Recently we learned about a new tool for our toolbox of raw techniques: Energy Soup.
Energy soup is very nutritious, fast to make and clean up, and can be suited to individual tastes.
If you haven't heard of energy soup, it is a recipe developed by Ann Wigmore. Ann Wigmore was the co-founder of the Hippocrates Health Institute and is considered the mother of the raw foods movement. She made wheatgrass popular in the 1970s.
Energy soup is a blend of fresh, living greens, sprouts and vegetables, sometimes with a little fruit, blended into a creamy soup. It was a part of the healing regimen at the Hippocrates Health Institute. Today you can find the current recipe here. The original recipe can easily be found with a quick online search. It apparently involved rejuvelac, baby spinach, dulse, avocado and sprouts. Other versions include an apple.
It's common now for people to take the basic recipe and adjust it to their own personal needs. For example, Angela Stokes Monarch uses coconut water instead of rejuvelac to make her energy soup. If you watch the video and wish to skip the parts about the adorable dancing baby who helps pick the greens and then eats energy soup, go to the 8:05 time mark. However, if you have an extra eight minutes, it's worth it to watch the adorable dancing baby.
One way to think of energy soup is like a more savory version of a green smoothie. For a person who is new to raw food, it's possible that it might seem unappetizing at first. People who have been drinking green smoothies for a while might find it easier to appreciate energy soup.
It's a convenient food because for a family on the go it can be served in a cup. Or, it can be served at the table with a spoon and a bowl.
In our family, we have found that we can adjust it according to our preferences and nutritional requirements. For example, even though my husband's blood pressure has improved since we've changed our diet, he still needs to keep an eye on it. As a result, I might be inclined to use vegetables that are said to be good for fighting high blood pressure, like fresh beets. For my growing son, I might add kale or collards, and for more iron, extra iron-rich ingredients like chia seeds. I also like adding ingredients that are good for healthy skin and for fighting inflammation. Since I'm still a little intimidated by the process of making Rejuvilac, I tend to use other liquids in energy soup.
Our most recent batch of energy soup included the following:
1 red bell pepper
several handfuls of baby spinach
handful broccoli florets
couple of handfuls peeled baby carrots
1/2 English cucumber
several ribs of celery, including leaves
the juice of one lemon
the juice of one orange
1 handful parsely
1 clove of garlic
1 tsp turmeric
pinch of sea salt
It was basically a little of everything that was in the fridge in the moment. It was ready in 15 minutes, and cleanup involved rinsing off a knife, a cutting board and the blender container. It was poured into shaker cups as family members ran out the door. To us, it was satisfying and delicious.
This is going to be another staple in our arsenal of fast and easy meals. If you want to get healthy, energy soup is a terrific, nutritious dish.