Raw Cashew Milk with Cinnamon

I recently finished a 3 day juice cleanse from Urban Remedy.  One of the only "juices" I really looked forward to was no. 6.  It was the last one of the day.  It was a raw cashew milk drink.  I absolutely loved it and so did my 18 month old.  So as starving as I was (tummy rumbling) I only got half of this little treasure I had to share.  I really couldn't tell her no!  So I thought to myself, I could totally make this.  WOW!  It was easy and took less then 10 minutes.  It's amazing!  Plus it has so many health benefits.  I now warm up a glass for my girls and myself before bed.  It's extremely relaxing and fills the tummy up with a great source of protein.  

So why should I drink this you ask...here are a few great reasons why!

Cashews are full of heart-healthy oleic acid, low in cholesterol and high in magnesium.  Raw cashews are high in phytosterols, which lower LDL cholesterol and may help prevent cancer.  The high antioxidant levels in cashews may be protective against a wide range of diseases, including cancer, stroke, heart disease and immune disorders.

Cinnamon can lower cholesterol, reduce blood sugar, aid in weight loss, help prevent heart disease, help fight cancer, prevent tooth decay, anti-clotting, anti-bacterial, arthritis relief, helps in infertility and aids in memory just to name a few.

As Hippocrates said "Let food be thy medicine"

2 cups of Raw Cashews
6 cups of Water ( not tap)
2 vanilla beans  (if you have them)
1 tablespoon Cinnamon
1 tablespoon Vanilla
pinch of salt
1-2 droppers of liquid stevia (or 1-2 tablespoons of raw agave or honey)

Place all ingredients in a vitamix (or blender) and blend until blended and looks like milk.  Will last in the fridge of about a week if it lasts that long.  Use in place of milk.  I like a cup of it before bed or in my morning protein shake.  Use in cereal etc.....

Tomato Bread Salad with Cannellini Beans and Goat Feta Cheese

So I have wanted for many months now to try this recipe.  I finally got around to try it.  AMAZING!  and it's a complete protein meal.  YEAH!  I found the recipe from a book called The Beekman Heirloom Cookbook.  I definitely recommend this book.  The food is laid out by season.  So you cook with what you would find fresh at your local farmers markets.

As with any recipe you can make more your taste by switching things up.  Like fresh mozzarella instead of goat feta, chickpeas instead of cannellini beans...  You get the picture.  

This is a must spring/summer recipe!

Btw....HAPPY EARTH DAY!

8 ounces country bread, cut into 1-inch chunks
5 Tablespoons extra-virgin olive oil
1 pound assorted heirloom tomatoes( of varying colors), cut into 1- inch chunks
1/4 teaspoon salt
1/4 cup pine nuts
1 can (15 ounces) cannellini beans, rinsed
2 tablespoons red wine vinegar
1/3 cup torn basil leaves
8 ounces of goat feta cheese, crumbled


Preheat the oven to 400F.

In a small bowl, toss the bread with 2 tablespoons of the oil.  Transfer the bread to a baking sheet and bake  for 7 to 10 minutes, or until crisp.  Transfer to bowl.
Add the tomatoes to the bowl with the bread, sprinkle with the salt, and toss to combine.  Let sit for about 20 minutes.
In a small ungreased skillet, toast the pine nuts over low heat, tossing frequently, until golden, about 5 minutes.  Transfer the nuts to a plate so they don't keep cooking.
Add the beans, vinegar, basil, pine nuts, and remaining 3 tablespoons oil to the bowl with the bread and tomatoes and toss to combine.  Add the cheese and toss gently.

Enjoy!

Chocolate Chip Almond Flour Cookie- Gluten and Dairy Free

Okay...so this was a total experiment with some almond flour and a late night cookie craving.  I must say it turned out pretty darn good.  I could almost say that this could be one of the healthiest cookies out there. Yes, even the best and cleanest eaters out there still need an cookie!

