The theme of this group was wanting to get more flavor with raw food. Not only is it possible to get more flavor by adding fresh herbs, you’ll gain medicinal benefits as well. The handout of my favorite raw food recipes includes a simple, but delightful pea soup with fresh mint. It’s a snap to make. When I made this recipe for a group in southern Minnesota, my mom decided to show people the difference between a raw pea soup and a can of Campbell’s pea soup. Brilliant! You really don’t need a lot of words or scientific evidence when you compare a murky green, sodium-laden, can of soup crusted over with white sludge to fresh, flavorful minty pea soup!
Mint adds a fresh flavor, aroma and is known to improve its ability to improve food assimilation. It’s easy to grow and has vitamins B1, B2, B3, B6, C, E, beta-carotene, biotin, folate, calcium, magnesium, phosphorus and potassium. So yes, raw foods can be a taste explosion as well as giving you what your body really needs. A good resource book is The Flavor Bible. The video below shows me demonstrating the Fresh Minty Pea Soup.