How to Make a Raw Vegan Soup with any Ingredients you have on Hand

How to Make a Raw Vegan Soup with any Ingredients you have on Hand



This is John Kohler with okraw.com !
Today I have a very special treat for you.
I was at the Raw and Living Spirit Retreat
up in Molalla, Oregon- that’s right outside
Portland- for a wonderful retreat they have
every year. To learn more about the retreat
you can visit their website rawandlivingspirit.org
.
At the Raw and Living Spirit Retreat I gave
three presentations, and this is just one
of them. This is my presentation where I explain
to the audience how to make raw soups. So
I don’t just say this is a recipe, here
is a recipe sheet and follow it. What I do
is I teach the “techniques” to make a
raw soup depending on what’s in your fridge,
what’s in your garden available, or even
what’s on sale at your local supermarket
or health food store or produces on sale.
Because I want people to be sustainable on
the raw foods diet and not have to worry and
think about – ‘oh I need to eat dinner tonight.
I need to get a recipe’. No, you need to
eat dinner, you need to see what you have
in your fridge or what’s growing in your
garden. I’m sitting in front of my garden
here. I’ve got beautiful tree collards,
some basil, some peppers, all kinds of good
stuff in the garden. And, you know, there
always isn’t a recipe for all the things
that actually happen to have in season at
time in my garden. So I make recipes up on
the fly. I’ve been doing this long enough,
since 1995, to be able to concoct and come
up with my own recipes. And one of my goals
is to share with the viewers out there how
to come up with your own recipes, because
truly that’s the real way to eat raw foods.
To come up with your own recipes based on
the produce you have, but also make things
that are really healthy and are also going
to taste great. So without further ado, let’s
go to the video so you can see my techniques
on how to make raw soups. I go through the
techniques, and also I make two examples of
the soups. So let’s go to that clip.
My name is John Kohler and today I’ll be
doing a demonstration on making raw soups.
So unlike most chefs that stand up here and
hand out soup recipes that they’re going
to make today, I want to choose to even take
the concept of teaching raw food one step
further. And the first way I’m doing this
is teaching you how to make raw food soups.
And not just make a soup following a recipe,
because most chefs and most raw food instructors
just teach you ‘this is what I make, this
is how to do it, now here’s the recipe and
go do it’. But what I want to do in my life
and with a lot of things I do, is not just
teach you how to do it, but teach the process
I go through to do it. So, in my case, making
a raw soup, I’m going to teach you the overall
guidelines and techniques. I guess the easy
analogy I can give you, I guess most of you
guys, actually all you guys and ladies in
the audience , when you guys or you ladies
are young you probably learn how to bake cookies,
right? Everybody learn how to bake cookies
when they were young? Right. Almost everybody.
For cookies it’s pretty simple, whether
some flour, eggs, maybe butter, sugar. Maybe
you want, like, chocolate chip cookies. So
you use all those plus chocolate chips. You
want peanut butter cookies, you pretty much
use all those plus peanut butter. So once
you kinda know how to bake cookies, you can
just, oh I’m going to add macadamia nuts
and have macadamia nut cookies, or I’m going
to have sugar cookies, I’ll just sprinkle
powdered sugar, I mean whatever. Same thing
with raw soups. Once you know the basics of
how it’s constructed, then you can be like,
in my garden it’s ripe and I want to harvest
right now some carrots. So I’ll be using
carrots to make the soup. Maybe you haven’t
gone shopping and you’ve just got back from
a trip, and in your fridge you have some celery
sitting there. What am I going to do with
my celery? Or maybe you go to a farmer’s
market and get a super good deal on cucumbers
that week. You know, cause you don’t know
you’re a vegan . So you buy a ton of cucumbers
on sale at the store or tomatoes. So I mean,
what I’m trying to teach you, the concepts
that you can use each and every day, whether
you go in your garden or shopping or you just
have food lying in your fridge, and to be
able to utilise that food to make a raw soup.
Because like if you’ve been there for the
talk like earlier I was talking about – you
can make a drink and cracker out of anything!
I’m going to show you guys how to make a
soup out of anything. In my opinion, I mean
no disrespect or anything , but in my opinion
the soups and fresh produce is always healthier
than dehydrated foods. I mean, for one great
reason, we are 70 – 75 % water, and if we
don’t eat things that are that water rich
or more, then the foods dehydrate and there
are many challenges and health and diseases
in the body that can be caused just by not
drinking enough water. So I encourage everybody
that if you are eating dried foods then definitely
drink some extra water. But instead of doing
that, the easier thing is just to eat fresh
foods in the first place, so you don’t have
to drink as much water as Dr T said yesterday
he doesn’t drink water. I wouldn’t necessarily
agree with that. I like to drink a lot of
water in the morning when I wake up because
I’m breaking my fast or sleeping, and then
usually right before I go to bed. And this
way of staying hydrated, and during the day
I eat lots of fresh fruits and vegetables
to give me the water I need.
Thank you for coming to my talk today because
I mean I know he’s up there and there’s
a lot of people up there and everybody wants
to learn about you know anti-aging and staying
young. But guess what, you guys are going
to. I mean he’s going to teach you all the
theory of it, and you know I kinda fell asleep
in some of his classes not because of his
talking , of course that was two hours, I
was sleepy there before. But you’re going
to know how to do it. Because guess what,
fresh foods and specially leafy greens and
these greens and foods that have high water
content in fruits and vegetables are by nature
anti-aging. And specially the coconuts are
another one of my favorite anti-aging foods.
They have what’s called plant cytokines,
and those are like plant hormones that keep
the coconut young so that it can actually
drop off a tree, float across the ocean and
then land on another beach like a month two
months later, while the dna is continuing
to replicate as it floated across the ocean,
you know land on another beach and then sprout
a whole new palm tree and grow more coconuts.
Coconuts are my favourite food so I’m glad
I’ll be using those today, not just coconuts
in general, but you know a soup using some
coconuts. So you can see , how are we going
to make the soup you don’t have any water
on the table, I have this water here to soak
some of the seaweed. And because my soup bases
are made of food not water. And even the soup
base where I’m going to use the coconut
water, it’s coconut water based not just
water. So I would encourage you not to use
water as your base of your soups. You could
use it as a filler if you need to, but I would
prefer to use, what we’re going to do today
is make some juice. You know, juice is going
to be the base of our soups.
So I guess the really quick concepts of making
a raw food soups is really easy. There’s
just a few things you need to remember. Number
one for soup, the most important ingredient
is the liquid. So first you need to have some
kind of liquid. How do you get that liquid?
