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Recipe

Dill and Parsley Cashew Sauce

This Dill and Parsley Cashew Sauce will save almost any meal.

It’s so tangy and herby it will literally make dry toast taste good. I love to do special sauces because usually, they’re so quick—like throw a bunch of shit in a blender—quick! Furthermore, they can take a dish from basic to extraordinary.
So often with cooking, the thing people are missing is seasoning or sauce. I didn’t use a pinch of salt in anything until I was 25 and it opened up my eyes to the endless possibilities in my kitchen. This Dill and Parsley Cashew Sauce is great as an addition to a Meatless Monday, or anywhere you find the need for some tangy, herby goodness.

I usually use this Dill and Parsley Cashew Sauce in a rice bowl recipe. It’s great over roasted root vegetables, rice, or even (especially) tacos! Just imagine this delicious mix on a veggie taco with some mango, um…yes, please?!? Here’s a link to a recipe I featured using this Dill and Parsley Cashew Sauce.

I love this recipe for Dill and Parsley Cashew Sauce because it’s so easy to make.

Furthermore, if you’re used to cooking vegan like I am, you know to keep cashews on hand. The great thing about this Dill and Parsley Cashew Sauce is that it’s also raw. Your omnivore guests would never guess this scrumptious, creamy sauce was vegan.

You can substitute lemon if that’s what you have on hand, you do you. Honestly, any variation of this sauce is gonna be delish.

 

I hope you enjoy the versatility of this vegan Sauce!

Dill and Parsley Cashew Sauce

Print Recipe
Serves: 8 Cooking Time: 5 minutes

Ingredients

  • 1/2 onion, chopped
  • 1 cup of cashews (preferably soaked for 2 hours, but honestly it's whatever). If you DO soak, don't presoak a lot cuz they WILL mold
  • 1/2 cup water
  • Juice from 2 limes
  • 1/2 cup loosely packed chopped parsley
  • 1/2 cup loosely packed dill
  • 2 cloves of garlic, peeled
  • Salt & Pepper to taste

Instructions

1

Chop yo shiiiiit. That's the 1/2 onion, dill, and parsley

2

Put the 1 cup of cashews in the blender, followed by your liquids (lime juice and water), then comes the 1/2 onion, garlic, and the herbs.

3

Blend it ALL

4

Throw in some salt n' pepa and blend again

5

Serve

Recipe

Easy Homemade Chia Pudding

Easy Homemade Chia Pudding

This Easy Homemade Chia Pudding is one of my favorite things to meal prep! It has so many uses and it’s an easy and economical choice. Furthermore, despite their small stature, chia seeds are actually nutritional heroes. Most noteworthy, they’re packed with omega-3 fatty acids, fiber, calcium, antioxidants, and protein. Therefore, this easy homemade chia pudding recipe will set you straight on your health goals and even the kids will like it!

I’ve found that chia pudding is great on it’s own or as part of a bigger picture. Chia pudding can be paired with anything—hot oatmeal, breakfast quinoa, or grits to jello, fresh fruit, smoothies and more.

The best part about this easy homemade chia pudding is that it’s foolproof! If you ask me, any recipe that you can stir and walk away from for eight hours is a win!

What will you create with this easy homemade recipe for chia pudding? Tell me in the comments 👇

Easy Homemade Chia Pudding

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Serves: 8

Ingredients

  • 1 cup chia seeds
  • 4 cups milk of choice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tbsp. of honey or agave

Instructions

1

Put chia seeds in a bowl

2

Pour milk, cinnamon, sweetener, and vanilla extract over seeds

3

Whisk or mix with a fork

4

Refrigerate and allow the chia seeds to "gel" (at least 4 hours)

Notes

You can always blend the ingredients before or after you refrigerate if you don't enjoy the texture.

Recipe

Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding

Pear Mango Banana Smoothie Bowl with Chia Pudding

This nutty Pear Mango Banana Smoothie Bowl with Chia Pudding bowl is perfect for a quick breakfast! Additionally, it’s a cheap and delicious snack to offer your guests. Who would say no when presented with such a thing? If they do, don’t trust them!

It’s always a nice thing to be offered a treat or beverage when you visit someone’s home. Not only a gesture of hospitality, it also gives a clear picture of your host. There are so many great ways to impress guest or simply add some fun to your usual dishes. Garnish and presentation are paramount and usually don’t cost a thing!

