Motion — Cynthia Groseclose

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Raw Carrot, Ginger & Coconut Milk Soup .

When I was little, I took riding lessons from a Frenchman and everyday during summer riding camp after we put the horses up, we would have a family meal. I always looked forward to these meals because Jacques would always make us a raw carrot salad with this insanely delicious vinaigrette. I have always loved beautiful simplicity of that salad and it served as my inspiration for creating this soup. .

I wanted to keep the flavors super clean, so I juiced carrots and ginger, strained and blended with coconut milk, lime juice and pink salt. I made a salad of julienned purple and yellow carrots, shaved radish, green onion, cilantro, olive oil, lime juice and Maldon that I used for garnish. The flavors are so clean and elegant. A raw summer soup that would be perfect for lunch or as a starter to dinner. I’ll put the recipe in the Journal section of my site tomorrow.
#saltandwateralchemy

I always love a good story of overcoming. Hearing the way other’s have learned to turn a challenge into something good can be encouraging when it feels as though you are stuck, endlessly treading the waters, but uncertain of the outcome. .

Pastry Chef Will Goldfarb’s story ( you can watch this on @chefstablenetflix ) inspires me to no end. The countless times he was told no, fired, told he was a terrible chef and should choose another career, having his food and art torn apart for all the read in a NYT critical review, being on top of the world in his career only to quickly have it all fall apart and yet... he kept going. One of the lessons I’ve taken from his story is how incredibly important the why’s are in life. Our reasons for why we do the things we do, if compelling enough, can motivate and see us through the challenging times with anything. Will’s passion for his art helped him continue on his path. And often times that path doesn’t at all look like we thought it would. In his case it meant moving from NYC to Bali and having his dessert restaurant... something even better than he could have ever dreamed or imagined... all born from what he described as his rock bottom. It’s been said it is often at a low point where the foundation is laid for the good that is to come. .

This is a question I have been asking myself often this year - especially with my work with food and the reasons I do what I do... WHY. And if that answer is crystal clear... I keep swimming. And if it isn’t, I’ve learned that time really can be on our side sometimes. That there could be a “Bali” right around the corner... A lesson in patience. .

photo | @allenunruh
#mondaymotivation #soulfood

Apple & Fig Fruit Tarts .

One of the questions I was asked from my Instagram stories earlier this week was what is my favorite dessert. To the Francophile in me, it seemed only fitting to share these today in honor of Bastille Day 🇫🇷 I have always loved fruit tarts - the pastry cream, the fruit, the crust and the glaze - the perfect balance of savory and sweet to my non-sweet tooth. I created this particular recipe for the @lecreuset Le Creuset : A Collection or Recipes from Our French Table cookbook. Available on Amazon. .

I’m working on creating a really good refined sugar-free, dairy-free and gluten-free version of these tarts. Coming soon :) #bastilleday #fruittart

This afternoon I went to pick up a blouse I had a clasp sewn back on to from the alternations shop. I pulled out my wallet to pay and the women looked at me, winked and said “no charge”. I was embarrassed. The clasp was so tiny and it was one of those things I should have known how to fix myself - especially since my mother designed all of her own dresses and sewed them - including for her wedding. But I don’t know how to sew anything. The woman said “No. Don’t be embarrassed. We have all been given different gifts. This is why we need each other”. I’m always amazed by the timing of these kinds of messages in life - usually when we need to hear them the most - and I’m often even more in awe of the people and places that deliver them. I always seem to hear these kinds of messages so much more clearly in places like this... #soulfood #wordswithmeaning

Raw, Adaptogenic Coconut Cream “Oreo” Cookies ~ I love figuring out how to make things that many people love, but that are by nature not the most healthy for us, healthier. I never like to think of just not eating something because it’s not healthy or feeling guilty when I do because I really do think there is always a way to make something work for you and sometimes all it involves is a few simple tweaks. A few years ago, my friend @kathrynbudig played around with creating an oatmeal cream pie recipe that would pass for a healthy-ish version of the classic. The cookie part wasn’t that difficult, but a cream that would hold in any temperature was a little more challenging. We created something that was pretty close to the original and now I’m working on figuring out a raw, healthy-ish, adaptogenic version of an Oreo cookie. The coconut cream filling isn’t where I want it consistency-wise, but I’m excited to figure it out and I’ll share the recipe when I do!

#saltandwateralchemy

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