Wednesday, August 24, 2016

Easy Garlic and Herb Cashew Cheese

This super easy to make creamy cashew cheese is soft, spreadable and delicious! This vegan rendition is infused with lemon, garlic, fresh herbs, and nutritional yeast for that extra cheesy flavor.

Ingredients:

CHEESE
  • 2 cups raw cashews
  • 2 garlic cloves, minced (1 Tbsp or 6 g)
  • 1/2 tsp garlic powder, plus more to taste
  • 1 lemon, zested
  • 2 lemons, juiced with a handheld citrus juicer
  • 3/4 cup  water
  • 2 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 Tbsp olive oil
FOR SERVING
  • 2 Tbsp (8 g) finely minced fresh herbs 
Instructions:

Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for balance. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth . Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
Place in refrigerator to set for 6-12 hours, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. To serve, coat with chopped herbs and a bit more lemon zest (handle gently). Enjoy chilled with your favorite raw crackers or vegetables.

Thursday, August 11, 2016

DIY Black Sesame Tahini Recipe

Ingredients:

Directions:

Place sesame seeds and olive oil in a blender. Purée one minute, scrape down sides, and purée an additional minute, adding more olive oil as needed. Continue blending until smooth and pourable. Transfer to a mason jar with a tight-fitting lid and store, covered, in the refrigerator.

Tuesday, July 19, 2016

Natural Whipped Body Butter Recipe



Natural Whipped Body Butter Recipe

We love making natural beauty products - and they are one of our favorite gift ideas since they can be easily customized and are excellent for relatives, friends, pregnant moms, babies and even those with sensitive skin. Add essential body oils to customize - think citrus and lavender in spring and summer and peppermint in the winter.

Ingredients:
Instructions:
In a double boiler or glass bowl, combine all ingredients except essential oils.
Bring to medium heat and stir constantly until all ingredients are melted.
Remove from heat and let cool slightly.
Move to fridge and let cool another 1 hour or until starting to harden but still somewhat soft.
Use a hand mixer to whip for 10 minutes until fluffy.
Return to fridge for 10-15 minutes to set.
Store in a glass jar with a lid and use as you would regular lotion or body butter. If your home stays above 75 degrees, it may soften and need to be kept at the fridge, but it will stay whipped at a temperature lower than that.
Enjoy!

Friday, July 15, 2016

Easy Protein Truffles


Try our new protein powder in these easy to make raw nut butter truffles.

INGREDIENTS: Makes about 12 balls DIRECTIONS:

Thoroughly mix all ingredients, shape into one inch balls then top with your favorite coating. Keep truffles refrigerated.

OPTIONAL COATINGS :

Creamy Raw Icing Recipe

Sunflower lecithin makes this raw icing fluffy and light. It goes great with fresh fruits like berries or use to ice a raw dessert or goody.

Ingredients: Serves 8
Directions:

1. Add all ingredients in blender, except the coconut oil and the sunflower lecithin.
2. Blend well.
3. Add coconut oil and sunflower lecithin and blend again.
4. Pour raw frosting recipe into bowl. Let sit in a cool refrigerator for at least three hours so that it will solidify a little.c
5. Ice cake or other goody! Store in refrigerator.

Tips: Try adding raw cacao to make a chocolate icing. Or add more fresh lemon juice and some lemon zest to make a summer time icing. You could also use this base in the fall and add some cinnamon, nutmeg, and pumpkin spice seasoning.

Thursday, July 07, 2016

Spiralized Summer Beet Salad

Fresh beets are made into noodles, tossed with a simple orange vinaigrette, and topped with fresh mint and pistachios. This sprialized beet salad is quick, easy, and a fun way to eat your summer veggies!
Ingredients: (Serves 4)
Directions:

Place the beet noodles in a large bowl. In a small mason jar, combine the orange juice, vinegar, honey, salt, pepper, and olive oil. Shake until well combined. Pour the dressing over the beet noodles.
Add in the mint and pistachios and toss well. Serve immediately.

Tuesday, June 28, 2016

Creamy Green Herb Ocean Dressing

Skip the yucky store bought dressings and try something homemade, fresh and deliciously satisfying. This recipe incorporates Marine Phytoplankton, fresh herbs, and cashews to create a super creamy, thick and nourishing dressing.


Ingredients:

Directions: Add all ingredients to a blender slowly adding water until you reach the desired consistency. Toss with your favorite green salad and enjoy!