I sure wish I had a blender and a juicer at work. Oh how nice that would be! It would make lunch time so fun. I especially like raw soups and I could just whip them right up on the spot. But, since that isn't the case, it requires improvising.
Remember my post, Afternoon Delight, where I talked about being organized and bagging up veggies to juice or to use for soup? Well, it actually works quite well. Here is how I can have raw soup away from home.
Before I left home I got out my handy bag of veggies that were all combined and cut, and dumped them in the blender. Next all the pre-measured spices got added, a little Tahiti and water and in less than three minutes I had Green Bandito Soup. This soup recipe is from my friend Kat. You can check her website to get it. Oh my, it smelled so good! It was all I could do not to eat it for breakfast!!
It filled two mason jars, one for today and one for tomorrow (or maybe even tonight!).
I added some mung bean sprouts and an avocado to my jar of soup and packed it all together in my lunch box.
About 45 minutes before lunch I filled a Tupperware container with hot water. The hot water spout from our coffee maker really came in handy for this. Instant hot water! I changed the water one more time half way through and by lunch time the soup was perfect. Warmer than room temperature, but not so hot that the amazing enzymes from the vegetables and greens would be destroyed.
I added the soup to a bowl, garnished it with sprouts, chopped avocado and pepper, and lunch was ready.
Simple pure food in the bowl,
followed by extraordinary nutrients doing magic in my body!