There’s something miraculous that happens when we become conscious about how much we depend upon Nature for our very survival. Yes, even in this day and age where artificial environments can make us forget that we are indeed connected, we can suddenly become acutely aware that without Nature, there would be no food. No food, no life.
We can make conscious food choices that foster this connection by many means. One way that is highly accessible is the preparation of our own food as opposed to buying highly packaged and over-processed “foods”. When you make your own food, you’ll better understand what goes into it – as opposed to the multi-syllabic words that indicate what new chemical the manufacturer’s will happily dump into your system. You also protect your bodily health, which is your greatest connection to the natural world.
My husband and I have just created our first video and have posted it to YouTube. You can watch it at: Making Cucumber Soup.
This recipe is suitable for vegetarian, vegan, and raw food diets, but can be enjoyed by everyone. I like this most in the summertime when the ingredients are more likely to be fresh (possibly grown in my garden) and when I’d prefer not to add heat to my home by firing up the oven. It is also gentle on the stomach.
Recipe: Cucumber Soup
(makes 2 average-sized bowls)
Diets: Vegetarian, Vegan, Raw Food
Seasonality: Summer
What you’ll need:
- blender
- cutting board
- potato peeler
- knife
- spoon
- one tablespoon measure
- one teaspoon measure
- one cup measure
Ingredients:
- 1 cucumber, peeled and chopped
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1 cup water
- 1/2 to 1 avocado (optional)
- 1 scallion
- fresh dill to taste (or 1 teaspoon dry dill)
Procedure:
- Peel and chop cucumber and add to blender.
- If using avocado, cut it into two halves, pit, and spoon the meat from one (or both) of the halves into the blender.
- Add lemon juice, sea salt, and water to the blender.
- Turn on blender, blend till smooth.
- Chop the scallion and add to blender. Add fresh or dry dill to blender according to your taste. Use pulse blend to preserve the scallion and herb pieces.
- Pour into bowl. I like to use a little of the dill as an edible and decorative garnish.
Enjoy!