Tag Archives: cashews

Carrot Hummus

4 Aug

IMG_1884I’m all about eating more vegetables any way I can–it makes me feel like Popeye minus the pipe and overbite (because the sailor look is totally in right now). Serve it with red bell pepper sticks for a healthy sweet snack or on top of grilled chicken, taco salads or eggs for a power-packed meal.

Ingredients:

1 cup raw, unsalted cashews or walnuts

8-10 medium or large carrots

1/2 tsp sea salt

1/4 tsp red pepper flakes

1/4 tsp garlic powder

1/8 cup water or good quality extra virgin olive oil

Directions:

1. Soak cashews or walnuts in filtered water for 6 hours. Drain, rinse and set aside. (QUICK TIP: you can also skip this process and use 3 Tbsp of cashew butter made with raw cashews and no other ingredients.)

2. Place 1 cup water in large stock pot and place a metal steam basket inside. Cover and bring to a boil while you peel and cut carrots into a normal stick size. Place all carrots in the steam basket, cover with a lid and cook for 20 minutes until carrots are tender.

3. Using an oven mitt, pull steam basket with the carrots out of the stock pot when done, place inside metal colander and rinse with cold water. Let cool for 5 minutes and place carrots in a food processor with the remaining ingredients. Blend on low until a hummus consistency is reached, adding more water or olive oil if needed.

4. Rock out on your carrot hummus!

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Sweet Potato & Cashew Hummus (beanless and tahini-free)

10 Feb

IMG_1884I whipped up this tasty appetizer when it was my turn to host our monthly mastermind group. Sweet bliss = intelligent women changing the world + sweet potatoes + cashews. I hope it sparks good karma in your roundtable too!

Ingredients:

1/2 cup raw cashews

3 small sweet potatoes

juice of 1/2 lemon

1/2 tsp sea salt

3 Tbsp olive oil

2 garlic cloves, sliced

pinch of cayenne

paprika for garnish (optional)

Directions:

1. In the morning, place 1/2 cup cashews in filtered water and let soak for 6 hours. This can also be done overnight.

2. Pre-heat oven to 350°. Wrap sweet potatoes in aluminum foil and bake for 45-60 minutes or until tender. Let cool.

3. While sweet potatoes are cooling, drain cashews and rinse clean. Pat dry. Thinly slice the garlic cloves.

4. Peel the cooled sweet potatoes (the skins should fall off), chop them into thirds and place in food processor. Add cashews, lemon juice, sea salt, olive oil, garlic and cayenne.

5. Blend on low into a creamy consistency. Adjust seasoning as needed.

6. Place in a serving bowl and sprinkle with paprika. Serve with your favorite vegetables and Flackers (flax seed crackers).

Recipe courtesy of Stephanie Bell

Orange Ginger Chicken

20 Jan

This Asian delight satisfies taste buds minus the salty, bloated feeling from the rice and soy sauce. Plus, it is packed full of fiber, vitamins and minerals from all of the veggies and it is soy-free, dairy-free, grain-free and low glycemic. Flavor-free? Why of course not, Silly!

 

IMG_1880Ingredients for Chicken:

2 lbs  chicken breast

1/3 cup coconut aminos

1/8 cup apple cider vinegar

zest of one orange

1 orange, juiced (about 1/4 cup)

3 garlic cloves, minced

3 tsp fresh ginger (or 1 1/2 tsp ground)

3/4 tsp sea salt

1 tsp red pepper flakes

30 turns black pepper

1 tsp olive oil

1/4 cup frozen peas

2 red bell peppers, diced

sea salt to taste

broccoli or cabbage slaw

cashew pieces to garnish

2 green onions, chopped, to garnish

 

IMG_1874

Cauli-rice

Ingredients for Cauli-rice:

2 cloves minced garlic

1 tsp olive oil

1 head cauliflower, cut into florets

1 green onion, chopped

sea salt to taste

 

1. Pre-heat oven to 325°. (This can also be cooked in a slow cooker). Place chicken in the dutch oven (or slow cooker).

2. In a separate bowl, mix coconut aminos, apple cider vinegar, orange juice, orange zest, garlic, ginger, sea salt, red pepper flakes and black pepper. Pour over chicken.

3. Bake for 2 hours (or 4-5 hrs in the slow cooker). About 20 minutes before chicken is finished cooking, place cauliflower florets in food processor and pulse into rice-sized pieces. Place garlic and olive oil in saute pan and saute for 1 minute. Add cauliflower, green onion and 1/4 cup water to pan and steam for 5-7 minutes until cooked. Salt to taste and set aside.

4. When chicken is finished, add bell peppers and peas (or remove from slow cooker and place in large saute pan) and cook until liquid is reduced and peppers are soft.

5. Serve chicken over cauli-rice, slaw and garnish with cashew pieces, chopped green onions and a dash of coconut aminos.

 

Serves 6

 

Recipe courtesy of Stephanie Bell

 

 

 

 

Soak Your Nuts

17 Dec

IMG_1812Yep, I just said that. It’s true though… in geek speak, nuts contain phytates which can block or slow down nutrient absorption. Not cool. BUT, if we soak our nuts, then we are able to utilize all of their happy feel-good fats, fiber and protein–yay for soaking your nuts! It takes some planning and prep work, but the slow roasting in this recipe adds so much depth and flavor, it will be well worth the time!

Ingredients

2 cups raw cashews

2 cups raw almonds

2 cups raw pumpkin seeds

filtered water

sea salt

 

Directions

1. Place almonds and pumpkin seeds in a bowl, add 2 tsp of sea salt and cover with water. Place cashews in a separate bowl, add 1 tsp sea salt and cover with water.

2. Let the almonds and pumpkin seeds soak for at least 7 hours, while letting the cashews soak for only 6 hours and no longer.

3. When soaking time is finished, drain in a colander and spread the nuts out on baking trays making sure not to overlap. Lightly sprinkle sea salt and use a dehydrator or oven at 150° to bake for 14 hours.

4. Store in a sealed container.