Well, there’s a couple of ways you can do
it. In the case of coconuts you can actually
just use the liquid out of the coconuts. Nice
and simple. Another way you can use a juicer
to separate the fibre from the juice that
feeds you, and you can use the juice as your
primary liquid. So in today’s case, depending
on how much time we have, we’re going to
use some carrots to make some carrot juice
using carrots as our base, we can use some
cucumbers as the base, we can also use some
celery juice as the base. All of those vegetables,
or in the case of cucumbers technically a
fruit, are very water rich . And actually
in the case of celery, the celery juice actually
has a nice salty flavor. So I guess that completes
the end of the next segment of the thing to
decide the liquid content. You need a kind
of flavoring agent. Now once again, the juice
is the liquid. Because you are using real
foods as liquids they will contribute some
flavor. But you may also need to add more
flavoring agents to your soup to make it taste
good and palatable. Many chefs and raw food
vegans say , ‘add some Himalayan sea salt,
that will give it some flavor’. But think
about it, why do people add salt if your food
tasted good in the beginning right, then you
wouldn’t need to add flavor to enhance the
flavor. I mean, it’s commonly known as MSG
which is definitely not healthy for us as
it contains cytotoxins, that’s the use of
the flavor enhancer. But what is MSG? Mono
sodium glutamate, wait, sodium… so salt
is a flavor enhancer. And in my opinion, while
we do need an adequate amount of salt, most
people in raw food often use way too much
salt, and it can cause excess bloating. And
they say, oh salt, salt has the minerals in
it so you need to eat it for your minerals.
And I would say that most, even Himalayan
salts, salted sea salts contain a lot of sodium
and like that much minerals. So really that’s
a really weak argument. So the better thing
in my opinion to do for your minerals , and
to make your food pop and taste good is to
grow it yourself. Because even organic growers
don’t use basically rock dust minerals or
add trace minerals back in the soil. And when
you grow food in the trace minerals like , and
you pick them fresh, they really taste much
better than the stuff even organic food you
know. And I have a couple examples right here.
Today I didn’t bring anything fresh from
my garden since I travel when I talk, it is
a few days from the time I travel. But these
actually are from last season. These are mixed
peppers that I dehydrated at low temperature
in my dehydrator. And these things, if you
like use dried or smoked peppers, that’s
when it tastes like such an intense complex
flavor that add a lot to the recipes. Now
you can get dried peppers, but it’s not
going to be the same if you grow them and
dehydrate them yourself, they’re truly raw
and I know these are super high quality. Same
thing with my sun dried tomatoes or dehydrated
tomatoes. These are mostly cherry tomatoes
that I grew, cut it in half, and I dehydrated
it. And these things are so intense with like
flavor and they add a lot to the food. So
the goal is not to add salt, the goal is to
eat high quality food that has a lot of flavor
so you don’t have to add any. We all know
that big tomatoes from the store mean they
have no flavor. Even an heirloom has more
flavor, but even imagine more flavor than
a good heirloom tomato grown in minerals.
They get a lot sweeter and add a depth of
flavor that words can’t describe.
Alright now you’re depressing me because
I live on a third floor apartment and the
only space I have is a very small balcony,
and I can’t do a garden, so what do people
like me do?
Well, so, I mean, you do the best that you
possibly can. So depending on where you live,
even if you can’t grow your own food, you
can go and support local farmers in your area
and ask in your farmers markets and encourage
your farmers to use rock dust minerals cause
most of them actually don’t, they don’t
know about it, reminenerlize.org is a really
good website for them to go to to educate
themselves about the rock dust and the rock
powders, and then support the farmers that
do. You can go and volunteer and work hard
for him and you know get to talk to the farmer
and maybe encourage him to start growing with
rock dust. Maybe say, hey could we do a trial
in this area and I’ll manage it for you.
Because these apartments don’t have a lot
of extra space, if they don’t have farms
they don’t have the labor, if you’re volunteering,
or get a community garden in your area. I’m
sure it’s pretty progressive to have community
gardens, you can actually have your own plot
and grow some of your own food. You could
grow in containers in the balcony. I would
probably suggest you go to my website growingyourgreens.com
, and I guess let me just hand out these cards
Oh I have one
So these are my cards they have my websites
and on growingyourgreens.com I teach about
growing your own food at home. You could even
grow your own sprouts at home. So that’s
always doable, and actually if you grow your
own sprouts, specially like sunflower greens,
they’re really intense in flavor. And you
can grow those in rock dust and like some
compost in like a wooden cellar or in a kitchen.
Does everybody have one of my cards?
So yeah, overall you just do the best you
can. You get the flavor out of foods. And
besides just the flavor you get by adding
the minerals in, the great thing about adding
the trace minerals is that we’re going to
get the trace minerals. And as of 1936 or
37 they said our soils are devoid of minerals,
and it basically stated that a lot of the
health challenges could be because of mineral
deficiency. And we have two routes, we can
either start enriching the soils and bring
the minerals back in the soil and do it that
way, or we could try and build a different
way like the drugs and all this kind of stuff.
I guess which way America wants because it’s
a problem.
So we’re really getting back to basics and
using whole foods is my whole approach. So
besides I think we need a flavoring agent,
you could use home grown produce as flavoring
agents. You know I have some herbs here; I
have some cilantro, some mint, some parsley.
Flavoring agents could also be, you know,
fresh peppers and I want to touch on a second
about fresh peppers. Many people see jalapenos
and they think it’s supposed to be green.
Green jalapenos are not ripe jalapenos. They
should actually turn red when they’re ripe.
So I would encourage you to always eat, and
pick if your growing, your produce as ripe
as possible because unripe produce specially
the salinines and which includes the peppers,
the tomatoes, the eggplants, can have higher
levels of natural fruit toxins.
My mom told me, John I read an article that
said tomatoes are inflammatory and they can
cause inflammation in your body. And I agree
that most tomatoes sold in the grocery stores
they’re not anywhere near ripe and they
have a higher level of the salinines or the
naturally occurring chemicals that are inflammatory,
because the nature , nature doesn’t want
us to reach unripe food because the seeds
are ready to be grown again. Nature wants
us to eat the foods so that we eat the seeds
and they come out and they grow into plants.
So let’s have some greens as flavoring agents.
Besides you can use flavoring agents, besides
fresh foods which I encourage you to use fresh
foods and flavoring agents instead of dried
spices. Besides dried spices, one of the easy
things you can grow at home relatively easy,
is herbs, in a window sill. They don’t take
much care, they’re relatively easy. So you
can pick your own oregano or your own mint
from your window sill and use those in your
recipes, instead of buying the dried herbs
in a jar that hopefully are not rancid or
anything. Yeah that lasts for a short while,
and we don’t want everybody to eat foods
that expire and go bad.
