Category Archives: Cashews

Recipe: White Kidney Bean Dip with Herbs & Artichokes

June 8, 2012

One’s destination is never a place, but a new way of seeing things.

~ Henry Miller

Hello bloggers!

I am rather excited to report that I made it through another few days of (fun) work travel and am home safe and sound!

It has been a busy little spring here (for me and my little trips) and I am quite content to put my feet up for the next little while and rest until the ‘big trip’ comes around in August.

I wish I could report that the weather was swell here at home, but the truth is it is just so-so (it’s sunny out as I write though!).

So while I pine for (just a little) sun, I’ll share with you this yummy dip that we’ve been enjoying, most recently on our Mother’s Day picnic (yes…a sunny warm meal outdoors!) *sigh*…

Time you enjoy wasting is not wasted time.

~ Marthe Troly-Curtin

As you all may know, I enjoy finding many a use for green veggies like kale, and this dip offers another chance to use up this powerfully nutritious green.

Along with fresh herbs, the easy to use and ever tasty artichokes, and (always) good quality olive oil, lemon, garlic, and (just a little) of your love – this 100% vegan dip is an elegantly pleasant surprise!

So if you’ve got a bag of dried white kidneys, or a can or two hanging around the pantry, this is a fabulous way to enjoy their creamy texture and taste that serves as a base for many a lively addition.

Happiness is not something ready made. It comes from your own actions.

  ~ Dalai Lama XIV

The Less:

Less dairy-based dips means more plant-based clean eating. Less store bought or prepared foods means more fresh easy ingredients. Fewer ruts in your repertoire means things will always stay fresh, and what’s better than freshness in life?

The More:

More high fiber bean dishes means more tasty ways to fill up faster. More fresh greens to incorporate means more reasons to always stock them. More fresh dips on hand means less tempting for calories elsewhere, so you can enjoy more of the good stuff, more often.

White Kidney Bean Dip with Herbs & Artichokes:

  • (3) cups cooked white kidney beans (navy beans will do in a pinch)
  • (1/2) cup cashews, soaked in water for 4 hours (you can also use them straight up)
  • (1) can artichokes (398 ml, about 5 each)
  • (1) cup chopped green curly kale
  • (1/2) cup fresh lemon juice
  • (1/2) cup good quality olive oil
  • (2-3) cloves of fresh garlic, peeled & roughly chopped
  • (3) heaping teaspoons capers
  • (1) tbsp fresh rosemary leaves removes from the stem & chopped (about 2-3 stems)
  • (2) tbsp fresh thyme leaves, removed from the stem
  • (1) tsp salt (more to taste)

Combine all ingredients on a blender or food processor, and pulse blend until creamy and well combined. You can’t over blend this one so let is really go!

Once ready, transfer to a container or serving bowl and chill. This tangy dip will keep for a while in the fridge, at least a week, and goes well with all breads, crackers, and fresh crisp vegetables (it’s super delicious with crisp romaine leaves).

This recipe makes a generous portion, so if you aren’t feeding a large group, or don’t want to eat it all week, consider halving the recipe.

If you do make the whole thing – plan to eat this for a few days! The nice thing is there are so many ways…..and it is pretty yummy :)

If you have trouble peeling garlic, here is a good little tip (I am sure many of you do this already):

Start with good garlic. But organic if you can and local garlic is even better. Separate the cloves you need from the bulb.

Using a sharp knife, place the side of the knife on top of the garlic clove you are about to peel. Using all of your weight, push down on the knife and the garlic and crush the clove with the side of the heavy knife blade.

The peel will slip right off! Voila!

Of course I served this a few times in the last while for guests, and on this gloriously sunny picnic.

It’s also superb on warm toast with tomato.

The best way to cheer yourself is to try to cheer someone else up.

~ Mark Twain

However you choose to enjoy it, I suspect this will be a hit!

Even the hubby liked it and kept going back for more. I didn’t tell him it was full of kale or capers..because there really was no need :)

Where there is love there is life.

~ Mahatma Gandhi

I hope you enjoy this one as much as we did!

  • What is your favorite summer dip?
  • Do you ever use white kidney beans?

Next up, I’ll share with you all (as promised!) the progress we’ve made on our plans for NSF…we are working on a menu for a special event coming up and getting ready to roll out our new look!

