I went for a green juice and a quick shop to pick up some produce at Wild Oats, and was inspired by the corn hanging out by the kale I just picked up. I've always had a love affair with corn for some reason, and for these past two weeks I have had a hankerin' for it. I always like to test new recipes out on my harshest critics before I incorporate it into menus for my awesome customers, so, I rolled up my already-rolled-up sleeves and decided to make a corn soup.It totally hit the spot. I ended up bringing some to my mom and she loved it, and she admitted that she was surprised that it was so mahhvelous - why is it always a surprise that raw food tastes so good? Mary summed it up for me in response to me asking her that same question, "People don't trust healthy food. They trust corporate food." Looks like we've got our little battle plan right in front of us, eh?
- 2 cups water
- 3 cups (about 4 ears) of sweet corn (it's hard to find fresh organic corn here, so I used frozen organic for this)
- 1/2 tsp sea salt
- 1 medium-sized clove of garlic
- 3/4 cup extra virgin, cold pressed olive oil
- 3/4 cup of pecans
- 1 cup of sweet corn
- 1 avocado
- 2 tsp black pepper (freshly cracked, preferably)
- 1 medium-sized heirloom tomato
Putting it Together:
Put the main corn soup ingredients in your blender (best if it's a high-powered one, like a Vita-Mix) in the order listed.** Blend the ingredients on High for about 2 minutes, until it appears smooth. At this point, make sure it's garlic-y, salty, or whatever-y enough for you. Run it for another 30 seconds or so to make sure it's mixed well. (Run it longer if you want it warmer - just don't run it too long or you'll raise the temperature too much, making your soup cooked, not raw.)
While the blender is running, thinly slice an avocado and dice the tomato.
Pour the soup into 3 or 4 bowls. Garnish each bowl with some slices of avocado, a little heap of diced tomato, about 1/4 cup of corn, and about 1/2 tsp of black pepper.
Picture to come!
**If you've chosen to use frozen corn, no need to defrost it fully. Just pour the corn in first and then the water and let it sit there for a few minutes while you're preparing the other ingredients - your blender will warm it sufficiently.
24 September, in the year of 2, 0, 0, and 7:
- 1 big cup water
- 2 oz. FlorEssence/2 oz. water
- 2 big cups smoothie - green powder, bee pollen, maca, blueberries, goji berries, raspberries, hemp oil, water
- Mixed baby green salad with avocado, tahini, olive oil, and raisins
- Handful of goji/mulberry/golden berry mix
- 16 oz. green juice - 1 full bunch of kale, celery, spinach, parsley
- My new corn cream soup (above recipe)
- Lots of water
- 2 oz. FlorEssence/2 oz. water
And a little wisdom to leave you with this evening...
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