We quit writing in Luke's baby book a long time ago. It's on a dusty bookshelf somewhere, likely with half the information missing. In a time of parenting when each day just blends into the next, yesterday was one that made me stop and notice this milestone. It might not make it into the baby book but it sure broke my heart a little.
One year ago: Rhubarb Iced Tea
Asparagus Cashew SoupNotes: The cashew cream requires you to start the night before by soaking the cashews, so plan ahead. I used a homemade broth, so when it came to salting the finished dish it required a heavy hand. Be sure to taste yours before salting.
adapted from Whole Foods to Thrive
3 Tbsp coconut oil
2 cups chopped asparagus
1/2 cup chopped celery
1 cup chopped onions
1 tsp cumin
4 cups vegetable broth
1 cup Cashew Cream (see below)
2 cups chopped spinach
sea salt and pepper
In a large pot on medium heat, melt coconut oil. Add onion and celery and saute until softened; about 5min. Add asparagus and cumin and cook 5 min more. Add the broth and bring to a boil. Reduce heat and simmer for 30min. Add the cashew cream (recipe below) and cook another 10min. Add the spinach and allow to cool for a couple minutes before blending.
Working in batches, puree in blender until smooth. Taste and season with salt/pepper. Serve with an extra drizzle of cashew cream. Enjoy!
Put 3/4 cup whole raw cashews in a bowl and cover with cold water. Refrigerate overnight.
Drain the cashews and rinse with cold water. Place in a blender and add water to just cover nuts. Blend on high for 2-4min until very smooth.