SalmonBerry

Archive for April, 2013|Monthly archive page

Cleanse – Day 2

In Mindfulness, Nutrition, Yoga on April 29, 2013 at 7:21 am
cauliflower and cayenne

Steamed cauliflower with cayenne.

“Witnessing can be called the seed and enlightenment can be called the flowers. But begin from witnessing, and then it starts growing. Go on nourishing it, go on caring for it, go on watering it, strengthen it in every possible way — and one day it is going to blossom. That day will be the greatest day of your life.” ~Osho

Day 2 went much smoother. I had to be at the studio at 6am to open for sunrise yoga and I contemplated stopping at Brick ‘n Bell for a decaf coffee (I stop there every morning that I open the studio) but I didn’t think I could resist the smell of baking pastries (mmm, slowly savoring a cranberry scone in my mind right now). Had cleansing soup and green juice for breakfast at the studio. Went straight to DMV (had an appointment – painless). Then to my home studio to teach a class at noon. It was a gorgeous day so after class I took my soup bowl down to the beach and ate it while sitting in the sand. Getting outside and into nature as often as possible during your cleanse makes the 10th bowl of soup in 2 days taste sooo much better. Nature has a grounding, calming effect. Ever take a wailing newborn outdoors and suddenly the crying stops?

beach at westbourne2

Beach at the end of my street.

I had errands on my to-do list for that afternoon but the beach was too beautiful to miss the opportunity to dig my toes in the sand and write in my journal. I had also planned to go to power yoga in the early evening before full-moon meditation but, as usually happens during these cleanses, my energy starts dipping in the afternoon, so I skipped it and worked on my computer instead. I hesitated when deciding to skip yoga. It was tempting to just power through the fatigue. My ‘stay-cation’ was the reason I had an opportunity to attend that class and part of me was saying “grab every opportunity, every time”. It’s the part of me that believes in scarcity. I’d rather choose the abundance mentality as often as possible because who wants to live believing there is never enough or will never be another chance?

cleansing soup

Cleansing Soup.

Full-moon meditation was very intense. The energy was thick as I dropped right into a deep state and was grateful that I had taken the time to eat enough and had not pushed myself too far physically. The thing about this cleanse is that you’re eating all day long. Since the meals are only veggies, they are not calorically-dense but they are high in fiber; therefore, there is only so much volume you can eat in one meal. Fiber may make you feel physically full but it’s fat that is linked to satiety (fat delays gastric emptying – stomach to small intestine). The carbs in veggies are digested quickly and moved from your stomach into your small intestine for absorption and then, bingo – you’re hungry again. I carry around baggies of steamed sugar snap peas (and veggie juice) to make sure my blood sugar doesn’t get too low. I must have eaten 5 bowls of soup this day and I just couldn’t eat another so I simmered cauliflower in veggie broth, onions, and garlic for a quick meal before meditation. With a sprinkle of cayenne, it was a delicious change of pace and exactly what I needed to get to that place where everything just falls away…

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Cleanse – Day 1

In Mindfulness, Nutrition on April 27, 2013 at 10:46 pm
juices

Veggie Juices

“Habits allow us to not think about what we’re doing . . . giving us the illusion of ease. When we are under the illusion of ease, not thinking about what we’re doing and breathing the same old way, moving the same old way, thinking the same old way, we check out of the present, out of happiness itself.” ~ Alex Levin

My day of silence prompted me to do an 8-day cleanse. I know what you’re thinking. She’s already so healthy. Clean eating, yoga, meditation. Does she really need to cleanse? Yup, I do. I do it mostly for the emotional release and spiritual growth which allows me to come back to my heart. I am constantly striving to live from my heart. Make decisions from this place. Take action from this place. From where does your action and decision-making come? Is it fear, anticipation, avoidance, contraction? Or is it love, expansion, joy, and present-moment acceptance? Taking the time to change up our eating habits (however healthy they may already be) with a mindful cleanse allows space for awareness of the ‘stuff’ we may still be holding onto.

avocados

Organic San Diego County avocados

Anyway, this cleanse – the Salmonberry Signature Cleanse – is, roughly:

3 days of cooked vegetables only (no oils, fats, protein). Just steamed or simmered veggies. Fresh-pressed juices are definitely on the menu with a heavy emphasis on the veggies and less on the fruits.

Day 4 is just herbal tea, water, lemon water, sparkling water…clean, pure water in all forms.

