Warming up with raw food: Creamy Orange and Cardamon Soup by Sarah Lea
I‘m heating my food! The decidious trees are hitting the limelight with technicolour dream coats, snow has touched the mountain tops and although enjoying an indian summer, the hours that snuggle close to the darkness tempt us to light the fire.
I’m getting alot of folk asking, ‘How do you do it? I couldn’t eat salads all winter…my body needs cooked food.’ There’s a misconception about raw foods having to be cold. In fact, alot of our food is warm, either through gently heating or adding spice. When food is cooked, it’s boiled, fried, and roasted until it’s so hot, we have to wait until the meal is cool enough to stop burning the skin from our tongues! Preparing raw and gently heating, we get close to the same temperature, the bonus being we get to keep the good stuff. I heat my food between 105-115 degrees in order to preserve the life-giving properties, when the food’s warm to touch, then it’s ready to go. The girls are getting excited now the nights draw in. It’s a cue to getting porridge and spiced juices in the mornings.
When starting a raw food diet, it’s natural to release toxins making you feel colder and tempting you to slide back to previous undesirable eating habits. It’s a temporary feeling. Your body temperature drops and it can take time to get used to. When eating this way, your arteries clear up and your circulation improves. You only need to look at how liberated young children are in their birthday suits, even in the winter months!
I love finding ways of warming meals. One of our cake making rituals is to dance. The cake goes in the freezer to set, we do the cacao dance, when we finish…we are flushed and the cake is ready to gobble up!
Another way to stoke your inner fire is to use spices. Ginger, cayenne, curry, cumin, cinnamon, cardamon, cloves and chilli are beautifully warming. Adding these to sauces with soaked seeds or nuts will jazz up your salad. Another sure-fire way to glow.
We gently heat our raw soups or nut milks in a pan on the stove until warm to touch but you could just as easily pour into a preserving jar and steep in hot water. I blend my vegetables and add nearly boiling water to make soup. In the same vein, for our sprouted buckwheat porridge I also add spice and seeds for extra oomph! I warm up the bowls by soaking them in hot water.
The gradual journey to colder months gives me a yearning for snuggling indoors in front of the fire, playing board games and drinking spiced teas and kambucha ginger beer. Outdoor exercise is also a great way to keep our internal heating system going and the house is deliciously warm after a brisk afternoon walk and a treat of a ‘hot’ chocolate.
Celebrated raw vegan, physician, nutritionist and scientist Gabriel Cousins conducted a study on the continued success of Alaskan raw vegans. One of their answers was to pop cayenne pepper in their socks! A whopping 95% of these guys triumphed in keeping raw throughout the year. Now, I’m not suggesting that this is the answer…a hot water bottle may just do the trick…but knowing that they could do it sure gives the winter clouds a rainbow glow.
Creamy Orange and Cardamon Soup
2 avocados, peeled and stoned
1 tsp lemon peel
1/2 inch fresh ginger
1/ Juice the oranges and finely chop the ginger.
2/ Blend the juice with the rest of the ingredients.
3/ Gently heat until warm to touch if needed.
Share with a devoted friend and thank the sunshine for giving us such beauty.