Whether you are a vegan, vegetarian, or a meat-eater open to being more conscious of the health of yourself and fellow beings, youâll findÂ eating healthy isÂ fun and easy. It is simply taking one day of the week to consciously eat foods that do not contain meat or meat products.
To make it even easier, Iâm sharing this recipe with you today to tantalize your taste buds. Donât worry if you donât have a dehydrator, you can easily use your stovetop as an alternative.
Photograph by Russell James
I created this recipe a project while training at Matthew Kenney OKC Academy and it earned me the nickname Spicegirl. Â Some comments received from my peers:Â âIt kicked my buttâ¦and I loved it!âÂ âItâs making my eyeballs sweat. Â The sign of a great dish!âÂ Â So, consider yourself warned, itâs a spicy dish. Â If you are ready to add some spice in your life, read on.
Spicy Thai Soup
2 carrots, juiced
Â½ golden beetroot, juiced
Â¼ red onion, juiced
8 stalks celery, juiced
2 tsp lemongrass juice
2 tsp lime juice
1 red chilli, finely chopped
1 large sprig of basil (approx. 8 leaves)
2-3 sprigs of cilantro
Combine the juiced vegetables in a bowl and add the red chilli, basil and cilantro.
Dehydrate for 2 hours at 105 degrees Fahrenheit.
In another bowl, combine the following:
1 red bell pepper, julienned
10 cherry tomatoes, quartered
1 cup broccoli florets, chopped
3 cups shitake mushrooms , sliced
1 red chilli pepper, finely chopped
Marinate the vegetables in the following:
Â½ cup Olive oil (or enough to coat the vegetables)
2T lime juice
1 clove garlic, minced
1 T coconut aminos
6 basil leaves, chiffonade
2 tsp cilantro, minced
Â½ tsp ginger, minced
Place bowl in dehydrator for 2-3 hours
Remove basil and cilantro sprigs from stock and add:
Â¼ cup coconut milk
Â½ tsp coconut sugar
Â½ tsp lime juice
1 tsp coco aminos
Add dehydrated vegetables, stir and dehydrate for 1 hour
Top with minced cilantro
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