FOODRUSTIC en español

jueves, 27 de septiembre de 2012


The other day I woke up thinking Autum already dug in but it was still quite warm..I bought  ingredients to make myself a nice hot Autum soup but being warm as it was I ended up doing the "raw version" which tastes as lovely as the hot version...
Coconut milk gives this rich and creamy sensation with a nice aroma as well which for those who do eat dairy products don´t really get from adding cream to soup recipes....coconut milk is very has saturated fats which one might think..oh..maybe not that good...well guess is GOOD FOR YOU...our body needs saturated fats..just not as much as we take in, that is a fact, as they tend to accumulate specially in our arteries and heart...but nevertheless, do take them in small amounts....

This soup is a good example how you can eat your coconut milk.....
For this simple recipe I used:
-1 zucchini
-1 4-5 little mushrooms
- Tiny piece of fresh ginger
- juice of one lemon
- Half a tin of coconut milk
-1 cup of fresh mineral water
- Olive oil, extra virgin, few drops
- Salt and pepper to taste
- Sprouts and lemon zest for garnishing.

For the raw version of this soup, I chopped the zucchini in slices as well as the mushrooms. I grated the ginger on top of the other ingredients, add the coconut milk, water and lemon juice, salt and pepper. Mix all together well. Put into fridge and let cool down at least for 20-30 minutes.
Serve in plates or small glasses as you prefer and garnish with a few drops of olive oil, sprouts of any kind (I used alfalfa) and lemon zest. Enjoy!

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