Beyond Raw Food (7): Thai soup for lunch 5-9-09: part 2

In summer 1986 I went to my first Thai restaurant with my friend Andrew who was born and raise on the main island of Hawaii, Oahu. Since I was vegetarian he took me to a chic Thai restaurant in Waikiki, and this was easily a few years before thai food had become a buzz word here on the mainland. To me the only way to describe the multi taste palate of Thai cuisine is synaesthesia….. In this video I also give you a second demonstration of what I consider to be the easiest way to open a young Thai coconut— Also in this video I furiously throw together this soup with no plan other than having soaked Irish Moss and knowing that I want to end up want end up with something resembling a healthy good tasting thai soup: the cast of food in this celebration in order of appearance is: soaked Irish Moss content of one young Thai coconut chaga tea ginger garlic schizandra berries celery cilantro dandelion greens cumin tumeric Nori flakes Dulse Flakes kelp powder maca a ceramic bowl made by Valya Boutenko