(Recipe) Beet & Avocado Soup with Cashew Cream

 

Introduction

Beet & Avocado Soup with Cashew Cream

Many of you have been asking for simple recipes that are comforting in these chilly winter months, when eating raw can be its most challenging time. To be honest, I find myself eating the most raw food in winter! It is probably because the first time I jumped into the 100% raw diet, it was winter time. Something to do with my subconscious, I’m sure.

In any case though, generally winter is when we crave heavier, heartier, warm foods. When it’s cold, your body is working harder to keep you warm so you want to eat more, as one might expect. So although a fruit bowl may be delicious and totally satisfying in warmer months, it might not be just what you want when the sun goes away and temperatures go down for a while.  SO what do we raw foodies eat? Raw soup! For me, it’s the perfect winter meal. It is filling, easy to make and digest (think of it a savoury smoothie), delicious, warming and beautiful.

Instead of cooking soups all day on the stove – which, I certainly can’t deny, creates a heavenly, homey aroma – you simply blend a few whole food ingredients together with spices and hot water. The spices warm you up from the inside out and you feel satisfied with the nourishing bowl of goodness you just enjoyed. The colours are always outstanding, as a plus. But then, aren’t they always with raw food?

From yummly.com  / This Rawsome Vegan Life

Beet & Avocado Soup with Cashew Cream

12 Ingredients
 
20 Minutes
 
300 Calories
 
2 Servings

 

Ingredients

Soup: 
  • 1/2 avocado 
  • 1 peeled beet
  • 1 tablespoon tamari
  • 1 tablespoon miso
  • 1 peeled garlic clove
  • 1 tablespoon peel fresh ginger root (optional) 
  • 1 1/4 cups hot water (approximately) 
  • 3 mushrooms
  • pinch of salt & pepper
  • juice of 1/2 lemon 
 
Cashew Cream:
  • 1/4 cup soaked, drained cashews with enough water to cover them
  • Pinch of cinnamon & salt
 

Method

To make the soup: blend everything together in your Vitamix or Blender until very smooth. Taste and adapt to your liking. Place in bowls and set aside. 
 
To make the cashew cream: blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don’t want it so thick. Change it as you like. Spoon onto your soup and enjoy! I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely. 

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Introduction

Healthy Halloween Stuffed Peppers

Celebrate Halloween with these spooktacular healthy stuffed peppers.
They’re perfect for a Halloween buffet or a family dinner ahead of trick-or-treating

Halloween Stuffed Peppers

Prep: 25 minutes

Cook: 35 minutes

Serves: 4

 

Ingredients

  • 4 small peppers (a mix of orange, red and yellow looks nice)
  • 25g pine nuts
  • 1 tbsp olive or rapeseed oil
  • 1 red onion , chopped
  • 2 fat garlic cloves , crushed
  • 1 small aubergine , chopped into small pieces
  • 200g pouch mixed grains (we used bulghur wheat and quinoa)
  • 2 tbsp sundried tomato paste
  • zest of 1 lemon
  • bunch basil , chopped

Recipe from: BBCGoodFood

Method

  • STEP 1

    Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside.

  • STEP 2

    Toast the pine nuts in a dry pan for a few mins until golden, and set aside. Heat the oil in the pan, and heat the oven to 200C/180C fan/gas 6. Cook the onion in the oil for 8-10 mins until softened. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season. 

  • STEP 3

    Squeeze the pouch of grains to break them up, then tip into the pan with the tomato paste. Stir for a minute or two to warm through, then remove from the heat and add the lemon zest, basil and pine nuts. 

  • STEP 4

    Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot. 

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