Raw Carrot and Ginger Soup

I discovered this recipe on my recent trip to Thailand, where I stayed at the beautiful Amatara Resort in Phuket! When it comes to finding delicious food around the world, Thailand is surely one of the first places that comes to mind.

Although Thailand is widely considered to be the home of many tasty dishes, you might not be aware of just how much of this food is vegetarian or vegan!

This Raw Carrot and Ginger Soup involves absolutely no animal products, making it totally vegan!

The combination of carrots, celery, and ginger in this recipe make it an all-round winner for both taste and nutrition. The inclusion of the macadamia nuts not only helps to give this soup a creamy consistency, but also helps to further enhance the health-boosting properties of this dish.

Macadamia nuts are among the fattiest of all of the nuts, but the majority of this fat is made up of monounsaturated fatty acids. Fats of this variety are known to be beneficial to the cardiovascular system. Macadamia nuts are also a good source of fibre, with one ounce of these nuts containing over 2g of the good stuff!

Ready to make this dish for yourself? Let’s get started!

Ingredients:

Soup

  • 400g carrots
  • 40g celery
  • 50g fresh ginger
  • 100g macadamia nuts, soaked for 4 hours
  • 50g avocado
  • ¾ cup coconut water
  • 3 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp white pepper

Garnish

  • 50g green mango, finely shredded
  • 1 tsp shallot
  • ½ tsp parsley
  • ½ tsp salt
  • ½ tsp black pepper

Method:

First you must blitz the carrot, celery, ginger and avocado in the food processor and then set aside. Next, blitz the soaked macadamia nuts and coconut water (with some coconut meat too if you have it to hand) until smooth. You can then mix the two bowls of ingredients together – stirring for a few moments.

You then just need a few minutes to whip up the garnish by mixing all of the garnish ingredients in a bowl.

Pour your soup into bowls and mix in the lime juice, salt and white pepper to taste. Garnish with green mango relish and you’re ready to serve!

Raw Carrot and Ginger Soup Julie Montagu

Wellness for Women

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Also, if you wan to learn about how eating more plant-based foods can enhance your health and your energy levels, then click here now to check out my starter guide!

Puy Lentil Quinoa, Roasted Aubergines and a Tahini Dressing

This could be one of my favourite creations so far! I was running late for the school run and in fact my entire day was just a LATE day….. I was late for everything!  So I had to whip up something quick but of course, good for the family!  And quinoa is one of the quickest grains to cook.  So while I was cooking that, I roasted some aubergines and boiled some lentils at the same time.  Mixed them together with some soaked goji berries and topped it all with a yummy tahini dressing that I knew the kids love.  So, here’s one family recipe for you that is now a favourite amongst my four kids……

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Serves 4-6

1 large or 2 small aubergines, cut into 1 cm rounds

2-3 Tbsp. Coconut oil, melted

2 tsp. cumin

200g quinoa

250g puy lentils

large handful of sultanas

large handful of pumpkin seeds

For the dressing:

1 Tbsp. tahini

2 Tbsp. tamari

2 Tbsp. apple cider vinegar

1 Tbsp. honey

Squeeze of lemon

Heat your oven to 200C.  Bring 400ml of water to the boil and add the quinoa.  Bring back to the boil and then cover and simmer until the quinoa is cooked approximately 20 minutes.   At the same time bring a pot of water to boil and add the lentils.  Cook until soft, again another 20-25 minutes.  Coat the sliced aubergine in coconut oil and cover with the cumin.  Roast in the oven for 20-25 minutes or until soft.  In a large bowl, combine the cooked quinoa, lentils and aubergine.  Top with the pumpkin seeds and sultanas.  In a small bowl, whisk together the tahini, tamari, apple cider vinegar, honey and lemon and pour over the quinoa mixture.   And voila… that is one delicious and nutritious family meal or even great as a side dish for a dinner party!

For more health and wellness tips, follow me on Instagram @juliemontagu OR keen to learn more about nutrition?  Head to my first online nutrition course:  Nutrition for Optimal Health at www.theflexifoodie.com.

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