Tag Archives: Cashew

Inspired Creations

Clearly I have not been very diligent with writing blog posts, recipes tests, or anything on here! So much has happened since the last time we “met” …

First off, it’s March … so we’ve by-passed February completely! In missing February, I can’t recall anything of great importance that happened.

Except my birthday :o) my 35th birthday, to be exact! I love my birthday and this year was great! I had multiple lunch dates (obvi not on the same day!) and was able to celebrate during the evening of the specific date with a group of friends & coworkers!

At the very beginning of February, I was accepted into the Diploma Program in Applied Holistic Nutrition at The Institute of Holistic Nutrition! I chose the part-time evening program, as I cannot afford to quit my job to attend school, so I will be attending class Monday and Thursday evenings from 6:00 pm – 9:30 pm for a 2 year period! I am beyond exciting to get this started … which isn’t until September!

Luckily, that time is going to be well spent re-doing, arranging, and organizing a new office/work space at home, as well as doing as much bookkeeping as possible to help pay for this program!

One thing I didn’t have much of in February was inspiration or the desire to cook. It’s kind of weird how it ebbs and flows! March has been a bit different because I’ve been following more people on Instagram, through my GonaGetHealthy account, and found some great Instagram Stories and links for recipes!

The first one that caught my eye was the Creamy Spinach Sweet Potato Noodles with Cashew Sauce as shown on the Instagram account and the website of Pinch of Yum!

It looked easy to make, with simple ingredients, and turned out really flipping delicious!

Creamy Spinach Sweet Potato Noodles with Cashew Sauce

I was previously displaying my kitchen & cooking skills on Snapchat, but since it’s more of a personal account, I decided to move my health, food, and cooking trials to Instagram, and this recipe was the first that I did using Instagram Stories.

I had many people watch the story, and even a few friends & co-workers comment or ask questions in person! I think I’ve convinced a few people to go out and buy a spiralizer … they are affordable and can make “noodles” out of so many vegetables!! I have many in mind that I plan on trying out in the coming days/weeks/months as spring arrives and local produce becomes more readily available!

This morning while I was procrastinating the start of bookkeeping (which I’m still procrastinating on), I saw an Instagram Story via the Vital Proteins account, on which Kelsey of Little Bits Of was making her Vanilla Shortbread Energy Balls!

Again, this recipe looked SO SIMPLE with easy ingredients! I did have to hit up the health store for a couple of items, but that was on my list of chores for the day anyways!

While I was shopping, I did a bit of research (thank you awesome cell phone data plan!!) regarding buying almond flour vs. buying almonds and making flour …

The ~400 gram bag of Bob’s Red Mill Almond Flour retailed at this store for $18.99, and from what I could tell, was not derived from organic almonds.

Whereas I bought 300 grams of organic raw almonds and simply put them in my Vitamix dry container to make flour! This amount of almonds retailed for just less than $15.00 and they were ORGANIC! So not really any question of which to use or if I made the right choice!

Vanilla Shortbread Energy Balls

These bites came together very nicely and taste fabulous! Definitely a recipe to go into my collection to be made again and again!

If you know of anyone on Instagram or who has a great website, whom you feel I should check out and/or follow, or if you come across any amazing recipes that you think I should test, please comment below, or send me an email with the details!

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Cashew No-Cheese Sauce

I have a co-worker who, many times, said how she isn’t a good cook. She doesn’t feel confident in the kitchen and most recipes intimidate her.

She is Celiac, and also has allergies to soy and almonds (?) … plus her husband is a “meat and potatoes” kind of dinner eater! LOL

I often think of her when I find easy DELICIOUS recipes … and I’ve started to pass them on to her. The first was the Takeaway Taco Salad recipe from The Un-Diet Cookbook by Meghan Telpner.

I wasn’t surprised when she came to work and told me that she made it, how easy it was, how DELICIOUS it was, and that her husband liked it (it has no meat)! He has even stopped by my desk (yes, also a co-worker) to thank me for passing along recipes to them.

However, when she made the Takeaway Taco Salad, they didn’t make the Cashew Cream Cheese sub-recipe … but since, she has made a recipe she found on her nutritional yeast package.

And she asked me to make it so that I could let her know how it compares to Meghan Telpner’s Cashew Cream Cheese. So today that was my weekly test recipe …

The recipe is found on the package of Bob’s Red Mill‘s Nutritional Yeast (I bought my bag from Safeway for around $11.50 CAD).

Ingredients:

  • 1 1/2 cups raw cashew pieces
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 3/4 cup water
  • 3 tbsp lemon juice

04-cashew-no-cheese-sauce

Directions:

  1. In a food processor or blender, process into a fine powder
  2. Add nutritional yeast, salt & garlic powder – blend until combined
  3. Add water and lemon juice – blend until smooth

Makes 2 cups

This Cashew No-Cheese Sauce recipe is absolutely like cheese sauce – it’s creamy and cheesy! It would be divine over some steamed veggies or even as a nacho dip!

It differs greatly from the Cashew Cream Cheese by Meghan Telpner as that recipe is much more like cream cheese … it’s smooth and thick.

I like the fact that these are vastly different as they can have their own time and place!

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Takeaway Taco Salad

During the last bit of 2016, I was wondering what I would do to challenge myself in 2017. And since I’ve recently (re)found my love for cooking, I thought that a great challenge would be to test a new recipe at least once per week!

I’ve looked through and flagged many pages in 6 of my top choice cookbooks (in no particular order):

  1. The UnDiet Cookbook, by Meghan Telpner
  2. Whole Foods to Thrive, by Brendan Brazier
  3. Oh She Glows Everyday, by Angela Liddon
  4. Forks Over Knives – The Cookbook, by Del Sroufe
  5. Minimalist Baker’s Everyday Cooking, by Dana Shultz
  6. Thrive Energy Cookbook, by Brendan Brazier

For Week 1, I decided to try a simple-looking recipe … Takeaway Taco Salad from The UnDiet Cookbook.

The base recipe has only 8 ingredients, with 2 sub-recipes with 6 ingredients each.

The first sub-recipe is Cashew Cream Cheese and is noted to be “the perfect dairy-free, creamy, cheese-y alternative” and can be made thinner to resemble sour cream. I’m always skeptical on cheese alternatives …

Well yet again, (author) Meghan has proven herself and her recipe to be great! This recipe makes about 1 cup of “cream cheese” and is noted to only last refrigerated in an airtight container for 4 days … so I’ll be finding ways to use this!

The second sub-recipe is Tahini Dressing and I’ve made this a couple of times before with the Dressed to the Nines Sweet Potato recipe, so I know it’s awesome!

On to the base recipe! The theory of this recipe is to pack it into a mason jar and have it ready to go … on the go! But I’m trying it at home, so I’ve simply placed the ingredients in a bowl in a pretty fashion so that I could take a picture:

01-takeaway-taco-salad

Then I poured them all into a larger bowl, added the called-for amount of Cashew Cream Cheese (1 TBSP), mixed it up … then checked the recipe for how much Tahini Dressing to use. But it wasn’t specified.

So I opted for approximately 2 TBSP of Tahini Dressing and mixed it up. Once all combined, I poured it back into a more reasonably-sized bowl and dug right in!

01-takeaway-taco-salad-1

The recipe makes 1 serving … something I absolutely ADORE since I’m only one person and live with no others!

You’re only required to use 1/4 avocado … so I know I’ll have this at least 3 more times to use up the whole avocado. But I think this recipe could very easily come into regular rotation!

I made the dressings this morning so they could marry and thicken in the fridge during the day. But honestly – this recipe was so very easy!

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