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)



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.



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!

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