Coconut Soup with Bok Choy

Creamy, sweet and butterly , SERVES 4

INGREDIENTS

  • 4 cups thinly sliced bok choy
  • 6 tablespoons aminos , divided
  • 4 tablespoon sesame oil, divided
  • 1 1/2 cup thinly sliced mushrooms
  • 1 tablespoon NAVIL coconut sugar
  • 1 young coconut, meat and liquid
  • water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon NAVIL turmeric powder
  • 1 1-inch piece ginger, peeled and chopped fine
  • 1 teaspoon raw chili garlic sauce
  • Sea salt and pepper to taste

INSTRUCTIONS:

  1. Toss bok choy with 3 tablespoons aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
  2. Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
  3. Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
  4. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
  5. Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.