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Radiantly Raw Lifestyles by Summer Sanders

Hi, my name is Summer. Thank you for visiting Radiantly Raw. It began 3 years ago as a health, fitness, and lifestyle blog that I started in order to share my raw food journey. Since then, it has morphed into so much more! Be Radiantly Raw opened up many doors and connections for me. I was able to work for my raw food hero, Matthew Kenney, start my online cleansing business, write two raw food recipe books (Alive: a guide to becoming radiantly raw is due out in mid March), start my own raw food delivery business, and help people make lifestyle changes that not only served them, but their children, and future generations. Raw, Vegan food is my passion, when you combine raw food, a conscious lifestyle, and self-awareness, what you get is a trio that can shoot you to the moon! Radiantly Raw is a hub where you can get your raw food products, inspiring books, educational services, recipes, fitness guidance, and live food connection. It is a mecca of life, love, and food. I love connecting with you, if you have any questions or comments please do not hesitate to email me summersanders11@yahoo.com.
With love, light, and blessings.

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beet & avocado soup with cashew cream: serves 2 or 3
originally from www.thisrawsomeveganlife.com a beautiful blog! @thisrawsomeveganlife!

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

To make the soup: blend everything together in your Vitamix 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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