GLOW Recipe: Mexican Black Bean Soup

 

DETOXING IN A CAMPERVAN

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A GLOW Recipe: Mexican Black Bean Soup

Mexican Black Bean Soup

My Exciting Weekend

In case you missed it, last weekend was a busy and exciting one for us.  Our beautiful 7 day detox, GLOW, finally launched.  Within minutes of sending out the launch email to our mailing list people where signing up.  I am thrilled because it means I’ve created a cleanse that really spoke to you, my tribe.  Hurray! And, for those of you who have now bought GLOW, enjoy 🙂

 

I’m super-proud of all the hard work that went in to producing it, and even more excited that people seem to be loving it so much!

 

Detoxing in a Campervan??

In the creation stage, when it was time to test GLOW myself, I wasn’t sure about doing a detox in the campervan.  And in the middle of Guatemala!  Our van’s kitchen work surface is 40cm x 40cm (that’s 16″ x 16″) and I only have a hand blender out here.  And… I wasn’t sure I would be able to get all the ingredients in this part of the world.

 

Then I realised, if I could do GLOW successfully under these circumstances that meant the programme would work for anyone, anywhere.  And that made me happy 🙂 .  And so I embarked on getting ready to GLOW.

 

How did GLOW in a Campervan, in Guatemala, Go?

Amazingly, I managed to track down pretty much all the ingredients.  I had to use dried blueberries instead of fresh ones, and macadamia nuts instead of cashews (they grow macadamias here and so they cost £3.50 a pound!!).

 

My hand blender did me proud and, in fact, I’ve grown used to using our tiny work surface to make all kinds of meals.  I had thought it was going to be tough but, in fact, having a week’s worth of meals planned out for me was fantastic. There was no trying to decide what to eat when I was tired or short on time during the busy lead up to GLOW’s launch.

 

I did have to soak everything in disinfectant fruit and veg wash (because the risk of getting ill from food – particularly from raw food – is so high here). I’ll admit, that was a bit of a pain.  We have it so easy in the Western World – we have no idea!!

 

Kicking Bad Habits

Raw food rocks (just in case you’d forgotten 😉 ).  I’ve been eating quite a lot of cooked food since we’ve been travelling, because the risk of stomach bugs is so high.  Doing GLOW, it was soooo good to get back to eating high raw for 7 days!

 

Before I did GLOW I’d picked up a Guatemalan coffee habit, and (horror of horrors for me, because I’m so anti it) a sugar one too, so I was totally ready to give my healthy eating a kick start with GLOW.  And it worked!  I’m so excited about getting creative with healthy recipes again.

 

I will continue to eat more cooked food than I do in the UK because of the stomach bug issue (it’s one thing I’m looking forward to getting back to Europe for – clean food and no parasites!), but it’s totally made me rethink how I cook and about how to improve it.

 

Today’s recipe is one of my favourites from GLOW – I’ve been eating it every few days since I finished!

 

P.s.

If you missed the launch at the weekend, here’s the link to GLOW

 

GLOW Recipe: Mexican Black Bean Soup

Mexican Black Bean Soup

This totally yummy soup is mostly raw, but with cooked black beans thrown in too.  All the raw ingredients keep it super-fresh while the beans give it a deliciously complimentary earthiness. And if you already have cooked beans, it takes less than 10 minutes to make!

 

Eat it with gluten-free toast or as it is.

 

This makes one large bowl – enough for a good meal.

 

Ingredients

2 fresh tomatoes, chopped
½ ripe avocado, diced
¾ cup / 200g cooked black beans
1 sun dried tomato
1 handful fresh coriander / cilantro
¼ clove garlic
½ lime, juice of
¼ teaspoon of smoked paprika
½ teaspoon ground cumin
½ – 1 teaspoon unrefined salt
100 ml/3½ fl oz cold water
200 ml/7 fl oz boiling water

 

Method

Put ¼ cup of the black beans, half of the fresh tomatoes and half of the avocado to one side.

Blend all the remaining ingredients until smooth. Pour the blended mixture into your soup bowl.

Top the soup with the beans, tomatoes and avocado that you put aside earlier.

Decorate with a drizzle of olive oil, fresh coriander / cilantro and a sprinkling of smoked paprika.

Serve as it is, or with gluten-free toast or raw crackers.








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