My time in the kitchen serves both as a creative outlet and a form of meditation.
I crave my “canvas” and the time to create new and interesting dishes – or even just the same old ‘go-to’ meals we so often indulge in at our home.
Either way, slicing, spicing, stirring, and serving soothes my soul.
And when I can create something for no other purpose than to feed another with a generous heart, my spirit sings.
I invite any and all opportunity and excuse to cook and nourish another.
Thus, for my nearest and dearest…recovering from a little surgery…this one’s for you!
Sweet Cashew Cardamom Chowder
2 Tbs. extra virgin olive oil
1 medium sweet onion, roughly chopped
1 medium golden delicious apple, chopped
1 cup raw cashews
1/2 tsp. pink Himalayan sea salt
1 tsp. ground cardamom
1 tsp. ground ginger
2 cups organic sweet corn (canned or frozen)
4 cups organic vegetable broth
In a large stock pot, over medium heat, sauté the onion, apple, and cashews in the oil. Once the onions begin to caramelize, add the salt, cardamom, and ginger. Make sure all surfaces are coated with the oil and spices. Stir and continue cooking 3-5 minutes more.
Add the corn and broth. Bring to a boil and then reduce to a simmer for about 20 minutes.
Transfer to a high speed blender and whir until smooth, or puree until silky smooth with an immersion blender.
Garnish with candied ginger and a tad of sweet basil for an extra bit of pizzazz.