Cashew Spinach Pesto

Cashew Spinach Pesto

Ingredients

1 cup roasted, salted cashews
3 large handfuls of spinach
2 cloves garlic
2 tablespoons olive oil
2 tablespoons water
Juice from 1 lemon
salt to taste
generous sprinkle of red chili flakes (optional)

Instructions

In a food processor, add cashews, garlic, lemon juice. Blend until cashews turn into small chunks. You may need to stop and scrape down the sides.
While the cashews are blending, add spinach through the feeding tube of the food processor.
Stop to scrape down sides and add water, salt and red chili flakes.
Continue to blend until desired consistency. I tend to like mine with some texture. 

This pesto pairs well with toast, crackers and veggies.

Salted Cashew Cranberry Ginger Bark

 Who doesn't love chocolate? Well, some people don't but there are many that do. Especially women and especially around that time of the month. Chocolate is rich in magnesium and can also boost levels of serotonin which are often times lowered in women during pms and menstruation. Instead of just eating a piece of chocolate, I thought I'd add some health promoting foods to make it even better.

I love ginger. It's a great warming herb as well as a digestive aid. It has antiviral properties and is also said to reduce inflammation in the body.

Cashews are full of healthy fats along with being a rich source of copper and magnesium.

Cranberries provide antioxidant protection. They are a great source of vitamin C.

 

Salted Cashew Cranberry Ginger Bark

3/4 cup bittersweet chocolate chips

1/4 cup chopped roasted and salted cashews plus some for topping

1/4 cup fruit juice sweetened dried cranberries plus more for topping

1 teaspoon grated ginger plus more for topping

1 teaspoon coconut sugar (optional)

Generous pinch of salt

Using a double boiler or a makeshift one (small pot with a metal bowl placed on top) melt down the chocolate. When it's about halfway melted, add the grated ginger. Once all the chocolate has melted add the chopped cashews and cranberries. Mix well to combine. Transfer mixture to a wax paper or parchment paper lined baking sheet. Spread the mixture out evenly and top with remaining cashews, cranberries and grated ginger. I mixed the grated ginger with a little coconut sugar for texture. I like the way it came out. Lastly, top the bark with a generous pinch of kosher salt sprinkled over evenly. Place in the freezer for about 20 minutes or until the bark has hardened.

 

Carrot Pudding

I feel like it's been too long since I did a post. My little Macbook got sick last week so I had to take it into the shop to get fixed. I didn't get it back till midweek. Allright, back to the yummy food that fills this blog. Today I was craving something sweet and didn't want to give in to bad habits. I had picked up some carrots at the farmers market this week and decided to make a carrot pudding. I always enjoy eating this at Indian restaurants. I have never made this before nor do I know what spices are typically used so I did what I do best and came up with a fairly authentic version. To accompany my pudding I made spiced cashews. Serving the pudding in an espresso cup made this sweet and healthy snack the perfect portion size.

Carrot Pudding Recipe

what you will need:

2-4 medium carrots, peeled, halved lengthwise and cut into 2 inch pieces

1 inch fresh ginger, grated

1 tablespoon yacon syrup

5-8 drops stevia (depending on your taste)

1 teaspoon cinnamon or more to taste

1 teaspoon garam masala

1/2 teaspoon vanilla powder

1 tablespoon butter

how to make:

steam carrots until very tender

in a food processor, combine carrots and all other ingredients

puree until you have a smooth consistancy

Like I have said before, I am not one to take exact measurements. You can adjust anything in this recipe to your own preference.

Spiced Cashews

what you will need:

1 cup raw or roasted unsalted cashews

1/4 teaspoon cinnamon

1/4 teaspoon garam masala

1/4 teaspoon vanilla powder

5 drops stevia

just enough grapeseed oil to very lightly coat the nuts

how to make:

preheat oven 275 degrees

combine all ingredients in a bowl and mix well

you want the spices to coat the nuts

place on baking sheet with a splat or parchment papaer

toast in the oven for about 5 minutes or so