Aaaah, inhaling freshly sliced lemongrass. It is a balm to the soul; bright and refreshing. (recipe)
Lemongrass smells like lemon but not, it has its own complexity; citrus, with some earthiness. Lemongrass tastes as bright and complex as it smells...and like most things with volatile oils, a little bit goes a long way. Lemongrass has a citronella quality that can overpower foods if you use too much (this is also one thing that makes it a great insect repellent).
Lemongrass is popular in Asian and Indian foods, and can bring an extra dimension of flavor, openness, and brightness to foods. It also makes a very refreshing tea to sip hot or cold. Simmering and sipping a few sliced rings of lemongrass makes your house smell divine and your belly happy.
From a health perspective, lemongrass has some great qualities. It is antibacterial and antifungal. It has mild astringent qualities so it is helpful for skin conditions. It aids in peristalsis and overall digestive balance. Research suggests that it helps relieve stomachache and spasms. Studies also demonstrate that lemongrass aids in lowering cholesterol and can help balance blood sugar. The aromatic quality of lemongrass makes it a great mood enhancer and it also contains chemical compounds that contribute to parasympathetic stimulation. In other words, sipping some lemongrass tea helps calm and relax your nerves and can promote a deep and uninterrupted sleep.
Coconut Curry Soup with Lemongrass (raw)
Love this soup in the spring and summer months... I don’t like cold foods so I heat it slightly. For the most part all ingredients can be just thrown into the vitamix and voila you have soup. Spinning it in the vitamix long enough will actually heat it and then the coconut fat can emulsify making it a creamy, delicious delight. All the ingredients can be adjusted to suit your taste, that’s what makes it easy.
- 4 cups coconut milk (blended thai coconut water and meat)
- 2 Tablespoons ginger, minced
- 1 Tablespoon coconut oil or coconut cream
- 2 Tablespoons olive oil
- 1 small clove garlic, crushed
- 2-3 medjool dates, pitted and chopped
- 2 Tablespoons lemon juice
- 2 teaspoons curry powder
- 1/8 teaspoon red chilli powder
- 1/2 teaspoon shallot
- 1 Tablespoons Nama Shoyu (or tamari)
- 1/2 teaspoon sea salt
- 2 stalks lemongrass, minced
- 1/2 small orange bell pepper
- 2 Tablespoons cilantro, chopped
For more interesting raw food recipes: Practically Raw: Flexible Raw Recipes Anyone Can Make