It’s still corn season! Here are two amazingly delicious and cleansing recipes with fresh, organic and raw corn.
Sweet Corn Chowder
Makes 4 servings
(From Ani Phyo’s book: Ani's raw food kitchen)
This recipe doesn’t respect the principles of food combining because it mixes corn (starch) and nuts (protein). However, it is so good that I still wanted to share it with you. I love to make it for my husband. He always asks for a second and third bowl! A great soup to serve to your guests!
For the chowder base:
3 ears sweet corn
¾ cup walnut
¾ cup extra virgin olive oil
1 clove garlic
1 teaspoon sea salt
2 cups water
For the chowder topping:
1 cup kernels, set aside from above
1 avocado, diced
1/3 bunch cilantro leaves
1 teaspoon cracked black pepper
Set aside 1 cup of corn kernels to use as chowder topping. Blend remaining corn, walnuts, oil, garlic, salt, and water until smooth. To serve, pour chowder base into four bowls. Top each bowl with some topping.
Note: You can cut the amount of oil in two and replace it by water.
Corn Salad
Makes 3 to 4 servings
(From Matt Amsden’s book: RAWvolution)
For the salad:
3 cups fresh corn kernels, cut from the cob (approximately 4 ears)
1 cup chopped celery
1 cup chopped scallions
1 bunch fresh cilantro, stems removed
For the dressing:
½ cup Thai coconut water
¼ cup fresh lemon juice
2 tablespoons agave nectar
2 tablespoons olive oil
1 ½ teaspoons sea salt
1 tablespoon curry powder
¼ cup pine nuts (I personally skip the nuts in order to respect the principles of food combining)
In a large mixing bowl, combine all the salad ingredients and toss to mix thoroughly. In a high-speed blender, combine all of the dressing ingredients and blend until smooth. Pour over the salad, toss well to mix the dressing with the corn, and serve.
About corn: After corn season, you can buy frozen corn. Fresh or frozen, I make sure to buy organic corn because I don’t want to eat GMO (genetically modified organisms) corn. We still don’t know the long -term effects of GMO corn on human but we are now aware of the detrimental impact it has on rats. Scary!
Makes 4 servings
(From Ani Phyo’s book: Ani's raw food kitchen)
This recipe doesn’t respect the principles of food combining because it mixes corn (starch) and nuts (protein). However, it is so good that I still wanted to share it with you. I love to make it for my husband. He always asks for a second and third bowl! A great soup to serve to your guests!
For the chowder base:
3 ears sweet corn
¾ cup walnut
¾ cup extra virgin olive oil
1 clove garlic
1 teaspoon sea salt
2 cups water
For the chowder topping:
1 cup kernels, set aside from above
1 avocado, diced
1/3 bunch cilantro leaves
1 teaspoon cracked black pepper
Set aside 1 cup of corn kernels to use as chowder topping. Blend remaining corn, walnuts, oil, garlic, salt, and water until smooth. To serve, pour chowder base into four bowls. Top each bowl with some topping.
Note: You can cut the amount of oil in two and replace it by water.
Corn Salad
Makes 3 to 4 servings
(From Matt Amsden’s book: RAWvolution)
For the salad:
3 cups fresh corn kernels, cut from the cob (approximately 4 ears)
1 cup chopped celery
1 cup chopped scallions
1 bunch fresh cilantro, stems removed
For the dressing:
½ cup Thai coconut water
¼ cup fresh lemon juice
2 tablespoons agave nectar
2 tablespoons olive oil
1 ½ teaspoons sea salt
1 tablespoon curry powder
¼ cup pine nuts (I personally skip the nuts in order to respect the principles of food combining)
In a large mixing bowl, combine all the salad ingredients and toss to mix thoroughly. In a high-speed blender, combine all of the dressing ingredients and blend until smooth. Pour over the salad, toss well to mix the dressing with the corn, and serve.
About corn: After corn season, you can buy frozen corn. Fresh or frozen, I make sure to buy organic corn because I don’t want to eat GMO (genetically modified organisms) corn. We still don’t know the long -term effects of GMO corn on human but we are now aware of the detrimental impact it has on rats. Scary!
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