Jun 17, 2013
Middle-earth Soup + Raw Dairy and Vitamin K1 vs. Vitamin K2
Elves and fairies agree… this soup is magical! It’s loaded with health-promoting mushrooms and greens in a creamy, nut base. I know it’s summer. But I like soup all year long. Soups are always easy-to-prepare, fast and hearty meals for me.
I gave a batch of this to a non-vegan friend of mine and she loved it. You don’t need cream or other dairy products to enjoy a creamy, silky soup! I am dismayed by Dr. Mercola’s article today regarding cheese. Many people subscribe to what he believes in and promotes. He is now saying that cheese is healthy if it is raw (non-pasturized). Before I became familiar with the many studies regarding animal product consumption and their disease-promoting effects, I was led down that path…
I always had a sensitivity to dairy and found it difficult to digest. A well-intentioned friend told me that I should be eating raw dairy because it would be easier to digest due to its enzyme content. So I purchased some raw yogurt and cheese. I had no idea where it came from. Someone delivered it to a location in my town and several people would be there, lined up with coolers to cart their purchases home (selling non-pasturized dairy was illegal in my state). Within one week I was so sick I could not get out of bed. I just got worse and worse. The pain and bloating in my abdomen was unbearable. At first I thought it was “just a stomach flu” but two trips to the ER later, I found out that I had contracted a very deadly form of e-coli from that raw dairy. So if you consume raw dairy products, PLEASE be certain of the source. Make sure that it is from a farm which is “Grade A” which will ensure that they are regularly monitored for bacteria in their products. But I say, why take chances with your precious health? Especially when you can enjoy delicious, plant-based meals…
Okay, I will get on with today’s recipe now!
- 1 pound sliced white mushrooms
- 1 small red onion, diced
- 4 cups tightly packed greens (I used baby spinach but chopped collards or kale or any combination will do)
- 4 cups water
- 2 TBS Bragg’s Organic Sprinkle (see notes)
- 1 TBS low sodium veggie base ( I use Vogue brand)
- 1 ½ cups raw cashews
- 2 dates
- ½ tsp ground black pepper
- ½ tsp ground nutmeg
- ¼ cup chopped walnuts
- Place all ingredients, except the cashews, in a soup pot and simmer until the onions are soft.
- Place the cashews in a high powdered blender and add just enough of the soup broth to cover. Blend until smooth.
- Add about half of the remaining soup to the blender and blend until combined.
- Return blended soup to the pot and stir to combine.
- Top with some chopped walnuts.
Serves 4. Enjoy!
- Suttie JW. Vitamin K in Health and Disease. CRC Press, Boca Raton, FL. 2009.
- USDA National Nutrient Database
- Sanders TA, Roshanai F. Platelet phospholipid fatty acid composition and function in vegans compared with age- and sex-matched omnivore controls. Eur J Clin Nutr. 1992 Nov;46(11):823-31. (Same study population as citation 25.)
- Stevenson M, Lloyd-Jones M, Papaioannou D. Vitamin K to prevent fractures in older women: systematic review and economic evaluation. Health Technol Assess. 2009 Sep;13(45):iii-xi, 1-134. Review.