconut, meat and liquid
- filtered water, enough to combine w/ coconut water to make 2 1/2 cups
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1 1-inch piece fresh ginger, peeled and chopped fine
- 1 tsp raw chili/ garlic sauce or paste
- Juice of 1/2 fresh lemon to taste
- Himalayan salt and pepper to taste
1) Wash mushrooms, slice to desired size, combine in bowl with 3 TBS Braggs Liquid Amino Acid, 2 TBS sesame oil and 1 TBS raw sugar. Place to side and let marinate for at least 1 hour.
2) Toss bok choy with 3 TBS Braggs Liquid Aminos and 2 TBS sesame oil and place in dehydrator at 115 degrees for 1 hour. Alternatively place on stove at lowest heat possible just long enough to soften the flesh.
3) Place coconut flesh, coconut water and filtered water in high speed blender until mixture feels warm.
4) Add cumin, turmeric, ginger, raw chili/garlic sauce, salt and pepper and blend smooth.
5) Move to bowl, stir in bok choy and mushrooms. Add lemon juice to taste. Re-heat gently if desired.
To get the most nutrients and living enzymes from the ‘nut, veg and ‘shrooms, I always recommend preparing them Raw, as heating above 112 degrees will quickly reduce the benefits. Living foods support life.