Equipment
The good news is, you don’t need any fancy equipment for this one. I am using a Tribest “personal” smoothie maker, and I imagine a good blender would also do the trick. For me, my personal smoothie maker is perfect because I live alone, and there is no waste or leftovers. It’s also extremely energy efficient because it is tiny, and you only need to run it for a few seconds to make your soup. The recipe below is for ONE serving (about 12 oz/400ml). If you have a larger blender/smoothie maker, and want to make more soup, just increase the amounts as desired.

Note: If you don’t have organic veg, or you don’t have whole spices to grind, you can still make this recipe, but really the taste is completely different. And if you think you don’t have time to make this, my TOTAL preparation time was LESS THAN 5 MINUTES!

Ingredients
First of all, I highly recommend getting your produce from a local organic farm. I just started ordering a weekly fruit and veg box from Riverford organic. They deliver it fresh right to your door. I have to tell you, the asparagus was SO tender, it was like eating a completely different vegetable from anything I’ve ever had before (and the humus I got from them was simply to die for!).

• 50 gm organic tofu (about 1” x 3” x 3” block)
• 6-8 stalks organic asparagus
• ¼ bulb organic fennel
• ¼ teaspoon black peppercorns
• ¼ teaspoon Himalayan salt
• ¼ teaspoon whole cumin seeds
• 1/8 teaspoon powdered kelp (optional; I add this to boost my sluggish thyroid as it’s rich in iodine)
• 1/2 teaspoon extra virgin organic olive oil
• 1/2 cup water. The water should either be room temperature or slightly warm, if you prefer warmer soup. Do NOT use very hot or boiling water, as it will expand in the blender AND it will also kill off the nutrients.

How to make it:

• Grind peppercorns and cumin seed with a mortar and pestle (you can use powdered, but it simply isn’t the same!). Set aside.
• Cut tofu into 1/2” chunks and put in blender cup. Put in just enough water to cover them.
• Blend tofu until it is a smooth cream.
• Chop asparagus and fennel into small enough chunks to get around the blade of the blender. Put into blender and pulse until chunky.
• Add ground pepper, salt, cumin, kelp and olive oil. Blend for 30-40 seconds.
• Your soup is READY to eat! If it’s too thick, and some water (slightly warm if you want warmer soup).

This is awesome with a couple of slices of toasted no-yeast rye bread with humus. What a TASTE!

Ok…  so why am I really talking about soup?

Environment: Earlier this year, I took a “10/10″ pledge in which I vowed to cut my fossil-fuel consumption down by 10% in the year 2010. You might think reaching this goal is a diffcult thing to acheive, but something as simple as making raw organic asparagus soup can help you get started. How?

• If you buy your organic produce from a local farm, like I did, you are saving on “food miles” as they are not being flown to you from the other side of the planet. It’s even BETTER if it comes from your OWN garden.
• Coming from the local farm, and not the local supermarket, there is NO packaging or waste at all. Even the little bits of veggies that I didn’t throw into the smoothie maker I put into my compost bin, and it will be helping to grow vegetables in my back garden later this summer.
• Running a little 200 watt blender for 40 seconds takes a LOT less energy (and costs a lot less money) than cooking a pot of homemade soup on the hob for 20-30 minutes, so it’s very economical, too.

Health: Eating veggies that are local means they are fresher, and packed with nutrients. The longer the gap between when your fruit/veg has been picked and when you consume it, the more nutrients are lost. Also, eating with the seasons (as organic farms provide you only season produce) will also improve your health, as it puts your body “in synch” with your environment, giving your greater immunity.

Spirituality: There is something very spiritual about getting closer to Source by eating organic, local, fresh and uncooked. I don’t think I will ever go 100% raw, but I have to tell you, when you eat something like this, you feel like you are tasting the Sun and the Earth, and that’s pretty special. It helps you feel connected, and lets you know that you are safe in this big, vast Universe.

Fun and Creativity: It’s actually pretty cool to make up new concoctions. I make up something new every day. I had a delicious melon and plum smoothie before. Sheer nectar! In fact, what’s so neat is that just about ANYTHING you toss into the smoothie maker can be turned into something really tasty and interesting. Experiment and set yourself free!

Closing thoughts
Today, I found out yet another close friend of mine (this time, it’s someone from Transition Bedford) has breast cancer. Mind you, this particular woman is one of the most health conscious people I know, so if it can happen to her, it can happen to anyone. I do believe the high incidence of cancer in today’s world is due to us being just so disconnected from the Source of life, both in our food, and our state of being in general. Our failing health is a symptom that we human beings are craving a return to a more natural state of living in harmony with the Earth. And the good news is, I firmly believe it is “do-able.”

I took the 10/10 pledge because I love our Planet, and I also believe our dependency upon petroleum is simply a recipe for disaster, for so many reasons.

Let’s not consume THAT recipe. Instead, let’s start (un)cooking up our own recipes. I’ve done many things this year to make good on my 10/10 promise. If you do only one thing this year and nothing else, start off by making a pledge to buy local produce. Or better yet, how about starting a vegetable garden in your backyard? I’ve just done this with the help of a neighbourhood woman, as part of the new “garden share” project we at Transition Bedford are hoping to get going this year. But more on that another day.

Lynn Serafinn

Green alkanet grows everywhere and its flowers are edible

In the last few years I’ve become rather attracted to the idea of foraging for food. Having had an allotment in the past, and knowing the time and work that goes into growing veg, the idea of going out into the wider environment to find sources of food which have cost me nothing in monetary and effort terms is very, very attractive.

On a recent trip to Conwy in Wales, the bushes alongside farm lanes were dripping with sloes, rosehips and blackberries. But what about here in (sub)urban Bedford, what’s to be found for foraging?

I’ve lived in the town for a year now and found a few places to find wild food: sea buckthorn, damsons, blackberries and rosehips at Priory Marina; crab apples in the streets around Castle Road, elderberries on the footpath off Caves Lane and green alkanet (pictured above – you can eat the lovely blue flowers) and hairy bittercress all over the place. if you’re a forager, please share your haunts below in the comments…

So, let’s say everyone gets into the idea of foraging – what then? Will there be enough to go around or will we be fighting over those damsons, rowans and bittercress? I suspect we’ve got a while before this is a problem, but it’s worth thinking about.

Right now, though, the difficulty is getting people to pick even the obvious fruit outside their front doors. There’s a street off Castle Road (I can’t remember which one: maybe Pembroke?) with a apple tree that was full of little red-skinned, red-fleshed apples in late summer: I think I’ve identified them as a variety called Red Devil: great to eat and produces beautiful pink juice.

I nearly cried when nobody touched them: the sweet little red apples dropped and were mashed under feet and car tyres, probably driven by people driving to a shop to buy – you guessed it – apples grown half way across the world (and not half as tasty). I’d have brought a ladder and picked them all, but I was a bit worried about how people in the street would react: maybe next year.

If you want to read more of my stuff on organic gardening and ethical consumerism, visit my personal blog, Horticultural, and follow me on Twitter.