Eating Energy Soup is a great way to get more raw and living foods into your system.  This is important because raw and living foods are high in enzymes which assist the body in the breakdown of foods to allow a greater amount of nutrient absorption into the bloodstream.  Raw and living foods are full of vitamins, minerals, enzymes, chlorophyll, oxygen, and antioxidants which are needed to fuel our cells; hence we have more energy.

 

 

Recipe:

½ cucumber

½ tomatoes

½ red bell pepper

½ apple (or any other fruit that seems appealing)

½ box of sprouts (alfalfa, sunflower, lentils, peas, mung)

¼ bunch cilantro

1 cup or more leafy greens ( lettuces, kale, spinach, collards, mustard greens etc.)

2 teaspoons hemp, olive or flax seed oil

½ lemon juiced (or more to taste)

Filtered water to make soupy and allow it to blend easier

 

Blend til fine and soupy.

 

Ingredients to add prior to eating:

Avocado (peeled, seeded and cubed-put on to right before eating)

Hemp seeds-1/2 teaspoons or to taste

Sesame seeds-toasted for calcium value-1 teaspoon or to taste

Dulce or other seaweed crumbled

Pumpkin seeds

Bubbies sauerkraut-found in refrigerator section-1 to 2 tablespoons

Frontier Mama Garlic

Bragg’s organic sprinkles w/ kelp

 

This recipe is a modified version of the original, but get creative and use seasonal, organic, local produce when possible.  Enjoy!

 

 

 

The original Energy Soup was created by Dr. Ann Wigmore. She was a holistic health practitioner, nutritionist, teacher, author, whole foods advocate, and Living Foods Lifestyle founder. 

Recommended book:  The Simply Raw Living Foods Detox Manual by Natasha Kyssa