Carla and Chris started something special with their 40 day fast, and I am grateful for their efforts and contribution – I hope you will be as pleased to meet them as I am to know them.

Have a fabulous week my friends – I am wondering if anyone got inspired to purge their closet from the last post? I loved all of your comments…and am so glad to hear I am not the only one out there who is benefiting from letting go!

We would love to hear from you, and hope you are all having a swell week, wherever you are, and no matter the weather :)

Yours in Less,

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Filed under Cashews, Cooking, Food, Gluten Free, Nut Recipes, Photography, Recipes, Rich & Simple, Savory, Snacks, Vegan, Vegetables, Vegetarian

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Recipe: Lively Cilantro Jalapeno Sauce

March 21, 2012

A really great talent finds its happiness in execution.

~ Goethe

Good day folks! Here it is, as promised, the brightest, greenest, freshest sauce to hit our fridge (that won’t go brown) in a long long while!

I should start by stating that I could eat foods inspired by Mexican flavors everyday without any issue (really, at all).

I mean, really, this food is made with quite possibly the simplest, freshest, and most flavorful ingredients out there – not to mention being outright cheap and easy to obtain and prepare.

I’ve yet to meet a person who disagrees with me on this either – and I think I’d be challenged to based on the general love I see for all things taco related online and elsewhere (delicious food truck anyone?).

Let’s just say: LOVE.

Yes, there it is – for veggies and meat eaters alike to vegans and gluten free folk. There is something for everyone here….most all an abundance of fresh flavor that you don’t have to break the bank to enjoy!

Let’s go through the list when it comes to the amazing flavors that have permeated our house these days:

Limes: easy to find and cheap. Cilantro: easy to find (and grow) and cheap. Green onions: same.

The rest? A little goes a long way here: a few nuts (which could easily become dairy too if preferred), a little oil, water and salt (and don’t forget to add a little kale of course!) – and you are set!

A gorgeous any-day meal inspiration to top just about anything.

This sauce is part of a trio of sauces I have been playing with – so far this version has gotten the most play simply for the ease of ingredients, and the fresh color and flavor.

I’ll be posting the other sauces too, but let’s get started with the basics!

The Less:

Less store bought cooked and pasteurized sauces means more freshness to enhance your favorite foods. Less salt, sugar, and other additives means less stress and more rest for your hard working cells. Less wondering what to put on your food makes less work of enjoying whatever (just happens) to be on hand.

The More:

More fresh greens in your everyday repertoire means more of the good stuff without trying. More lively citrus juice means more zip and flavor without sacrifice. More homemade raw goodness makes more (of any) foods come alive. More lively food means more lively meals, which can lead to more liveliness at the dinner table and who knows just where else?

Lively Cilantro Jalapeno Sauce:

  • (3/4) cup raw whole cashews or pieces
  • (1) whole bunch cilantro, stems removed (yup – the entire bunch!)
  • (1) fresh jalapeno pepper
  • (1/2) bunch green onion (tops only – about 1/3-1/2 cup, no need to chop!)
  • (1-2) leaves green curly kale
  • (4) tbsp freshly squeezed lime juice (about 2 limes)
  • (1) cup water
  • (2) tbsp canola or vegetable oil
  • (1) tsp good sea salt

Combine all ingredients in a blender and blend on high. Keep things moving with a spatula if you like, and let it go until it is well blended and super duper bright green!

Use the whole jalapeno if you don’t mind a little kick, otherwise feel free to remove the seeds first if you prefer a milder flavor.

There you have it – pour into a jar and keep sealed in the fridge. This will last at least a week in the fridge – see how long it lasts you!

This sauce works brilliantly (as you can imagine) smothered on a freshly warmed corn tortilla and topped with any range of beans, chopped veggies, with or without meat or cheese. It also works to top any kind of veggie burger and is delicious on the Quinoa Protein Bites posted here!

“What lies behind us and what lies before us are tiny matters compared to what lies within us”

– Ralph Waldo Emerson

Here it is with a few Ancho Chiles blended in..

The beauty and simplicity within each of the ingredients in this recipe remind me that good food is always just a step away and needn’t be complicated to be prepared well, or enjoyed.

