Now with cherries in season, I have little excuse not to make a cherrybomb pie! Except that these days have been pretty hectic for me with school and a very ill cat. A perfect dish to use up those blood red cherries fast and easy is Ingrid’s Cold Cherry Soup with Fresh Mint on RawEpicurean.

I made this for lunch today but had to make some compromises as raw cashews was a bit out of the way, so I had to make almond cream instead of cashew cream. I imagine cashew cream would have a much silkier consistency compared to almond. Mint topping was another thing I had to compromise as I couldn’t wait any longer to try this. It was really rich, satisfying, nutty and fruity blend. Yum!

As some of you might know, I don’t own a dehydrator and thus never had the chance of trying an extensive array of raw dehydrated treats. I went down to the health food store to get my cat some cranberry extract when I saw lil’ darlings:

1) Biosphere’s raw chocolate cookies

Ingredients: organic cashews, organic raisins, raw cocoa nibs and organic peppermint

About 8-10 pieces for CAD$4 ++

2) Sunza’s Raw Kale Buckwheat Crackers

Ingredients: Sprouted organic buckwheat, organic brown flax seeds organic kale, organic oregano, organic extra virgin olive oil, Himalayan salt crystals

I made this recipe from Fresh by Sergei and Valya Boutenko and it was great.

I used my garden herbs: sage, lavender, curry and purple basil instead of cilantro, added black pepper and cayenne pepper and had it wrapped between lettuce greens.

Hmm….very nice lunch. I wish I could eat two more but gluttony is a sin. Scroll down for the recipe.

1/2 cup Cashews

1/2 cup dried Tomatoes (soaked in water 10 minutes)

1/4 bunch Cilantro

1/2 teaspoons Olive Oil

1/5 teaspoon Salt

1/5 cracked Black Pepper

Yields: 1 patty