So besides the liquid, the flavoring agents,
we need something else, we need texture, and
I like to have texture in my soups. So my
favourite soup of all time, before I got into
raw foods, was Japanese Udon Soup. How many
people like Japanese Udon Soup? So Udon Soup
has all these noodles in there, it has all
these textures in there, it just tastes good.
So some of the things we’re going to use
for textures today, we have some cut up corn,
thanks to Jordan. What we’re also going
to do for texture is we’re also going to
add some noodles to our soup. So I have a
few ways of making that. You could use a device
such as the spiral slicer and that will make
noodles out of things like zucchini, English
cucumber not regular cucumber, even things
like carrots, corn and frozen vegetables.
This will make more spaghetti or even hair-like
strands of four or six feet long if you do
it properly in here. We’re not going to
use this one, this one is more intensive that
what I want to use today. So I have an easier
solution, a two piece Julienne peeler and
slicer. One’s a peeler which is like a steel
peeler which is pretty normal to peel things.
You can use the peeler to add the texture
because you can make long flat kind of noodles.
This one I like better, the Julienne slicer,
so this will be like the noodles but they’ll
be only as long as the carrot, but actually
this carrot is pretty long so it’s going
to make pretty long slices. So that’s going
to be a texture in our soup. The other texture
we’re going to use is another cool tool
I have and these are available at my booth,
I did bring a few on offer. This is a coconut
noodle maker or a shredding tool, there’s
a shredder on the back side but we’re going
to use this side. This side allows you to
make noodles out of the young coconut meat.
And so that’s like a nice rubbery texture
much like one of those Udon noodles, like
the closest texture you can get with raw food.
That’s really cool when we can do that.
So texture is very important. Another thing
I’m going to use for texture, even if you
don’t have any special things like this,
you can take some leaves, we’re going to
use the chefinar technique for you chefs out
there. So we’re just going to roll these
up and slice it really super thin to make
nice little super fine long strips. And that’s
going to go in the soup to add texture. Another
thing to add texture is a flavor too, now
I’ve just got right here I can’t read
Korean here , but this is Korean sea weed,
nothing super special, this is just some Wakame.
And although we shred this small, actually
I could do this right now in front of you,
we’re going to soak this and when you soak
this it becomes like five times the amount.
I’ll do this right now. It does take some
time. So you’re going to have to soak this.
So you put a little in here. So I just barely
covered the bottom there and we’re just
going to add some water in here. Add a lot
of water and just let it soak and we’re
just going to pour out the excess. So we’ll
just let that hang out while I’m continuing
to talk. So that’s another texture, that
will have a nice noodle like texture. I also
have a really good sea weed I like to use,
it’s called sea spaghetti, and sea spaghetti
is really like spaghetti, it’s long strands
and you need to soak it at least 24 hours
for it to soften up and be like spaghetti
and have a neutral flavor that doesn’t really
taste like sea weed too much. I prefer that
you use that as a texture rather than something
that is really common nowadays in raw food
which is called cup noodles. How many people
have had cup noodles? Well, so the cup noodles,
based on what I have researched, I haven’t
been on YouTube about this, in my opinion
they’re not whole food, and they’re not
a raw food, and they’re not really healthy
for us. So I would encourage you, if you’re
trying to eat raw, not to eat those. Now if
you are still eating cooked stuff, then it
might be a better alternative than pasta or
something. But I really want you to eat more
real foods, like foods that you can identify
by looking. Like nowhere in nature can you
find those cup noodles. Like you can find
Wakame in nature, you can find sea spaghetti
in nature. But that, they take the sea weed,
they process it, they make some white crystalline
powder, they combine it with some liquid,
they excrete it out of a machine, and then
they make noodles that are all identical and
they have no flavor and some people even say
they taste like plastic.
Besides that aspect in the texture of the
food, I mean there’s all like textures on
the table today, we need one last important
criteria or a thing for a soup. And that’s
actually .. oh talking about flavoring agents,
I’m just going back a little bit because
I missed this one. One of the flavoring agents
I like to use, while I don’t like to use
straight up salt because its mostly salt and
a bit of minerals, I like to use small amounts
of fermented foods. So I would use maybe like
a spoonful of Kimchi or a spoonful of Sauerkraut
as a flavor agent, to give it a little bit
of salty flavor but without directly adding
salt. And you can make Sauerkraut without
using salt in a video I have also. But another
flavor agent that I also like to use a lot
in fermented food is something called Miso.
So the Miso, while it does have a small level
of salt it also is a fermented food and I’m
not going to put a lot of it in here, just
a teaspoonful will add a little bit of flavor.
Specially something like the Miso soup, we’re
actually going to use the Miso to make a Miso
soup here in a second.
So besides the flavor agents and the textures,
we need one last thing that’s very critical.
And that’s a fat source. So to make it taste
good, you could do a lower or not do a fat
source. For a fat source, you could use things
like hemp seeds, sunflower seeds, or some
nuts. So I have today some walnuts. I need
to get a volunteer to shell some of these
walnuts. And I want to encourage everybody
when they purchase their nuts, to buy your
nuts fresh and in shell. Fresh and in shell
nuts are number one they’re more a whole
food, they’re in their whole natural wrapper
and when they’re in their natural wrapper
they’re more protected. Some things specially
like hemp seeds that have been dehulled, it’s
not legal to have unhulled hemp seeds in the
US unfortunately, they can go rancid as Dr
T had mentioned, so you want to buy them and
use them, not store them too long. But foods
that are in their natural shell have a protection
from the elements. Because I mean this nut
was supposed to drop on
the ground, you know, stay in the ground,
and then sprout into a whole new tree, and
so nature would has given it’s protection.
When we remove that protection and make it
easier for us to eat, then that’s when it
starts to get oxidized and spoiled and go
bad. The other nut I have today are cashews,
and I want to explicitly state that I’m
not a fan of cashews in nature, and I like
to look to nature for many of my answers,
although I don’t entirely agree with everything
in nature because we’re also in a modern
age and it’s different than living a thousand
years ago when things were more natural. Cashews,
in my opinion, would not be eaten raw by people
without something to process it. In addition,
when I eat cashews, I don’t feel well after
that. And that’s another point, you know,
no matter what anybody here at this retreat
says, one of the most important things is
you should take everybody’s opinion into
consideration and see what rings true for
yourself, see how you feel. Maybe you eat
the cashews and you feel great. I mean, I
don’t feel good, and based on going out
and seeing cashew trees in Costa Rica , and
I see all the cashew nuts which are appendages
on the top of the fruit which ..you can eat
the fruit, it’s not too good.. all the nuts
would drop to the ground and even all the
monkeys and all
the bugs in Costa Rica would not eat the appendages.
