raw vegan pho soup

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Understanding the power of raw foods isn't about pledging allegiance to an all-raw lifestyle; it's about discovering the unique benefits that raw foods can bring to your table—literally. While raw foods play an essential role in supporting gut health and cellular vitality, it's crucial to remember that each person’s path to well-being is unique. The proportion of raw foods you consume may change with the seasons, just as it does with the ever-evolving tapestry of your health. Today, I want to introduce you to a scrumptious recipe that makes raw eating enjoyable and sustainable—even in colder seasons!

Raw Foods: A Seasonal Affair

For many of us, the allure of raw foods reaches its peak during the warm months. Think about it: munching on fresh melons, savoring juicy berries—it’s a feast for the senses. However, the challenges of maintaining a primarily raw diet become more evident as the mercury drops, particularly for those of us braving the frigid winters of Eastern Canada.

Now, you might argue that winter calls for more cooked foods to help keep us warm. While there’s merit to that (I mean, who can resist a good pasta?), I've personally noticed a significant boost in my energy levels when I incorporate more raw foods into my diet. Cooked foods, although comforting, often make me feel sluggish.

Strategies for Raw Winter Dining

I'm developing a series of tips for enjoying a predominantly raw diet even in the heart of winter, so stay tuned for an upcoming post on that. But for now, I want to kick things off with a warming, raw vegan pho soup recipe that has made a world of difference for me.

Ingredients:

• 1 Bell Pepper

• 1/2 cup Snow Peas

• 1 rib of Celery

• 1-2 Green Onions

• 1 cup Sprouted Mung Beans

• 3 Shiitake Mushrooms

• 1 handful of Pea Shoots, chopped

• 1 handful of Cilantro, chopped

• 1 piece of Garlic

• 1 inch piece Ginger

• 1 tbsp Bragg’s Coconut Aminos (can sub Bragg’s liquid aminos, or soy sauce)

• 2 cups Vegetable Broth

Directions:

1. Chop peppers, snow peas, green onions and mushrooms and add into a large bowl, along with minced garlic and ginger, mung beans. Allow them to come to room temperature.

2. Cover the veggies with the coconut aminos

3. Warm vegetable broth in a saucepan on the stove. It should be warm but not too hot or it will compromise the integrity of the raw veggies.

4. Pour broth over your veggies

5. Garnish with cilantro and pea shoots

6. Serve and enjoy immediately

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