I came up with this Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding one day when my husband had some of his friends and band mates over to help move in to his recently renovated studio space.

I get so much joy from cooking and preparing meals for others. This was a simple and easy way to show my appreciation.

Enjoy this Pear Mango Banana Smoothie Bowl with Chia Pudding!

Pear Mango Banana Smoothie Bowl with Chia Pudding

Print Recipe
Serves: 4 Cooking Time: 7 minutes

Ingredients

  • 1 frozen banana
  • 1/2 pear
  • 3/4 cup frozen mango
  • 1/4 cup vanilla greek yogurt
  • 2 cups of pre-made chia pudding
  • 5 ice cubes
  • Garnish:
  • Almond slices
  • Quinoa Puffs
  • Chia seeds
  • Coconut shreds
  • Pear slice
  • 2 blueberries per bowl

Instructions

1

Blend the pear, banana, mango, ice, yogurt, and almond milk

2

Plate your chia pudding first

3

Top with smoothie

4

Garnish

5

Serve

Recipe

Delicious Butternut Squash Soup

*This post first appeared on our sister site, I AM A HEALER.

If you’re reading this, like me, you probably love to cook. Something about this time of year calls me to fill my home with the smell of fresh, fall foods. They always say that “A key to a man’s heart is through food,” a fallacy because the key to everyone’s heart is through food. During our fall and winter months, I often find myself cooking up imaginative and hot meals like this Recipe for Butternut Squash Soup for my family and friends. I show my love through food because really, what’s better than a warm, full belly after a shared meal?

This isn’t the only recipe for butternut squash soup that I’ve made over the years, but it’s by far my best. Every year I tweak the recipe a bit, adding some spices here, some veggies there. This recipe for butternut squash soup can easily be made vegan and is delicious. This year was the first time I’ve added cream to my recipe, but it certainly isn’t a requirement. What I love about recipes like this is that you can make a big batch in your stock pot and serve it all week long. In my case this year I also portioned some out to take to a sick friend.

Delicious Butternut Squash Soup

Print Recipe
Serves: 6

Ingredients

  • 3 butternut squash peeled, seeded, and cut into 1-inch cubes (don't stress over the cube size, cooking is intuitive!)
  • 1-3 white onions thinly sliced (I used 2)
  • 3 small apples or pears sliced
  • 5 cups of veggie broth (use chicken broth if you nasty and use less of either for a thicker soup)
  • 1/2 teaspoon of ginger (use more if you like the flavor, but tread lightly, it can be strong)
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of salt (add more to taste)
  • 1/4 teaspoon of black pepper (add more to taste)
  • Add a dash of cinnamon if you're feeling wild
  • Add 1/4 teaspoon of ground clove (optional)
  • 2 tablespoons of butter OR oil of your choice
  • 1 cup of heavy whipping cream (sub skim milk or milk alternative if you're vegan, or ditch altogether)
  • Garnish:
  • Pecans
  • Shaved apples or pears

Instructions

1

Start by warming your butter or oil in a LARGE stock pot. Add the onions to the pot and cook over medium/ high heat until tender.

2

Stir in the sliced fruit, veggie broth, squash, salt, black pepper, coriander, nutmeg, ginger and optional cinnamon. Heat until boiling and then cover and reduce heat. Cook until the squash is tender (15-20 minutes). I judge the tenderness by seeing if I can break the squash apart with my bamboo spoon.

3

Once the squash is tender, transfer 1/3 of the soup into a blender or food processor. Cover and process/ blend until smooth. Transfer it back into your other pot or bowl and repeat with the remainder of the soup.

4

If you're adding cream, now is the time! Stir the cream into the soup and heat a bit more until hot.

Notes

I hope you enjoy this Recipe for Butternut Squash Soup. It's a great addition to Holiday Parties and get-togethers, or as a simple meal prep to approach your week with ease.

Alchemical properties:

Carminatives (ginger, clove, cinnamon) help to increase circulation and relieve gas and other intestinal issues. Promote better digestion and elimination. Coriander is also a carminative that will help if you tend to get headaches from overeating

Digestants (black pepper) help with digestive function, appetite, and the elimination of toxins

Nutmeg to relive and cough and assist in the aid of Rheumatism (inflammation) relief

Salt for protection and purification

Onion high in flavonoids and antioxidants known to prevent disease in the body, also used as a diuretic and expectorant so it could help with a cold.

