Creamy Cashew, Carrot & Cardamom Soup

Creamy Cashew, Carrot & Cardamom Soup
Yields 6
Carrots are a fantastic source of beta carotene and the bioavailability is really maximised when carrots are cooked and pureed. The cashews make this recipe super creamy, no one will believe it doesn’t contain any cream!
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Ingredients
1 large onion, finely diced
1 tablespoon coconut oil
1 teaspoon cumin seeds
5 cardamom pods
750g (1.5lb) carrots, diced
1.5 litres (50 fl oz) vegetable stock
120g (1 cup) cashews
1 lemon, to season
Turkish style mild chilli flakes to garnish
Instructions
In a large pan, sauté the onion in the coconut oil for a few minutes, then add the cumin seeds and cardamom seeds and sauté further until the spices start to toast slightly and the onions become translucent.
Add the carrots and stock to the pan and bring to a boil. Once the stock is bubbling, add the cashews, then reduce to a simmer and cook for 20 minutes or until the carrots are tender.
Once the carrots are cooked, allow the soup to cool, then blend to a very smooth consistency, making sure that all the cashew nuts are totally blended to make the soup creamy (this works best in a jug blender or you can use a stick blender and blend directly in the pan which may mean a slightly chunkier texture).
Reheat to desired temperature and to season with some lemon juice to taste.
To serve, ladle into a soup bowl and sprinkle with some Aleppo pepper (Turkish/Middle Eastern mild chilli flakes).
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Lemon Cauliflower Cous-Cous

I’ve really taken to instagram recently and I’m now sharing on an almost daily basis from my kitchen and life. Here are a few shots from this week, hop on over to instagram and follow me to keep posted of what I’m cooking, eating and doing. 

 I shared a photo of my dinner on Wednesday night which was a classic raw food way of making cous-cous out of cauliflower. With the heat on in London, I wanted a no-cook fresh and energising supper and this is such an inspired way of creating a classic dish raw. You can also use this technique to replace rice in a number of dishes such as sushi and create raw cauliflower rice sushi rolls.   

This cous-cous dish would be a great thing to make in large quantities for a summer party, take this with you to a BBQ and I guarantee you will delight and inspire your friends and family with your delicious and innovative contribution.Recipe Card

Lemon Cauliflower Cous-Cous
Serves 2
A a no-cook, gluten-free, grain-free cous-cous, great for a hot summer day.
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Ingredients
1 small head of cauliflower
8 brazil nuts
1 large bunch of parsley, finely chopped
100g raisins
2 tablespoons of extra virgin olive oil
1 lemon, juice and zest
1 tablespoon of sumac
A good pinch of salt (or more to taste)
Fresh pomegranate seeds for garnishing
Instructions
Break down the cauliflower into large florets, then transfer to a food processor and pulse down briefly until you get smaller pieces.
Add the brazil nuts and pulse down with the cauliflower until you get a cous-cous like texture.
Transfer to a bowl and mix though the finely chopped parsley and raisins.
Add the olive oil, lemon juice and zest, sumac and salt and toss well to combine.
Check for seasoning and transfer to a serving bowl and garnish with fresh pomegranate.
Notes
You can substitute the parsley for any soft herb such as corriander (cilantro).
Orange juice and zest also works well instead of lemon, but be mindful that orange zest can be quite bitter so use to taste.
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Baked Beetroot Falafel with Carrot & Sumac Salad

A random lone beetroot I had lurking in the fridge this week turned regular falafel into something altogether more vibrant. This is a really quick and easy recipe which you could also try with sweet potato, squash or any other earthy root vegetables. I wish I’d taken more pictures, I wasn’t planning a recipe for the blog but they turned out so well I wanted to share.

I served the falafel with a simple grated carrot salad seasoned with sesame oil and sumac and a bit of leftover kale salad I had in the fridge. 

I hope you try these at home, I’ll be adding them to my healthy party foods list!

Beetroot is high in antioxidants, aids liver detoxification and may contribute to lowering cholesterol. It can be roasted or eaten raw in salads and makes a delicious stamina enhancing juice. 

Baked Beetroot Falafel with Carrot & Sumac Salad
Serves 2
A light and vibrant alternative to regular falafel served with a middle-eastern inspired salad
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Beetroot Falafel
1 large beetroot (approx 300g), peeled and chopped
1 tin of butter beans (or other white beans/chickpeas), drained and rinsed
4 tablespoons ground flaxseeds
1 teaspoon ground cumin
1 tablespoon dried herbs
zest of 1 lemon
A good pinch of salt
Carrot salad
2 large carrots (approx 400g), peeled and grated
1 teaspoon sesame oil
Juice of 2 clementines (or 1 orange)
1 tablespoon of sumac
A pinch of mild chilli flakes
A good pinch of salt
Beetroot falafel
Preheat oven to 180c/gas 4
Put the chopped beetroot, drained beans, flaxseeds, cumin, herbs, lemon zest and salt into a food processor fitted with an S blade and process until you get a smooth dough.
Roll the dough into balls (approx 2 tablespoons per ball) and place on a baking tray.
Bake in the preheated oven for up to 30mins until the outside of the falafel have a nice crust.
Carrot salad
In a mixing bowl, toss together the grated carrot with the sesame oil, clementine juice, sumac, chilli flakes and salt.
Serve the beetroot falafel warm or cold with the carrot salad. Would be great in a wrap or served with a wholegrain salad such as a herby quinoa salad.
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