Athena Lamberis

Posts Tagged ‘soup’

To Cook or Dehydrate: Raw Food Recipes and Creativity

In Friend's Kitchens, Recipe on November 8, 2011 at 11:54

Rawlicious on The Culinary Linguist Blog #rawrecipes

I just learned how to harvest Aloe Ferox from the ‘cook’ book Rawlicious-Recipes for Radiant Health.  It’s a recipe book that encourages you to make colourful and vibrant food by encouraging you to put aloe in your smoothies, have sprouts as a kitchen staple,  and make edible flower salads that look like birthday confetti.  Who wouldn’t want to pick flowers and eat them too? 

I’ve enjoyed some great raw food dishes from this book made by friends who have created delicious versions of the Mango-gooseberry cheesecake and savoury snacks. The Rawlicious team, Lexi, Beryn and Peter, have put together a beautiful book that makes it fun and intriguing to incorporate raw dishes into your daily graze.  I don’t think I’ll ever substitute pancakes on the griddle for dehydrated ones but I most definitely will enjoy the creativity that goes into making other raw food dishes.  It’s a proudly South African Raw Recipe book that even attempts biltong in the form of aubergine. Props to that! I most definitely am going to try it out and attempt the beetroot ravioli too. I love having a recipe book that experiments with all the possibilities that food in it’s natural element has to offer.  Stay tuned for some posts on making these raw recipes come alive in true culinary linguistic style.

Raw Food on The Culinary Linguist Blog #rawrecipes

Do you have any great raw recipes to share?  I’d love to hear your tips, post your links, methods, and pics right here. The food pictures posted are from home gardens in my paternal grandmother’s village, Alepohori, Greece in the Peloponnese.  A place where radiant health is determined by the food you grow and the food you eat.

Raw Food on The Culinary Linguist Blog #rawrecipes

Coconut Milk Borscht with Drunken Rice Noodles

In Recipe on October 15, 2010 at 20:04

Quite possibly the most delicious comfort soup on the planet.  If soup is as old as the history of cooking, then this one surely makes history.  Why?  Cause we’re marrying Thai and Eastern European flavors into one incredibly colorful noodle dish, this ain’t your everyday ramen, folks.  Rice noodles and beets get dunked and drunk and wake up in a broth of spiced coconut milk. This was created on a rainy spring day in Cape Town with the craving for noodles, coconut milk and something colorful.  Anything with coconut milk will taste good, and sorry if you are one of the those kids who can’t stand coconut, but you are missing out.  This one is easy and fast and impressively gorgeous and delicious.

How to hook up Borscht with Drunken Noodle:


1000ml/1 litre water

400ml of coconut milk

3 medium-sized carrots

50 ml of fresh or dried lemongrass

half of a medium-sized red onion

1 large beet root

1 cup of diced butternut

2 cups of sliced baby cabbage

2 small cloves of fresh garlic

1 TB sesame oil

1 TB fish sauce

1 TB rice vinegar

1.5 TB tamarind paste

1 tsp salt

1 TB Thai red curry powder or paste

1 TB fresh grated ginger

1 cup of fennel stalks

120 grams of rice noodles

First, dice/chop/slice the beet, carrots, cabbage, onion and butternut to your heart’s desire.  Add them to boiling water and reduce after 5 minutes to a simmer.  Use a hand blender after 10 minutes to make a thicker broth or let the vegetables stay in bite size pieces.  Toss the fennel stalks to flavor the broth and remove them after 10 minutes.  Cut the two cloves of garlic in half and toss them into the broth.  Stir in the can of coconut milk, rinsing the can with water to add the excess coconut milk left in the can to the broth.  Stir in the salt, tamarind paste, rice vinegar, fish sauce, curry, sesame oil, ginger, and lemongrass.  Let it simmer while you soak the rice noodles in tap water for 5-8 minutes.  Drain the noodles and add them to the simmering pink coconut broth.  The noodles will naturally thicken the soup into a drunken mess of flavor so good you want to slurp and lick the chopsticks clean.

Garnish with fennel or coriander and fresh cucumber slices.

Simple Carrot Soup

In Recipe on September 16, 2010 at 10:10


the simple goodness


Underneath the soil lays an abundance of root vegetables that make delicious vegetable stock for spring and autumn dinners.  This soup can be made in twenty minutes, fresh, from peeling to simmer to blend and in a bowl with a hearty piece of bread.


5 medium-sized carrots

1 Chinese white radish (resembles a large white carrot)

3 small leeks

half red onion


the stock before the blending


some salt/pepper

1 garlic clove

teaspoon fresh ginger

Coarsely chop the vegetables and put them into a medium sized pot.  Fill the pot with enough water to just cover the vegetables.  Boil for 5 minutes and lower the heat to a simmer for 10 minutes.  With a handheld blender, blend all the freshly boiled vegetables into a smooth consistency.  When fully blended, serve into soup bowls served with a slice of bread. For decadence, swirl a dollop of fresh cream or crumble some of your favorite cheese like feta in the soup bowl. Garnish with fresh rocket or dhania.

Tip 1: When making a vegetable stock, consider blending all the goodness together instead of straining it all out.  In this recipe, you have a thick scrumptious soup with all the added fiber and nutrients without over boiling the vitamins out of the veggies.

Tip 2: If you make too much for yourself, freeze the extra quantity in an ice cube tray, or 2 cup sized containers.  Add these to flavor any dish in the future for added goodness value.

Tip 3: Add spices to this simple soup like yellow curry, cloves, rosemary, or tarragon.  Any of these will give this soup a completely different taste so experiment and share how it goes.

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