This is so good I ate it with a spoon. My new favorite and oh-so-easy recipe. Since eliminating dairy a few years ago, spinach artichoke dip (a childhood favorite) has become something I crave and on rare occasions buy only to be disappointed. It's never as good as I remember and I always experience uncomfortable belly symptoms after eating it. Today I finally decided to make a vegan version and was so pleased with it I surprised myself. I've never wanted to make this dip myself because, let's face it, artichokes can be intimidating. Thankfully, this recipes takes out the confusion, just don't let making cashew cream (instead of using dairy) scare you away! It's extremely simple and easy so long as you have a blender with a small attachable container or a food processor. If you don't have either of these things I highly recommend you go get one!
Rinse the cashews in a strainer under water. Place in a bowl with enough water to cover them about an inch. Cover the bowl and soak the cashews for a minimum of two hours but preferably overnight (I soaked them for about 3 hours). Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup filtered water. Process on high for several minutes, stopping to scrape down the sides if neccessary, until you have a very creamy texture.
Makes roughly 1 1/2 to 2 cups raw cashew cream.
Considering that there is no snow up in the mountains, my motivation to ski is minimal and my drive to cook kicks into gear. Last weekend I made a Last Hoorah Chicken Chorizo Pizza and yesterday I decided to make Pho, or at least a healthier version of Pho, with my remaining cilantro and basil. Below you'll find this fairly simple recipe, which is more of a Vietnamese soup than a traditional Pho. It can be used in addition to Week One Cleanse recipes with optional chili paste, however the chili paste/rice noodles excludes it from being eligible in Week Two Recipes. The chili paste can be included as an after thought, stirring it into the dish prior to serving it and the rice noodles can be omitted and elegantly replaced by just using mung bean sprouts. Enjoy!
Marinade chicken in coconut amino's and sesame oil for 30minutes to an hour; saute in a pan until cooked through. Boil noodles in salted water for 3 minutes. Place snow peas and carrots in coriander; drain noodles over them; rinse. Tie a sachet of ginger and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken, snow peas, carrots, and shiitake mushrooms; simmer 5 minutes. Add lime juice. Season with salt, chili paste, coconut amino's. Ladle into bowls and top with remaining ingredients (mung beans, scallions, cilantro, basil, and mint), adding a lime wedge to the side of the bowl.
E-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders.
No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice. Do not use this site to diagnose yourself. The information here is meant to give guidance in diet and lifestyle practices including balanced diet planning, instruction in the development of eating habits, physical exercises, and stress management in order to assist in general well-being.