Mia Moore's Blog

Mia, Founder of, Graciously Green, draws on her health education from the Institute for Integrative Nutrition's (IIN) cutting-edge Health Coach training Programme, as well as her in-depth chef studies in raw and plant-based foods, to provide plant-based cooking, health coaching and education, both in person and online. She also studied toxins in-depth and now leads raw food cleanses and liver detoxes. Graciously Green is sponsored by Hong Kong’s organic vegetable delivery service, Eat FRESH (www.eatfresh.com.hk)

Soup Secrets

- try my 5 minute Refreshing Minted Pea & Spinach Raw Soup
July 16, 2013

I was living in Japan the first time I really figured out the power of soup. I watched and learnt from these beautiful Japanese women, with their tiny waists and glowing skin. What did they all have in common? They all ate soup (and plenty of veggies, actually) on a daily basis.
In Japan, you rarely eat a meal without some form of soup, mainly miso soup but veggie soups are also popular, for example a brothy minestrone.

My favourte thing to do on my way home from work would be to pop into my local 7/11 and get what is know as “Oden”, a Japanese soup dish comprising several ingredients such as tofu, daikon radish, seaweed and some fish options for meat-eaters, all served in big bowls of steaming light, soy-flavoured broth. It’s so much fun as you select what you throw in. Truly “umami”  - the seventh taste of “home-cooked”.
Actually, Japan had a massive impact on my way of life and eating. It was in Japan where I started to study yoga and explore macrobiotics, and even the beginning of my love affair with raw-food. And, of course, soup became my daily habit pretty quickly.
I never really thought about it until that soup-turning-point, but growing-up in Yorkshire, my mom always made soups out of left over veggies and food, and we would often eat soup as a starter to a meal.
This traditional, and very economical, healthy menu-item seems to have gotten a bit lost along the way in the modern day diet.
I’ve decided to bring soup back into the spotlight.
Ok, so now I know that the Oden likely had a fair amount of salt in it, and my mom’s soups, as lovely as they tasted, probably didn’t have the greatest nutritional content as they boiled away for quite a while, killing precious enzymes and nutrients along the way (sorry, mom). 
I love raw soups; they’re nutritious, filling, hydrating and because I eat them raw, they’re bursting with energy-giving enzymes and heaps of unharmed antioxidants, vitamins and minerals. So good for you. My goal is to upgrade soup recipes so they’re healthier and more vibrant than before but tasting just as good, if not better.
A side benefit is that you tend to eat less throughout the day when filling-up on soups, so they can be a great slimming and weight-loss weapon!
Want another tip: to make your raw sups super creamy, just add half an avocado to the blender. This works for almost any recipe as avocado has a very mild flavour – amazing!
In my everyday diet, I now eat at least 1-2 servings of raw soup, warm and cold. By adding warm (not boiling) water to a blend of raw veggies, you don’t actually cook the veggies, just warm a little, therefore, preserving the amazing nutritional life force!  These soups are so clean and healthy that I include a bunch of recipes in the manual of my monthly Organic Raw Food Feast and Liver Detox – if you’d like to know more you can find details here on my website. The next detox start date is the 27th July. Our organic detox veggies are all from Eat FRESH organic e-greengrocery.
So now you know my secret to staying slim and feeling vibrant, it’s as simple as raw soup.
I am so passionate about this find that I plan to dedicate an entire raw soup section in my upcoming online healthy cooking and living course. Who knows, maybe one day I will open a gourmet raw soup kitchen, what do you think? :0)
RECIPE: Refreshing Minted Pea & Spinach Raw Soup
I took my mom’s basic cooked recipe, added a touch of “umami” with miso, and upgraded to raw. This is so amazingly refreshing in summer, hot and cold. Miso is actually fermented and not raw, however, I still class this soup as “raw” because we have not cooked the veggies using this method.
Time: 5 minutes to blend
Equipment: high-speed blender
Yield: 2 good sized servings
1 bunch fresh spinach (150g)
2 cups green peas (could use a bag of flash-frozen peas if allow to defrost a little first)
1TBS white miso
½  cup fresh mint leaves
6 TBS ‪shelled hempseeds – full of protein and omega3s
‪1  1/2 - 2 cups warm water (depend how thick your enjoy your soup)
Pinch Himalayan mineral salt, to taste
Blend all ingredients in a high-speed blender until smooth.
Squeeze lemon and cracked black pepper to serve.
You could enjoy with some grains such as sprouted buckwheat or cooked quinoa for a more substantial meal.
If you would like to know more about Mia – Raw Food Chef and Health Coach -  follow Graciously Green on Facebook here.



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