Try miso soup, it gets you really warm. And like I said, drink tea regularly. High intensity cardio for a few minutes will also warm you up, but just temporarily. Add spices whenever you can like cayenne, cinnamon, garlic, ginger and onions , etc.
Try dry brush skin rubbing - just rubbing your body with a dry bristle brush. This has been shown to improve blood circulation over time and it's good for the skin. Here's a site I found really quick, but research for yourself too -
http://www.healingnaturallybybee.com/ar ... treat7.php Here's a recipe for a really warming raw butternut squash soup on my blog:
http://rawfoodlove.blogspot.com/2011/10 ... ourds.html Okay here's some soup and salsa recipes, some raw and some not:
- add spices as necessary, you want them to warm you up!
(PS - the cooked soups are good, but the raw ones are A-MAZING)
Garlic-Walnut Soup (raw):
1 cup walnuts
1 cup extra virgin olive oil
3-4 cloves garlic
1 t ground pepper
1 t salt
2 1/2 cups or so water
Blend all ingredients until smooth. Top with chopped avocado and dill.
Miso-Mushroom Soup (raw):
4 T miso
1 cup extra virgin olive oil
3 T grated ginger
3 cloves garlic
3 cups water
Blend all ingredients until smooth. Top with mushrooms marinated in tamari and olive oil for a few minutes, and chopped green onion.
Spicy Corn Chowder (raw):
2 1/2 cups corn kernels
3/4 cup walnuts
3/4 cup extra virgin olive oil
3 cloves garlic
1 t salt
1 t pepper
Pinch oh cayenne
Pinch of cinnamon
2 cups water
Blend all ingredients until smooth. Top with chopped avocado, cilantro, and salt & pepper.
Corn & Pepper Salsa (raw): I eat this on it's own, it's so good, and pretty spicy
1 red bell pepper, chopped
1 cup corn kernels
1-2 tomatoes, chopped
1/2 cup cilantro, chopped
1/3 cup green onions, chopped
3 cloves garlic, finely chopped
1/2 jalapeno pepper, chopped
1 t salt
1 t pepper
Mix it all up and let sit for a few minutes to let the flavours combine.
Spiced Carrot and Celery SoupIngredients:
1 T of olive oil
1 large onion, chopped
3-4 cloves garlic, chopped
1 T of curry powder
6 carrots, roughly chopped
4 sticks of celery, chopped
4 cups water
1 t salt
1 t pepper
Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery and water and cook gently until the vegetables are tender. Blend until smooth and add salt.
Curried Squash and Mushroom Soup (from The Moosewood Cookbook)
2 medium acorn squash -- or butternut
2 1/2 cups water or stock
1 cup orange juice
2 tablespoons vegan butter
1/2 cup chopped onion
1 medium clove garlic -- crushed
6 ounces mushrooms -- sliced
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1 1/4 teaspoons salt
dash cayenne
fresh lemon juice -- optional
chopped toasted almonds -- for garnish
Split the squash lengthwise and bake face-down in a 375 F oven on an oiled tray, 30 minutes or until soft.
Cool and scoop out the insides.
You'll need about 3 cups worth.
Put it in the blender with the water or stock and puree until smooth.
Combine in a kettle or saucepan with the orange juice.
Heat the butter in a skillet and add the garlic, onion, salt and spices.
Saute until the onion is very soft.
(You may need to add a little water if it sticks.)
Add mushrooms, cover, and cook 10 minutes.
Add the saute to the squash, scraping the skillet well to salvage all the good stuff.
Heat everything together very gently.
Taste to correct seasoning.
You may want more cayenne or salt.
And, since this is a fairly sweet soup, you may want to spruce it up with some fresh-squeezed lemon juice.
Serve topped with toasted almonds.
(Note, this soup need not be served immediately.
It can simmer a while and the flavors will mature.)
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