That’s because outside this appendage it’s
like a wrapper shell thing, and you try to
open it up with your fingers, it’s caustic
and it will burn your fingers. Nature doesn’t
really want us to eat these because if we
ate all the cashew nuts that were dropping
on the ground there would be no more cashew
trees. And nature puts these toxins either
in small amounts which we can handle, even
in kale and things like that there are small
amounts of toxins which can actually be beneficial
for us, but that’s why we also want to rotate
the foods we eat. We don’t want to eat Kale
every night for dinner. We can eat Kale, the
next night some parsley, the next night some
romaine lettuce, some light greens, some sugary
greens, some mallow leaves, I mean we want
to get the widest spectrum of nutrition that
we can.
So here in nature, this is what they had at
the retreat for me, they had some cashews,
they didn’t specifically say what I’d
use. Instead of cashews, if we want a really
nice creamy texture, my favourite nut is macadamia
nuts. They are healthy, and although they
have a really hard shell, we would be able
to get into it if we were to use some rocks,
hit them together and crack them.
Okay so do I have a volunteer to help me shell
some of these nuts? Come on over to this side
of the table. Thank you.
So let’s see, so now once you guys know
the technique, we have the liquid component,
the texture component, the flavor component
and the fat component, so the four things
that you need to make a soup. And I have endless
combinations of those on my table today. So
I think the first thing that I’m going to
make… Oh check this out (the sea weed that
was kept in water to soak), just while I was
talking, look at that, that’s at least half
way full, I literally just put a few at the
bottom, and these are nice big noodles. They
remind me of chow fun noodles when I was a
kid because they’re kind of like squishy.
They don’t have a fishy flavor, because
I don’t really like fishy flavors so much.
For the first soup we’re going to make,
I think we’re going to make a nice easy
Mesa soup.
Oh the other thing I forgot to mention, this
is very important, for my fat component instead
of a nut we can also use coconuts. So you
could use the coconut meat in these coconuts,
or I would prefer to use the mature coconuts.
This happens to be coconut that I got out
of mature coconuts, and I’d rather use it
fresh. But I asked for mature coconuts but
they got me the young ones. So you can use
this mature meat fresh or you can dry it and
then use it. We’re going to make a coconut
milk base for a soup by using this. Now, the
coconut shreds that you buy in the store,
are a lot lighter than this and even before
I get a negative reaction like right now,
so I think they’re not as good, plus they
if you buy it they’ll sit on your shelf
or they sit in the store thing, and they seem
to last forever. When I make this, I get it
out of my coconut, dehydrate it. If this sits
for more than between 3 to 6 months, I’ll
open a bag up and then it’ll just go bad,
go rancid, and once again you don’t want
your food to go bad. So you kind of wonder
about those things. If that’s all you get,
that’s great; but I prefer you to get a
fresh old mature coconut that you can eat
out of. And you have two holes and I have
this that will help you scrape the meat out,
and you can put it through a machine and grind
it up to get this and dehydrate it at room
temperature. So you can be assured you have
the highest quality.
So we’re going to make a coconut milk first
as one of our bases. So we’re not going
to use water, we’re going to use the coconut.
I’m going to keep my cutting board out of
the way here. Another question I get a lot
is ‘Hey John, how do you open one of these
coconuts? Do you bang them to the ground,
or take a cleaver and hack it up?’ I like
to do that very simply, I take a chef’s
knife, this is a little longer than I like,
I like a nice 8 inch chef’s knife. But this
is all we have here so this is what we’ll
use. So it’s very simple, you just take
the coconut, place it on the side and you’re
just going to cut off the husk. This could
be sharper. So once you cut off the husk,
rotate as you cut off the husk, and as you
cut off the husk at the top of the coconut
then you’re actually looking at the bottom
of the coconut. Because on the tree the coconut’s
actually sitting like this, it’s on a big
large football type husk. And on the bottom
of the coconut you’ll always see three veins,
and you’re going to go between the vein
that has a largest amount of space, which
is this one, and you’re going to simply
take your knife at this angle and then hold
it and then I like to bring my hand all the
way to the edge so when I tap on it this is
all lined up and even. Tap your hand in, it’s
relatively easy, the knife should just go
in and stay. Then what you’re going to do
is lower this down till it’s parallel to
the table and then just like ride a motorcycle
rock, then you can see it’s popped the top.
So it’s super easy and super safe. And of
all the times I’ve opened coconuts and seen
how when people do it they take it and crack!
Crack! And wham! And it’s so dangerous.
But this is so simple and so like non violent.
So this is my favourite way to do it.
John, what were the four things? Texture,
fat, ?
So first there’s the liquid, which is the
most important. The next thing is the food
texture. So you could cut up cilantro and
that could be a texture with the noodles or
the sea weed. Then we have the flavor agents.
So some kind of flavor, we’re going to use
some hot peppers, the miso, other herbs and
spices could be used for that also. And then
finally the fat component.
Thank you.
So now we’re going to take this coconut
here and put it into a bowl. I guess I won’t
have to make a large batch of this since there
aren’t too many people here today. So now
we take our coconut. My standard ratio when
I’m making the coconut milk is 32 ounces
of the liquid to one whole ground mature coconut
meat, and since this is dehydrated I’m just
going to have to guess how much that is. The
coconut meat just makes a standard coconut
milk, it’s nice, rich and fatty from the
coconut. And coconut does not contain any
cholesterol, it does contain saturated fat,
which is a non-essential fat but it can be
good for energy. You don’t want to eat too
much saturated fat but little bit is alright
.
While I’m talking about that, I want to
encourage everybody to eat not too much fat
or the challenges and problems I see with
people that eat raw foods is they make too
much fatty foods from a lot of the recipes
from chefs or the raw food chefs. Like everything
is like nut based or sea based. And in my
opinion that’s not quite optimum. Whether
it’s raw fat or nut fat, or flesh fat, you
know we don’t want to eat too much fat,
we know that. So we want to eat , in my opinion,
between 10 to 25% maximum percentage of calories
from fat. Like 25 is even too much, so make
that 20. So in my day, my fat source, because
even some vegetables have small amounts of
fat. I mean, lettuce, when you get fresh lettuce
you can actually taste the butteriness, and
that’s the fat in the lettuce. So my goal
every day is to eat no more than one handful,
but when I like to be lenient in my life I’ll
give myself two handfuls of nuts or seeds
a day. And you can rotate those, whether they’re
coconut. CocoNUT, because it’s a nut. Or
you know some other kind of nut or seed. We
want to try and get different things including
other kinds of fats.
So we’re going to start this off slowly
and crank it up. Alright , so that’s blended
up pretty good. So the next thing we’re
going to put this food in a nut milk bag for
half an hour, so I’m just going to have
to do that. And then I’m going to have to
get my hands dirty. We’re going to put it
in a nut milk bag and just make the standard
coconut milk. It’s very simple and very
easy.
