Pure Salivation x The Seeds of Xanxadu

Last week, I had my friend Justin Gay from The Seeds of Xanxadu over. He grows the most beautiful, delicious microgreens and I am a regular customer of his at the Marina Farmer’s Market in Long Beach. I love to feature his beautiful greens whenever I use them in my meals and over time (and lots of food talk) we’ve become friends and wanted to collaborate on something tasty…fast forward to this amazing video he put together of us cooking some delicious Thai Carrot Bisque with his delicious baby carrots and pea sprouts.

So…wondering why you need microgreens rather than the full-grown adult versions? Well, for starters, they are more nutrient dense than their older brothers containing a whopping 40 times more vital nutrients. Think about a tiny little seed and how all the the nutrients packed into it are helping it grow. Using the nutrients from the soil, water, and sun the plant is able to sprout. Since the plant is so early in its’ growth process, these little guys are extremely concentrated with goodness! Eating microgreens is the easiest, most efficient way to get your daily doses of vitamins and antioxidants.

I hope you all enjoyed this little vid. I’m hoping Justin and I are able to do more of this collaboration. It was super fun working with him and his microgreens. I wanted to give you the recipe too, so check below. Also, started using a new recipe format…let me know your thoughts on it.


Much love and nourishment to your body & soul.



Creamy Thai Carrot Bisque

Creamy Thai Carrot Bisque
  • Difficulty: easy
  • Print
  • Carrots – 5 medium sized
  • Baby carrots – 1 handful
  • Limes – juice of 1.5
  • Garlic – 3 cloves
  • Ginger – about 1 Tbsp
  • Red onion – 1 cup, rough chop
  • Thai chili – 1 (more if you like it spicy), stem removed and cut into 2 pieces
  • Pea sprouts – for garnish
  • Coconut milk, full fat (14 oz can) – 2
  • Coconut cream (6 oz can) – 1
  • Veggie broth – 1 cup
  • Coconut aminos – 1 tsp
  • Coconut oil – 1 Tbsp + a drizzle for roasting
  • salt & peps – to taste
  • Thai chilies
  • Baby carrots
  • Pea sprouts
  • Ginger – thinly sliced
  • oven – 450 degrees
  • stovetop
  • baking sheet – 1
  • stockpot – 1
  • skillet – 1
  • tongs
  • wooden spoon
  • high powered blender
  • spatula


Preheat oven to 450 degrees. Wash carrots, cut off tops and set on baking sheet. Drizzle a bit of coconut oil over and sprinkle with salt & peps. Pop into oven and roast for about 20 minutes until soft and golden brown on outside. When done, set aside for later. On the stove, bring stockpot to med-high heat and add the coconut oil. Once melted, add the red onion, garlic, and ginger. Remember, there’s no need to chop anything small since it will all be blended together. Stir with wooden spoon so that all are coated with oil and let sauté a bit until onion is slightly tender, then add some salt & peps and the thai chili. Let flavors come together for a minute (it will smell delicious!). Add the coconut milk, coconut cream, and veggie broth. Bring liquid to a boil. While you are waiting, warm the skillet on another burner to high heat. Toss a couple Thai chilies and baby carrots into the hot skillet and sauté until lightly browned. Remove from pan with tongs and set aside. Using the same pan, add a bit of coconut oil. Once melted, add the thin ginger slices and heat until crisped. Use tongs to remove immediately so that they don’t burn.
Once broth is boiling, turn off heat and let cool for about 5 minutes. Get blender jar and add all oven-roasted carrots and some of the baby carrots (leave some to garnish the soup). Pour warmed broth over and blend on high until smooth and creamy. Adjust seasonings to taste, if needed. Pour into bowl and garnish with fresh pea sprouts, baby carrots, thai chili, and panfried garlic slices. Enjoy!

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