Good question! I was thinking the same thing 😀

All of her recipes include and an inspiring hashtag  i.e.  a pinch of #forgiveness    A dash of #joy

Chef Cynthia believes that meals that you prepare are affected by your emotions. Hence, she reminds people  via the ingredients to add #joy, #forgiveness etc... when cooking 🙂

Wow . I loved the trust , love and dash of joy . 😍

Refreshing and healthy cold soup to beat the summer heat

![Detox Carrot and Almond Soup](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/hngcejd5rsmczgr18ymd/1623724241.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Detox Carrot and Almond Soup Recipe by Chef Cynthia Louise**

#### This is an epic cold soup! Although the list of ingredients is very short it's actually packed with a flavor that is enhanced by the salt. It's great as it is or served with chopped carrots, avocado, or capsicum. Some of my friends have it when they follow a detox menu but I enjoy it regularly, and sometimes even as a snack before dinner.

#### The thing I really love about this type of simple dish is that it amazes me over and over again with the fusion of flavors and isms they can create. When you serve this vibrantly orange beauty, let positive thoughts flood you and then say to yourself: *I love my life!*


#### Makes: 650ml
#### Prep Time: 5-10 mins
#### Freezer-Friendly: Yes

#### **Ingredients:**
#### 300ml fresh carrot juice
#### 1 shallot, roughly chopped
#### 2 cups fresh almond milk
#### Salt and black pepper, to taste
#### 1 tbsp of #TRUST

#### **Method:**
#### Add the ingredients to your Vitamix and blend for at least a minute.
#### Pour into a bowl and treat yourself!

[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

![Detox Carrot and Almond Soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hngcejd5rsmczgr18ymd/1623724241.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Detox Carrot and Almond Soup Recipe by Chef Cynthia Louise**

#### This is an epic cold soup! Although the list of ingredients is very short it's actually packed with a flavor that is enhanced by the salt. It's great as it is or served with chopped carrots, avocado, or capsicum. Some of my friends have it when they follow a detox menu but I enjoy it regularly, and sometimes even as a snack before dinner.

#### The thing I really love about this type of simple dish is that it amazes me over and over again with the fusion of flavors and isms they can create. When you serve this vibrantly orange beauty, let positive thoughts flood you and then say to yourself: *I love my life!*


#### Makes: 650ml
#### Prep Time: 5-10 mins
#### Freezer-Friendly: Yes

#### **Ingredients:**
#### 300ml fresh carrot juice
#### 1 shallot, roughly chopped
#### 2 cups fresh almond milk
#### Salt and black pepper, to taste
#### 1 tbsp of #TRUST

#### **Method:**
#### Add the ingredients to your Vitamix and blend for at least a minute.
#### Pour into a bowl and treat yourself!

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

Detox Carrot & Almond Soup

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The Ayurvedic combination of earthy legumes and flavorful spices is perfect to keep yourself nourished.

![Detox Mung Soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ammwymxiufpqax83gz7s/1625502717.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Detox Mung Soup Recipe by Chef Cynthia Louise**

#### This is an Ayurvedic healing dish that your body will be grateful for. The earthy flavor which comes from the mung beans is lifted to a new dimension by a spice bomb that will spread intoxicating aromas all over your kitchen and make you feel like you are in India.

#### I love this recipe because I feel my body appreciates the care it gets through this soup, and it’s ridiculously easy to make. You'll have to keep your eye on one thing though. If you notice the water is evaporating fast and the spices are not strong enough, just add more (a little at a time).

#### It will be fine if you cook the soup on super low with the lid on.

#### To get the full experience, I'd like you to grab a chair, sit next to the stove while the soup is cooking, take a few deep breaths and properly receive the energy and care you are about to give to your body.

*   Makes: 3 Servings
*   Prep Time: 45 Minutes (Legumes to be soaked overnight)
*   Freezer-Friendly: Yes

#### **Ingredients:**
*   1 cup dried mung beans, soaked overnight in 500ml water
*   4 cups water
*   1/2 tsp hing or asafoetida
*   1-2 fresh green chilies, finely chopped (optional)
*   1 tsp cumin seeds
*   2 tsp coriander powder
*   1.5 tsp turmeric powder
*   1/2-inch cinnamon stick
*   2-3 whole garlic cloves 
*   8-10 fresh curry leaves, finely chopped
*   1 tbsp grated fresh ginger
*   1 tbsp lemon juice
*   1 tbsp coconut sugar
*   1.5 tsp salt, or to taste
*   A handful of fresh coriander, chopped
*   100ml of #LOVE

#### **Method:**
*   Drain the mung beans, rinse well and add them to a pot together with all the remaining ingredients.
*   Cook on low-medium with the lid on for about 45 minutes.
*   Top with the fresh coriander and enjoy!

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/lcqrdcdmcqwu5bj0bkmp/1625502744.png/w=700)](https://chefcynthialouise.com/)

Detox Mung Soup

oh yes i’m going to make this 🥰 thank you Charlotte xxx

A classic side dish, Spicy “Fish” Fragrant Eggplant features simple plant-based ingredients that are highly nutritious. Everything is simmered together with flavorful spices and sauces that you likely already have in your kitchen.

![Mushroom Soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/twqt2uwbbwumhlk2osoa/1625503349.png/w=700)
Photo: [Charlotte Mei](https://www.instagram.com/thecharlottemei/?hl=en)

#### **Spicy 'Fish' Fragrant Eggplant Recipe by Charlotte Mei**

#### This is a dish that is a must-order for me whenever I’m at a Chinese restaurant. It goes dangerously well with rice, and I can’t get enough of it! I’ve added crumbled firm tofu to mimic the minced meat that is used in traditional recipes, and to also add lean protein to the dish. 