Butternut Squash helps with digestion issues and helps aid you in healing your gut

Recipe

How to Make Quinoa Puffs Like A Pro

Make Quinoa Puffs

On Instagram, food blogs with smoothie bowls are ruling! Everything has such a gorgeous touch, some of them seem too good to eat. Furthermore, many of them feature exotic fruits and edible flowers that just aren’t realistic. In my kitchen, I always aim to create the most impressive meals with the least amount of money or fuss. I recently came across “puffed” quinoa. So I set upon to learn how to make quinoa puffs.

It’ s a relatively simple thing to make quinoa puffs.

Quinoa is a highly balanced “grain.” The protein content in quinoa is higher than in most grains. I used quotations because their protein content actually excludes them from being a grain at all, it’s actually a pseudo-cereal. Kind of a seed, king of a grain. Quinoa will “pop” or “puff” much like popcorn will, just with a little less show. They do not quadruple in size like a kernel of corn, but they do pop out of your pan and expand in size a little.

The biggest benefit to puffing your quinoa is the nutty flavor it takes on and the nice crunch. This makes it a perfect addition to oatmeal, yogurt parfaits, smoothie bowls, or even to eat as a cereal, although I think it’s much better as a garnish. Once you learn how to make quinoa puffs you can garnish your plates like an Instagram pro!

How to Make Quinoa Puffs

Print Recipe
Cooking Time: 10 minutes

Ingredients

  • 1/2-1 cup pre-rinsed quinoa
  • Pot at least 6 inches deep with a lid
  • Optional: 1 tbsp of oil (this will give a crispier puff and a nuttier flavor)

Instructions

1

Preheat the pot with the oil in it over medium heat (if you're using oil)

2

Add the quinoa to the pot so that it covers the bottom

3

Cover with lid and proceed to move the quinoa around in the pot while it begins to pop. This ensure's you aren't burning anything (although the quinoa WILL brown a bit)

4

Continue popping until there's a few second between each pop

5

Pull from heat, allow to cool, and serve

Lifestyle Recipe

Banana Mango Breakfast Bowl

banana mango breakfast bowl

My husband is the coolest, most supportive person I know. Furthermore, he happens to be a fiend for tropical flavors. I decided to treat him today by making him a surprise Banana Mango Breakfast Bowl! What better person to appreciate my exceedingly impressive smoothie skills than him 😂 😂 ???

He woke up kind of grumpy and feeling under the weather and I have to say my delicious recipe totally turned his attitude around. How instead of moping around all day we’re going to take a hike to explore a nearby ghost town!

I’ll be bringing my copy of Drawing Down the Moon, by Margot Adler.

I love reading about paganism and how people around the world practice different traditions. Hopefully, my husband stays sated by the Banana Mango Breakfast Bowl so I can enjoy my book in peace!

 

Banana Mango Breakfast Bowl

Print Recipe
Serves: 1 Cooking Time: 5 minutes

Ingredients

  • 1 frozen banana
  • 1 cup frozen mango
  • 1/4 cup vanilla greek yogurt
  • 1/2 tsp. turmeric
  • 1 tbsp. sweetened shredded coconut
  • 1/2 cup coconut milk
  • Garnish:
  • 2 tbsp. chia seeds
  • 1 tbsp. sweetened shredded coconut
  • 2 strawberries, sliced horizontally

Instructions

1

Blend ingredients

2

Plate beautifully

3

Garnish

4

Serve to significant other

5

Redeem praise and love

Recipe

Delicious Coconut Mango Lassi Smoothie

Delicious Coconut Mango Lassi Smoothie

Sunday’s are for lazily reading and enjoying a sweet treat. This Delicious Coconut Mango Lassi Smoothie with granola will not disappoint.

