Carrot, Cashew, Ginger Soup and Raw Cobbler

Have you ever been sitting around eating something, store bought, and think to yourself “I could probably make this myself..and better?” This exact thought struck me when I was eating some Cashew, Carrot, Ginger soup (from Pacific Foods) on a cold rainy day. I looked at the ingredients, all 9 of them (the last are spices) and thought “I can TOTALLY do this!” So off to the market I went. I had no idea what quantities to get and ended up over buying everything. This was after all a huge experiment. I also decided, while I am in the experimeting mood, to try out Doug McNish’s (@DougMcNish) Raw Peach & Blueberry Cobbler recipe from the last issue of Sweat Equity.

Before heading into the kitchen I went to an AMAZING yoga class with Emma Onneil. We did LOTS of back-bends which make me super energized! You can read more about back-bending and benefits here :) Energized and passionate, I took my love to the kitchen!

Yes that is me! Not in Emma’s class, but at Baldwin Lake in Winter Park, FL.

So after a lot of experimenting, and lots of tasting, I give you Carrot, Cashew, Ginger Soup and Raw Crumble! Prepared with love to the soothing sounds of Owen.

Carrot, Casher, Ginger Soup:

all ingredients are Organic of course!

6 full sized carrots, peeled and sliced thinly

1/2 cup of Cashews (raw preferrably, no salt if they are not raw)

1 Tablespoon of freshly grated Ginger (if you are like me, and LOVE Ginger, add more!)

1 Tablespoon Coconut Oil

1 can of Coconut Milk (full fat! Don’t skimp on the full benefit of the medium chain fats in Coconut Milk)

1-1 1/2 Cups of Water, Unsweetened Almond Milk, or Low Sodium Vegetable Stock

1-2 Tablespoons Maple Syrup (depending on how sweet you like it)

1 1/2 Teaspoon Cinnamon

1/2 Teaspoon of Freshly Ground Nutmeg

1 1/2 Teaspoon Cumin

Sea Salt to taste.

Warm the coconut oil in a sauce pan over medium heat. Add the sliced carrots and sauté until they are soft. Once the carrots have softened add the coconut milk, cashews, ginger, Maple Syrup, and spices. Bring to a low bubble over medium heat, don’t let it boil!

From here place the contents of the pot into a high powered blender. (note, remove the little plastic dilly on the lid to allow steam to escape!) Start blending on low. You’ll notice that it’s quite thick. This is where the water/almond milk/veg stock comes in. Add the liquid in small amounts until you have your desired consistency. If it’s still chunky a.) you have not cooked the carrots enough or b.) you need to turn up the blender!

Viola! It’s that easy. The soup is very tasty and very hearty!

Onto the crumble. So needless to say, I could not locate Organic Peaches anywhere. But I did not want to abandon the crumble! So I opted for a similar texture fruit and used strawberries. I was advised by Chef McNish to soak the strawberries in a bit of lemon juice prior to adding them to the recipe, to create the proper texture. It worked and this crumble is SO good, and yes ate it for breakfast, guilt free!

The Filling:

2 Cups Strawberries Thinly sliced

2 Cups Blueberries

2 Cups of Strawberries roughly cut

(remember to soak them in lemon juice a bit)

1 Teaspoon Cinnamon

1 Tablespoon Coconut Oil

2 Tablespoons Raw Honey (original recipe calls for 3 tablespoon Agave)

pinch of Sea Salt

In a blender, blend the coarsely cut Strawberries and 1 cup of Blueberries with the cinnamon, coconut oil, sea salt, and honey until smooth. In a bowl, combine the mixture with the remaining blueberries and sliced strawberries.

For the Topping:

2 Cups of Walnuts

3-4 Medjool Dates

2 Tablespoons ground Golden Flax

2 Tablespoons Coconut Oil (optional, I didn’t use)

1 Teaspoon Cinnamon

Pinch of Sea Salt

In a food processor, add the walnuts and pulse until crumbly but not totally obliterated. Add the dates, salt, cinnamon (and optional oil) and pulse until mixtures comes together and no large pieces of dates remain.

To assemble put the fruit mixture onto/into a dish and top with the walnut mixture. Consume! I assembled a whole one to photograph but the rest I have been eating like this: spoon into fruit mixture, spoon into walnut mixture, spoon into mouth. Repeat.

Both of these recipes are not only delicious but are packed with tons of nutrients and health benefits. So feel free to enjoy and know you are doing your body good. :)


The Real Dish – proves you CAN make it better, yourself

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4 thoughts on “Carrot, Cashew, Ginger Soup and Raw Cobbler

  1. Impressive yoga moves! Much fancier than the prenatal stuff I’ve been doing lately.

    Your soup sounds great too. I love ginger and cashews, so I’ll definitely make this during the week :)

    Have a great weekend,

    • Zibi!! Thanks for stopping by. That’s so awesome you are doing prenatal yoga!! Such a good mom :)
      Let me know what you think of the recipe.
      Have a great weekend as well!

      • So I finally made the soup and I’m glad I did!
        We enjoyed it a lot. Actually I had so much faith in the recipe that I doubled the recipe and made it in my slow cooker so that I could freeze the left overs for later. My son is 3 months old now and our days are pretty unpredictable :)

        Btw, prenatal yoga helps with so many pregnancy and child birth complaints I highly recommend it. (When the time comes that is ;))

      • Zibi!!
        Firstly, congrats on the new addition! I had no idea you were expecting! I will definitely look into pre-natal yoga..when the time comes :) I’ve heard that from other mothers as well!
        So glad you like the soup! Such an easy recipe and will freeze well. How did you make it in the slow cooker?
        Hope all is well!

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