This tasty chilled raw noodle soup is a health and beauty powerhouse.
Probiotics (beneficial bacteria) are so incredibly health enhancing yet so often overlooked. I felt increasingly drawn to fermented foods in the early stages of my transition to a raw vegan lifestyle. I started making and eating cultured foods on a daily basis (I make a mean kimchi and drink loads of coconut kefir). And I honestly feel that it’s played a huge role in the fact that my transition was effortless. I never had to deal with “cravings” or the common emotional hardships that are such a hot topics amongst aspiring long-term raw vegans. I knew nothing of the acidic/alkaline pH levels at the time nor the scientific discoveries on the gut bacteria and brain connection. I was purely following an instinctive yearning. But it all made sense as I started discovering the far-reaching and universally celebrated healing power of probiotic rich foods.
If you’re new to fermented foods, The Body Ecology Diet by Donna Gates is a good place to start.
This vegan daikon noodle soup is totally gluten-free (and dairy free) and it’s one of my easiest and quickest fermented recipes. Daikon radish is in itself a very healing root. It naturally assists the body with digestion, especially fats and starch, and is a powerful immune booster and cancer fighter.