So we’ve had these little talks about my food blogger weight gain, button blowing, and (hopfully) losing weight by making better food choices during the week. Basically, I’ve been trying to exhibit some self control and eat only plant based foods during the week while allowing some flexibility on the weekend.
Here is a random piece of advice: do not eat vegan during the week and then on Saturday have a hot dog, brisket, mac n’ cheese and potato chips. Trust me. Cheat if you will, but not all at once. Draw your own conclusions. That’s all I’m going to say about that.
We wouldn’t be talking about this if Jennifer hadn’t bullied me into confessing. Don’t get me wrong – I think a vegan lifestyle is great. I just don’t have the kind of will power to sustain it. Seiously. I have zero self-control. None. CHEEEEEEEZE!
I actually was a pretty hard-core vegan for about three years before I went to law school. A stressed out law student doing a weekly 3 hour commute each way from Charlotte to Buies Creek, NC with a kid and one Food Lion did not make for vegan friendly eats. We talked about the slippery slope into mac ‘n cheese. I don’t feel the need to confess to that again. Please still be my friend.
Soooo, I have all these vegan and raw cookbooks that I absolutely love to read because the pictures are stunning and they make me want to eat better. I’ve been going through them recently and making some of the recipes that look fun, delicious, and/or interesting. This is a raw cold corn soup that I adapted from one of the raw food cookbooks on my shelf.
It’s the perfect summer don’t want to be fat anymore cold sweet refreshing soup. If you have a dehydrator and approximately 2.6785 hours of your life to dehydrate corn, go for it. Seriously, be all you can be. Me? Nope. I sent Chris up to the 200000000 degree attic to fetch my food dehydrator and when I saw the amount of cleaning necessary – full disclosure – I said a big oh hell no! So we went with raw corn, heart of palm, and avocado garnishes up in here.
It was delicious.
Adapted from Raw by Charlie Trotter and Roxanne Klein
Summer Cold Corn Soup
Ingredients
- 3 cups fresh corn with a handful of reserved for garnish - I used 4 cobs and sliced off the corn
- 2 cups filtered water
- Sea salt and pepper to taste
- 1 avocado diced
- 3-4 pieces of heart of palm diced
Instructions
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Combine corn and water in a food processor (or high speed blender) and puree until smooth (ish)
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Season with salt and pepper to taste
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Transfer to a fine mesh sieve and strain into a serving bowl
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Garnish with heart of palm and avocado
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Serve chilled or at room temperature
Note: I do not possess a fancy pants high speed blender, so I used my food processor. If you have such a fancy machine, you may not need to run your soup through a sieve.
