Let’s just keep it simple.
Appreciating the simple things.
My theme this week is …… SIMPLE….when you suddenly come down with a horrible bout of the stomach flu, things need to reset. For me these past five days, regardless of what I thought I should be doing, were about re-setting from zero to simple.
It is not easy to appreciate simplicity at its onset. It is moments like these, when you can’t possibly eat or drink anything of substance that you realize how amazing a cracker can taste. Then you are well again, and >poof< pandora’s box is opened.
While my stomach is not quite ramped back up to its former self, I focused this week on a simple recipe. Vegan, raw cashew curd.
This recipe dispels all the dairy problems I suffered as a child. If I had this recipe then, I am certain I would not have had to survive my Rice Krispie’s with coffee breakfast phase. Those darn lucky allergy kids today have got it made with the likes of dairy substitutes such as almond milk, cashew milk, coconut milk, rice milk….and on the list goes. Consider this my contribution to all those dairy free kids (and adults) that dream about eating yogurt.
Scandinavian’s are the inspiration for this simple and delicious recipe. The majority of the preparation involved is soaking the nuts over night. Aside from that a blender can work its magic.
Does it taste good? Well, let’s put it this way, my Aunt who seems to hate all raw recipes thus far, gave it the nod. It is really so filling that ¼ cup of the ‘yogurt’ sprinkled with fruit and granola is about all you need for a filling breakfast.
Cashew No-gurt is something I will be adding to my next brunch menu. Served in small compote glasses, garnished with berries, this vegan treat will amaze your guests.
Vegan Cashew No-gurt
Ingredients
3 cups raw cashews (unsalted)
1 tsp salt
1 1/4 cups water
5 TBS lemon juice, fresh squeezed
4 raw pitted dates, cut into pieces
6 raw almonds (unsalted)
1/2 tsp psylium husks powder, dissolved in ½ cup water
2 tsps maple syrup, honey or jam
fresh fruit, cleaned and sliced
granola or chopped nuts (optional)
Directions
Place cashews in a bowl and cover with water, allow to soak overnight. After 12 hours, drain cashews. Place soaked cashew nuts in a high-speed blender. Add in lemon juice, salt, water, dates and almonds. Blend until completely smooth. It may be necessary to stop blender occasionally and mix with a spoon to make sure all of the nuts and dates have been blended. Pour into a bowl and add in 4 TBS of psyllium gel and stir to combine. Chill in refrigerator for 10 minutes.
Note: Psyllium husks can be found at most health food stores (Trader Joes carries this in a substantial size). While it is possible to omit this ingredient it does add a really delicious creaminess to the recipe- and who doesn’t want amazingly creamy?! If you’ve never tried psyllium powder it is a great source of fiber and can also be used in many paleo, gluten free or egg free baking recipes. And if you have digestive problems try adding in a spoonful to a smoothie or oatmeal for a few days.
