I love it. In [...]]]> In My Raw Food Story, I mentioned that I alternate easy, easy meals with gourmet meals. Ann Wigmore’s Energy Soup falls in the easy, easy preparation category, yet I’ve served it as a first course at raw gourmet meals. Many raw foodists consume it or some variation of it.

I love it. In fact, the first time I made it, I thought it was the best thing I’d ever tasted — a sure sign that it was right for me. I ate it 1-2 times a day for the six months I was on a 100% raw cuisine. Now, it’s more likely that I eat it 3-5 times a week.

The basic liquid is Rejuvelac (also an Ann Wigmore creation), which I’ll describe in a future post. In the meantime, you can do an Internet search to find more about it in multiple locations. Following the Energy Soup recipe, I suggest some alternatives.

This recipe comes from Brigitte Mars’ wonderful book, Rawsome! I’ve seen several demonstrations and lectures by well-known raw foodists that include the Energy Soup, each with it’s own variation. I’ve searched for Ann Wigmore’s "original" recipe, but have not yet located it in her writing, so I don’t know for certain if this is the exact original. However, knowing the care with which Brigitte has researched and written this book, I present it with confidence.

Energy Soup: 1 Serving
1 apple or a piece of watermelon with rind 1 cup Rejuvelac 1/2 avocado, pitted and peeled A large handful of sprouts and greens 1 teaspoon shredded dulse or kelp Combine all ingredients in a blender or food processor and pulse until the soup is thoroughly chopped and mixed but still chunky in texture.

Comments and Alternatives

Apple / Watermelon with Rind. To be honest, I’ve not ever tried it with the watermelon rind. Perhaps because apples are easy to get all year ’round and perhaps because I simply forgot since I’ve not looked at the recipe for years. You know the old adage, "an apple a day keeps the doctor away" so I’ve consistently chosen an apple.

Rejuvelac. Rejuvelac is prepared from wheatberries or other grains in such a way that it contains high levels of enzymes that aid digestion. In addition, friendly bacteria and vitamins B, C, and E make this a friend of raw foodists. While you won’t get all the nutrients with any substitution, you can replace the liquid with filtered water, raw vegetable juice, or lemon with water.

Avocado. I consider that avocado is the best source of healthy plant fat. It also makes the soup smooth, yummy, and an appealing color. When I don’t have avocados at the right state of ripeness, I still make the soup, but it’s not nearly as appealing. If you make the soup for one (or any uneven number of servings), cut the avocado in two and refrigerate the part that still has the seed.

Sprouts and Greens. These can be of any type, but for the most nutrients, choose dark leafy vegetables and fresh sprouts. Kale is my favorite of all the leafy vegetables, though I rarely like it any other way. Sprouts are a mainstay in my cuisine, which I’ll tell you more about in future blog posts.

Dulse or Kelp. For the pure raw foodist, there are few sea vegetables that are consumed uncooked. Dulse and kelp are two that are digestible raw. In place of seaweed, you can use sea salt. These foods are dense with minerals. You can adjust the amount. For my taste, 1 teaspoon in 1 cup of liquid is a bit intense. I put the seaweed in my blender with liquid in advance to soften it.

Additions and Variations

I love to experiment. Eating this soup exactly as described on a daily basis would get boring for me. My favorite additions are raw cacao, raw ginger, goji berries, 1 date, almond meal. When I use the goji berries or date, I place them in the liquid for at least 30 minutes in advance, and usually several hours. And, of course, I vary the sprouts and vegetables.

You can prepare this in any kind of blender, including a personal blender. I suggest that you not over-blend it (unless you have some very good reason to do so) so that you keep something to chew. Chewing is a very important part of the digestive process.

Above I mentioned that I serve it as a first course. I do "water it down" a bit because it’s so filling my guests might not want to eat anything else! Also, because it tastes so good, it’s a wonderful introduction to a raw food meal that isn’t a salad or plate of raw veggies.

Now you have the basic recipe, I recommend you experiment. It is easy, easy. Please feel free to post your questions, your experiences, and your variations.

Incidentally, I’ve personally watched several people change their health condition by simply replacing one meal a day with this soup. Other healthy choices seem to follow more naturally as health improves.

Here are some books by the wonderful Ann Wigmore: