Sunday, 14 April 2013

Raw beetroot and carrot soup - Saturday's 1st menu

  My Saturday was 100% raw, a kind of personal celebration, to reintroduce solid foods in the body, after four days on green juices.
  Raw food properties are authentic as they keep the original flavor and textures and in particular, the actual colors that enrich the visual presentation of the dishes.
  Raw food diet is based on uncooked and organic food to keep the enzymes that are present in nutrients, ensuring an excellent digestion and absorption of all these nutrients.
  The challenge of preparing raw food is stimulating. Enthusiasm and curiosity lead me to this new universe where I'm taking my first steps. That is precisely why I share with you my Saturday's menu.
  The day began with the usual green juice enriched with wheat grass, spirulina and chlorella. (See recipe here:  Start 2013 with a green juice! ) .
  Lunch had an Asian touch, combined with a soup to strengthen the immune system and increase the antioxidants in the body.
  By mid-afternoon, an energetic smoothie that made the rest of my day …

Raw beetroot and carrot soup - Saturday's 1st menu

Raw food can be warm up to 115 F but the day was warm so it was not necessary to warm it. I kept it by room temperature and iit was delicious!

(serves two)

2 medium carrots
1 medium beetroot
4 mint leaves
salt to taste
water in the desired quantity

To garnish: 

lentil sprouts
sliced ​​radishes
1/2 small carrot, sliced
4 sliced ​​mushrooms

Place the carrots, beets, mint, salt and water in a blender and grind until you get the desired consistency.
Place the soup in a bowl and garnish it with the sprouts lentils, carrots, radishes, mushrooms and fennel.

Bon appétit!

© veggie delicious food, April 2013

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