Cashew Nut Butter (raw, vegan and all that jazz)

Raw Cashew Nut Butter is used in many vegan desserts. It is full with the right, good, healthy fats that make it super creamy. Cashews are high in minerals- zinc, magnesium, potassium, manganese, iron…

Cashew nuts take on flavorings really well – add some lemon juice and garlic or chili and make a dipping sauce for all kinds of roasted veggies, meats, quinoa burgers… Eat it with banana, in a smoothie, add it to a salad dressing or chia seeds pudding. Add cinnamon, nutmeg, cocoa…

Cashew_butter-5 INGREDIENTS

1 cup cashew nuts

½ cup water (less if you want it thicker)

Cashew_butter-1

INSTRUCTIONS

Place the nuts in a glass bowl or a jar and cover it completely with cold water. Cover it and let it in sit in refrigerator overnight (soaking it super important for this recipe to work- if you are in a hurry, soak them for at least 3-4 hours). Drain and rinse well. Place in food processor together with about 1/3 – ½ cup of water. Blend until smooth, it takes about 4 minutes.

Store in fridge for up to 3 days.

 

Cashew_butter-2
Cashew_butter-3

Carne cruda

I’m sure you all know steak tartare – either it’s French or Italian version (well, for those who don’t, we will talk about this later, don’t worry :). Carne cruda is similar- raw beef with just a few ingredients to make it taste like heaven. The difference is in the cuts- to make carne cruda takes about 5-10 minutes and it is because you just take a sharp knife, meat and cut it quickly in rough pieces. It is absolutely crucial for this recipe to work to use the highest quality beef,- grass-fed, organic, from a good butcher or farm you know. Remember, you are going to eat it raw. You want to make sure you won’t get food-poisoned. Use either sirloin or tenderloin. These two cuts are tender and lean, yet flavorful. It has to be soft and yummy, you don’t want your carne cruda taste like chewing gum…

carne_cruda

INGREDIENTS:

450g (1 pound) lean beef tenderloin or sirloin

½ cup capers

huge handful of arugula

juice of 1 lemon

75 ml (1/3)cup extra virgin olive oil

1 clove garlic, finely chopped

finely ground pepper

1 tsp coarse sea salt

INSTRUCTIONS:

First of all, make sure your beef is well chilled. Then clean the meat (trim any pieces of fat or skin) and cut it into 0.5 cm (1/4”) cubes. Place it in a bowl and add all remaining ingredients. Stir it well and massage it into the meat- with love and care. Trust me, it is important part of the final taste.

Serve with a lemon wedge and toasted gluten-free bread on side and drizzled with olive oil. Serves about 6 as a starter or 4 as a main dish.

Tip: If you don’t like very strong garlic taste, try garlic-infused olive oil: A day before preparing the carne cruda, peel the clove of garlic and marinate it in the olive oil you are going to use. It gives you very light and soft garlic aroma but without the spiciness.

Oven Roasted Root Vegetable Fries

I tested this recipe on two very manly men who really enjoy their piece of meat and are not a big veggie lovers. And I swear- the entire tray disappeared in a minute! These are also a great way to get kids to eat their vegetables. Cut them to look like fries, and they are just as easy to make. Roasting brings out all their natural sweetness and amazing taste. Substitute any root vegetable- parsnip, turnip, beetroot…. Make a spicy dip to make a fancy dinner. You can also add a garlic bulb or two while these little healthy gems are in the making and enjoy the most awesome sweet creamy garlic taste. We will talk more about this next time- there is too much to do with baked garlic! :) Yum.

So- let’s do this!

Read More »

Carrot Ginger Coconut Soup

This carrot soup is creamy, satisfying and , gluten-free, vegan, vegetarian…. oh, and it takes about 30 minutes from start to finish. It is simple to make, yet feels complex and bold in flavor. It is perfect filling healthy food for a cold winter evening (or afternoon, basically- it is great any time of the day :). And it is healthy. Your insides will totally throw a parade in your honor.

Read More »

Quinoa and Kale Burgers

You might have heard about this recipe before, and I really encourage you to try it. They taste even better than they sound. It is one of the meals you want to cook twice as much as you need as it is a great lunch on the go, healthy snack or a good dinner for the entire family. They last in the fridge for 3-5 days and they are also good for freezing, so when you get home really late from work, you can just fix a quick salad and warm them up a little and a great healthy filling dinner is done- all within 10 minutes. You also don’t have to stick strictly to the recipe- just use whatever leftovers you have in the fridge! Add feta cheese, parmesan, carrots or peas. Serve with a salad, potato gratin, as a side to a stew or a warm veggie bowl. They taste amazing in a burger bun.

Read More »