Wrinkle-Fighting Recipe: Almond-Fennel Soup

This recipe comes to us from Chef Omid Jaffari, a renowned raw food chef based out of Japan and Australia. He features other outstanding recipes on his blog: Shiitake.

Yields 2 servings.

Ingredients

Soup

• 1 cup blanched almonds
• 2 cups of pure water
• 1 celery stick, chopped
• ½ cup fennel, chopped
• 1 clove garlic, grated
• 1 tsp ginger, grated
• 4 leaves basil
• A dash of TTS Nama Shoyu

Garnish

• Edible flowers
• 1 stalk spring onion, thinly sliced

Method

Soup

• Soak the almonds in 2 cups of pure water overnight or for 4-5 hours.
• Blend all the ingredients together until smooth and creamy. Transfer it to a bowl, cover and refrigerate it for 30 minutes to slightly chill and mature.

Garnish

Thinly slice the spring onion, cover with cold water and refrigerate for about 5 minutes.

Mounting Your Work

Pour the chilled almond-fennel soup into two soup glasses/bowls and garnish with sliced spring onion and edible flowers.

How will it help wrinkles?

This soup is an excellent source of vitamin E, a natural antioxidant that scavenges the free radicals that oxidize fats, preserves the integrity of cell membranes, and protects the body against connective tissue damage, which leads to wrinkles.

It’s also a good source of dietary fiber, which is important in expelling toxins from your body that would contribute to deterioration in the skin’s connective tissues.

Other Health Benefits

• Very good source of vitamin B2 and moderate source of other B-complex vitamins, which are necessary to maintain normal metabolic activities.
• Very good source of magnesium, which helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
• Very good source of copper and manganese.  They function as cofactors in various metabolic reactions and enhance the activity of enzymes involved in the detoxification process.

Nutritional Information per Serving (% Daily Value)

Calories: 20% (411 Cal); Total Fats: 54%; Saturated Fats: 13%; Carbohydrates: 6%; Proteins: 31%; Fibre: 41%; Magnesium: 50%; Phosphorus: 36%; Copper: 36%; Manganese: 85%; Vitamin E: 93%; Vitamin B2: 42%.

Chef Omid Jaffari is stopping in Toronto from September 16th to 19th, 2009, during his North American Al-Fresco Tour (including Los Angeles, New York, and Montreal). He will be holding a gourmet raw food cooking class for foodies and those interested in advanced nutritional science. Email us or call 1.800.252.2826 if you’re interested in learning more about this class.