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Gratitude: Six Things + A Healthy Soup Recipe Inspired by a Cocktail

Posted by on Sep 7, 2012 in 5 Things, Dinner, Inspiration, Lunch, Raw Food, Recipes | One Comment


sesame cilantro gazpacho

If you’ve been following my blog, you will know that I am chronicling some of the moments that bring me joy each week. FYI, these are in no way the only things that have brought me joy this week. This is merely an edited list that will hopefully inspire you to do the same. I have six entries this week. I hope you don’t mind.

  1. Nature. A walk in the park on a beautiful afternoon. I put my bare feet in the grass and found a swing to swing on.
  2. Friendship. A late afternoon long-distance chat with one of my best friends (she lives in Whistler). Hers is one of the friendships I most cherish; no matter how long it’s been, we just pick up where we left off.
  3. Knowledge. A holistic nutritionist outing to Barrie, to see David Wolfe speak. He’s just such a treat to listen to, and is oh so inspiring.
  4. Inspiration. A brief coaching session with the wonderful Joyce Curry.
  5. Opportunity. I’m going through a much-needed purge of my belongings, as I prepare to move out for a week while my floors get redone (long story). Instead of being upset about the inconvenience, I look at this as an opportunity for a fresh start. Sometimes we need to create a void to have wonderful things fill it.
  6. Creativity. Another reason to fall in love with farmers’ market tomatoes. I had just about the most delicious Caesar while at dinner at Susur Lee’s new restaurant called Bent. This Caesar was unlike any other I’ve tried – it had cilantro, Sriracha, and even sesame. It was amazing! But because it’s not a good idea to consume Caesars on a regular basis, I figured I’d turn it into a soup. If you’re interested about health benefits of tomatoes, read my post on ‘em.


Sesame Cilantro Gazpacho

2 large tomatoes, chopped into large chunks
¼” – ½” piece of organic ginger, roughly chopped
1.5 tbsp toasted sesame oil
½ tsp sea salt
1 cup water
1 tbsp fresh cilantro

To serve:
¼ cup cucumber, diced
Sriracha, to taste

Blend the tomatoes, ginger, sesame oil, sea salt and water on high until smooth. Add the coriander and pulse to combine. Pour into two bowls and top with diced cucumber and dot with Sriracha.


1 Comment

  1. Emily
    September 21, 2012

    <3 you keep up the great work! xx


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