Last week I am very interested in raw food, I think it’s very well in combination with vegan food. And nice to experimentation..I always watch who’s the chef on the Dutch television it’s a food program, 4 people are going to cook at their house for each other, but one is the real chef….so you have to guess
Last week there was also a raw food lady, she had her own garden and the raw food she made looked very delicious…
Anyway if you don’t know raw-food I’ll explain, you just eat everything raw, you don’t destroy vitamins, you can heat food like 50 degrees Celsius the other people say 42 degrees Celsius (so the food stay alive!).
Now I have for years a book from Charlie Trotter and Roxanne Klein, but always when I looked at it, it was taking so much time to make, but now I dared to make one soup and cashew-cheese…BRAVO!
Yes it’s very laborious and it takes a couple of days, but for this corn soup you just need 2 days!!
So I wanted to share this recipe, it’s not from my own….
Ingredients for the Indian spice mix*
1/2 tablespoons of fresh ground cinnamon
1/2 tablespoons of fresh ground cardamom
1/2 tablespoons of fresh ground coriander seed
1/2 tablespoons of fresh ground cumin
ingredients for the curry oil*
the Indian spice mix
1 clove of garlic
1/2 teaspoon fresh ground turmeric
1/8 teaspoon fresh ground cayenne pepper
6 grains of smoked salt (I don’t know what it is so I just used sea salt)
1/4 teaspoon sea salt
2.5 decilitre olive oil
The kitchen tools
The start of making the curry oil, just put all the ingredients together in the blender and blend for 2-3 minutes. You put the mixture in a bowl, put some plastic on it and put it for one night in the fridge!
You must use this oil within 2 days!
The ingredients of the corn soup!*
7,5 decilitre sugar-corn-grains
2,5 filtered water (I just use normal water I just have to use to all this so I don’t have everything at my home)
grey sea salt (I used normal) and fresh ground pepper
1,2 decilitre sugar-corn-grains
4 tablespoons of palm heart
4 tablespoons curry oil
The kitchen tools
a food dryer (I didn’t do because I didn’t have one!)
How to start
Just blend the 7,5 dl corn and the water till it’s a smooth purée, get the colander and sieve the soup in a bowl. Now put in the pepper and salt
The garnish for the corn soup, you need the food dryer, just put 1,2 dl in the food dryer at 40 degrees Celsius for 2 hours (they are still soft but also dried)
I didn’t dry the corn, I can understand it gives a bite to the food, next time better!
So cut the palm heart in nice pieces and I would say make a nice decoration of the soup, with the curry oil, palm heart, pepper and corn*
Enjoy your meal
* the recipe is from the book:
Raw written by Charlie Trotter and Roxanne Klein