Cucumber Cream Dip Served on French Bread

We loved this it tastes delicious on toasted french bread or toasted baguettes. The crunch of the bread is a great combination with the dip. My daughters were over and they loved it.


Ingredients

1 C cashew cream *
3 cloves garlic
1 tsp salt
1/4 tsp chili powder
4 green onion with stems cut off
1/2 cucumber washed
1 T dried parsley
1/2 cucumber diced
3 roma tomatoes diced
french bread sliced toasted with olive oil
garnish with dried parsley optional

Directions

*(Cashew Cream) The process for making the cashew cream. You soak 2 C cashews as long as you can or overnight. In 2 C water in covered in the fridge. After soaking is complete drain out the water and rinse, then add 1 C water while you blend in a blender till creamy. Set aside.

1. In a blender blend cashew cream, salt, chili powder, green onion and half of the cucumber. Pulse until mostly smooth.
2. Fold in the remaining diced cucumber.
3. Toast the french bread with olive oil spread on top. Toast until light brown.
4. Spread dip on toast. Top with tomatoes and parsley if desired.
5. Serve right away. You can have people make their own so the bread doesn't get soggy.

* Would also be great with crackers or  cut up vegetables.

Spinach Artichoke Sauce with Quinoa (vegan)

I have been planning making this recipe all week. This is by far my favorite recipe for the week. I love that leaving out the normal fat in this recipe had no effect on the flavor. It was soo good I was scrapping to get every morsel of it from my dish. This would be wonderful with crackers, chicken, french bread etc.... This a winner. 

Sauce: 
2 C unsalted cashew pieces
2 C water


*Prep 8 hours ahead or over night would be even better. Put 2 C of cashews pieces unsalted in 2 C of water. The longer you soak the better. It will make it creamier. 


4 T coconut oil
1 onion chopped up in pieces
1 14oz, artichoke hearts chopped up and drained and rinsed
2 garlic cloves minced
3 C cashew cream 
1 tsp lemon zest
1-2 tsp lemon juice
2 to 3 tsp salt
1/4 tsp fresh ground pepper
1 C frozen spinach
5-6 fresh basil leaves chopped up
3 C cooked quinoa

Directions:  serves 6

1. (Cashew Cream) The process for making the cashew cream. You soak as long as you can or overnight. In 2 C water in covered in the fridge. After soaking is complete drain out the water and then add 1 C water while you blend in a blender till creamy. Set aside.

2. In a frying pan on the stove heat to medium-low heat and put in butter or oil. Pour in the onions and heat for 3-5 min till soft. Put in minced garlic and stir and cook for another minute or two.

3. Turn up the heat to medium to medium high heat and add the chopped up artichoke hearts and stir until lightly browned. Turn down the heat to low. Pour in the cashew cream. Continue to stir.

4.Then add zest, juice, salt, pepper, basil, and spinach .

5. Serve on top of cooked quinoa. Other great things to do with sauce use as a dip with crackers, or bread. Great with chicken too. 

Raw Brownie Bites

These are a healthy version of brownies that you get from a box. You can have them ready in the fridge when you get that craving. They are easy to make and taste great! Brownies with out the guilt. 

Ingredients

1/4 C almond milk
3 T chia *optional (So good for you)
2 1/2 T cocoa powder
1 T honey
1 T coconut oil
1 tsp vanilla
1/2 C cashew butter or almond butter (make your own)
1/4 C chopped up cashews

Directions

1. In a blender blend the milk and chia together to break down the chia.
2. Then add the cocoa, honey, oil, vanilla and butter. Blend and stir until all combined.
The mixture will be sticky. Place the mixture in the fridge about 30 min or less until it thickens up.
3. Grease hands with oil.
4. Place chopped nuts on a plate.
5. Roll into small balls (makes about 8). Then roll into nuts.
6. Eat or store in air tight container in the fridge. Enjoy!

Cashew Coconut Cookie Dough Bites (Gluten Free)

I was visiting with my friend Sue today. She just got home from Hawaii a couple days ago. (Love Hawaii) She was sharing some coconut vanilla cashews with me. They were yummy. So I got inspired to make this recipe after tasting her nuts. The great thing is these are much healthier, but you get a similar flavor. So yummy and good. So fast and easy to make. A great little snack. Have a wonderful weekend.

Ingredients

1C cashews

1 C unsweetened coconut shredded

1 C old fashioned oatmeal

1/4 C honey

1 tsp vanilla

1/4 C dark chocolate chips * optional

Directions makes about 12

1. In a blender or food processor blend cashews and coconut until combined and broken down.

2. Set aside 1/2 C of the mixture and then pour in everything else in to the blender except the chips. Blend until all combined.

3. Fold in the chips. Roll into small bite size balls.

4. Roll the balls into the 1/2 C mixture you set aside. Place on a plate or into a covered container. Let them harden in the fridge and enjoy.

5. Let overs should be stored in the fridge in a covered container.

Toasted Coconut Cashew Pancakes

Aloha Pancakes!

Love the Beach!

We just had an amazing week in Hawaii with our whole family. There was 16 of us. Even our 3 grandchildren came. Our grandchildren thought the beach was wonderful. I could just watch them play on it and enjoy it for hours.  We had a marvelous time. This is where we stayed. LOVED this beach. That was right out our back door. Listening and watching the waves brings me so much peace. It will be a cherished memory. We missed out on having coconut macadamia pancakes so I did some today. I replaced the macadamias with cashews. They were a yummy treat.

Ingredients
1 C unsweetened shredded coconut
1 C chopped in blender cashews unsalted (macadamia would be great too)
2 T coconut oil
2 T honey
2 C spelt or whole grain flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 C Almond milk
2 T honey
3 T coconut oil
1 T vinegar
1 egg
1/2 tsp almond extract

Directions  serves 4
1. Place a skillet on the stove on medium low heat. pour in the coconut and let toast. Stirring it often. It will take a couple minutes. Then stir in the nuts, oil and honey. Let let the nuts toast until a light golden. Take off the heat and let cool.
2. In a medium bowl pour in flour, baking powder, baking soda, and salt. Stir with a whisk until all combined.
3. Then stir in the milk, honey, oil, vinegar, egg and extract. Until just combined.
4. Fold in 1 cup of the nut mixture. Reserve the remaining amount.
5. Heat a skillet and lightly grease.
6. Pour on the pancake mixture on to the skillet and cook on both sides.
7. Take off the skillet and top with remaining nut mixture and fruit,  syrup or jam would be good to. I liked them just with the nut mixture and fruit. Delicious.

Dark Chocolate Cashew Truffles

You guys are going to love these. They are simple chocolate and nut goodness. That is all. They would make a great Valentine's treat! You could put them in a cute bag with a ribbon too.

Ingredients
1 C cashews (soaked for at least 20 min.)
1/4 C honey
1/4 C cocoa
about 15-20 crushed almonds

Directions
1. Soak cashews in enough water to cover them. Let them sit for 20 minutes. Longer would be great to if you have time.

2. Put cashews, honey, and cocoa in a blender or food processor. Pulse until all combined. You might have to open the lid and stir a couple of times so they mix properly.

3. Take out the mixture and roll them into 1-inch balls using your hands.

4. Crush almonds in blender or food processor. Roll the truffles in the nuts until coated. Keep in the refrigerator until it is time to serve them.