Just can't get it together and a wicked Vegan Rawish Asparagus Soup

So it seems it's almost summer and I think I'm going to rename this blog The Lazy Tomato Snob, or perhaps in the spirit of being a total douche bag TLTS, cause acronyms are oh SHRN (so hot right now). I might have just made that up, but probably it exists. Anyways this is an awesome springy, green, rawish soup recipe and If you like Thai flavors you'll swoon for it. 

INGREDIENTS: 

Medium sweet onion - chopped
4 garlic cloves - minced
1-2 Thai bird chilies - chopped
1 tbs grated ginger
6 dried kaffir lime leaves
1 tbc minced lemongrass 
1 large bunch of asparagus - tough bottoms trimmed off and rough chopped
1 cup frozen sweet peas 
1/2 can coconut milk 
1L vegetable stock
1 tbs coconut sugar (honey or maple syrup can be used instead)
Celtic Sea salt - pinch
1-2 tbs coconut oil 
1 lime - juiced 

GARNISH: 
toasted peanuts
toasted, shredded coconut (sweetened)  
fresh cilantro leaves - optional 
extra section of lime 
finely sliced red bird chili

                                                                            
COOK:
On medium heat sautée onions, garlic, ginger in coconut oil until translucent. Add a pinch or two of salt, chillies, kaffir lime, lemongrass and continue to cook for another minute or two. Then add asparagus and cover to allow them to slightly steam only until they go bright green (1-2 minutes). Add in coconut milk, and stock, stir to combine, and remove from heat immediately. Add the peas and blend everything until smooth. 

TIPS: 

Freeze your ginger and grate it into the pot using a wrasp or microplane. Gourmet Garden makes a great organic line of minced herbs and spices, I always keep the lemongrass to throw into soups, dressings and even juices. You can find their products in most Canadian grocery stores.

Raw vegan dessert alert - cocao peanut snowballs ... that's a mouthful

So here's the deliciousness that went down a few days ago. I believe this is my first blog post about  raw vegan desserts. Really, I just got up to eat one mid blog- not kidding! Just that good! The perfect amount of sweet, they are super satisfying, healthy, oh right...and they're vegan, if you're into that sort of thing.

No official recipe, but here's what I did.
recipe makes about 50

1. Made coconut butter - pulverised shredded unsweetened coconut in my Cuisinart (about 2.5 cups for about 10 minutes. 
2. Softened 1 cup of chopped, pitted dates in a 1/3 cup of hot water, heat until they started to fall apart.
3. Add crunchy natural peanut butter (about 1/2 cup, 1 cup raw cocoa, 1/2 cup maple syrup, date paste, 1 tbs cinnamon, 2 tbs vanilla extract, 3 tbs coconut flower.
4.  Pulse everything together and check that they are able to hold the shape of a ball, they may or may not need more, coconut flower or moisture -- Sorry I'm sharing this after the first time, it was so wonderful I had to share it right away. 
5. Turn out in to a bowl and fold in a handful or two of shredded sweetened coconut.
6. Chill mixture for an hour at least before balling and dust them in powdered sugar. You can do this days in advance or right before serving.  

Check out Twenty Toes Fitness BLOG tomorrow for a healthy - and meaty holiday app with my all time favorite holiday proteins, the mighty bird Turkey. 
- chow for now