Ingredients:

○ 75 g [0.5 cups] raw cashews
○ 1 L [4-5 cups] miso broth
○ Olive oil
○ 2 leeks (the white part)
○ 2 garlic cloves
○ 230 g [0.5 lbs] frozen broccoli
○ 300 g [2 cups] frozen peas
○ 170 g [6 oz] frozen spinach (or kale/mâche/arugula)
○ 2 Tbsp lemon juice
○ Radishes

Instructions:

1. Blend cashews with miso broth.
2. In a pot, on medium/high heat, add olive oil and cook chopped leeks until very tender.
3. Add garlic and stir for 1 min.
4. Add miso broth/cashews.
5. Once foaming, add broccoli and peas.
6. Partially cover pot with lid and let it cook on medium/low heat until broccoli is tender.
7. Add the spinach/kale/mâche/arugula and cook for 1 min.
8. Blend, then add lemon juice, salt and pepper to taste.
9. Serve with sliced radishes, black pepper and olive oil.

Notes:

◼ Frozen vegetables can be substituted by fresh ones. I just find it practical as I usually only need to buy leeks, a lemon and radishes and have the rest in my pantry/freezer.
◼ Since my immersion blender is not the strongest, I soak the cashews beforehand (when I remember).

Avocado Chicken Salad

Makes 4 to 6 servings
Meat from 1 rotisserie chicken, chopped

1 bunch scallions, chopped

4 stalks celery, chopped

2 avocados, 1 halved and 1 chopped

¼ cup lemon juice

¼ cup olive oil

2 tablespoons rice vinegar

2 tablespoons mayonnaise

½ cup parsley leaves

¼ cup chopped dill

Salt and freshly ground black pepper

Directions:
1. In a large bowl, toss the chicken, scallions and celery to combine. Gently stir in the chopped avocado and 1 tablespoon of the lemon juice.

2. In a blender, combine the remaining avocado and lemon juice. Add the olive oil, vinegar, mayonnaise, parsley and dill. Puree until smooth. The mixture should be thick and about the consistency of mayonnaise. (If needed, thin the mixture with 1 to 2 tablespoons water.)

3. Pour the dressing over the chicken mixture and gently toss to coat. Season with salt and pepper.

4. Store in an airtight container in the refrigerator until ready to serve. (We like it on toasted bread or sturdy whole-grain crackers.) The salad will keep, refrigerated, for up to 2 days.

Nutrition:
355 calories
34g fat
14g carbs
3g protein
2g sugars