On a personal note, I am so enjoying the comments and feedback from all of you this week – particularly the notes on your favorite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!

Thanks to all of you for taking part – I hope you are enjoying the week!

  • Are you a giant fan of Mexican inspired foods?
  • What are your favorite cheap and easy meals?

Feel free to share your lively thoughts below – and enjoy this one!

Yours in Less,

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Filed under Cashews, Cheap, Cooking, Feeding, Food, Raw, Recipes, Rich & Simple, Uncategorized, Vegan, Vegetables, Vegetarian

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Recipe: Creamy Cashew & Fresh Herb Dressing

February 14, 2012

It’s here! Has Cupid come by to kiss you yet?

I can see this morning there are a lot of folks pretty excited about Valentines Day. I hope everyone is feeling the love today!

It’s a day for the kids in our house, where they get to be reminded that their mother loves them. I like that, and so do they (they also don’t mind the Hershey’s kisses they find scattered on their bedroom floor when they awake).

We’ve never really made a big deal about this holiday, me and my husband ~ mostly I think because we are lucky to have been married for many happy years. To risk sounding (just a little) smug and corny, we actually still enjoy everyday together. Like, a lot. I know, right? It’s pretty great and we try to tell each other as much as possible (and we certainly did this morning).

So…to balance off the heart shaped cookies and sweet delicious treats out there today, here is a way to celebrate freshness. You might just want to plan this one for tomorrow after the big Valentine’s dinner!

This beautiful creamy salad dressing can be enjoyed with any meal. Because anyone taking the time to read blogs about food already knows the beauty in healthy food preparation made with love, all year round!

The Less:

Another creamy dairy-free substitute courtesy of the silky and decadent cashew. Less dairy in one’s diet can mean feeling lighter and clearer. Less saturated fat in our diets is a good thing, as is consuming less prepared salad dressings. This one could just become a favorite.

The More:

More fresh dressings means more motivation to eat more greens. More salads and fresh roughage leads to better elimination. More lightness, more good feelings. Nothing makes me happier than a fresh salad prepared just for me.

Here is how to enjoy this in one easy step:

Creamy Cashew & Fresh Herb Dressing:

  • 2/3 cup whole raw cashews
  • 1 cup canola oil
  • 1/3 cup red wine vinegar
  • 1/2 bunch fresh dill (or substitute fresh basil or parsley)
  • 1 tsp salt
  • 1 tbsp honey
  • 1 cup water

Combine all ingredients except water in a blender. Start the blender and add water slowly, in 1/3 cup measurements to get the mixture swirling. Blend everything on high for 2 minutes until super creamy and smooth. Make sure there are no chunks of nuts left in the mixture – adding the water in increments helps to make this happen.

There is no need to soak the cashews in this case as the oil and water provide the extra silkiness.

Store dressing in a sealed glass jar in the fridge. This should keep for 3-4 days.

This dressing is delicious on crisp fresh greens (especially romaine lettuce or spinach) or cold steamed vegetables like asparagus or broccoli. Personally I celebrate any crutch to get more vegetables into my day. Especially when it’s this delicious!

I hope that whatever you do on this day that you feel loved.

Happy (and Healthy!) Valentines Day!

Yours in Less,

22 Comments

Filed under Cashews, Cooking, Dressings, Family, Nut Recipes, Photography, Raw, Recipes, Rich & Simple, Salads, Savory, Vegan, Vegetables, Vegetarian

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Finding More in Tofino. And (just a little) oatmeal.

February 13, 2012

Finding more in just a little less busy-ness. We spent the weekend away. It was quiet, it was relaxed, it was oh so needed! (We spent the weekend in beautiful Tofino).

The Less:

This week I felt great during my fast. I thought a lot about clutter and how I can really streamline things and get rid of a lot of junk. Now I’m home and feeling inspired to organize and tackle a few big home projects I have been putting off (time to clean out that garage). Being away does wonders for the mind. I disconnected. Less clutter and less noise meant more much needed sleep and quiet time.

The More:

Delicious and satisfying oatmeal provides more energy, more stability, and more gounding than many other breakfast foods:) I always find fasting on a vacation travel day superb…no driving stress or routine demands. Just music, the sounds of my family, fresh hydrating water, and best of all, my husband doing the driving! Bliss. More relaxing, more family time, more peace of mind!