So you can’t make coconut milk by using
the young fresh coconut meat, and mixing it
with the water?
Okay so as the coconut matures, the meat gets
more fatty. So if I was going to use the coconut
as the fat source, like a young coconut, then
basically I would just take the young meat
and the young water and blend that up together,
and skip this stuff. Because the meat in there
is so much more tender, you can just blend
that up by itself without doing this step.
With this, if you try to do that it’s really
gritty, that might add a fibre component in
your soup if you desire that. I personally
don’t like gritty.
So just running this through a nut milk bag
will give us a nice texture. And it will remove
the fibre and it’s a nice rich milk.
So once again we’re using the young coconut
water, with the mature coconut meat. You’ve
got to use the fresh coconut milk. Or you
could use the mature coconut meat and the
mature fresh coconut water out of that.
Often times in soups, the other thing I try
to do, one of my goals is to always minimize
the number of ingredients that we’re eating.
They do have a thing called food combining,
and I know I don’t know explicitly of food
combining rules. It’s too complicated, remember?
But if you remember this you’ll food combine
by default, which is what I do. Try to make
your food with the fewest number of ingredients
in every recipe that you eat and still have
a taste of it. And as long as you can do that,
you’ll probably be following food combining
more closely because you’re not adding a
million ingredients.
So that’s the rule, just keep it really
simple. Many of my meals are just like fresh
food, one type of food, like half a flat of
berries for breakfast, or one whole cantaloupe
for breakfast.
Alright, so I think we’ve milked this to
the max. So here’s the milk right here that
we just made, nice fresh coconut milk.
So this is the base of our soup, this is the
liquid. Once again we could juice something,
if we have time for it we’ll make one more
soup using carrots. But the next thing we’re
going to do to our base is we’re going to
add some more flavor to it. We’ll use our
blender to do that so I’ll just rinse it
really quick. Right, so we put our coconut
milk in it and re-blend it with our flavor
agent.
So I think our flavoring agents in this soup
are going to be some miso, chickpea miso,
and a little bit of some jalapeno. How many
people like spicy? So I’ll put a really
small piece of jalapeno because a little bit
truly goes a long way. And the hottest part
of the pepper, if you didn’t know that,
is the seeds number one and these white veins
that carry the seeds, those are the hottest
part. You want the non-hottest, just a small
scoop of the carcass not the hottest part.
So we’ve got a small piece of jalapeno to
pop in here, and I’ll just put a small piece
of the miso in.
So the next thing we’re going to do is just
blend it up. I think maybe for some fun we’ll
add some more peppers. My sun dried peppers
will give it a more intense flavor. We’re
going to take little pieces that doesn’t
have any of the seeds on there.
Have you heard of the Vitamix with the top
?
So I know the top for the Vitamix is just
kind of just added if you have it falling
off from before . But they have a new locking
system on the new Vitamix that doesn’t really
blow the top off unless you super overfill
it.
I was just wondering if you’ve heard of
it. It seems like it would be hard on the
motor if you were pushing down on it.
Oh, no that has no effect on the motor whatsoever.
The motor’s already sitting down on the
thing it rotates on and that’s not going
to be anything to worry about. Maybe I do
that out of habit , because i have had Blendtec’s,
a competing brand with Vitamix, the top went
out and stuff went everywhere. It’s definitely
not an effect. Yeah, that’s just habit.
Alright, so there for our soup we’ve got
the three components in here, right. We’ve
got our liquid, we’ve got our fat component,
we have our flavor agents. Actually it’s
a nice color there. And we’ll add a little
bit if texture also. We’re going to add
some more texture. So lets see here.. why
don’t we put some cilantro in there. We’re
going to take some cilantro and we’re going
to slice it up as fine as it can get. You
can put whole leaves or whole sprigs, whatever
you like. I like different textures in my
soups that I make. How many people like cilantro?
I love cilantro! Some people hate cilantro
and say it tastes so soapy. But it’s so
good for you. I just love it.
So the next thing we’re going to do is we’re
going to add something else to our soup. We
added one ingredient cause the base is coconut.
So now we’re going to add coconut noodles.
With coconut noodles, you’re not adding
another ingredient, it’s just the same food
in a different shape and form. So I would
encourage you to use the same food in different
ways. So like you could blend bell peppers
and also chop them up into your soup. So that’s
still counts as one ingredient in my book
because it’s still one ingredient, you’re
just using it in a different way.
So we’re going to use this tool at the back
here, it has these little things. And this
thing can be difficult to use, you have to
have the right technique to kinda go in to
the coconut. So once you go in you’ve got
to stay underneath the coconut and then just
bring this around. Let’s see how successful
and how long I can get this to be.
If you open them and they’re purple do you
throw it away?
In general, yes. Pink and purple are not good
colors in coconuts.
Wow!
So here this is like I think one noodle. Now
we’re going to add some of these noodles
in the soup here. Here. I made it look easy
but it definitely needs some technique. As
you can see you have to open up this larger
so I could fit the tool in it easier. I generally
like to use this tool for white coconuts that
are from Mexico that are on the younger side.
This one won’t work on mature coconuts because
they’re not soft and like jelly.
So you just take this tool and you can see
this coconut this is about the perfect thickness
to do it. You just get the tool and you put
it right in there and you can see as it goes
through it just cuts noodles out of it. And
you can see all the noodles that’s just
now appearing at the end of this tool, noodle
strands.
Does this work on other vegetables?
Does this work on other vegetables? Well,
they say that it will work on some vegetables,
but it’s not really going to work too good,
depending on if the vegetable’s stays together.
A lot of vegetables when you cut it in this
way will not stay together and not form a
noodle. I mean , maybe with carrots, but for
carrots the better tool is this (the other
tool). I’m a big fan of kitchen needs, if
you haven’t already noticed. And there’s
always the right tool for the right task.
That’s something my grandfather said, not
necessarily about kitchen tools but about
tools in general. Always use the right tool
for the right task. You’ll just get better
results. This is like the only tool that will
do this task. And once you do that, you can
see that I cut off the other half , that is
actually cut off and you have more noodles.
Right there, I took this off, you can just
go like this. And then you want to do a continuous
line, so like we’re underneath here, now
we’re going to keep rotating this around
this whole piece. And this is going to be
the length of the noodle – as long as you
can run it and keep it underneath.
And the brown and white coconuts are not as
?
They’re not as sweet. So the brown and white
coconuts are closer, so they’re more sustainable
in my opinion because they’re from Mexico
versus being from Thailand. And they’re
also not quite as sweet. The Thai coconuts
in my opinion are kind of like you always
eat Fuji apples. Fuji apples are like some
of the sweetest apples. But there’s are
all kinds of apples. And nothing wrong with
sweet coconuts. But due to the transportation
costs, and I mean due to the chemicals that
they’re soaking in the food, I mean , some
people say yes, some people say no, we’ve
tested it and it doesn’t. But actually couple
years ago in this event when I took one of
these coconuts and soaked it in grape juice
for 24 hours to see how far the grape juice
would penetrate through the husk, and it didn’t
get in to the shell. I mean it went like that
far, it barely even got in there.