 

I hope you enjoy them as much as I did.  Also it makes about 36 cookies so be ready give a ton away or cut the recipe in half or do what I did and pretty much eat them all.

 

7 cups almond flour

4 1/4 cups gluten free oats

1tsp kosher salt

1 tbsp corn starch

1/2 tsp baking soda

1 1/2 tsp baking powder

1 cup chopped super small walnuts

1/4 cup vanilla extract

1 1/2 cup olive oil

1 cup agave

1 1/2 cup dairy free chocolate chips ( I used EnjoyLife)

Pre-heat oven to 325. Mix dry ingredients in a stand mixer with paddle attachment.  Add liquid ingredients and paddle until well combined.  Dump dough onto a clean surface and roll into a 1/2 inch thick sheet.  Cut cookies with a ring mold and transfer to a lined sheet pan.  Bake for 8-10 minutes or until golden brown.  

Makes about 36 -3inch cookies.  I calculated the calories per cookie at around 150.

Saag Paneer (Spinach and Cheeese)

So one of my families favorite foods is Indian Cuisine.  Saag Paneer is hands down one of my favorite dishes to order.  After baby number two was born eating out just doesn't happen for us...so good bye yummy Indian food dinners.  I remember trying to make this in college many, many years ago and took some time around 4 hours so I had to come up with a way to make it quick and easy.  I found a few different recipes on the internet and took bits and pieces from each one and combined them for what I think it is as close as I can get to restaurant quality.  I lucked out and found a indian grocery not to far from me that sells the Paneer cheese already to go so that saves time. 

 This recipe calls for Paneer cheese but you can use chicken or tofu instead.

INGREDIENTS
1 can of full-fat coconut milk
1 block of Paneer cheese (about 9oz) and cut into dice-sized cubes
small red onion, chopped
5-6 cloves garlic
1 TB fresh ginger, chopped
1 TB vegetable oil
1 tsp curry powder
1 tsp garam masala
1/2 tsp of ground cloves
1 tsp fennel seeds
1-4 thai green chilis, chopped (optional)
1 large tomato
2- 10oz blocks of chopped frozen spinach
fresh cilantro, chopped
salt, to taste
basmati rice and vegan naan, for serving

Place the onion, garlic and ginger into a food processor and grind into a paste. Transfer to a medium-sized pot with the vegetable oil. Allow to slightly caramelize over medium-low heat for about 10 minutes, stirring a few times to prevent overbrowning. Decrease the heat to low, then add salt and the next four spices and chilis (if using), then allow to simmer for a minute or two. 

In another pot, throw in the frozen spinach with about a cup of water. Simmer over medium-high heat until the spinach is completely heated through. Transfer the spinach to a food processor along with the whole tomato and puree until smooth, then transfer it to the pot with the onion and spices and stir well.

Allow your saag to simmer in the pot over low heat and add the Paneer cheese and can of coconut milk.  Let that simmer for about 15-20 mintues (make sure to cover or it will splatter everywhere) Garnish with the fresh cilantro.

Serve with basmati rice and naan bread.d be a perfect appetizer to go along with this dish.

World's Best Chicken

This recipe has been floating around Pintrest and a few other places.  I don't have any idea who orginally posted this.  This is some pretty darn good chicken and what's best is it takes 20 minutes at most to prepare.

Simple, easy and cheap!

 Make sure to rinse and pat dry the chicken before coating in salt and pepper.

1 lb boneless skinless chicken breast (4 of them) (I prefer thin sliced
1/2 cup Dijon mustard
1/4 cup maple syrup 
1 tablespoon red wine 
salt & pepper
1 teaspoon rosemary

Preheat oven to 350 degrees. In a small bowl, mix together mustard, syrup, wine and rosemary. Place chicken breasts into 9×13 baking dish.  I line my baking dishes with parchment paper to make clean up easier. Season chicken breats with salt and pepper. Pour mustard mixture over chicken. Bake for 40 minutes or until meat thermometer reads 165 degrees.  If you use thin sliced breats it will take 20 mintues.