3 days of raw fruits, veggies, nuts, and seeds with a bit of honey and oil. To me this means avocados all day long! Again lots of fresh pressed juices and fruits are welcome!

Day 8 is only fresh watermelon juice (or pineapple juice). At this point in the cleanse I’ll be feeling so fabulous, I’ll start annoying people (it’s happened before!). I usually drink over 100 ounces of watermelon juice on this day.

For 3 days prior to this cleanse I was to have dropped all meat, wheat, sugar, dairy, caffeine, and alcohol. But, since I don’t see the Cleanse Police in my neighborhood, I drank coffee right up to the last minute. The night before I started the cleanse was like the last supper at my house. I ate way too much and even had a belly ache…so embarrassing and clearly time for a cleanse.

Day 1 was tough (as it always is). I was crabby first thing in the morning. Most likely because I couldn’t have my beloved coffee and I hadn’t yet made the Cleansing Soup so there was nothing for breakfast. I pulled my foggy self out of bed, brushed my teeth and headed to my favorite juice bar to stock up on juices. Of course, the super cute juicer was working and I looked really rough (it was like I had a food hangover from the last supper). Oh well. I stocked up on Green Lemonade (ginger, spinach, cucumber, celery, apple, and lemon) and Super 7 (ginger, parsley, beets, bell pepper, celery, cucumber, and carrots) and transfered them into 12oz Ball jars filled all the way to the top and sealed tight so they will keep as many nutrients as possible over the next 3 days. I used to do my own juicing but my juicer is so old that it’s starting to suck at it’s job so it makes more sense for me to buy someone else’s juice. I really need to retire and recycle that poor juicer (here in SoCal that means ‘leave it in the alley’).

movie snack

Movie snack when on a cleanse: steamed sugar snap peas and veggie juice

So I started in on a green lemonade and preparing my home studio for our weekly meditation group. After meditation, I had a much better attitude so I cranked the music and powered through making the Cleansing Soup (recipes turn out much better if you sing during food prep). The rest of my day consisting of getting some work done, a walk on the beach, and 3-4 bowls of soup. In an effort to distract myself from my raging, caffeine-withdrawal headache, I met a friend at the movies. The movie was heavy, The Place Beyond the Pines, and, since I was subsisting off veggie juice and steamed sugar snap peas, I’ve had more enjoyable movie experiences. The movie was actually quite good but we both needed something lighter and more uplifting. That’s what you get when you pick movies based on eye candy as opposed to plot.

I could not get into bed fast enough after the movie and was sound asleep by 8pm. I slept like the dead all the way until 5am when I had to get up to open La Jolla Yoga Center for sunrise yoga. According to my iPhone app – Sleep Cycle – my sleep quality was 100% that night but it sure didn’t feel like it.

Nutty, Seedy, Fruity Breakie

In Nutrition, Recipe on April 25, 2013 at 11:35 pm
yourbuddhi breakie

Raw, vegan, overnight parfait.

Vegan, raw, delicious, and nutritious. Best of all, you make it the night before (in a 12oz Ball jar) and then just grab ‘n go for breakfast or a post-yoga snack. Dee-lish…you are going to be super grateful!

Ingredients (Modified from a recipe by Robin Lee):

1/3 cup uncooked, rolled oats

1/3 cup nutmilk

1/4 cup canned coconut milk or coconut yogurt

2.5 tsp chia seeds

2 tsp maple syrup

1/4 tsp vanilla

shake of cinnamon

4-6oz blueberries

Add all ingredients (EXCEPT FRUIT) to 12oz Ball jar. Screw on lid and shake until well-mixed. Add berries, return lid, and tip/swirl until fruit is mixed. Don’t shake unless you want squashed fruit! Refrigerate overnight and you have a low sugar, high fiber, portable, morning meal that is a good source of calcium, iron, and vitamins C, D, and K. Keeps 2 days in refrigerator.

6oz (1/2 jar) = 212 kcals, 7g fat, 7g fiber, 7g protein

Cleansing Soup

In Nutrition, Recipe on April 24, 2013 at 7:26 pm
cleansing soup

Cleansing Soup – all day for three days.

This soup is perfect for cleansing your system after an over-indulgence or when you are feeling run-down and susceptible to illness. If you are feeling sluggish and foggy, take three days to eat nothing but this soup and you will come right back to life! For maximum benefit, it’s important to abstain from caffeine and alcohol. Instead treat yourself to fresh-pressed veggie & fruit juices. This soup is high in fiber, vitamins A, C & K, antioxidants, and antimicrobials and is wonderful for supporting your immune system and maintaing a healthy gut.