But also at this time of the year, specially,
they get quite expensive because of the season.
Every summer the price of Thai coconuts go
up, and even the Mexican ones went up a little
bit but not as much as the Thai grown ones.
How do you get this variety?
So if you go, I mean, California, if you could
go to the Mexican market or a good Asian market
that carries a wide variety of food, they
generally have one. In my area I also go to
the wholesale produce store. I actually buy
produce where the stores buy their produce
to re-sell. So I just get it there. I have
a video on YouTube about that explaining my
process. They may have a produce store in
Portland, Oregon, I don’t know because I
don’t live here.
I haven’t seen one there.
They don’t? But I would just check Asian
and Mexican markets.
I think we’ve got enough noodles in there.
So you can see here all these little tracks
in there, it’s like buds or something.
What do you do with the rest of the coconut
meat?
Oh I see. So, the rest of the coconut meat
gets turned into this. So that’s something
that Jordan could have. Put it in a little
bowl so that everybody can get a little taste
of what it tastes like before you take the
rest of it.
Thank you
So I have so much of that stuff at home. So
what I do is I’ll take it and run it through
a juicer and I’ll make my own coconut milk
and coconut butter. So with that you can make
coconut oil. If you put it through the juicer
and you literally juice those shreds,
Will the Samson juicer do that?
You probably could if you do it right. If
you put it through with a blade plate and
then you just grind it up, and then you put
it through a few times you’ll make your
own coconut butter. Some people bought coconut
butter for $10 jars. You can just take all
the coconut meat that you didn’t use and
feed through it. This step takes like at least
two times, but five times is better.
Wow
So that was one coconut soup. None of this
was what I actually planned I was going to
make. I just decided I’m going to come to
the event and then see what produce they have
and then make something. So here’s the first
one. There’s a half hour left so I think
I can probably make one, maybe two more recipes.
Oh now check this out. Okay so remember that
was like two quarters full. Now look at that.
That’s like almost full. Did you guys think
it would fill up the whole thing? This is
another great flavor texture, nice and spongy.
When I try to make soup, I really try to get
something that makes me feel like I’ve eaten
something noodley. Once again something like
Udon soup.
So I guess the next thing we’re going to
do is we’re going to use some carrots as
the base.
Oh the other fat source that you can use,
that I didn’t mention earlier, is avocados.
That’s another one you can blend up in there
with the liquid, or you can actually add that
back in as a texture and not actually have
the fat blend up into it. We could add whole
nuts into the soup. But I’d like to do the
whole avocado, that would be more fun. A flavor
or another fat source you could use are olives.
So as you can see or as you can hear, I didn’t
actually mention that I use olive oils or
coconut oils, because in my belief I don’t
believe that we should be eating extracted
oils. Well, extracted oils in my belief can
be used as medicine, like coconut oil. It’s
showed that it can help with killing bacteria
and viruses and all this stuff, and if you’re
going to use this as a medicine that is good.
Because eating it on an every day basis is
I think we can definitely get too much fat
in our diet. Because most people know that
one tablespoon of oil contains around a hundred
calories. And that’s a lot of calories for
just one tablespoon, or this whole head of
celery if you ate this whole head it doesn’t
have a hundred calories. I mean a whole head
of lettuce is not even a hundred calories.
So it really starts to add up in calories,
fat, fast, and if you eat too many calories
obvisouly whether they are raw calories or
not to keep or maintain your weight. If you
wanted to gain weight you could eat a lot
of those oils.
So in the case of olive oil, I would rather
prefer you to use olives, you know, and blend
up your olives , the whole olives, because
they contain the fat, the plant sterols, the
fibre and everything in there that are good
for us.
Are you concerned about the source of the
sea weed?
Absolutely. So I am concerned about the source
of my sea weed, specially with of the stuff
going on in Japan now and specially because
most of the sea weeds are Asian. So like right
after that happened, I went out and bought
a lot of sea weed. Knowing that this happened
but well before the day of the situation over
there. So this sea weed is safe. But I don’t
know about the stuff coming in over now, it
may not be. So I’d encourage people to always
buy local and source that’s as close as
you can. And I know that this year they probably
harvest some sea weeds. And I know that in
my area in northern California there is a
sea weed harbour. And like Maine and up in
Canada, that’s where I get it which I really
like.
Look at those noodles there, isn’t that
amazing!
Alright, so next I’m going to juice these
carrots up and that’s going to be our next
ingredient for our juice. And today I’ll
be using the Samson juicer, that’s the juicer
I have today. And there are many different
kinds of juicers. If you want to learn more
about juicers, go to my website discountjuicers.com
I have about 200 videos on that website. It
explains all different kinds of juicers really
well. So each type of juicer juices more effectively
certain produce items. So this juicer is not
necessarily old, it juices carrots really
well. It juices carrots better in my opinion
because it juices with less fibre in it. This
kind of juicer is more for juicing leafy greens
or something like celery.
Is there a juicer that juices greens and carrots?
Well , this juicer will juice greens and carrots
and everything. But you can see some of the
carrot is seen it’s not like optimal. It
depends, like everybody has a different need.
So I would say that the best juicer for you
is the one that best meets your needs. Like
you’re going to go out hiking you’re not
going to wear your ballet slippers. Because
those shoes are meant for ballet, right? You
want to get the juicer that will juice best
what you want to juice the most.
How about wheatgrass? I don’t hear you talk
about wheatgrass that much. Is wheatgrass
very much in style?
Do I juice wheatgrass or use it?
Yes. Do you use it, juice it, or whatever?
I occasionally grow wheatgrass. I suppose
if I didn’t have a front yard garden, I’d
grow more wheatgrass. In your apartment you
can’t grow wheatgrass. And then the main
thing about growing your own food is the better
flavor plus it’s fresh. You’re harvesting
the wheatgrass and then juicing it right then
and there. And that might be very important.
So in wheatgrass what’s really important
and wheatgrass is so beneficial is because
of the ___. And all the leafy greens have___
as well. And also, how is that? As you can
see it’s very super simple and it just takes
hopefully good quality ingredients and mix
them together and correctly.
Is it spicy?
Is it spicy? Yes I think it’s a little bit
spicy.
Oh it’s yummy. Isn’t it? Oh there’s
more.
So once again I want to encourage you guys
to use the minimal amount of ingredients that
you can. And things can still taste good.
It’s like too many cooks spoil the soup
or something. Too many ingredients spoil the
soup, is what John says.