I love Indian food and I’m embarrassed to say that I didn’t experience my first Mango Lassi until a couple of years ago. Honestly, I didn’t know what I was missing! The cardamom adds such a unique twist to an already floral and sweet beverage. It’s spiced drinks like this Delicious Coconut Mango Lassi Smoothie or this Lavender Earl Grey Blended Latte that bring me so much joy! They’re so easy to make and they’re sure to impress your friends when you host a Sunday brunch. I added granola and coconut to my Delicious Coconut Mango Lassi because I’m obsessed with coconut (you may have noticed). Furthermore, I’m also a big fan of texture! When I get frozen yogurt it’s no different. To me, a big crunch and nutty flavors are a perfect garnish for almost any frozen or blended treat.

Today I’ll be snuggling up with my husband reading The Little Book of Hygge: the Danish Secrets to Happy Living, by William Morrow. Feeling my romantic nature and my foodie soul. I hope you all have a fantastic weekend.

Enjoy this Delicious Coconut Mango Lassi Smoothie. In the words of Jerry Springer, “Take care of yourselves, and each other!”

Delicious Coconut Mango Lassi Smoothie

Print Recipe
Serves: 1

Ingredients

  • 1 cup almond milk
  • 1 cup vanilla greek yogurt
  • 1 tablespoon honey
  • 2 cups chopped peeled ripe mango, frozen
  • 2 tbsp. of sweetened coconut shreds
  • Dash of ground cardamom
  • optional: granola garnish

Instructions

1

Blend all ingredients until smooth

2

Enjoy!

Recipe

Vegan Banana Ricotta Wrap

This post first appeared on our sister site, I AM A HEALER.

Seriously this recipe for a vegan banana ricotta wrap is amazing! It’s so easy to make you can be eating in 10 minutes or less, and it’s a crowd pleaser to boot!

During these weird winter/ spring months, some of us are enjoying beautiful weather already (hi from LA!) while some of us are still toughing out some snow and legit winter gloom. This recipe is perfect for when you want a fruity fix—like an açaí bowl—but the idea of an açaí bowl has you shivering your gorgeous ass back to bed. OR, when you’re craving crêpes but like literally don’t have the time to make crêpes.

This vegan banana ricotta wrap recipe uses Lavash bread. Lavash is a soft flatbread originating in Armenia. It adds great versatility to recipes and is high in fiber. You could easily substitute a tortilla or even a pita if you don’t have access to Lavash.

This recipe for a vegan banana ricotta wrap can also be made vegetarian! To make it vegetarian simply purchase a regular, low-fat ricotta cheese. The only other substitution would be to use honey if you prefer that over agave.

Vegan Banana Ricotta Wrap

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Ingredients

  • 3-4 oz. of Vegan or regular Ricotta Cheese
  • 1 medium banana sliced (pro-tip: use peaches if you aren't a banana fan)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 slice Lavash bread
  • GARNISH:
  • optional: orange rounds
  • 1 tbsp. agave/honey to drizzle
  • optional: sliced strawberries
  • optional: blueberries

Instructions

1

Heat up your panini/ sandwich press or skillet (you can cook this like a quesadilla on stove-top if you don't have a press).

2

Mix the spices in with your ricotta well.

3

Spread the ricotta over almost 1/2 of your lavash, don't be too heavy near the edge.

4

Cover the ricotta mixture with your sliced banana

5

Roll up or fold, whichever is your preference. I like the wrap for the sandwich press.

6

Press for 3 minutes or until it's a golden brown and the ricotta has become a bit softer

7

Cut into 3 or 4 pieces, drizzle with agave, garnish, and serve.

Recipe

Super Food Smoothie Bowl

*This post first appeared on our sister site, I AM A HEALER.

The ability to heal through cooking and mindful recipes is the best. We each share meals with those close to us daily and there’s no reason why we can’t add some intention in the kitchen. Food is a fuel, in its most basic definition. You can dress it up and pair it with whatever you want, but at the end of the day if you want to live, you’ve got to eat. And if you want to live well, you’ve got to learn to heal through cooking. When I say cooking, I use the term loosely. We’re making a smoothie today, not literally cooking a meal. But some days you want a smoothie, or you’re in a rush. This is just a  simple way to get mindful using some basic ingredients you might already have in your fridge.

When you heal through cooking you’re mindfully creating recipes and meals with the properties of the ingredients at the forefront of your mind. We do this subconsciously when we serve up things like chicken noodle soup or popsicles for someone that is sick because these items help to soothe and alleviate pain. Once you practice ways to heal through cooking how you look at food will change drastically.