Ingredients:

cleansing soup ingredients

Carrots, celery, garlic, onion, kale, shiitake mushrooms.

1 bulb (yes, the WHOLE bulb) garlic

1 medium onion

fresh ginger – about the size of 2 thumbs, peeled

1 lb. shiitake mushrooms – thinly sliced (remove stems)

1 bunch red swiss chard, dinosaur kale, or fave greens – stemmed and chopped

1 bunch carrots – thinly sliced rounds

1 bunch celery – thinly sliced half-moons (use the leafy parts too!)

64oz low sodium vegetable broth

64oz water

1/4 to 1/2 a tub of miso paste

Sesame oil

Tamari or Bragg’s Liquid Aminos

Directions:

kale shiitake mushrooms

Kale and shiitake mushrooms sautéed in sesame oil.

Process garlic, ginger, and onions. It’s OK if the onions become mush. It’s adds a thicker texture to the broth. Heat sesame oil in caste iron pan. Add garlic, onions, and ginger. After a couple of minutes, add sliced shiitake mushrooms and splash of tamari and sauté until mushrooms are glassy.

In a stock pot, simmer carrots and celery in veggie broth and water. When carrots and celery are super soft, turn off heat and stir in enough miso paste for your liking (don’t bring back to a boil or you’ll kill off good bacteria in the miso). When you’ve adjusted the broth so it tastes right to you, add chopped greens and stir until wilted and bright green. Add contents of caste iron pan. Done!

Serve soup sprinkled with toasted sesame seeds and cayenne. Also delicious poured over short-grain brown rice or with tofu and soba noodles.

Tune-out Shut-down

In Mindfulness on April 24, 2013 at 3:37 pm
closed computer

No electronics – including phone!

From Saturday night at 11pm until 245am on Monday morning, I went entirely without electronic communication and almost completely w/out verbal communication. I spontaneously designed a mini-silent retreat at my own home on an ordinary Sunday. Well, maybe it wasn’t so ordinary since I was actually able to disconnect so suddenly and easily. I had no social or work obligations pending, I live alone, and my children were with their dad for an overnight. A friend prompted me to go deep to hear more clearly my inner voice. She had recently observed me doling out wonderful heart-felt advice to mutual friends while seeming a bit disconnected and shut-down when it came to matters of my own heart.

For most of my life I’ve considered myself an extrovert. I’ve always made and kept friendships easily. I’ve been seen as a leader who speaks up as well as listens and people tend to gather around me. And if I’ve got an issue or problem, I quickly gather the sisters and girlfriends and talk it out. Beginning in my early 30s, I’ve been going through a lot of transitions – becoming a mother, changing careers, learning to co-parent, embracing my singleness, starting my own business. As the years go on and the transitions get more weighty, I’ve realized that seeking advice outside of myself is the least effective way for me to find any solace or direction in the situation. Perhaps I need to more consciously embrace the introverted parts of myself and stop crowding out my inner voice with outside advice. All the answers lie within my own heart. And the answers usually make sense to no one but myself. Excessively talking it out and asking others opinions puts me in the position of defending myself and what’s on my heart. I find myself resisting other’s ideas not because I am trying to be contrary but because my  heart is saying ‘no, follow me, listen to me!’.

When I was about middle school age, I would almost obsessively ask for my mother’s opinion on the most mundane issues – should I wear the neon pink shirt or the purple one? should I put the Johnny Depp poster over the head of my bed or the foot of my bed? side ponytail or regular ponytail? rosesShe would resist giving me an answer but I would force her hand and then, inevitably, ALWAYS do the opposite of what she suggested. Why did I insist on asking her opinion? Was this the age where I stopped trusting myself to make the right decision? Until the last 5 years, I thought I had lost the ability to listen to and trust my own heart. As I look back on my 20s, there were plenty of moments of clear-as-day instinctual messages coming right up to the forefront of my consciousness. Things that I just KNEW. And, yet, I did not trust myself to act on this knowing. I needed outside counsel, outside approval, I didn’t have the confidence to defend my decisions or realize that I didn’t have to answer to anyone who expected me to defend my position.

