Errrmygerrrrd my love for cashews just grew like tenfold. I’m quite literally jumping for joy (more like little bunny hops) over the fact that I can start rocking my jean jacket and infinity scarf whilst making 18,765 batches of brown lentil vegetable soup. Hi and bye. It was a happy day when Oh She Glows Every Day: Quick and Simple Satisfying Plant-based Recipes landed in my mailbox. I have a love love relationship with Oh She Glows. Love Angela, love her recipes. I’m a big fan of her first book so I knew the second would be just as (if not more) delish. This book is special because it’s really, really approachable. It features the kind of recipes you’d make on a daily basis, like Sweet Potato, Spinach, and Chickpea Coconut Curry, and High Rise Pumpkin Cupcakes (duh). There’s tons of smoothies (yasssss), simple breakfast options, meal-sized salads, and plant-powered mains. Lettuce not forget all the gorgeous photography! This book is easy on zee eyes. Angela was one of my biggest inspirations in the early days and still is today. It warms my heart to see my original favorite plant-based bloggers moving on to publishing badass cookbooks. I’m over here dreaming of following in there lovely footsteps someday (wink face)… Back to this luscious recipe. I love soups because they can so easily be a meal in a bowl. Work smarter not harder! This beaut has protein-packed lentils, tons of veggies, warming anti-inflammatory spices, and cashews for healthy fats humbelievable creaminess. It’s one of those recipes that made me really look forward to eating lunch. If you already have the book, I want to know what you’ve made so far! Enjoy, my lovely lentils.
