This is a late post because last week was my birthday and I got distracted and taken on adventures in the South Island. And what a fabulous birthday it was, my first ever hot one and I spent all day in my shorty dungarees which was ace. We started off the day in Christchurch and went to the Farmers market in Deans bush, ate ice cream and then road tripped down to Akaroa. Akaroa is a cute little French village on the East coast, there are actually french people there, I felt oh so european again which was super, and we played Petanque, for hours and I beat Jase lots and then I got stung by a bee.
So the most exciting part about Akaroa is that they have penguins!!! And Dolphins!!! So we went on a dolphin, penguin hunting mission and 4WD through the rain and fog, yes New Zealand is funny and you can go from hot summer to cold rainy winter in a flash. We went adventuring in this huge bay and then found all these penguin boxes and figured they came up there to sleep at night but it turns out all the Mumma penguins were in the boxes sitting on the babies. We met the farmer who looked after them and he lifted the box and let us have a look and shit they were cute, totally black and about the same size as my hand, and they were yellow eyed penguins which are extremely rare…score! We didn’t find any dolphins but we did find a seal so I was happy. Then we drank bubbles in party hats and went to The Little Bistro, a cute little restaurant in Akaroa and had a hearty 3 courses and a bottle of red by which point I was a little bit cross eyed and giggly…yay for birthdays!
I was cooking for a detox group last week and I made a really delicious soup with cauliflower, cashews and avocado and it was all creamy and amazing so here is my version using some Spring veggies and herbs.
Serves 61 big tbsp coconut oil 1 onion, sliced 4 garlic cloves, chopped up small ½ cup cashews 8 cups of water 4 medium courgettes, grated 3 cups of frozen peas 1 avocado 1 lemon zested and half juiced handful of mint, parsley, basil sea salt and pepper
In a big saucepan melt the coconut oil on a medium heat, then add the onions and cook until they are soft and transparent. Add the garlic and stir for a few minutes making sure it doesn’t brown. Add the water and cashews and simmer for 15 minutes.
Put the grated courgette and peas into the pan and let it bubble away until the peas are cooked, normally around 5-10 minutes.
You can now blend it all, maybe wait until it’s cooled down a bit just in case your blender melts but most are heat proof.
Blend it up with the avocado, lemon zest, juice, herbs and salt and pepper. Don’t be shy with the salt it does need quite a bit!
Blend until it’s silky smooth and serve with a drizzle of good olive oil and it’s good with some parmesan, and if your not a veggie some crispy bacon would be amazing!