So, about Sunday…I had the time and space and I was given the suggestion. At 11pm, I put my phone on airplane mode, turned off my computer, and took a bubble bath. After my bath I meditated and went to bed. I woke in the morning and went to yoga class. I had a minor whisper conversation with my friend who was on the mat next to me (and she had seen my Facebook post about going silent!) and then quickly left after class so I wouldn’t have to talk to anyone. The rest of the day I took a long walk on the beach, journaled, read a book about becoming spiritually naked (which I am attempting here by telling you of my day of silence). My phone stayed on airplane mode and charging in my bedroom all day. Although I was not tempted to open my computer, I did find myself thinking about meal preparation and eating even when I was not hungry – perhaps to quell some restlessness or boredom in me? On two occasions I had a mild attack of panic because I hadn’t told my ex that I was going off-line. What if he was desperately trying to get a hold of me because the kids…what? Needed absolutely nothing from me and were in safe hands? I started imagining all the group messaging conversations I was missing between my girlfriends.

I was starting to feel insignificant and not needed by anyone. Every time I started to get too far into my head with projections and assumptions, I turned to my journal and reaffirmed my purpose for this day. It was to quiet my mind, quiet the outside influences, quiet the planning and projection and get very real about what was on my heart. candle and rosesI come from a long line of doers and busybodies and as I am still in transition with quite a few big things in my life (aren’t we always just going from one transition to the next?), I have to consciously resist the urge to constantly DO and instead just BE. If I don’t slow down, I’ll miss the next set of instructions (from my heart) and the opportunity to take effortless action. If I insist on continuing with my perpetual motion machine, I might still end up at the same place but I will have wasted a lot of energy and missed out on the joy of living in the flow. After dinner, I meditated, finished my book (I almost tweeted from my kindle that I finished it – terrible!) and fell asleep early. Maybe because I fell asleep early or maybe because I was having very vivid dreams, I awoke at 245am and could not get back to sleep. So I turned on my phone and went for it! Checking email, texts, and Facebook for some sort of confirmation that I was missed, loved, needed. There wasn’t much action. Apparently the world did not stop spinning on it’s axis because I decided to tune out and shut down for a mere 24 hours.

I feel calm and confident and more deeply connected to myself after taking the time to limit outside influences and instead rely on myself for the next right action. I have the ability to validate myself. I feel alone and singular and empowered. It feels good.

Quinoa Chowder

In Nutrition, Recipe on April 21, 2013 at 3:15 am
quinoa sweet potato soup ingredients

Quinoa and Sweet Potatoes

Last week’s SoupAsana felt extra special. I made a soup from a recipe I got from a friend-of-a-friend who liked to make this soup for her friends after long days of boarding and skiing. Apparently, she got it from a friend who modified it from a recipe by Deborah Madison. And I believe I may have modified it even further based on my tastes and those of my friends attending SoupAsana. Anyway, this soup felt like it had a lot of history, friendship, and good times behind it and, after 90 minutes of yoga and meditation, was easily devoured by all!

Homemade cactus fruit kombucha

Homemade cactus fruit kombucha

Making things even more special was the homemade kombucha from my friend and neighbor, Robin. She even hand-harvested the local cactus fruit for her beautiful, vibrant, cactus fruit kombucha. You can read about her adventures with the cactus fruit here. We combined the kombucha with prosecco since I was celebrating finally (3rd try!) being admitted into a dietetic internship program. Woot, woot! Huge relief and accomplishment…now I just have to complete the program in order to become a Registered Dietitian. It’s been a long road. I might write about it one day.

This soup is vegan until you get to the toppings, which are, of course, entirely optional.

eggs and cilantro

Backyard eggs and cilantro.

But adding feta and hard-boiled eggs, from the happiest chickens in SoCal, really makes this chowder, well, chowder-y. Even though I’ve admitted to not caring for quinoa, it’s really quite delicious in this recipe. Soup is one place where quinoa works. As a side dish or pilaf…not so much. I seem to use sweet potatoes a lot in my soups but will probably be moving away from that ingredient as the weather gets even warmer. Although the name of this soup invokes winter, it’s actual quite light and refreshing and appropriate for springtime.

scallions, jalapenos, garlic

Scallions, jalapenos, garlic.

Ingredients:

3/4 cup quinoa

8 cups veggie stock

olive oil

4-5 garlic cloves, crushed

1/4 cup finely chopped ginger

1 large jalapeño pepper, diced/seeded

2 tsp ground cumin

1 tsp salt

pepper to taste

sweet potatoes

Sweet potatoes, garlic, ginger, jalapenos, cumin.

