This is a fun, easy raw soup to try as an avid or new connoisseur of raw food. Raw food is typically not cooked over 115°F and it is unprocessed. People who follow raw diets do so, in part, because a significant amount of foods’ nutritional values are lost when heated above 115°F. We know many people, including dairy and meat eaters, who think this is, hands-down, the best corn chowder they’ve ever had. We agree! This recipe is found on page 110 of For the Love of Food and Yoga: A Celebration of Mindful Eating and Being.
Bon Appétit and Namaste! Serves 4-6.
5 cups fresh yellow corn
1 cup water
2 cups raw cashews
4T olive oil
2 medium garlic cloves
¼ tsp. cumin
½ jalapeño (seeded and de-ribbed)
2 small tomatoes
Himalayan salt coarsely ground (to taste)
Pepper coarsely ground (to taste)
2T fresh cilantro leaves (chopped, plus leaves for garnish)
1. In a blender combine 3 ½ cups of corn with water, cashews, olive oil, garlic,
2. Pour into a large soup bowl and stir in remaining 1½ cups of corn.
3. Place in individual serving bowls and garnish with cilantro leaves. Serve at room temperature.
Co-authors Liz Price-Kellogg (E-RYT) and Kristen Taylor are founders of Live Yum, a company dedicated to inspiring a culture of mindful being through the ancient teachings and practice of yoga. Liz, a yoga teacher for nearly two decades, is the “caregiver” of River Yoga, located in the Thousand Islands, New York. A dedicated yogi and mother of two young children, Kristen embraces the teachings of yoga to support whole health for her family. Liz and Kristen are passionate about creating foods that nourish the body, mind and soul. For The Love Of Food And Yoga: A Celebration Of Mindful Eating And Being is their debut book. Follow them here: www.liveyum.com