What do you do with your veggie pulp?
The veggie pulp actually that I get, like
this veggie pulp, if I was at home, this would
get mixed in to the dog food. So I have boxer
dogs and of course they won’t eat straight
pulp or something. If I had chickens I’d
feed it to my chickens. I do have ducks but
my ducks actually do not like to eat it.
Do you make crackers?
With the veggie pulp? Yes if you want sometimes
you make crackers. Sometimes my house maid
makes some crackers with the pulp. Generally
it goes into my compost powders- it’s the
best use that I have personally for it. Actually
the other thing you can do, some of this you
can use in your soup as a texture.
So now basically we have a carrot and cucumber
juice as our base for the soup. We’re going
to pour that in to the blender.
Have you ever tried to blend cucumber as the
water for your juice?
Yes, so that’s another way you could do
it. So you can make a juice, you can blend
it , but then see your base is then a lot
more thick. So if you like a more thick full
body soup you can do that. I wouldn’t necessarily
do that with carrots because carrots will
not give you as much water as a cucumber.
But you could easily do that with the bell
peppers. That’s a good base. Or tomatoes
you could blend up. I’d probably blend those
instead of juice it. But sometimes I’ll
juice it if I want that different type of
texture. More than anything in raw food that
is more important to me if you noticed, is
the food textures and changing the food textures.
Even if the same food item. Like if you took
the celery, maybe I’ll juice some celery
and give it a salty flavor. If we took the
celery and just like juiced it, that’s one
texture for us. But if we chop it into small
fine threads that will give you another nice
crunchy texture. Because many people miss
the “crunch”! And people want you to make
some crunchy crackers. Or I want you to eat
some crunchy vegetables. Like cucumbers or
Jicama or Yacon or juice bar chips chopped
up.
So now we have some celery here. So just once
again, some carrots , cucumbers, celery juice
as our base. Once again that gives all the
liquid we need. So let’s see, we used the
Miso already as a flavoring agent. Ah, we’re
going to use our tomatoes. Actually that will
be a nice flavoring agent. And tomatoes will
actually act as a thickener too. So the hint
I want to give you guys is if you guys want
to make something thicker without adding extra
fat like the nuts, use dried vegetables like
dried tomatoes or dried peppers or even dried
zucchini, will add a thickener . Because it
will fill up the water without adding extra
fat, if you’re concerned about eating too
much fat.
Do you store most of your dehydrated stuff
and vegetables?
Absolutely. So I store them in mason jars
and seal them off. Often times I store them
in mason jars with the air sucked out, that’s
even better.
How do you suck the air out?
Oh a food saver. Vacuums applied to the foods.
They have mason jars attachments that go on
to the top, with a little thing it sucks the
air out, and then it seals the cap down. And
then you put the screw thing on.
I want one of those.
Is there a time limit to how long the food
can last?
Yes. Absolutely. 3 to 6 months. I’m sure
you’ll finish it before then.
Is that by keeping it cold or does that sit
out?
That’s just on the counter. Probably could
be kept cold or freeze them. But one of my
things is I don’t like to freeze or fridge
things unless absolutely necessary. I have
so much coconut that I don’t need to do
that if I use it fast enough. But i mean you
buy produce and once you cut produce and put
it in the fridge, the nutrients are going
down. So in an optimal world, an ideal world,
I’d have a big huge garden with everything
I need and when I’m hungry guess what , I
don’t go to the fridge and see what’s
inside, I go outside and I’ll see what’s
growing, what’s ripe, and I’ll go out
to my yard and just start picking leaves , cilantro,
lettuce, celery, zucchini, cucumbers out of
my garden, tomatoes the other day, peppers,
and just walk around and just graze. And if
I have a fruit orchard I could just go and
pick out what’s there.
Do you ever go to a grocery store?
Do I ever go to a grocery store? Absolutely.
I’m not in a place yet where I need to.
I rarely buy any vegetables because I grow
most of them myself. Some things I choose
to buy. Like I buy celery. It’s a lot easier
to buy the celery than to grow it. I’d rather
grow Kale that I can grow really well, than
hassle with celery and it doesn’t do so
well. Because it’s not growing like it should
in big bunches. One day I’ll perhaps do
that. But until then I’ll buy it. So yes,
I usually buy. 90 to 95% of what I buy is
organic. So it’s actually mostly all organic,
but sometimes there’s no- organic avocados
and they’re ripe, and the organic ones price
difference is huge. Or some tropical fruits,
I rarely buy a non-organic product, or a pineapple,
and mangoes. Other than that, there’s not
a whole lot of things. I’ll buy things that
are pesticide free or house grown which is
organic. But from my research, I feel they’re
safer and less expensive than organic. Or
if it’s not available or too expensive.
Specially in the winter time , my house tomatoes
and my Costco are like the best tomatoes.
And then I blend those up even with these
(dried tomatoes) to make sauces. Then I get
the full flavor from here (dried tomatoes)
plus the tomatoes that are the best I can
find at the time. And it’s always about
whatever your situation, doing the best that
you can to get the highest quality food that
you can, whether you’re in an apartment
or on a farm and hopefully can grow your own
stuff.
So let’s blend this stuff really quickly.
In a few minutes I guess we’re going to
have lunch. So does anybody have a preference
on the fat source we use. We have the choice
of hemp seeds, sunflower seeds, cashews or
walnuts.
We could use the walnuts
Walnuts. Oh yeah walnuts are the freshest
and they’re probably the bestest. So once
again I’m going to do like one handful of
nuts and I’ll probably use like another
half a handful. I’m not going to put in
too much fat. And the walnuts always have
that walnutty kind of like bite flavor, so
expect that when you eat this. If I wanted
it more creamy I’d add that bite, the cashews
would have been good, the hemp seeds have
a little flavor too. But it just all depends
on what you’re in the mood for, and I’m
glad we’re using walnuts because they’re
the freshest.
Alright, so this is our soup base now. Once
again, I juiced carrots, cucumber and some
celery, and the walnuts and the tomatoes.
So that’s a nice really thick consistency.
And now what we’re going to do is we’re
going to add in some texture. So let’s see,
what are we going to use for texture today?
We have these things over here soaking, the
sea weed. So once they’re done soaking for
a little bit, you can see once again this
has expanded, it’s all full. We’re just
going to pour it through a sieve. And these
are like nice big chunky pieces and they’re
actually nice and soft. That’s why I like
them. These are the cut pieces of the Wakame
and you can also get Wakame that comes in
longer pieces if you like that style. So once
they come out I like to rinse the excess water
out, because I don’t like to dilute my soup
with excess water. So I’m going to squeeze
this excess water out, the water’s still
coming out so squeeze as much as you can.
