Thanks to everyone who entered the drawing for “Slow Cooking for Two.” The winner is Linda Sipple and I’ll pop it in the mail today.
If you are not Linda Sipple, you are eligible to enter the drawing for “Balanced Raw: Combine Raw and Cooked Foods for Optimal Health, Weight Loss, and Vitality,” by Tina Leigh.
Now DON’T TUNE OUT YET.
I understand. I’d tune out too, and left this in the pile for a while. But today I looked at it and it occurred to me that just because I was looking at a vibrantly colored, beautifully photographed, well-organized, gentle introduction to the world of raw food doesn’t mean I had to go home, rip out the stove and order a juicer.
Fact is, even though I do own and love my stove, I was curious about how they made Creamed Zucchini Soup without one.
Turns out, it does call for some steaming. Just seven minutes, but when I read that, I got it. The book is called “Balanced Raw.” It combines cooked and raw foods, so you can take Raw for a test drive, or just derive some benefit from the ideal without making a lifelong commitment.
So, what the heck?
I mean, if you’re going to try raw, do it when the world around us is bursting with vibrantly colored, beautiful-looking fresh produce.
To enter the drawing, send an e-mail to firstname.lastname@example.org. Be sure to include your NAME, MAILING ADDRESS and the NAME OF THE BOOK YOU WANT.
As for the soup:
CREAMED ZUCCHINI SOUP
3 pounds zucchini, chopped, about 7 cups
2 teaspoons coconut oil
1 small sweet onion, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 1/2 teaspoons sea salt, plus extra for garnish
2 1/2 cups water
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 tablespoon fresh basil, torn, plus ribbons for garnish
1 tablespoon fresh parsley, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon ground black pepper
1 tablespoon hemp seeds (I would consider these optional)
1. Bring water to a boil in the bottom of a vegetable steamer. Steam the zucchini in batches for 2 minutes each. Transfer to a large bowl.
2. In a large saucepan over medium heat, add coconut oil and onion, and stir for 2 minutes. Add garlic and steamed zucchini and sauté for 1 minute.
3. Stir in the thyme, sea salt, water, lemon juice, lemon zest, basil, parsley, oregano and black pepper. Heat through for 2 minutes.
4. Using a Vitamix or other high-speed blender, puree the soup in batches until smooth, about 2 minutes for each batch. Be sure to vent lid slightly and cover with a kitchen towel to avoid splatter.
5. Divide among bowls and top each with a few basil ribbons, a pinch of sea salt and 1/2 teaspoon hemp seeds.
Note: If zucchini is not available (When is zucchini not available?) yellow squash, cauliflower and steamed parsnips harmonize well with the blend of herbs. Also if desired, you can sweeten the soup by replacing the water with coconut water.
– “Balanced Raw”