Today we’re going to heal through cooking by making a Banana, Peach, and Blood Orange Smoothie over an easy chia pudding.

Chia Pudding Ratio: 1/4 cup of chia seeds to 1 cup of almond/coconut/ soy/ or rice milk. Stir and let sit overnight in your fridge to “gel.” Some people choose to blend it all first and then refrigerate, but I’m a big fan of the weird texture of chia seeds.

Add some honey (or alternative sweetener if you’re vegan) and some cinnamon.

Super Food Smoothie Bowl

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 3/4 banana
  • 1 peach
  • 3 small blood oranges
  • 2 tablespoons of almond butter
  • 5 ice cubes

Instructions

1

RECIPE

2

Blend smoothie ingredients until smooth. Tilt your glass or bowl with your chia pudding in it and slowly pour the smoothie onto the top of the chia pudding.

3

Garnish:

4

1/4 banana (sliced into a fun shape if you feeling like Instagramming that shiz)

5

2 oz blueberries

6

2oz raspberries

Notes

PROPERTIES

Chia pudding: With Chia, you get a big bang for your buck. These little gems are chock full of nutrients with very little calories. To top that of they’re naturally gluten free! They’re full of antioxidents—which means they help remove potentially damaging oxidizing agents n the body— and they’re also high in Omega-3’s! They’re 14% protein which is great and very balanced for a plant, and their carbs are almost all from fiber (if you’re on a low-carb diet then you know that means it basically doesn’t count as a carb!) They can also help to prevent heart disease and assist in regulating diabetes. Sold? I thought so.

Almonds are said to bring wisdom and prosperity by stimulating intuition. Almonds stimulate the Third Eye Chakra to bring insight.

Bananas phallic shape can represent harnessing male energies and charging oneself. However, the flowers of the banana trees are sterile and can represent the futility of the material. Women were once forbidden to eat the fruit in Hawaii, punishable by death. So rebel against the patriarchy, feed your loins and eat a banana!

Blueberries represent protection and peace. They embody a deep acceptance within and they’re full of antioxidant compounds (anthocyanidins). A study showed that 3 months of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory.

Cinnamon is thought to increase spirituality and psychic insight. It stimulates the Crown Chakra. The spice is recognized for its healing properties and is used as an antiseptic and painkiller. It is also known to increase insulin production, stop diarrhea, and lower blood pressure.

Honey is used to treat indigestion, colds, flu, and headaches. It is synonymous with happiness and fulfillment, and it is added to food and beverages to emphasize those things.

Blood Oranges property of being able to strengthen lust and passion, inspire creativity and imagination, while also being able to instill courage and strength. The vitamin C in citrus fruits raises the brain’s level of norepinephrine, which increases energy while reducing irritability.

Peaches pack an abundance of vitamin A, B vitamins, folic acid, vitamin C, calcium, fiber, potassium, and a little zinc. Peaches are a feminine symbol of love and spiritual fertility.

Raspberries induce stamina and vigor, and at one time, the leaves were carried by pregnant women to help them through childbirth. The tea acts as a blood tonic to treat anemia and stop diarrhea.

Recipe

Vegan Ricotta Recipe

*This recipe first appeared on our sister site, I AM A HEALER.

Seriously this recipe for a vegan ricotta is amazing!

Vegan Ricotta

Print Recipe
Serves: 4 Cooking Time: 5 minutes

Ingredients

  • ¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
  • 1 block (14oz) extra-firm tofu
  • 1 tbsp olive oil (I use light olive oil for lightness in flavor)
  • ½ tsp lemon zest
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 0-3 garlic cloves
  • ¼ cup nutritional yeast
  • For a bigger protein punch, consider adding some flavorless protein powder. If you go this route, save a little bit of the tofu juice or add a tbsp. of water.

Instructions

1

Drain tofu and set aside. I usually set it on some paper towels with a book on top to speed up the draining cuz I have zero patience.

2

Blend or food process your nuts and garlic cloves until they're pretty broken up or almost a paste

3

Add the tofu to the mixer/blender/processor and blend until smooth.

4

Transfer to a bowl and add the EVOO, lemon zest, lemon juice, salt, and nutmeg (if you nastay). Mix thoroughly.

5

Stir in the nutritional yeast until smooth.