1 sweet potato, peeled/diced

1 bag baby spinach

1 bunch scallions, thinly sliced, white and green parts

Top with: chopped cilantro, crumbled feta, and chopped, hard-boiled egg

Bring quinoa and 4 cups stock to a boil and simmer for 10 minutes. Drain the quinoa after 10 mins and reserve the liquid.

quinoa chowder

Top with feta cubes and crushed red pepper.

Heat olive oil in a soup pot over medium heat. Add garlic and jalapeño. Cook for about 1 minute, then add ginger, cumin, salt/pepper, and sweet potatoes. Cook for a few minutes then add reserved stock as well as additional stock so you have about 7-8 cups liquid. Simmer until the sweet potatoes are tender. Add quinoa, spinach, and scallions and simmer until spinach is wilted. Garnish individual bowls with cilantro, feta, and hard-boiled egg. Super delicious and I don’t even like quinoa.

Chakra Salad

In Nutrition, Recipe on April 18, 2013 at 11:34 pm
photo (42)

Chakra Salad

Springtime is the perfect time to gorge on fresh, sun-soaked vegetables. Raw veggie salads are high in fiber, water, and antioxidants, especially colorful ones like this salad of purple cabbage, red peppers, and carrots. It’s important to dress your salads with healthy monounsaturated oils which allow fat-soluble vitamins (A, D, E, and K) to be fully absorbed and utilized by your body. The fats in this salad come from a perfect combo of nuts, seeds, and avocados. High fiber will keep you feeling full and fats will keep you satisfied. Don’t be shy with the dressing. Its only 30 calories per tablespoon so dress it up and enjoy this power-packed salad that is perfect for hot weather. Sweet, nutty, crispy, crunchy…YUM!

Peanutty Dressing

chakra salad dressing

Sesame oil, tamari, apple cider vinegar, peanut butter.

Whisk together:

1/4 c raw peanut butter + 1/4 c coconut water + 1/2 c apple cider or rice vinegar

Then add:

3 T honey

1 t salt

1 T tamari or Bragg’s liquid aminos

1 T raw sesame oil

Raw Shredded Salad 

(high in vitamins A, C, K, B6, and folate and manganese and phosphorous)

chakra salad ingredients

Purple cabbage, red pepper, green onion, orange carrot.

Toss together:

4 cups purple cabbage – finely shredded

1 red pepper – thinly sliced

5 scallions – green parts, chopped

2 carrots – grated

Top salad with:

raw sunflower seeds

unsweetened coconut flakes

avocado

2 cups salad mix + 1 T coconut + 1 T sunflower seeds + 1/4 diced avocado + 3 T dressing

= 295 calories, 19g of fat, 9g fiber, 16g sugar, and 9g of protein.

Salmonberry Spread

In Nutrition, Recipe on April 16, 2013 at 6:06 pm
Salmonberry spread on romaine leaves topped with avocado, lemon, and cayenne.

Salmonberry spread on romaine leaves topped with avocado, lemon, and cayenne.

This one is a crowd pleaser. Be you raw, vegan, omnivorous, or on a “cleanse”, you really will love this fresh and tangy alternative to tuna salad. This nut-based recipe adds in some herbs and veggies with a bit of sweet and sour flavors.

Soaked almonds and sunflower seeds, red pepper, parsley, lemon.

Soaked almonds and sunflower seeds, red pepper, parsley, lemon.

Using raw nuts and seeds maintains the integrity and; therefore, healthfulness, of the essential fatty acids found within. Fatty acids are the building blocks of cell membranes, the gatekeepers of our cells, which regulate the flow of nutrients, water, electrolytes, and enzymes. Healthy, functional cell membranes are critical to the life of the cell and; therefore, critical to the life of our tissues, our organs, and, finally, our body. Nuts and seeds are also high in fiber, protein, and minerals such as phosphorous (bone health)  and copper and manganese (enzyme function).

Ingredients:

1 cup raw almonds (soaked in water for 24 hrs)

1 cup raw sunflower seeds (soaked in water for 5 hrs)

honey lemon garlic

Honey, lemon, garlic.

1 lemon – juiced

1 T honey

2 garlic cloves, crushed

1/4 cup parsley

1/2 red bell pepper

1 small jalapeño

4 green onions (white parts too)

1/4 t pepper

1/4-1/2 t dulse

1/2 t dried or 2 T fresh dill

Serving (1/2 cup) = 400 calories, 34g of fat, 8g of fiber, 6g of sugar, and 13g of protein

mock tuna ingredients

All ingredients into processor.

Toss all ingredients into food processor and process until desired consistency.