Here is how I found more this week with glorious healthy oatmeal:

Apple Oatmeal:

  • 1 cup quick oats
  • 1.5 cups water
  • pinch of salt
  • 1 apple, peeled and chopped
  • a few generous dollops of fresh Cashew Cream
  • nuts and currants for the top
  • Cinnamon and brown sugar or maple syrup (optional)

Combine oats, water, apples, and salt and bring to a light boil. Turn the heat down. Cook, 8-10 minutes on medium low with the lid on until the apples are soft.

Serve, topped with a sprinkle of cinnamon, Cashew Cream, toasted nuts, and currants. Add extra sweetener if you like.

This is fiber-rich, super-inexpensive, and wonderfully satisfying in the morning!

I sometimes call it endless oatmeal, there is no need to specify servings here as leftovers can go right in the fridge. The next day, simply add more water, more apple, more whatever and heat up again! It never ends and there are so many different ways to enjoy it. I like to use soft or slightly wrinkled apples – It’s economical and makes me feel good not to waste (I am very picky about fresh apples).

I am feeling rather invigorated after a mellow weekend catching up on sleep and fresh air with friends and family. Amen.

I’ll start planning the impending spring clean this week. I just want to enjoy this feeling a little longer…

  • Are you feeling cluttered in life?
  • What are some things you could do to get rid of?
  • What brings you peace of mind?

I’d love to know.

Yours in Less,

_


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Filed under Cashews, Cheap, Children, Cooking, Family, Fasting, Happiness, Inspiration, Nut Recipes, Oatmeal, Photography, Recipes, Rejuvenation, Travel, Vegan, Vegetarian

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Recipe: Cashew Cream.

February 9, 2012

Cashews. Are. Amazing.

It’s true! Everyone loves them. Children love them. Husbands love them. Friends love them.

Cashews just might be the best thing in the world if you are on a path to eating less dairy.

(or even if you are not)

Cashews – the seed of a tropical fruit – grow in tropical countries and are native to South America. They are a treasure for their creamy texture and, when soaked and eaten raw, can satisfy anyone’s appetite for a rich treat.

You will notice as more recipes get posted at this site that these versatile nuts find many ways into my dairy-less cooking and preparation. They aren’t cheap, but no nuts are these days, and like anything high in calories – when eaten in moderation – are worth every penny.

Buy whole cashews if you can, as the pieces don’t soak up as well in the water, though pieces can be a stand-in if that is what you have available. Just be sure they are raw – no salted or roasted nuts here!

Store cashew nuts in the fridge or freezer if you can to keep them away from heat and air. This helps to keep the oils in nuts from going off.

Here is how to make it at home in just a few simple steps:

Cashew Cream

  • 1 cup raw cashews (whole or pieces – whole are best)
  • 2-4 pitted dates
  • 2 cups water for soaking
  • 1 1/4 c cold water

Soak cashews and dates together with 2 cups water in a bowl for 6-8 hours. Drain and rinse with cold water. Add to blender with the 11/4 cup cold water and blend on high until smooth and creamy – about 2 minutes.

You may need to agitate the mixture a few times with the edge of a spatula to get the blending running smoothly.

Refrigerate in a sealed jar until ready to use. These ratios will make 2 cups and should keep 4-5 days in the fridge. Feel free to play with amounts!

Enjoy this satisfying treat on its own, on top of hot cereal in the morning, or with fruit salad (especially good with bananas and blueberries).

**If you want to make cashew milk, simply add water after the first round of blending until you reach the consistency you want. Some people drain the cashew pulp with cheesecloth, but I like it best kept intact myself. Find what you like best!

I hope you enjoy this if you are new to it and will let us know if you try it! I’ve heard many times – “what is that?” – as unsuspecting people don’t know what they are eating….they just know it’s delicious.

If you have made it before drop me a line to let us know how you prefer it and what you like to eat it with…

I hope everyone is having a wonderful week so far. Thanks for stopping by :)

Yours in Less,

17 Comments

Filed under Cashews, Children, Nut Recipes, Raw, Recipes, Rejuvenation, Rich & Simple, Vegan, Vegetarian

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