#### Fun fact: the Chinese name for the dish (鱼香茄子) translates to ‘fish fragrant eggplant’, but no fish (or even fish sauce) is used in this recipe or the original! It is named as such because the flavor profile is similar to that of most traditional Szechuan dishes. 

#### I use the longer/slimmer variety of eggplants, otherwise known as the Japanese/Asian eggplant. If you can’t get these, the rounder Italian eggplants are fine too.

*   Makes: 2 Servings
*   Prep Time: 30 mins

#### **Ingredients:**
*   4 tbsp extra virgin olive oil
*   1 large eggplant, chopped into chunks 
*   80 grams firm tofu, crumbled
*   3 tbsp cornstarch 
*   1 inch ginger, minced 
*   2 tbsp Dou Ban Jiang sauce 
*   Vegetable oil

#### **Sauce:**
*   2 tbsp soy sauce 
*   1 tbsp Chinese cooking wine (optional) 
*   1.5 tbsp rice vinegar/Chin Kiang vinegar 
*   1 tsp sugar

#### **Garnish:** 
*   Sesame oil
*   Toasted sesame seeds
*   Red Chilli, sliced (optional)

#### **Method:**
*   Firstly, prepare the eggplant. Eggplants are spongy, meaning they are great at absorbing the sauce they’re in, but it also means they can absorb a lot of oil and get really greasy by the time they’re fully cooked. To help with this, soak the eggplant chunks in some salted water for 15 minutes. Drain, pat dry, and coat evenly with 2 tbsp cornstarch. Set aside. 
*   In a small bowl, coat the crumbled firm tofu in 1 tbsp cornstarch, and set aside.
*   In another small bowl, combine all the ingredients for the sauce, and set aside.
*   Add 2 tbsp oil to a wok or pan and heat over medium-high heat. Cook the eggplants in a single layer, flipping from time to time, until it turns soft, about 10 minutes. Set aside. 
*   In the same wok, fry the ginger, garlic and Dou Ban Jiang sauce in 1 tbsp oil until fragrant. 
*   Add in the crumbled tofu and fry until well coated. Then, add in the eggplant and stir to mix. 
*   Finally, add in the sauce and cook until well incorporated. If it’s too dry you may add some water. If you’d like more sauce, you can prepare a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
*   Serve with scallions and a drizzle of sesame oil.

[![Charlotte Mei](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/f4vovvh9aukznbdxyotc/1625503361.png/w=700)](https://thecharlottemei.com/)

Spicy 'Fish' Fragrant Eggplant

This is yum! A sprig of lemongrass is a great addition too. 😋

Delicious ! Also tried with soft tofu whipped through it for a cream of Mushroom Soup. Also yummy.

This super flavorful and filling vegan mushroom soup is incredibly simple to make.

![Mushroom Soup](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/szvnceiqibnaf3fs6cvf/1625028181.jpg/w=700)
Photo: [Charlotte Mei](https://www.instagram.com/thecharlottemei/?hl=en)

#### **Mushroom Soup Recipe by Charlotte Mei**

#### A low-effort high-reward, creamy-without-cream mushroom soup that you’d want to keep in your arsenal of go-to recipes! It comes together in 30 minutes, and it is full of flavor. I like it because it is guaranteed to fill you up, yet doesn’t have the heaviness of a soup containing cream. 

#### Feel free to use any mushrooms you have on hand. I used a mixture of white button, Swiss brown, and oyster mushrooms.

*   Makes: 3-4 Servings
*   Prep Time: 30 mins

#### **Ingredients:**
*   4 tbsp extra virgin olive oil 
*   1 large onion, sliced 
*   5 garlic cloves 
*   3-5 sprigs fresh thyme 
*   500g mushrooms, sliced 
*   900ml vegetable stock
*   Salt and pepper to taste

#### **Method:**
*   In a large pot, heat the olive oil. Add the onion, garlic and thyme, and cook until the onion is soft and translucent.
*   Add in the mushrooms, and let the mushrooms soften and sweat.
*   Add the stock and stir. Once the mixture has reached a boil, reduce it to a simmer for 20 minutes.
*   Season to taste, and leave it to cool before blending.
*   To blend, use either an immersion blender for a chunkier finish, or a high-speed blender if you prefer something creamier.
*   Serve with some sautéed mushrooms, fresh thyme, and your favourite crusty bread.

[![Charlotte Mei](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/cwfhauj8gs1zpmoqrfpj/1625028177.png/w=700)](https://thecharlottemei.com/)

Detox Carrot & Almond Soup

Detox Carrot and Almond Soup Recipe by Chef Cynthia Louise

The thing I really love about this type of simple dish is that it amazes me over and over again with the fusion of flavors and isms they can create. When you serve this vibrantly orange beauty, let positive thoughts flood you and then say to yourself: I love my life!

Makes: 650ml

Prep Time: 5-10 mins

Freezer-Friendly: Yes

Ingredients:

300ml fresh carrot juice

1 shallot, roughly chopped

2 cups fresh almond milk

Salt and black pepper, to taste

1 tbsp of #TRUST

Method:

Add the ingredients to your Vitamix and blend for at least a minute.

Pour into a bowl and treat yourself!

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