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Soup Starter

Soak 1 cup of cashews for 2-3 hours. Add a few chopped garlic cloves, salt, pepper, and 1 Tbsp of extra-virgin olive oil. Blend all ingredients. Set aside.
Chop 2 medium heads of broccoli (about 1½ lb.)
2 Tbsp. extra-virgin olive oil
1 leek, white and pale green parts only
thinly sliced 4 garlic cloves, coarsely chopped
Boil vegetables in 4 cups low-sodium vegetable broth, 1 tsp. salt, pepper, and dill sprigs for garnish. Blend the soup after vegetables have softened. Drizzle cashew cream on to soup and serve!

6 large mangoes (about 5 1/3 lb.), halved, pitted, peeled, diced (about 7 1/2 cups)
1 3/4 cups sugar
1 /2 cup fresh lime juice
2 Tbsp. lime zest
1 /4 tsp. ancho chile powder
Set a strainer in a 13x9x2" glass baking dish. Combine all ingredients with 5 Tbsp. water in a processor and purée until smooth. Strain mango mixture into dish. Purée the remaining ingredients with 5 Tbsp. water and strain mango mixture into dish. Freeze until mixture is slushy, about 2 hours. Scoop into dishes, sprinkle with chile powder, if desired