Some days here at the Living Foods institute are soup days, meaning that we only have soup for breakfast, lunch and dinner.This is to rest the digestive system, as these blended foods are easily assimilated by the body. Does it sound extreme? What if I tell you I have been having the same soup twice a day for almost 2 weeks now? Crazy?
This is not just any soup, it’s energy soup. It provides the body easily accessible super nourishment and allows it to become more alkaline, heal and detoxify. The soup is very tasty too. The ingredients can vary some but we usually make it with: rejuvelac, apples, seaweed, greens, sprouts, avocado/banana. Might take some time to get used to it for some, I loved it from day one though, guess I was really craving those greens. I share this love for energy soup with my fellow interns. We make this big bowl of soup for every lunch and dinner.
Sometimes the ten guests will not eat more than half of it, so we’ll have a lot left over and say “Let’s make less for next time..” But still somehow magically the four of us manage to devour what ever soup is left in that huge bowl, happily, every time.
Until today we have been having the energy soup all days but tonight we had this delightful raw beet soup- borstj with a almond-horseradish cream to go with it. So good, way better than any cooked borstj I had in my life.
Living Borstj 4 portions
5 dl rejuvelac (or water)
3 dl peeled beets
1 dl sprouted lentils
1 dl sprouted mungbeans
1-2 tbsp tamari
1-2 tsp herbs de provence
Blend first the apple, rejuvelac and beets until pretty smooth. Add the sprouts, blend again. Last add the seasoning and avocado and blend one last time. Forgot to mention, it’s really easy to prepare too.
Almond cream with horseradish
1 dl almonds, soaked overnight then sprouted 24 hours in the fridge and peeled
1- 1,5 del rejuvelac
1 tbsp grated horseradish
Blend until smooth and serve together with the soup. Bon apetit!