Jubb's Coconut Orgasm Soup

Folks, this is not only the yummiest raw soup recipe I've ever come across, it's the yummiest raw FOOD recipe—period! Seriously. It's from Lifefood Recipe Book – Living on Life Force, by Annie Padden Jubb & David Jubb, and I hope it's okay to put it here on my blog. It's more free advertising for their book than, y'know, um, plagiarism!

We (me and my ravishing wife, Carolyn) have tried three recipes from this book so far and they've ALL been amazing. This is my and my wife's favorite raw food recipe book ever. (Plus, I've heard many interviews with David Jubb and Annie Jubb, and they're both very fun and informative to listen to.)

It takes my wife and I, double teaming, about 30 minutes to make (but then we also double the recipe). Without further ado:

• 3 medium organic tomatoes, thinly sliced and halved
• ½ onion, sliced and chopped
• 7 ½ cups water
• 1 c. coconut meat (fresh or dry shredded)
• 6 tablespoons miso
• 1 carrot, finely shredded
• 5 tablespoons Dr. Bronner’s mineral bouillion
• 1 zucchini, finely shredded
• 3 – 4 tablespoons raw tahini (or ½ c. ground sesame seed)
• ¼ cup dulse, cut into small pieces
• 3 – 4 tablespoons almond or flaxseed oil or coconut butter
• ¼ teaspoon cayenne powder to taste
• optional garnish: raw goat cheese

Combine all ingredients in a pot on stove. Never use aluminum pots! Use a fork to mash the tomato and onion into the soup to release their flavors. Warm slowly over medium flame for 5-7 minutes. Stir your love into the warming soup. When warm, remove and serve at once. The soup should be warm to the touch, but NOT too hot to put your finger into (if it’s too hot it will destroy the enzymes and many other nutrients). Onion should still be raw and crunchy.

Our observations, after making it four or five times:

• Some of that water you use should be the coconut water. This adds a nice sweet undercurrent which is highly yummy. We found the amount of water listed in the recipe to be way too much (like, by 4 times) for our tastes (we prefer it nice and thick, like a hearty raw stew). I'd recommend starting with just 2 or 3 cups, and then, if you want it more brothy, you can add more.

• Coconuts – you may need to open a few until you find one that has fairly thick meat. Scoop it out onto cutting board and chop it up a bunch, like it’s almost shredded. The "dry shredded" option listed above sounds pretty gross to me. The coconut makes it. For opening instructions, click here, or here (if those aren't enough, punch "how to open a young coconut" into Google; you'll get a zillion options).

• It’s much easier to make this soup if you first put your liquid (water and coconut water) in the pot and dissolve the miso, tahini, bouillion, and coconut butter (or whatever oil you choose). Get that dissolved first (otherwise it’s hard to mix it all up and you can end up with a glob of miso in your mouth). Then dump in all the other stuff.

• Soak the dulse for 15 minutes or so – it’s like any seaweed, which is hard and crumbly, so you soak it first in some water and then cut it up on a cutting board.

Also, our co-op doesn't carry Dr. Bronner's Mineral Bouillion, but just ask someone at the store for something close. We've used different vegan bouilliony things.

PS A million thanks to my pal Sheila for typing up a ton of this recipe. I'm a plodding hunt & peck typist. Maybe she'll share my jailtime for copyright infringement! We can do Sudoku's together! Maybe our friends will bring us this soup with a file hidden in it! A raw file!

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