Have you ever tasted soup that is so over the top delicious that you want to pick up the bowl and drink it AND then lick it clean? I have. Creating health and wellness never tasted so good!
This raw Thai coconut soup was a gift for my husband who was sick at the time. “Here Angela, you’ve got to taste this”. He poured this delectable cold soup over chopped tomatoes, avocados, cucumber and cucumber and sat back to watch. How do you spell youser? Words can’t adequately describe why I LOVE I am thankful soup as much as I do. You’ll just need to try it for yourself.
As a Behavioral Therapist and Lifestyle Coach I help clients with health and wellness and I love to introduce them to my favorite healthy recipes. Hippocrates put it best “Let food be thy medicine and let thy medicine be thy food”. It just makes sense that as we transform our mindset we nourish our bodies with foods that contribute to creating a calm mind and better sleep and help with stress reduction.
Cafe Gratitude is an organic, vegan, and mindfulness-friendly restaurant in the Bay Area and ‘I am thankful’ soup is on the top of menu followed by many delicious self-affirming names like ‘I am elated’ (raw enchilada). You can find this recipe in their simple and inspiring cookbook “I Am Grateful”. Author Terces Engelhart says “I’ve always believed that if people are given a healthy choice, they will choose it, and if they choose it often enough it will soon be their only choice.”
Pick up some fresh ingredients at the farmers market and celebrate gratitude and lick that bowl clean even if people are watching! I’d love to hear your comments.
The Recipe – I Am Thankful – Thai Coconut Soup
Ingredients 4 cups coconut milk (blend together coconut meat and coconut milk from a Thai young coconut) – sometimes we use canned coconut milk 2 tablespoons minced ginger
1 teaspoon garlic
2 tablespoons lemon juice
1/4 cup olive oil
1 tablespoon large date, chopped
1/2 teaspoon salt
1 tablespoon Nama Shoyu – we use Bragg’s liquid enzymes
1 tablespoon + 1 teaspoon East Indian curry powder
1 jalapeño pepper
For the garnish
1 avocado cubed, 1/3 cup diced tomato, 1/3 cup diced cucumber, 1/2 cup shiitake mushrooms marinated in lemon juice & Nama Shoyu, 1/4 cup cilantro leaves
Add all but the garnish ingredients to the blender and puree until smooth. You should have a nice rich golden soup. Taste your soup and adjust the flavors: sweet, spicy, and salty as necessary. Some coconuts can be sweeter than others. Jalapeños can also vary greatly in heat.
When the soup base is to your liking, divide among four bowls, add the garnish ingredients and top with a few cilantro leaves.
For the full experience watch this video.
Vegan Coconut Soup at Cafe Gratitude with the Hippy Gourmet