They’re probably like the Wakame which is
my favourite sea weed, but you can try the
other ones. Sea weeds, in my opinion, are
very good for us. They’re high in once again
minerals. Because all the minerals that were
in the top soils, guess where they are at
now? In the sea. Because they were in the
top soil and then the rain, the water came,
and it washed them all in the sea. So the
sea has it all. So if you’re not farming
in mineralized soils then you want to eat
lots of sea weeds for the minerals.
Oh, I wanted to ask, how often are you adding
your rock dust to your beds, is it every year
or ?
Sure, so I add rock dust usually every planting
season. Is that necessary? I don’t know.
But I figured the more the better, you can’t
overdo rock dust unlike some fertilizers.
Then I’ll make sure my beds are fully mineralized,
and that the plants have access to the minerals
if they need them. So often I put one scoop
in every fall as I transplant . Also I just
put it around the bed and just mix it up into
a blend.
Where does the rock dust come from?
The rock dust, there’s two sources that
I get primarily that could be from ground
up river rocks, or from a rock quarry, that’s
just a standard rock dust. Or you can get
a great rock dust that comes from DC from
glacial rocks, or from another source that
I get comes from mines in Utah from rocks
that are just ground up.
Do you have it on your ?
So I have a video on rock dust. So go to growingyourgreens.com
or do a YouTube search on rock dust and you’ll
find almost a half dozen videos on rock dust,
where I explain where to get it, the sources
and more information.
You’ve got it all lined up
Yes pretty much got everything. If somebody
asks , you know how to make raw soups John?
I show them a video of another one there with
actual examples.
So now I’m just stirring it up the wakame,
and as another texture we’ve got to use
the corn that Jordan chopped up for us. It
adds a nice crunchy texture to our soup. Rather
not use all of it cause it’s really thick.
We can chop up some bell pepper as another
texture. Let’s do that really quick.
Nicer color
It adds a nice color. Actually, why don’t
we put this in each bowl and then sprinkle
the bell pepper on the top. That’s one thing
I didn’t talk about, it’s also important,
is whenever you make foods, specially raw
foods, I believe it’s very important to
make it look pretty and make it look appetizing.
So one of my favourite things to do to make
it look appetizing is to add edible flowers.
So I grow many things in my garden including
edible flowers. Specially when I go to potlucks
or my nightly meals, so that I can make it
look pretty. Plus those flowers have benefits
for us. For example, marigold. How many of
you people know marigolds are edible, and
they’re actually rich in lutein and zeaxanthin,
which is actually really good for our eyes.
When you go to a health food store you can
buy a supplement of lutein and zeaxanthin
made from marigold petals. So why don’t
we just eat the marigold petals in the first
place? And the companies that sell these products
would have you believe that most people don’t
eat the proper diet so they need the supplement.
So hey why don’t you guys eat the proper
diet including marigold petals and other flower
petals that have all these rich colors and
have all the nutrients in it for us.
So I’ll go ahead and slice these bell peppers
nice and thin.
That’s all the time that I have for today.
Hopefully you guys enjoyed that soup. I’ll
hang out and take a few questions if you have
any. Oh wait, I have got a __ before I go.
Some of the tools that I used today I have
available at my booth and if you’re interested
in them please see me later. And I also have
a little booklet. So I’ve been into raw
foods since 1995, yeah long time, I know I
don’t look that old. But during that time,
some people get into raw foods and they write
a book after a year six months or two years,
but after about 12 years I think, I wrote
this book. So this book has about 38 of my
favourite recipes that I like, that are really
simple and that are like clean literally.
It doesn’t contain sea salt or things like
that. These are the things that are really
going to help build your health. I hope to
write a book that will teach the principles
like I taught you guys today. Principles for
making a soup. I want to have one for making
a salad and making other raw food entrees
and foods and desserts and things. In the
future I’ll have those. But until then I
have some recipes that I’ll share with you
what I would do. And hopefully you would get
this book and see how John makes this. Maybe
I can substitute almonds for the macadamia
nuts or maybe I can substitute cut up celery
instead of the zucchini . Hopefully you guys
will get more creative and think about some
of the food you eat and try to improvise and
do things yourself. Because that’s what
I think life is all about. Not following the
leader, which many of us do today in this
day and age, but coming up with what you have
to do for yourself to be individualistic and
independent.
Thank you! You’re awesome!
Is that good soup?
Yes. You claim that you’re not a chef but
you’re my favourite chef.
Yeah. I really don’t think it’s too good
what’s happening in the raw food chef world.
I have a video of this also and it’s titled
“Take control of your own health”. And
one of my beliefs is that, in our society,
we leave our health up to the doctors, because
when we get sick we go to doctors and we expect
them to know what to do for us. Which I had
to do when I was young because I almost lost
my life, and the doctors they couldn’t do
anything for me. So I had to take my health
back into my own hands. But another person
in our society that we really put our health
into their hands are chefs. Because usually
without question, we’ll see a recipe here,
we’ll see what they made, they say what’s
raw food must be healthy for us. And then
we eat it without questioning, is this good,
is the salt really good for me? And they don’t,
in my opinion, teach the healthiest way like
I would teach you. Which is like, what I learn
about this, what I learn about all these crazy
ingredients that are now available. And so
people are learning the wrong information.
This is getting spread through organizations
and then these chefs learn it and then you
all at this event will learn the recipes.
‘Oh here’s a new raw food recipe I learnt’,
and then they’ll pass it on to their friends
and it keeps going on like that chain where
you say something and it ends up different.
And they’re missing the whole point. That’s
why I have this display of all these fresh
fruits and vegetables. That’s what we really
want to get back to. Hopefully my recipe is
pretty much made up of all this stuff without
all the additives. I mean, you can make stuff
that tastes good without that. So take the
health like you earned it.
So hopefully you’ve enjoyed that clip learning
more about the techniques of making raw food
soups. So hopefully now you’re empowered
to make a raw food soup tonight with what’s
in your kitchen or in your garden or even
on sale at your local health food store. One
of my goals is to empower people and to teach
people the techniques and concepts and not
teach them just recipes. I want to take my
teachings to the next level and teach people
how to think and come up with their own recipes,
instead of just teach you recipes that you
must follow.
Once again, my name is John Kohler, and I
encourage you to subscribe to my YouTube channel.
It’s www.okraw.com and you can subscribe
to my YouTube channel to get all the updates
and see my latest teachings. I have well over
a hundred videos on my YouTube channel at
this time, which is full of a wealth of knowledge
that I have accumulated over the last 16 years
that I have lived a raw foods diet. So we’ll
see you next time and keep eating your fresh
fruits and vegetables, they’re the best!


How to Make a Raw Vegan Soup with any Ingredients you have on Hand


All credits go to okraw