Eating with the Seasons: A Lesson in Deuterium & Local Foods + raw vegGIE pho soup recipe

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One of the biggest lessons I’ve learned in my journey with nutrition is the importance of eating locally and seasonally. When we eat what grows in our environment at the time nature provides it, we are working with our bodies rather than against them.

This principle ties directly into the concept of deuterium—a heavier isotope of hydrogen that can impact mitochondrial function and energy production. Foods grown in high-sunlight, warm climates tend to have lower deuterium levels, whereas those grown in colder, lower-light environments (or those eaten out of season) tend to have higher levels. Consuming foods that are appropriate to our local climate helps maintain optimal metabolic health and supports our body’s natural ability to sequester deuterium efficiently.

That’s why I now advise my clients to focus on local, seasonal produce rather than importing tropical fruits or consuming high-water-content vegetables in the middle of winter. Our microbiome is literally shaped by our environment, and when we align our diet with what is naturally available, digestion, energy, and overall health improve. Neat, huh?

But let’s talk about an exception—an experiment from my raw vegan phase that taught me a lot. I tried to eat raw vegan in the dead of winter in Canada (LOL), and let me tell you—it was a harsh lesson in just how unnatural it was. My body struggled to stay warm, my digestion suffered, and ultimately, I realized that raw vegetables weren’t a winter-friendly choice. However, during that time, I created some truly delicious recipes, and this warming raw soup was one of them.

While I no longer advocate for raw foods in winter, if you do digest raw fiber well and are looking for a vibrant summer dish, this one is a winner.

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Warming Raw Soup Recipe

Warming Raw Soup Recipe

Ingredients:

• 1 Bell Pepper, chopped

• 1/2 cup Snow Peas, chopped

• 1 rib of Celery, chopped

• 1-2 Green Onions, chopped

• 1 cup Sprouted Mung Beans

• 3 Shiitake Mushrooms, sliced

• 1 handful Pea Shoots, chopped

• 1 handful Cilantro, chopped

• 1 clove Garlic, minced

• 1-inch piece Ginger, minced

• 1 tbsp Bragg’s Coconut Aminos (or sub Bragg’s Liquid Aminos or soy sauce)

• 2 cups Bone Broth

• 2 scoop Collagen Powder (My favourite is Carnivore Aurelius Collagen, which is glyphosate-free - you can use the code VIDA for 10% off)

Directions:

1. In a large bowl, combine chopped bell pepper, snow peas, celery, green onions, mushrooms, garlic, ginger, and sprouted mung beans. Let them come to room temperature. If

2. Drizzle the coconut aminos over the veggies and allow them to marinate briefly.

3. In a saucepan, gently warm the bone broth.

4. Stir in the collagen powder until fully dissolved.

5. Pour the warm broth over the prepared veggies.

6. Garnish with cilantro and pea shoots.

7. Serve immediately and enjoy!

This soup is hydrating, fresh, and full of micronutrients, making it an ideal addition to a summer meal plan. While my current philosophy embraces seasonally appropriate foods, I love revisiting recipes that remind me of past experiments. Each phase in our journey teaches us something, and this one was a delicious (and eye-opening) lesson in how deeply our bodies crave alignment with nature.

Enjoy! 🌿