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Chef Ricky Yen of Plant Lab has EXCLUSIVELY shared his recipe for this beautiful pear soup with us! Plant Lab is a culinary academy that teaches plant-based cuisine and the art of its preparation with a focus on pure foods.

We were attracted to this recipe because of the Juniper Oil, which increases circulation and stamina. It is very potent, so more isn’t always better. Chef Yen’s skilled use in cooking and cuisine is a good way to obtain Juniper Oil’s healing benefits. Also it is a very beneficial and reliable antiseptic and antimicrobial. The aromatic oils in the berries help lessen the load of microbes, thus purifying the digestive, respiratory and urinary systems. Juniper berries stimulate the flow of saliva, hydrochloric acid and other secretions known in Ayurveda as “Agni” – the kindling of digestive fire.

PEAR SOUP with young celery, juniper oil

JUNIPER OIL
1 cup olive oil
½ cup juniper berries

Blend juniper berries and olive oil. Let mixture sit for at least 48 hours. Strain oil through chinois twice.

RED CHILI OIL
½ cup olive oil
¼ cup red bell pepper, rough chop
2 tablespoons red chili, minced (with seeds)
1 tablespoon rice vinegar
1 clove garlic, vein removed
pinch salt

Blend the above ingredients until well combined. Refrigerate mixture, and let sit for at least 48 hours. Strain oil through chinois twice.

SOUP
1 cup almond milk
½ cup pear juice
½ cup celery juice
¼ teaspoon salt
¼ teaspoon xanthan gum

Blend all ingredients except xanthan. Strain through chinois twice. Add xanthan, 1 pinch at a time, and continue to blend until the xanthan has hydrated, and the soup has visibly thickened. Add salt to taste.

ASSEMBLY

Pour soup into a bowl. Garnish with juniper oil, a small amount of chili oil, micro sorrel, borage or other similar micro greens and flowers.

Learn more about Chef Ricky Yen and the innovative plant-based curriculum at plantlab.com.

And remember to always EAT YOUR HERBS! 

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