When I use to think of almonds, cashews, peanuts, etc; words like trail mix, high fat, and severe allergic reactions came to mind.

Never did I imagine the endless possibilities they contain or the nutritional benefits they hold.

Sauces, creams, crusts, desserts, flours, bars... the list goes on and on and on again.

Cashews are currently my favorite to use for creams and sauces and I shared my favorite Cashew Pesto with you a few weeks ago.

Today's recipe is a basic cashew cream that can be used in place of cheese in just about anything. I actually prefer it to cheese any day!

Here are a few ideas:

• on pizza instead of cheese (see recipe below)
• in tacos
• drizzled over veggies
• in enchiladas instead of cheese
• as a dipping sauce for veggies
• as a sauce for pasta
• whatever else sounds good!

You can also add whatever you like to this recipe to fit your tastes and what you are serving it with.

Add ins:

• For tacos: add some cilantro and lime juice
• For pizza: add fresh basil
• For pasta: add garlic cloves or garlic powder
• For something spicy: add a few dashes of cayenne pepper

ENJOY!

Elizabeth

BASIC CASHEW CREAM

INGREDIENTS:

1 C raw cashews

1/2 C + 1 T water

1 T nutritional yeast (if you have never used this before, it can be found in the bulk section at Winco, Whole Foods and New Seasons. It has a cheese like flavor and even smells like cheese!)

1/4 t sea salt

dash or two of nutmeg (I know it sounds weird but it really does add a nice nutty flavor without overpowering it)

TO MAKE:

Simply put everything in a high speed blender or food proccesor and blend until smooth.

We used this on our pizza for dinner tonight and here is an example of how to use it:

Bake your crust for about 6 minutes before adding toppings.

Layer pizza sauce, then cashew cream, then any other toppings you like and bake for 15 more minutes or until crust begins to brown.

ENJOY!

After a whole pregnancy of craving nothing but Mexican food, two weeks of quick and easy meals, and wonderful friends and family cooking for us… I have made my way back into the kitchen to work on some new, non-Mexican, recipes!

As I am learning to juggle my two little ones, keeping up with laundry and brushing my teeth before my husband gets home from work…. My goal with most meals has been to have enough for leftovers for lunch the following day.

Leftovers are a mama’s best friend.

With Spring finally making it’s way to us, I am getting so excited to grill up every type of colorful vegetable I can get my hands on! Yet for this recipe, my stove had to suffice… as well as the veggies I happened to have in my fridge.

Feel free to get creative with this meal and use whatever type of veggies you and your family like. Really anything goes with this one!

ENJOY!

Elizabeth

CILANTRO LIME PEANUT SAUCE + VEGGIES + RICE 

(apple cider vinegar not used)

PEANUT SAUCE:

• ½ C natural peanut butter
• 1 T Braggs amino acids (or soy sauce)
• 2 T limejuice
• 1 T coconut oil
• 1 T minced garlic
• 1 t minced ginger
• 1 T brown sugar
• ¼ C cilantro
• ¼ C water
• ¼ tsp cayenne pepper (optional – just adds a bit of a kick but not too much)

(kale and zucchini not pictured) 

VEGGIES + RICE:

• 2 C cooked brown rice (I cooked mine in vegetable broth for added flavor)
• 1 can water chestnuts – chopped
• 1 bell pepper – chopped
• 2 C steamed kale – chopped
• 3 carrots – pealed and chopped
• ½ C green onions – chopped
• 1 zucchini – chopped
• ¼ C chopped cilantro
• Coconut oil

TOPPINGS:

• Chopped peanuts
• Green onions
• Sriacha Hot Sauce

TO MAKE:

SAUCE:

Combine all ingredients in a high-speed blender or food processor. Blend until smooth. Add more water to reach desired consistency if necessary.

VEGGIES:

Heat a bit of coconut oil in a large sauté pan on medium heat. Add carrots and peppers and cook for a few minutes until they soften. Then add water chestnuts, steamed kale, green onions, zucchini, cilantro, salt and pepper and cook all together for a few more minutes. I tend to like my veggies on the crispier side so turn up the heat to medium high and let them brown up without getting soggy.

*Steaming the kale prior to sautéing it will soften it and makes it much better! You can use a steamer or just put a bit of water in a pan with the kale and cover. Cook for about 5 min on a high heat. You just want it to soften a bit and wilt.

TO COMBINE:

In a large mixing bowl, combine cooked brown rice, sautéed veggies, and peanut sauce. Stir until combined. Give it a taste and add more salt or pepper if desired.

TO SERVE:

Add toppings and enjoy!