I’m back from my road trip! It has been difficult for me to transition back into my daily lifestyle since coming home. I need to get back into my regular eating habits and catch the gym bug again! Speaking of catching a bug, after coming home I caught what I think was the flu! Sorry for the lack of posts because of it!
I am feeling a lot better and ready to take on the new year! As one of my new years resolutions, I wanted to try making more raw foods. I fully believed food in its most pure form (not cooked) is best for your body.
This soup is great because it is nice and creamy while still being packed with spinach. It has a light flavor but filling texture and makes for a great side dish or main course. You are more than welcome to heat it up and make it a hot soup if you aren’t concerned with the recipe being raw. Hope you all enjoy it! 🙂
1 cup soaked and drained Cashews
1 1/4 cup raw non-dairy Milk or Water
1/4 tsp Cumin
1 clove of Garlic
1/4 tsp Sea Salt
1/4 tsp Nutmeg
3 cups packed Spinach
1. Place the soaked cashews, 1 cup of milk or water, garlic, salt, nutmeg, and cumin in a blender of food processor.
2. Blend the ingredients for about 3-5 minutes or until the mixture is smooth and creamy.
3. Set aside about 3 tbsp of the “cream” mixture to use for decoration on top of your soup.
4. Place the spinach in with the remaining “cream” and blend for another 5 minutes.
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