Serve on romaine leaves with avocado, lemon, and cayenne as a light, hot weather meal. Also wonderful as an appetizer topping a cucumber or apple slice. Experiment with turning it into a paste (highly processed) and spreading inside a pita stuffed with veggies or keeping it chunky (less processed) and tossing on a bed of greens.

Chocolate Avocado Mousse

In Nutrition, Recipe on April 12, 2013 at 4:21 pm
avocado and chocolate

Avocados and chocolate. Together at last.

Last night I was chatting on Facebook with friends from my childhood in Alaska while I was trolling the web for what to do with avocados that doesn’t include guacamole or smoothies. It’s Hass avocado season (Apr to Sept) here in San Diego County, the largest grower of avocados in the U.S., and I’ve got friends leaving bags of rich, ripe avocados on my doorstep. In an effort to use them before they go south, I discovered chocolate mousse with avocado – genius. I quickly whipped it up (5 ingredients, 10 mins) and a love affair between Chocolate Avocado Mousse and Salmonberry began. Move over Chia Pudding, there’s a new dessert in town! The reaction from my childhood friends was less than enthusiastic which is hilarious because these are the same kids who grew up eating various parts of marine mammals and caribou.

mousse ingredients

Ingredients: avocado, cocoa, coconut cream, honey, vanilla.

Since I’m a healthy eater who rarely eats dessert (not much of a sweet tooth), my motto used to be “If I’m going to have dessert, I’m going to go big!”. On those rare occasions, I thought, why modify dessert – eat real butter, eat real sugar. But I’ve discovered that as I eat less and less animal foods and refined sugars, my taste buds just can’t handle traditional desserts. I’m now highly sensitive to such strong inputs and quickly become overwhelmed. As my son stated recently, when we made a key lime pie for St. Patty’s Day (complete with sweetened condensed milk!), “Whoa, this is so intense!” I’ve now begun to delve in and embrace healthier dessert options. Not so I can eat more volume or more often but so I can actually swallow more than one bite without succumbing to the ‘food hangover’ that’s very often a result of too much sugar and animal fat.

For this recipe I used local Hass avocados. I don’t recommend using out-of-season avocados and, depending on where you live, you may only have access to Hass but do you really want a jet-lagged avocado all the way from Chile in your delicious dessert? Check out this blog post from Avocado Diva for which avocados to eat year-round.

knife in cream

This coconut cream is not for wusses.

I also used Trader Joe’s Coconut Cream, Extra Thick and Rich, because, well, look at the picture, and Valrhona cocoa because its darker and richer than other baking cocoas.

Here’s the recipe from MySanFranciscoKitchen.com:

1 ripe avocado

1/4 cup cocoa powder (unsweetened)

1/4 cup coconut cream

3 TBSP honey

1 tsp vanilla

Place all ingredients in mixing bowl and blend with hand mixer until smooth and creamy – no lumps. Top with nuts, coconut flakes, fruit, nothing…

1/2 cup serving (4oz) = 273 kcals, 17g fat, 26g sugar, 5 g fiber, 2g protein.

Let’s not be fooled. This is still a dessert that’s high in fat, albeit a healthier fatty acid profile than animal fat, and sugar, so, please, slowly savor and revel in the deliciousness but don’t overindulge.

Choco Avo Mousse

Chocolate Avocado Mousse

Cashews Are My New Favorite Nut

In Nutrition, Recipe on April 11, 2013 at 8:51 pm
cashews

Raw cashews

Creamy cashews’ mild flavor make them perfect for thickening sauces, soups, and substituting for creams and spreads. These ‘creams’ are fast and easy to make and can be used as a substitute for creamy dairy products like cream cheese, sour cream, or whipped cream. Use the sweet one on Chia Pudding or a baked sweet potato and the sour one on Mushroom Tacos or bagels.

Again, release all expectations and give it a try…

sweet cashew cream

Sweet cream with smashed raspberries or honey & cinnamon

Sweet:
1 cup cashews – raw, soaked for 2hrs
slightly less than 1/4 cup your fave nut milk
1/2 tsp vanilla
1-2 TBSP maple syrup OR honey
dash of cinnamon & nutmeg

 

Place drained cashews and all ingredients in food processor. Let it process for a LONG TIME. you want this to be very smooth. It should look like tahini when finished.

 

sour cashew cream

Sour cream with smoked salmon, lemon, & flax crackers

Sour:
1 cup cashews – raw, soaked for 2hrs
juice of 1 lemon
2 tsp apple cider vinegar
pinch of sea salt