I posted the recipe for a cashew cream cheese, but I thought nothing better than enjoying a video instruction to make it easier and more fun! A variation for this cheese is a green cheese, where instead of cashews you use pistachios, the only change to the instructions is that you would process first the oils and vinegar with 1 or 2 jalapeño (for either low or medium heat) peppers until smooth, then add the rest of the ingredients. Enjoy!
We make this and more recipes in our Healthy Cooking Classes in Playa del Carmen
This vegan cream cheese is one of the most delicious and nutritious treats you can have. I actually ran out of it within 24 hours and will now make a larger batch. The coconut oil will not only give a good creamy texture, but also will harden a bit in the refrigerator, possibly preserving it for longer than my temptation to eat it can handle! It tastes great on everything! But then, I guess that is the purpose of cheese in this life. Umami is a flavor that is found in foods such as truffles, yeast, cheese, ripe tomatoes; this 5th flavor was discovered in the early 1900’s by a Japanese scientist.
Cashews contain the nine essential amino acids. The nutritional yeast will not only give it a cheesy flavor but also will pack your cheese with a big dose B vitamins and protein.
It is extremely simple to make, just soak the cashews overnight and then mix everything in a food processor until smooth! It took mine about 1 1/2 minutes. Make 30 second intervals if your processor heats up.
1 cup cashews soaked overnight
1/3 cup of coconut oil
2 tablespoons of nutritional yeast
1 teaspoon of Cajun (or sea salt)
1 tablespoon truffle infused olive oil (optional)
1 1/2 tablespoons of apple cider vinegar
1/2 tablespoon of tahini
2 cloves of garlic
2 tablespoons of lime juice
Serving suggestion: Pita bread stuffed with zucchini, broccoli sprouts, mashed beans, topped with a squirt of reduction of balsamic vinegar. The black seeds on top are bamboo smoked sesame seeds. I must say, the little cheese ball in the middle was actually not enough, I am telling you it is a bit addicting, but so healthy as well!
What do you get when you make homemade granola using all raw ingredients?
While the texture is slightly more chewy than traditional homemade granola which is baked in an oven, the taste is equally as delicious. I love making rawnola because it is extremely versatile. You can use it any way you would with granola – add it to smoothie bowls ( such as the ones we made yesterday ), chia pudding, on it’s own with some almond milk, or just eat it straight out of the jar!
Continue reading Rawnola Recipe
Yesterday I mentioned some detoxifying benefits of a vegan diet. One easy vegan recipe you can have for either breakfast or lunch is a smoothie bowl! Lately I have been obsessed with making smoothie bowls. If you’re not familiar with what it is, it’s basically just as the name states – a smoothie in a bowl. The smoothie is usually made much thicker ( more of a sorbet consistency ) and is topped with a variety of toppings.
One of the reasons I love smoothie bowls, aside from how delicious they are, is because they are much more filling than traditional smoothies due to all the toppings. Not only that, but I tend to eat them much slower than I would drink a smoothie.
Continue reading Smoothie Bowls – What’s the Hype All About?
Feeling lethargic? You might be in need of some detoxing.
In today’s society people are exposed to many toxins on a daily basis; in food, water, and the atmosphere. Over time, these toxins build up to create a variety of symptoms such as fatigue, constipation, skin issues, muscle pain, and more. In order to expel toxins, it’s important to become aware of where the majority are coming from. For most people, it’s in the food that they consume.
Continue reading Detox Naturally on a Vegan Diet
How can you possibly get high (on life), cure golfer and tennis elbow, have energy to swim 75 minutes 5x/week plus run 9km 4x/week, and keep it up for months?! Even spotted a couple of gray hairs go back to black!
Continue reading How do you grow younger?
My mother’s husband, is somewhat pre-diabetic but keeps his blood sugar controlled with a good diet, vitamins and minerals. He recently got a problem with three herniated disks, for which I recommended my mother to give him lots of pineapple for its high bromelain content to help with inflammation, but she told me though that pineapple is one of the fruits he cannot eat as it has plenty of sugar. Nonetheless the highest concentration of bromelain is contained in the stem core of the fruit, which many people foolishly throw away. The center of the pineapple is very dense fiber and has much lower content of sugar. You can blend only the center with some water, and strain it for a precious anti-inflammatory juice, you can add some lime for a pH balancing kick. You can also add this to your kombucha and that way you can store it for some weeks in the refrigerator for a readily available elixir (probiotics and acidity prevent spoilage). Bromelain is also known for its ability to break down proteins, so it will help digesting your protein meals. Long live the pineapples!
Join our Mexico Wellness Retreat, and empower yourself with knowledge at our Nutritional Medicine Workshop.