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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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

Wow I wanna make sushi and this is perfect to try

Thank you! It is very tasty and quick to make. What goes inside the rice sandwich is flexible.

Onigirazu is fun and easy to make! It’s also suitable to bring them to your work place or get together with friends as rice and the contents are well wrapped with Nori seaweed! Enjoy making them!

Oh wow you're on abillion. Thanks and nice to meet you!

This Japanese inspired rice sandwich is a terrific and versatile option for packed lunches.

![Onigirazu](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/bdszz5irbvxb4jo0xjof/1625500421.png/w=700)
Photo: [Kumi King](https://www.instagram.com/kumiking/?hl=en)

#### **Teriyaki Tempeh Onigirazu Recipe by Kumi King**

#### Onigirazu is a casual and fun japanese dish that is often made for any meal of the day. It’s a complete dish as it contains lots of vitamins and minerals and is also a healthy choice for people with busy schedules. As long as wet ingredients are avoided, you can be very flexible with what you would like to add into your Onigirazu.

*   Makes: 1 Serving
*   Prep Time: 20 mins

#### **Ingredients:**
*   120 grams cooked Japanese rice
*   3-4 thin slices Tempeh
*   1 sheet Nori (Seaweed used for making Sushi) 
*   ½ Avocado (sliced thinly) 
*   ½ tbsp soy sauce 
*   ½ tbsp Mirin
*   ¼ tsp sesame seeds
*   ½ tbsp cooking oil
*   1 tsp rice vinegar
*   1 pinch salt
*   2-3 lettuce leaves (tear them into quarters)
*   3 tbsp shredded carrot (Tossed in 1 tsp olive oil and a pinch of salt)

#### **Method:**
*   Heat up a frying pan with the cooking oil. Place the thinly sliced Tempeh and cook both sides till they turn golden brown. Add soy sauce and mirin to the Tempeh and continue cooking the sliced Tempeh for one minute on medium heat. Remove from the pan and place them on a plate on kitchen paper.
*   Place a sheet of Saran Wrap on a chopping board and place a sheet of Nori on top of the Saran Wrap.
*   Add rice vinegar and salt to the cooked rice and mix them well. Divide the rice into two and shape each portion into a square patty-like shape.
*   Place one of the two patties in the middle of the Nori sheet and place the fillings (lettuce,	sliced avocado, shredded carrots and pan fried tempeh) evenly. Then, place the other rice patty on top of all the fillings, just like making a sandwich.
*   Bring each corner of the Nori sheet to the center of the rice patty, allowing all four corners of the sheet of Nori to meet in the middle. Wrap the whole thing with the Saran Wrap tightly and press it lightly to shape the whole thing into a square.
*   Wet your sharp knife blade and slice the rice sandwich into half diagonally. Ensure that the Saran Wrap is still holding the ingredients tightly together while you are cutting it to avoid spillage.
*   Serve the Onigirazu with the cut side facing up and sprinkle sesame seeds on top. Some Japanese pickles or Umenosuke (sour plums) would be great to pair with this.
*   Note: Add some vegan mayonnaise to your Onigirazu if you’d like. Spread it evenly on the rice patty before adding in any of the fillings.

[![Kumi King](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ewjs2yozkhxrvjov8f2x/1625500421.png/w=700)](https://www.instagram.com/kumiking/?hl=en)

Teriyaki Tempeh Onigirazu

Make these mushroom-based patties on the grill for some nutritious goodness.

![Healthy Vegan Burger Patties](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/igtgy7x7gh6rty2pndzq/1627546534.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Healthy Vegan Burger Patties Recipe by Chef Cynthia Louise**

#### Veggie patties, in my opinion, are normally dry, bland and simply full of rice, chickpeas or black beans. Not that there’s anything wrong with those ingredients—it's just too much effort when you've worked all day and just want to smash something together fast.

#### I think of all the moms, dads, grandparents and singles out there doing the best they can with what they have in the fridge. This recipe is for all of us. It's fast, can be served as a burger, as a rissole with my yummy gravy, or with salad and homemade tomato sauce. Whatever you decide to do, I trust you will find this moment to reflect on how wonderful you are. I dedicate this recipe to you and your family.

*   Makes: 6 patties
*   Prep Time: 20 mins
*   Freezer-Friendly: Yes

#### **Ingredients:**
*   ½ leek, thinly sliced
*   4 garlic cloves, roughly chopped
*   150g button mushrooms
*   2 medium carrots, grated
*   1 cup fresh basil leaves, packed tightly
*   1 tbsp dried oregano
*   ½ cup fresh parsley, packed tightly
*   1 ½ cup breadcrumbs
*   2 tbsp ground flax seeds 
*   ½ cup cassava flour
*   Salt and black pepper, to taste
*   A pinch of #LOVE

#### **Method:**
*   Add all the ingredients to your food processor except the cassava flour, ground flax seeds, and breadcrumbs.
*   Process well until combined but make sure to leave a bit of texture.
*   Transfer to a bowl, add the remaining ingredients and mix well.
*   Take half of the mixture, add it back to the food processor and blend well.
*   Return the well-blended mixture back to the bowl and combine.
*   Roll the mixture into patties (around 140 grams each), toss in some breadcrumbs and leave to rest for 5-8 minutes.
*   Heat some coconut oil on a grill or in a pan on medium heat.
*   Cook the patties until golden brown and serve with a side of coleslaw salad.

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ujhy0naycxpocclo0j9r/1627546991.png/w=700)](https://chefcynthialouise.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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